Poster (Scientific congresses and symposiums)
Variability in almond oil chemical traits from traditional cultivars from eastern Morocco
Houmy, Nadia; Belhaj, Kamal; Abid, M. et al.
20157èmes Journées Internationales d’Etude sur les Lipides
 

Files


Full Text
6 Poster Houmy Marrakech.pdf
Author postprint (2.31 MB)
Download

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Marcona; Fournat; Ferragnes/Ferraduel; Almond oils; Beldi; Fatty Acid; Oleic acid; Linoleic acid; O/L ratio; Oxydative stability
Abstract :
[en] In Morocco, cultivation of almond tree (Prunus amygdalus L.) constitutes the second most important plantation of fruit trees after olive growing. It is mostly cultivated in two regions, « Taza, Al Houceima Taounate » in the north and « Souss Massa Draa » in the south. Almond genetic resources (Marcoma, Fournat, Ferragnes/Ferraduel and Beldi), cultivated in eastern Morocco were studied during two consecutive crop years in order to evaluate variations in kernel oil yield, fatty acid profiles, oleic /linoleic (O/L) ratio and almond oils oxydative stability (OSI,evaluated by rancimat tests) in comparison to monovarietal olive oils. Almond kernel total oil (AO), Oleic acid (C18:1), Linoleic acid (C18:2), O/L-ratio, and tocopherol contents range between: 48 - 62% for kernel total oil; 65- 77.5% for C18:1; 17- 25% for C18:2; 2.5-4 for O/L ratio and 370 - 675 μg/g oil for tocopherols, respectively. We conclude that the genotype is the main variability source for all these chemical traits of AOs. Results obtained from Ferragnes/Ferraduel may be of interest for almond breeding focused to improve kernel oil yield and fatty acid profile. Besides, tocopherols contents of AOs seem to be the most important contributor for their stability to oxidation, even though compared to monovarietal olive oils, stability of AOs were very low and OSI value range between 20-27 hours. This fragility of AOs is due to their high content of unsaturated fatty acid which not allows their use for cooking or storage for long period. However, almond oils could have many applications in the food industry as in cosmetic
Disciplines :
Chemistry
Food science
Author, co-author :
Houmy, Nadia ;  Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)
Belhaj, Kamal ;  Université de Liège - ULiège > stage conv. étrangères en CFB en sc. agro. & ingé. biol.
Abid, M.;  Université Mohamed Ier, Oujda ; Maroc
Mihamou, A.;  Université Mohamed Ier, Oujda ; Maroc
Addi, M.;  Université Mohamed Ier, Oujda ; Maroc
Fauconnier, Marie-Laure  ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie générale et organique
Sindic, Marianne  ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Serghini-Caid, Hana;  Université Mohamed Ier, Oujda ; Maroc
Elamrani, A.;  Université Mohamed Ier, Oujda ; Maroc > Faculté des Sciences > Laboratoire de Biologie des plantes et des micro-organismes
Language :
English
Title :
Variability in almond oil chemical traits from traditional cultivars from eastern Morocco
Publication date :
03 December 2015
Event name :
7èmes Journées Internationales d’Etude sur les Lipides
Event place :
Marrakech, Morocco
Event date :
Du 03 au 05 décembre 2015
Available on ORBi :
since 25 May 2016

Statistics


Number of views
76 (10 by ULiège)
Number of downloads
45 (3 by ULiège)

Bibliography


Similar publications



Contact ORBi