Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 9, Pages C607-C614Publisher
WILEY
DOI: 10.1111/j.1750-3841.2008.00936.x
Keywords
almond; California; fatty acid; linoleic acid; lipid; oleic acid
Categories
Funding
- Almond Board of California
- College of Human Sciences
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Eight almond (Prunus dulcis L.) cultivars from 12 different California counties, collected during crop years 2004 to 2005 and 2005 to 2006, were extracted with petroleum ether. The extracts were subjected to GC-MS analyses to determine fatty acid composition of soluble lipids. Results indicated palmitic (C16:0), oleic (C18:1), linoleic (C18:2), and et-linolenic (C18:3) acid, respectively, accounted for 5.07% to 6.78%, 57.54% to 73.94%, 19.32% to 35.18%, and 0.04% to 0.10%; of the total lipids. Oleic and linoleic acid were inversely correlated (r = -0.99, P = 0.05) and together accounted for 91.16% to 94.29% of the total soluble lipids. Statistically, fatty acid composition was significantly affected by cultivar and county.
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