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

Yıl 2013, Cilt: 3 Sayı: 1, 17 - 24, 31.03.2013

Mehmet Fikret Balta

Öz

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

Anahtar Kelimeler

Almond, kernel, fatty acid, taste, double kernel

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

Öz

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

Anahtar Kelimeler

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

Kaynakça

• Abbey, M., Noake, M., Belling, G.B., Netsel, P.J., 1994. Partial re- placement of saturated fatty acids with almonds or walnuts lowers total plazma cholesterol and low-density-lipoprotein cholesterol. The American Journal of Clinical Nutrition, 59: 995-999.
• Ağar, I.T., Kafkas, S., Kaska, N. 1997. Effect of cold storage on the kernel fatty acid composition of almonds. Acta Horticulturae, 470: 349-358.
• AOAC, 1990. Official methods of analysis of the Association of Official Analytical Chemists. 15th edition. Washington, DC, Association of Official Analytical Chemists.
• Aslantas, R., 1993. Breeding by selection of native almonds grown in Kemaliye district. Department of Horticulture Science, Ataturk University, Msc. Thesis, Erzurum.
• Aşkın, M.A., Balta, M.F., Tekintas, F.E., Kazankaya, A., Balta, F., 2007. Fatty acid composition affected by kernel weight in al- mond [Prunus dulcis (Mill.) D.A. Webb.] genetic resources. Journal of Food Composition and Analysis, 20: 7-12.
• Barbera, G., Mantia, T.L., Palma, L.D., Monastra, F., Schirra, M., 1994. Response of Ferragnes and Tuono almond cultivars to different environmental conditions in southern Italy. Acta Horticulturae, 373: 125-128.
• Beyhan, Ö, Aktaş, M., Yilmaz, N., Şimsek, N., Gerçekçioğlu, R., 2011. Determination of fatty acid compositions of some im- portant almond (Prunus amygdalus L.) varieties selected from Tokat province and Eagean region of Turkey. Journal of Me- dicinal Plants Research, 5(19): 4907-4911.
• Chen, C-Y, Lapsley, K., Blumberg, J., 2006. A nutrition and health perspective on almonds. Journal of the Science of Food and Agriculture, 86: 2245-2250.
• Cherif, A., Sebei, K., Boukchina, S., Kallel, H., Belkacemi, K., Arul, J., 2004. Fatty acids and triacylglycerols composition of three kernel almond cultivars during maturation. Journal of American Oil Chemists’ Society, 81: 901-905.
• Çelik, F., Balta, M.F., 2011. Kernel fatty acid composition of Turk- ish almond (Prunus dulcis) genotypes: A regional comparison. Journal of Food, Agriculture & Environment, 9(1): 171-174.
• Davis, PA, Iwahashi, C.K., 2001. Whole almonds and almond frac- tions reduce aberrant crypt foci in a rat model of colon car- cinogenesis. Cancer Letters, 165(1): 27-33.
• Dicenta, F., Ortega, E., Martine-Gomez, P., 2007. Use of recessive homozygous genotypes to assess genetic control of kernel bit- terness in almond. Euphytica, 153: 222-225.
• Ercisli, S., 2004. A short review of the fruit germplasm resources of Turkey. Genetic Resources and Crop Evolution, 51: 419-435.
• Gradziel, T., Mahoney, N., Abdallah, A., 2000. Aflatoxin production among almond genotypes is not relaated to either kernel oil composition or Aspergillus flavus growth rate. Hortscience, 35: 937-939.
• Grasselly, C., 1994. Almond breeding in different countries. Nucis, 2: 2-3.
• Jaceldo-Siegl, K., Sabate, J., Rajaram, S., Fraser, G.E., 2004. Long- term almond supplementation without advice on food replace- ment induces favourable nutrient modifications to the habitual diets of free-living individuals. British Journal of Nutrition, 92: 533-540.
• Jambazian, P.R., Haddad, E., Rajaram, S., Tanzman, J., Sabate, J., 2005. Almonds in the diet simultaneously improve plasma alpha-tocopherol concentrations and reduce plasma lipids. Journal of American Dietetic Assocation, 105: 449-454.
• Jenkins, D.J.A., Kendall, C.W.C., Marchie, A., Parker, T.L., Con- nelly, P.W., Qian, W., Haight, J.S., Faulkner, D., Vidgen, E., Lapsley, K.G., Spiller, G.A., 2002. Dose response of almonds on coronary heart disease risk factors -- blood lipids, oxidized LDL, Lp(a), homocysteine and pulmonary nitric oxide: a ran- domized controlled cross-over trial. Circulation, 106: 1327- 1332.
• Kester, D.E., Gradziel, M., Grassely, C.H., 1991. Almonds (Pru- nus). Genetic Resources of Temperate Fruit and Nut Crops-II, ISHS, Wageningen, p. 698–758.
• Kodad, O., Socias I Company, R., 2008. Variability of oil content and of major fatty acid composition in almond (Prunus amy- gdalus Batsch) and its relationship with kernel quality. Journal of Agricultural Food Chemistry, 56: 4096–4101.
• Martins, A.N., Gomes, C., Ferreira, L., 2000. Almond production and characteristics in Algarve, Portugal. Nucis, 9: 6-9.
• McManus, K., Antinoro, L., Sacks, F. 2001. A randomized control- led trial of a moderate fat, low energy diet compared with a low fat, low energy diet for weight loss in overweight adults. International Journal of Obesity and Related Metabolic Disor- ders, 25: 1503-1511.
• Sathe, S.K., Seram, N.P., Kshirsaga, H.H., Heber, D., Lapsley, K.A. (2008). Fatty Acid Composition of California Grown Al- monds. Journal of Food Science 73: C603-C614.
• Socias I Company, R., Alonso, J.M., Kodad, O., 2007. Physical as- pects of almond fruit quality. Nucis, 14: 6-8.
• Socias I Company, R., Kodad, O., Alonso, J.M., Gradziel, T.M., 2008. Almond quality: a breeding perspective. Horticultural Reviews, 34: 197-238.
• Soler, L., Canellas, J., Saura-Calixto, F., 1989. Changes in carbo- hydrate and protein content and composition of developing almond seeds. Journal of Agricultural Food Chemistry, 37: 1400–1404.
• Spiller, G.A., Jenkins, D.J.A., Cragen, L.N., Gates, J.E., Bosello, O., Berra, K., Rudd, C., Stevenson, M., Superko, R., 1992. Effect of a diet high in monounsaturated fat from almonds on plasma cholesterol and lipoproteins. Journal of the American College of Nutrition, 11: 126-130.
• Spiller, G.A., Jenkins, D.A.J., Bosello, O., Gates, J.E., Cragen, L.N., Bruce, 1998. Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C. Journal of the American College of Nutrition, 17(3): 285-90. key.