Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars
This study was conducted to determine the total oil contents and fatty acid compositions of some commercial almond cultivars. The total oil contents changed significantly (p<0.05) by year in all cultivars with the exception of cultivar Ferrastar. Total oil contents were changed from 50.90% (Pican...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0032/pjfns-2015-0032.xml?format=INT |
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| author | Yildirim Adnan Nurhan Akinci-Yildirim Fatma Şan Bekir Sesli Yılmaz |
| author_facet | Yildirim Adnan Nurhan Akinci-Yildirim Fatma Şan Bekir Sesli Yılmaz |
| author_sort | Yildirim Adnan Nurhan |
| collection | DOAJ |
| description | This study was conducted to determine the total oil contents and fatty acid compositions of some commercial almond cultivars. The total oil contents changed significantly (p<0.05) by year in all cultivars with the exception of cultivar Ferrastar. Total oil contents were changed from 50.90% (Picantili) to 62.01% (Supernova) in 2008 and from 52.44% (Lauranne) to 63.18% (Cristomorto) in 2009. While predominant unsaturated fatty acids were oleic and linoleic acids, predominant saturated fatty acid was palmitic acid. The highest amount of oleic acid was obtained in Glorieta in both 2008 (83.35%) and 2009 (72.74%). Linoleic acid content varied by year and the highest content was recorded in Picantili (26.08%) in 2008 and Yaltinski (30.01%) in 2009. The highest amount of palmitic acid was detected in cultivar Sonora in both years, i.e. as 7.76% in 2008 and 10.11% in 2009. The mean UFA:SFA ratio was 11.73 in 2008 but 7.59 in 2009. Principal component (PC) analysis indicated that palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, unsaturated fatty acid (UFA), saturated fatty acid (SFA) and UFA:SFA ratio were primarily responsible for the separation on PC1 |
| first_indexed | 2024-12-23T03:11:33Z |
| format | Article |
| id | doaj.art-6b30a1df38714aa1811ab7f323538ee8 |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2025-02-16T14:19:28Z |
| publishDate | 2016-07-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-6b30a1df38714aa1811ab7f323538ee82025-02-02T00:02:39ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-07-0166317317810.1515/pjfns-2015-0032pjfns-2015-0032Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) CultivarsYildirim Adnan Nurhan0Akinci-Yildirim Fatma1Şan Bekir2Sesli Yılmaz3Department of Horticulture, Agriculture Faculty, Suleyman Demirel University, 32260, Isparta, TurkeyDepartment of Horticulture, Agriculture Faculty, Suleyman Demirel University, 32260, Isparta, TurkeyDepartment of Horticulture, Agriculture Faculty, Suleyman Demirel University, 32260, Isparta, TurkeyEğirdir Fruit Research Institute, Eğirdir, Isparta, TurkeyThis study was conducted to determine the total oil contents and fatty acid compositions of some commercial almond cultivars. The total oil contents changed significantly (p<0.05) by year in all cultivars with the exception of cultivar Ferrastar. Total oil contents were changed from 50.90% (Picantili) to 62.01% (Supernova) in 2008 and from 52.44% (Lauranne) to 63.18% (Cristomorto) in 2009. While predominant unsaturated fatty acids were oleic and linoleic acids, predominant saturated fatty acid was palmitic acid. The highest amount of oleic acid was obtained in Glorieta in both 2008 (83.35%) and 2009 (72.74%). Linoleic acid content varied by year and the highest content was recorded in Picantili (26.08%) in 2008 and Yaltinski (30.01%) in 2009. The highest amount of palmitic acid was detected in cultivar Sonora in both years, i.e. as 7.76% in 2008 and 10.11% in 2009. The mean UFA:SFA ratio was 11.73 in 2008 but 7.59 in 2009. Principal component (PC) analysis indicated that palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, unsaturated fatty acid (UFA), saturated fatty acid (SFA) and UFA:SFA ratio were primarily responsible for the separation on PC1http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0032/pjfns-2015-0032.xml?format=INTalmondAmygdalus communis L.oil contentfatty acids profile |
| spellingShingle | Yildirim Adnan Nurhan Akinci-Yildirim Fatma Şan Bekir Sesli Yılmaz Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars Polish Journal of Food and Nutrition Sciences almond Amygdalus communis L. oil content fatty acids profile |
| title | Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars |
| title_full | Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars |
| title_fullStr | Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars |
| title_full_unstemmed | Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars |
| title_short | Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars |
| title_sort | total oil content and fatty acid profile of some almond amygdalus communis l cultivars |
| topic | almond Amygdalus communis L. oil content fatty acids profile |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0032/pjfns-2015-0032.xml?format=INT |
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