Artículos de revistas
Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina
Fecha
2014-08-24Registro en:
Maestri, Damian; Martinez, Marcela Lilian; Bodoira, Romina Mariana; Rossi, Yanina Estefanía; Oviedo, Alejandro Sebastián; et al.; Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina; Elsevier; Food Chemistry; 170; 24-8-2014; 55-61
0308-8146
Autor
Maestri, Damian
Martinez, Marcela Lilian
Bodoira, Romina Mariana
Rossi, Yanina Estefanía
Oviedo, Alejandro Sebastián
Pierantozzi, Pierluigi
Torres, Myriam Mariela
Resumen
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, a-tocopherol and squalene contents were found to range between 48.0% and 57.5%, 65% and 77.5%, 370 and 675 lg/g oil, and 37.9 and 114.2 lg/g oil, respectively. The genotype was the main variability source for all these chemical traits. The a-tocopherol content seems to be the most important contributor to both the radical scavenging capacity and the oxidative stability of almond oils analysed. 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.