Variability of Oil Content and of Major Fatty Acid
Oil content and fatty acid composition were determined for two years in the kernel oil of eight cultivars and 47 advanced self-compatible almond genotypes developed in an almond breeding program. Considerable variation between genotypes was found for all parameters. Oil content ranged from 48% to 67% of the total kernel dry weight but was consistent over the two years.
Simples of 5 almond varieties (Marcona, Ferragnes-Ferraduel, Fournat and Beldi) were analysed. Results showed that yield of oil from almonds crushed mechanically vary between 46 (Fournat) and 60 % (Marcona) of kernels fresh mass. The fatty acid profile was carried out using GC-FID chromatography analysis, that shows a dominance of oleic acid
Determination of fatty acid compositions
Determination of fatty acid compositions of some important almond (Prunus amygdalus L.) varieties selected from Tokat province and Eagean region of Turkey Total Oil Content and Fatty Acid
Abstract The protein and oil content and the fatty acid profile of the kernels of selected almond genotypes from four different Moroccan regions were determined in order to evaluate the kernel quality of the plant material of these different regions.
FATTY ACID COMPOSITION OF VEGETABLE OILS AND FATS
The percentage of the total saturated fatty acid content changed from 6,98% (canola oil) to 90,71% (coconut fat). Following the general rule, where the major fatty acid present in the oils showed an even number of carbon atoms (CHRISTIE, 1992). Except for palm kernel (PLK) and coconut (COC) fats, palmitic acid (C 16:0) was the major saturated
The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74
Fatty acid and phenolic profiles of almond grown
Our study indicated four fatty acids: oleic, linoleic, palmitic and stearic acids, in decreasing order and in the majority of almond samples they represent over 99% of the total fatty acid content. Regarding the total fatty acid content in the oil, unsaturated acids oleic acid and linoleic acid averagely amounted 69.86% and 21.83%
The protein and oil content and the fatty acid profile of the kernels of selected almond genotypes from four different Moroccan regions were determined in order to evaluate the kernel quality of the plant material of these different regions. The ranges of oil content (48.7–64.5 % of kernel DW), oleic (61.8–80.2 % of total oil), linoleic (11.4–27.0 %), palmitic (5.6–7.7 %), stearic (1.3
Protein Content and Oil Composition of Almond
Abstract The protein and oil content and the fatty acid profile of the kernels of selected almond genotypes from four different Moroccan regions were determined in order to evaluate the kernel quality of the plant material of these different regions.
Coconut oil 92 6 2 Bottom figure from Personal Nutrition, 6th ed., Boyle & Anderson, Thomson/Wadsworth, 2007. Some Interesting Notes: Palm oil, palm kernel oil, and coconut oil (the so-called tropical oils), while still considered vegetable "oils", have as much or more saturated fatty acid content than lard, beef tallow, and butterfat.
