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

DAMIÁN MAESTRI; MARCELA MARTÍNEZ; ROMINA BODOIRA; YANINA ROSSI; ALEJANDRO OVIEDO; PIERLUIGI PIERANTOZZI; MARIELA TORRES

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; 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. α-Tocopherol content appears 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.