Characteristics of some almond kernel and oils

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorÜnver, Ahmet
dc.contributor.authorErkan, Esin
dc.contributor.authorArslan, Derya
dc.date.accessioned2020-03-26T18:13:54Z
dc.date.available2020-03-26T18:13:54Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipSelcuk University (Konya, Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP. Konya, Turkey).en_US
dc.identifier.doi10.1016/j.scienta.2010.10.027en_US
dc.identifier.endpage333en_US
dc.identifier.issn0304-4238en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage330en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.scienta.2010.10.027
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26216
dc.identifier.volume127en_US
dc.identifier.wosWOS:000286712300022en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.relation.ispartofSCIENTIA HORTICULTURAEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAlmonden_US
dc.subjectRosaceaeen_US
dc.subjectKernelen_US
dc.subjectOilen_US
dc.subjectFatty acidsen_US
dc.subjectMineralsen_US
dc.titleCharacteristics of some almond kernel and oilsen_US
dc.typeArticleen_US

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