Proximate Compositions and Fatty Acid Profiles of Promising Almond (Prunus amygdalus L.)Genotypes Selected from Yesilyurt (Malatya) Region

This research was carried out to determine various proximate chemical properties andfatty acid profiles of ten promising almond genotypes selected from the Yeşilyurt district of Malatyaprovince. The ratio of crude oil was minimum in YSY-14 (53.10%) and maximum in YSY-22 (66.42%)genotypes, however, the ratio of protein was minimum in YSY-54 (63.1%) and maximum in YSY-68(26.79%) genotypes. In the study oleic acid, linoleic acid, palmitic acid, palmitoleic acid, and stearicacid, the content of the selected genotypes were ranged from 71.09% (YSY-15) to 79.49% (YSY-61),11.04% (YSY-61) to 18.75% (YSY-59), 5.47% (YSY-68) to 6.65% (YSY-62), 0.56% (YSY-22) to0.72% (YSY-14), 1.07% (YSY-50) to 1.64% (YSY-54), respectively. Besides, they had 86.85% - 91.39% unsaturated fatty acid content, 6.65% - 7.95% saturated fatty acid content, and 11.05-13.26%unsaturated fatty acid/saturated fatty acid ratio.

PDF

___

Abdallah A, Ahumada MH, Gradziel TM, 1998. Oil Content and Fatty Acid Composition of Almond Kernels from Different Genotypes and California Production Regions. Journal of the American Society for Horticultural Science, 123:1029- 1033.
Anonymous, 2021 http://www.nkfu.com/malatya-yesilyurt-hakkinda-bilgi/ (Date of access: 20 February 2021).
AOAC, 1990. Official Methods of Analysis, 14th edn. Washington, DC: Association of Official Analytical Chemists.
Balta MF, 2013. Fatty Acid Profiles for Almond (Prunus amygdalus Batsch) Genotypes with Different Kernel Taste and Formation. Iğdır University Journal of the Institute of Science and Technology, 3(1), 17 - 24.
Batun P, Bakkalbaşı E, Kazankaya A, Cavidoğlu İ, 2017. Fatty Acid Profiles and Mineral Contents of Walnuts from Different Provinces of Van Lake. Gıda/The Journal of Food, 42(2).???
Beyhan O, Aktaş M, Yilmaz N, Şimşek N, Gercekcioğlu R, 2011. Determination of Fatty Acid Compositions of Some Important Almond (Prunus amygdalus L.) Varieties Selected from Tokat Province and Aegean Region of Turkey. Journal of Medicinal Plants Research, 5(19), 4907 - 4911.
Celik F, Balta M, Javidipour I, Dogan A 2010. Analysis of Oil Composition of Native Almonds from Turkey. Asian Journal of Chemistry, 22(1): 818 – 820.
Celik F, Balta MF, 2011. Kernel Fatty Acid Composition of Turkish Almond (Prunus dulcis L.) Genotypes: A Regional Comparison. Journal of Food, Agriculture and Environment 9(1): 171-174.
Cemeroğlu B, 1992. Fundamental Analysis Methods in Fruit and Vegetable Processing Industry. Biltav Üniversite Yayınları serisi No: 02-2, 381s., Ankara
Chen CY, Milbury PE, Lapsley K, Blumberg JB, 2005. Flavonoids from Almond Skins Are Bioavailable and Act Synergistically with Vitamins C and E to Enhance Hamster and Human LDL Resistance to Oxidation. Journal of Nutrition, 135(6): 1366 - 1373.
Colic SD, Aksic MMF, Lazarevic KB, Zec GN, Gasic UM, Zagorac DCD, Natic MM, 2017. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry, 234: 455 - 463.
Davis PA, Iwahashi K, 2001. Whole Almonds and Almond Fractions Reduce Aberrant CryptFoci in a Rat Model of Colon Carcinogenesis. Cancer Letters,165 (1): 27–33.
Dhillon J, Tan SY, Mattes, RD, 2016. Almond Consumption during Energy Restriction Lowers Truncal Fat and Blood Pressure in Compliant Overweight or Obese Adults. Journal of Nutrition, 146: 2513–2519.
Dieffenbacher A, Pocklington WD, 1992. IUPAC Standart Methods for The Analysis of Oils, Fats and Derivatives 6th Edition (Fifth Edition Method II.D.19) p.96-102, Pergamon Press Oxford.
FAO, 2020. Almond Production, http://www.fao.org/3/ x5337e/ x5337e02.htm. (Access Date:21.01.2021).
Gönül M, Altug T, Boyacıoglu D, Noka Ü, 1988. Gıda Analizleri. Ege Üniversitesi Mühendislik Fakültesi Çogaltma Yayın No:64, 179s., İzmir.
