Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet
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ORIGINAL ARTICLE
Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils ¨ zcan1 • Bertrand Mattha¨us2 • Fahad Aljuhaimi3 • Mehmet Musa O Isam A. Mohamed Ahmed3 • Kashif Ghafoor3 • Elfadıl E. Babiker3 Magdi A. Osman3 • Mustafa A. Gassem3 • Hesham A. S. Alqah3
•
Revised: 6 April 2020 / Accepted: 15 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T776.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was a-tocopherol (44.25 mg/ 100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238–14,683 mg/kg), followed by P (3475–11,123 mgkg), Ca (1798–5946 mg/kg), and Mg (2192–3591 mg/kg), whereas Na was the least (334–786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).
¨ zcan & Mehmet Musa O [email protected] & Isam A. Mohamed Ahmed [email protected] 1
Department of Food Engineering, Faculty of Agriculture, University of Selc¸uk, 42031 Konya, Turkey
2
Bundesforschungsinstitut fu¨r Erna¨hrung und Lebensmittel Institut fu¨r Sicherheit und Qualita¨t bei Getreide, Max RubnerInstitut (MRI), Schu¨tzenberg 12, 32756 Detmold, Germany
3
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
Keywords Almond cultivars Almond oil Fatty acid Tocopherol Mineral Total phenol Antioxidant activity GC-FID HPLC ICP-AES
Introduction Almonds (Prunus amygdalus L.) belong to the Rosaceae family and Prunus genus and can be found in temperate environment around the globe (Moayedi et al. 2011; ˇ olic´ et al. 2019). The almonds have Izaddost et al. 2013; C numerous nutritional benefits as well as industrial and medicinal importance as they contain good quality oil, protein, fiber, mineral and bioactive compounds. The consumption of nuts is greatly increased globally due to their high health benefits. Among nuts, almonds received great attention around the globe due to their wide food, medicinal, and cosmetic applications. They are frequently used as ingredients in the manufacture of snacks and other processed foods. However, the oil content and composition of food ingredients such as almond in confectionary industry are very important because high oil content reduce the water absorption and affect the product quality. Nutritionally almonds are considered as excellent sources of energy, fats, proteins, essential minerals,
