Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina

DAMIÁN MAESTRI; MARTINEZ MARCELA; BODOIRA ROMINA; ROSSI YANINA; OVIEDO ALEJANDRO; PIERLUIGI PIERTANTOZZI; MARIELA TORRES

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2015

0308-8146

Almond (Prunus dulcis (Miller) D.A. Webb) genetic resources (Marcona, Guara, Non Pareil,  IXL, AI, Martinelli C, Emilito INTA, Cáceres Clara Chica, Javier INTA) were studied during  two consecutive crop years in order to evaluate variations in kernel oil yield and composition,  and oil oxidative parameters. Total oil, oleic acid, α-tocopherol and squalene contents were  found to range between 48.0 ? 57.5 %, 65 ? 77.5 %, 370 - 675 mg/g oil, and 37.9 - 114.2  μg/g oil, respectively. The genotype was the main variability source for all these chemical  traits. The α-tocopherol content seems to be the most important contributor to both the  radical scavenging capacity and the oxidative stability of almond oils analyzed. Results  obtained from the local genotypes namely Martinelli C, Emilito INTA and Javier INTA may be  of interest for almond breeding focused to improve kernel oil yield and composition.