Abstract
The kernel oil content, kernel FA and TAG composition, kernel moisture content, and kernel weight as well as fruit weight of three almond cultivars (Achaak, Mazetto, and Perlees) were monitored during the maturation of kernels. Lipid fractions of all almond samples were extracted using a mixture of chloroform and methanol. FAMF and TAG contained in these fractions were analyzed by GC and HPLC, respectively. The ratio of kernel to fruit weight appears to be a good indicator of almond kernel development. The total lipid content of develo** almond kernels exhibited a sigmoidal pattern with time, similar to seeds and kernels of other higher plants; the cultivar Achaak showed a higher rate of lipid accumulation. The proportion of eleic acid (0) dominated at the later stage of maturation for all three almond cultivars. Although there was no significant difference in the FA composition for the three cultivars studied, marked differences were observed in their TAG profiles. Ten TAG species identified were LLL, LLO, LnOO, LOO, LOP, PLP, OOO, POO, POP, and SOO, where L represents linoleic acid; Ln, linolenic acid; P, palmitic acid; and S, stearic acid. The difference in the TAG profile can be useful for distinguishing various cultivars. The oil of Mazetto cultivar kernes exhibited a TAG composition comparable to that of olive oil.
Similar content being viewed by others
References
Woodroof, J.G., Tree Nuts: Production, Processing, Products, AVI, Westport, CT, 1978, pp. 286–290.
Mateos-Oteos, M., and M. Castaner-Gamero, Composicion de las almendras producidas en la comunidad valenciana. Composicion de investigacion de industrias agroalimentarias (Almond Composition Produced in the Valencian Community. Studies from Agri-Food Industries), Valencia, Spain, 1993, pp. 4–6.
Salvo, F., M. Alfa, and G. Dugo, Compozione dell'olio dimandorle. Nota III: Variazione di alcuni parametri chimici e chimico-fisici durante la conservazione (Composition of Almond Oil. Note III: Variation of Some Chemical and Physico-chemical Parameters During Its Conservation), Riv. Ital. Sostanze Grasse 63:37–40 (1986).
Fourie, P.C., and D.S. Basson, Application of a Rapid Transesterification Method for Identification of Individual Fatty Acids by Gas Chromatography on Three Different Nut Oils, J. Am. Oil Chem. Soc. 67:18–20 (1990).
Saura-Calixto, F., J. Canella-Mut, and L. Soler, La almendra, composicion, variedades, desarrollo y maduracion (Almond Composition, Variety, Development and Maturation), Lajolo, INIA, Madrid, 1988, pp. 54–62.
Cherif, A., B. Sadok, and K. Habib, Etude comparative des constituants glyceridiques de huit variétés d'amandier Prunus amygdalus (Comparative Study of Glyceridic Components of Eight Varieties of Almond Tree Prunus amygdalus), Riv. Ital. Sostanze Grasse 128:431–435 (2001).
Abdallah, A., M.H. Ahumada, and T.M. Gradziel, Oil Content and Fatty Acid Composition of Almond Kernels from Different Genotypes and California Production Regions, J. Am. Soc. Horticulture Sci. 123:1029–1033 (1998).
Sanchez-Moreno, A., Caracterization del aceite de almendra. Estudiode sur evolucion en el proceso de fabricacion del turron de xiscona (Almond Oil Characterization. Study of the Fabrication Process of **scona Nougat), Ph.D. Thesis, Consejo Superior de Investigaciones Cientificas-Instituto Valenciano de Investigaciones Agrarias, Valencia, 1990.
Martin-Carratala, M.L., C. Llorens-Jordá, V. Berenguer-Navarro, and N. Grané-Teruel, Comparative Study on the Triacylglycerol Composition of Almond Kernel Oil. A New Basis for Cultivar Chemometric Characterization, J. Agric. Food Chem. 47:3688–3692 (1999).
Cherif, A., Etude comparative des constituants glycéridiques et non glycéridiques de huit variétés d'amandier Prunus amygdalus (Comparative Study of Glyceridic and Non-glyceridic Components of Eight Varieties of Almond Tree Prunus amygdalus), Diplome d'etudes apprafondies, Faculté des Sciences de Tunis, Tunisie, 1998, p. 110.
Folch, J., M. Lees, and G.M. Sloane Stanley, A Simple Method for the Isolation and Purification of Total Lipids from Animal Tissues, J. Biol. Chem. 226:497–509 (1957).
Metcalfe, L.D., A.A. Schmitz, and J.R. Pelka, Rapid Preparation of Fatty Acid Esters from Lipids for Gas Chromatographic Analysis, Anal. Chem. 38:514–515 (1966).
Gigliotti, C., A.A. Daghetta, and A. Sidoli, Indagine conoscitiva sul contenutotrigliceridico di oli extra vergini di oliva div aria provenienza (Cognitive Survey of Triglyceride Composition in Virgin Olive Oils of Different Origins), Riv. Ital. Sostanze Grasse 70:483–489 (1988).
Robertson, J.A., G.W. Chapman, Jr., and R.L. Wilson, Relation of Days After Flowering to Chemical Composition and Physiological Maturity of Sunflower Seed, J. Am. Oil Chem. Soc. 55:266–269 (1978).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Cherif, A., Sebei, K., Boukhchina, S. et al. Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation. J Amer Oil Chem Soc 81, 901–905 (2004). https://doi.org/10.1007/s11746-004-0999-z
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-004-0999-z