Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina
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 parame...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Elsevier
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/3796 https://www.sciencedirect.com/science/article/pii/S0308814614012977?via%3Dihub https://doi.org/10.1016/j.foodchem.2014.08.073 |
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| author | Maestri, Damian Martinez, Marcela Lilian Bodoira, Romina Mariana Rossi, Yanina Estefanía Oviedo, Alejandro Sebastián Pierantozzi, Pierluigi Torres, Myriam Mariela |
| author_browse | Bodoira, Romina Mariana Maestri, Damian Martinez, Marcela Lilian Oviedo, Alejandro Sebastián Pierantozzi, Pierluigi Rossi, Yanina Estefanía Torres, Myriam Mariela |
| author_facet | Maestri, Damian Martinez, Marcela Lilian Bodoira, Romina Mariana Rossi, Yanina Estefanía Oviedo, Alejandro Sebastián Pierantozzi, Pierluigi Torres, Myriam Mariela |
| author_sort | Maestri, Damian |
| collection | INTA Digital |
| description | 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, α-tocopherol and squalene contents were found to range between 48.0% and 57.5%, 65% and 77.5%, 370 and 675 μg/g oil, and 37.9 and 114.2 μg/g oil, respectively. The genotype was the main variability source for all these chemical traits. The α-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. |
| format | Artículo |
| id | INTA3796 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA37962018-11-06T14:19:23Z Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina Maestri, Damian Martinez, Marcela Lilian Bodoira, Romina Mariana Rossi, Yanina Estefanía Oviedo, Alejandro Sebastián Pierantozzi, Pierluigi Torres, Myriam Mariela Almendra Aceite de Almendra Propiedades Fisicoquímicas Recursos Genéticos Vegetales Estabilidad Oxidativa Almonds Almond Oil Chemicophysical Properties Plant Genetic Resources Oxidative Stability Argentina Phytochemicals 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, α-tocopherol and squalene contents were found to range between 48.0% and 57.5%, 65% and 77.5%, 370 and 675 μg/g oil, and 37.9 and 114.2 μg/g oil, respectively. The genotype was the main variability source for all these chemical traits. The α-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. EEA San Juan Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina Fil: Bodoira, Romina Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Oviedo, Alejandro Sebastián. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina Fil: Pierantozzi, Pierluigi. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-11-06T14:03:04Z 2018-11-06T14:03:04Z 2015-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/3796 https://www.sciencedirect.com/science/article/pii/S0308814614012977?via%3Dihub 0308-8146 https://doi.org/10.1016/j.foodchem.2014.08.073 eng info:eu-repo/semantics/restrictedAccess application/pdf Argentina (nation) Elsevier Food chemistry 170 : 55-61. (1 March 2015) |
| spellingShingle | Almendra Aceite de Almendra Propiedades Fisicoquímicas Recursos Genéticos Vegetales Estabilidad Oxidativa Almonds Almond Oil Chemicophysical Properties Plant Genetic Resources Oxidative Stability Argentina Phytochemicals Maestri, Damian Martinez, Marcela Lilian Bodoira, Romina Mariana Rossi, Yanina Estefanía Oviedo, Alejandro Sebastián Pierantozzi, Pierluigi Torres, Myriam Mariela Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina |
| title | Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina |
| title_full | Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina |
| title_fullStr | Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina |
| title_full_unstemmed | Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina |
| title_short | Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina |
| title_sort | variability in almond oil chemical traits from traditional cultivars and native genetic resources from argentina |
| topic | Almendra Aceite de Almendra Propiedades Fisicoquímicas Recursos Genéticos Vegetales Estabilidad Oxidativa Almonds Almond Oil Chemicophysical Properties Plant Genetic Resources Oxidative Stability Argentina Phytochemicals |
| url | http://hdl.handle.net/20.500.12123/3796 https://www.sciencedirect.com/science/article/pii/S0308814614012977?via%3Dihub https://doi.org/10.1016/j.foodchem.2014.08.073 |
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