Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins
| Autor: | Nuria Olga Grané Teruel, María Soledad Prats Moya, Ana Beltrán Sanahuja, Salvador E. Maestre Pérez, Arantzazu Valdés García |
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| Přispěvatelé: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología, Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Health (social science) chemical profile Plant Science analytical techniques Biology Analytical techniques lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Almond (Prunus dulcis) lcsh:TP1-1185 Cultivar geographical authenticity Chemical profile 010401 analytical chemistry Classification 0104 chemical sciences Nutrición y Bromatología Prunus dulcis Horticulture multivariate analysis DNA profiling Multivariate analysis Geographical authenticity almond (Prunus dulcis) Research studies Química Analítica Multivariate statistical 010606 plant biology & botany Food Science cultivar |
| Zdroj: | RUA. Repositorio Institucional de la Universidad de Alicante Universidad de Alicante (UA) Foods, Vol 10, Iss 153, p 153 (2021) |
| Popis: | Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among almond cultivars has been the focal point of some research studies to avoid fraud in protected geographical indications in almond products and also for selecting the best cultivars for a specific food application or the most interesting ones from a nutritional point of view. In this work, a revision of the recent research works related to the chemical characterization and classification of almond cultivars from different geographical origins has been carried out. The content of macronutrients, tocopherols, phytosterols, polyphenols, minerals, amino acids, and volatile compounds together with DNA fingerprint have been reported as possible cultivar and origin markers. The analysis of the results showed that no individual almond compound could be considered a universal biomarker to find differences among different almond cultivars. Hence, an adequate selection of variables or the employment of metabolomics and the application of multivariate statistical techniques is necessary when classification studies are carried out to obtain valuable results. Meanwhile, DNA fingerprinting is the perfect tool for compared cultivars based on their genetic origin. |
| Databáze: | OpenAIRE |
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