Characteristics of some almond kernel and oils
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCIENCE BV
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The proximate properties, the fatty acid and mineral contents of different almond kernel varieties were determined. The crude protein contents of kernels ranged between 12.7% (guara) and 16.3% (cristomorto). The oil yields from these kernels were established between 48.8% (cristomorto) and 55.7% (ferragnes). The acidity value of oils were found between 1.389 and 3.559%. In addition, peroxide values were established between 7.586 (nonpareil) and 15.590 mequiv./kg (cristomorto). The major fatty acids of almond kernel oils were oleic (72.5-79.9%), linoleic(13.5-19.8%) and palmitic acids (5.9-6.7%). The predominant mineral in most kernel was potassium (13.1-15.1 mg/100 g). The mineral contents of the kernels were established as 7.94-9.38 mg/100 g potassium, 2.9-4.0 mg/100 g magnesium and 1.84-2.94 mg/100 g calcium. From the results of the present study, it can be concluded that the kernels of almond varieties are being potential sources of valuable oil which might be used for edible and other industrial applications. (C) 2010 Elsevier B.V. All rights reserved.
Açıklama
Anahtar Kelimeler
Almond, Rosaceae, Kernel, Oil, Fatty acids, Minerals
Kaynak
SCIENTIA HORTICULTURAE
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
127
Sayı
3
