Fatty Acid Composition of California Grown Almonds

被引：112

作者：

Sathe, S. K. ^{[1
]}

Seeram, N. P. ^{[2
]}

Kshirsagar, H. H. ^{[1
]}

Heber, D. ^{[2
]}

Lapsley, K. A. ^{[3
]}

机构：

[1] Florida State Univ, Coll Human Sci, Dept Nutr Food & Exercise Sci, Tallahassee, FL 32306 USA

[2] Univ Calif Los Angeles, Ctr Human Nutr, Los Angeles, CA 90095 USA

[3] Almond Board Calif, Modesto, CA 95354 USA

来源：

JOURNAL OF FOOD SCIENCE | 2008年 / 73卷 / 09期

关键词：

almond; California; fatty acid; linoleic acid; lipid; oleic acid;

D O I：

10.1111/j.1750-3841.2008.00936.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：C607 / C614

页数：8

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