Gülsoy E, Balta F, 2014. Determination of Protein, Oil and Fatty Acid Contents of Some Selected Almond (Prunus amygdalus Batch) Genotypes from Karacasu and Bozdoğan Yenipazar of Aydın Province. Iğdır University Journal of the Institute of Science and Technology, 4(1): 9-14
Gülsoy E, Şimşek M, 2020. Almond Cultivation, Dora Publishing. pp.116, Bursa-Turkey.
James C S, 1995. Analytical Chemistry of Foods. Publisher Blackie Academic and Professional, London, pp. 176.
Jenkins DJ, Kendall CW, Marchie A, Parker, T. L., Connelly PW, Qian W, Spiller GA, 2002. Dose-Response of Almonds on Coronary Heart Disease Risk Factors: Blood Lipids, Oxidized Low-Density Lipoproteins, Lipoprotein(A), Homocysteine, and Pulmonary Nitric Oxide: a Randomized, Controlled, Crossover Trial. Circulation 106 (11): 1327–32.
Jia X, Li N, Zhang W, Zhang X, Lapsley K, Huang G, Blumberg J, Ma G, Chen J, 2006. A Pilot Study on the Effects of Almond Consumption on DNA Damage and Oxidative Stress in Smokers. Nutrition and Cancer, 54: 179–183.
Kacar B, 1984. Plant Nutrition and Application Guide Ankara, 39-46.
Karatay H, Sahin A, Yilmaz Ö, Aslan A, 2014. Major Fatty Acids Composition of 32 Almond (Prunus dulcis [Mill.] DA Webb) Genotypes Distributed in East and Southeast of Anatolia. Turkish Journal of Biochemistry/Turk Biyokimya Dergisi, 39(3).
Lovejoy JC, Most MM, Lefevre M, Greenway FL, Rood JCE, 2002.Effect of Diets Enriched in Almonds on Insulin Action and Serum Lipids in Adults with Normal Glucose Tolerance or Type 2 Diabetes. The American Journal of Clinical Nutrition, 76: 1000–1006.
Mandalari G, Tomaino A, Arcoraci T, Martorana M, LoTurco V, Cacciola F, Rich GT, Bisignano C, Saija A, Dugo P, KL, Cross ML, Parker K, Waldron W, Wickham MSJ, 2010. Characterization of Polyphenols, Lipidsand Dietary Fibre from Almond Skins (Amygdalus communis L.). Journal of Food Composition and Analysis, 23: 166–174.
McManus K, Antinoro L, Sacks F, 2001. A Randomized Controlled Trial of a Moderate-Fat, Low-Energy Diet Compared with a Low Fat, Low-Energy Diet for Weight Loss in Overweight Adults. International Journal of Obesity and Related Metabolic Disorders 25: 1503 –1511.
Özbek S, 1971.Bağ-Bahçe Bitkileri Islahı. AtatürkÜniversitesi Ziraat Fakültesi Yayınevi, No:419, Erzurum, 263.
Özcan MM, Matthäus B, Aljuhaimi F, Ahmed IAM, Ghafoor K, Babiker EE, Alqah HA, 2020. 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. Journal of Food Science and Technology, 57(11): 4182-4192.
Özcan, MM, Ünver A, Erkan E, Arslan D, 2011. Characteristics of Some Almond Kernel and Oils. Scientia Horticulturae, 127(3): 330 - 333.
Simsek M, Demirkiran AR, 2010. Determination of Superior Almond Genotypes in Diyarbakir Central Districts. Agricultural Journals 5(3): 173-180.
Simsek M, Gulsoy E, Yavic A, Arikan B, Yildirim Y, Olmez N, Boguc F, 2018. Fatty Acid, Mineral and Proximate Compositions of Various Genotypes and Commercial Cultivars of Sweet Almond from the Same Ecological Conditions. Applied Ecology and Environmental Research, 16: 2957-2971.
Topçuoğlu E, Ersan L, 2020. The Importance of Almond in Functional Nutrition. Bursa Uludağ University Journal of the Faculty of Agriculture, 34(2), 427-441.
Wien M, Bleich D, Raghuwanshi M, Gould-Forgerite S, Gomes J, Monahan-Couch L, Oda K, 2010. Almond Consumption and Cardiovascular Risk Factors in Adults with Prediabetes. Journal of the American College of Nutrition, 29: 189–197.
Yang WS, Chen YY, Chen PC, Hsu HC, Su TC, Lin HJ, Chien KL, 2019. Association Between Plasma N-6 Polyunsaturated Fatty Acids Levels and the Risk of Cardiovascular Disease in a Community-Based Cohort Study. Scientific Reports, 9(1): 1-9.
Yıldırım AN, Koyuncu F, Tekintaş E, Akıncı-Yıldırım F, 2008. Fatty Acid Content and Some Chemical Properties of Selected Almond (Prunus amygdalus Batsch.) Genotypes in Isparta Province. Adnan Menderes University Journal of the Faculty of Agriculture, 5(1): 19-25.