Influence of region and variety on fatty acid and tocopherol concentration of almond
2016
Zhu, Y | Wilkinson, K | Wirthensohn, M
This paper describes an investigation into the fatty acid and tocopherol concentration of several varieties of almonds grown in different almond-producing regions of Australia, as well as almonds grown in Spain and California. Considerable variation was observed not only in linoleic acid (15.7 per cent – 29.9 per cent of total lipids) and Vitamin E (8.2 mg – 21.5 mg per 100 g) content, but also lipid (46.1 – 63.5 g per 100 g), oleic acid (58.5 per cent – 71.3 per cent of total lipids), palmitic acid (5.9 per cent – 7.5 per cent of total lipids) and stearic acid (1.0 per cent – 2.4 per cent of total lipids) content. Understanding the influence of region and variety on almond composition will enable industry to make informed decisions with regards to almond breeding programs and the suitability of almond cultivars to particular growing regions
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