Fatty Acid Profiles for Almond (Prunus amygdalus Batsch) Genotypes with Different Kernel Taste and Formation

Abstract

This study was conducted to determine fatty acid profiles in relation to kernel taste (sweet and bitter) and kernel formation (single and double kernel) in native almond genotypes (Prunus amygdalus Batsch) from Tunceli and Balıkesir. The bitter and sweet kernelled almond genotypes from Tunceli averagely contained 52.8% and 54.0% fat, 6.27% and 6.2% palmitic acid, 0.57% and 0.62% palmitoleic acid, 1.63% and 1.43% stearic acid, 72.47% and 74.06% oleic acid, and 18.69% and 17.23% linoleic acid, respectively, and they had statistically insignificant means for fatty acid profiles. The double and single kernels of genotypes from Balıkesir averagely contained 54.4% and 55.7% fat, 6.1 % and 6.43% palmitic acid, 0.40% and 0.44% palmitoleic acid, 1.99% and 1.96% stearic acid, 69.84% and 72.39% oleic acid, and 21.25% and 17.89% linoleic acid, respectively. Oil composition of almond genotypes was not influenced by kernel taste statistically. In addition, single and double kernels of same genotypes had also insignificant means in fatty acid profiles

Keywords

• Almond, kernel, fatty acid, taste, double kernel

Farklı İç Tadı ve Oluşumuna Sahip Badem (Prunus amygdalus Batsch) Genotiplerinde Yağ Asitlerinin Belirlenmesi

Abstract

Bu çalışma, Tunceli ve Balıkesir’den alınan badem genotiplerinde iç badem tadı (tatlı ve acı) ve iç badem sayısı oluşumuyla (tek ve çift iç) ilgili olarak, yağ asidi içeriklerini belirlemek amacıyla yürütülmüştür. Ortalama olarak sırasıyla % 52.8 ve % 54.0 yağ, % 6.27 ve % 6.23 palmitik asit, % 0.57 ve % 0.62 palmitoleik asit, % 1.63 ve % 1.43 stearik asit, % 72.47 ve % 74.06 oleik asit, % 18.69 ve % 17.23 linoleik asit içeren Tunceli yöresinin acı ve tatlı içli badem genotiplerinde, yağ asidi profilleri bakımından istatistiki önemsiz farklar bulunmuştur. Balıkesir yöresi badem genotiplerinde, aynı genotiplerin çift ve tek iç meyveleri sırasıyla ortalama % 54.4 ve % 55.7 yağ, % 6.12 ve % 6.43 palmitik asit, % 0.40 ve % 0.44 palmitoleik asit, % 1.99 ve % 1.96 stearik asit, % 69.84 ve % 72.39 oleik asit, % 21.25 ve % 17.89 linoleik asit içermişlerdir. İncelenen genotiplerin yağ profilleri iç tadından istatistiksel olarak etkilenmemiştir. Bunun yanında, aynı genotiplerin tek ve çift içleri arasında yağ profilleri yönünden istatistiki önemsiz farklar belirlenmiştir

Keywords

• Badem, iç badem, yağ asidi, tat, çift iç

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