Fatty Acid Composition of California Grown Almonds

Authors

  • S.K. Sathe,

    1. Authors Sathe and Kshirsagar are with Dept. of Nutrition, Food, & Exercise Sciences, College of Human Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A. Authors Seeram and Heber are with UCLA Center for Human Nutrition, Rm13-138 Warren Hall, 900 Veteran Ave., Los Angeles, CA 90095, U.S.A. Author Seeram is now with Bioactive Botanical Research Lab., Dept. of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston, RI 02881, U.S.A. Author Lapsley is with Almond Board of California, Modesto, CA 95354, U.S.A. Direct inquiries to author Sathe (E-mail: ssathe@mailer.fsu.edu).
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  • N.P. Seeram,

    1. Authors Sathe and Kshirsagar are with Dept. of Nutrition, Food, & Exercise Sciences, College of Human Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A. Authors Seeram and Heber are with UCLA Center for Human Nutrition, Rm13-138 Warren Hall, 900 Veteran Ave., Los Angeles, CA 90095, U.S.A. Author Seeram is now with Bioactive Botanical Research Lab., Dept. of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston, RI 02881, U.S.A. Author Lapsley is with Almond Board of California, Modesto, CA 95354, U.S.A. Direct inquiries to author Sathe (E-mail: ssathe@mailer.fsu.edu).
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  • H.H. Kshirsagar,

    1. Authors Sathe and Kshirsagar are with Dept. of Nutrition, Food, & Exercise Sciences, College of Human Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A. Authors Seeram and Heber are with UCLA Center for Human Nutrition, Rm13-138 Warren Hall, 900 Veteran Ave., Los Angeles, CA 90095, U.S.A. Author Seeram is now with Bioactive Botanical Research Lab., Dept. of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston, RI 02881, U.S.A. Author Lapsley is with Almond Board of California, Modesto, CA 95354, U.S.A. Direct inquiries to author Sathe (E-mail: ssathe@mailer.fsu.edu).
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  • D. Heber,

    1. Authors Sathe and Kshirsagar are with Dept. of Nutrition, Food, & Exercise Sciences, College of Human Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A. Authors Seeram and Heber are with UCLA Center for Human Nutrition, Rm13-138 Warren Hall, 900 Veteran Ave., Los Angeles, CA 90095, U.S.A. Author Seeram is now with Bioactive Botanical Research Lab., Dept. of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston, RI 02881, U.S.A. Author Lapsley is with Almond Board of California, Modesto, CA 95354, U.S.A. Direct inquiries to author Sathe (E-mail: ssathe@mailer.fsu.edu).
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  • K.A. Lapsley

    1. Authors Sathe and Kshirsagar are with Dept. of Nutrition, Food, & Exercise Sciences, College of Human Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A. Authors Seeram and Heber are with UCLA Center for Human Nutrition, Rm13-138 Warren Hall, 900 Veteran Ave., Los Angeles, CA 90095, U.S.A. Author Seeram is now with Bioactive Botanical Research Lab., Dept. of Biomedical and Pharmaceutical Sciences, College of Pharmacy, Univ. of Rhode Island, Kingston, RI 02881, U.S.A. Author Lapsley is with Almond Board of California, Modesto, CA 95354, U.S.A. Direct inquiries to author Sathe (E-mail: ssathe@mailer.fsu.edu).
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  • The study was presented at the Inst. of Food Technologists Annual Meeting, Chicago, IL, U.S.A., in July 24 to 28, 2007 (Abstract nr 188–28).

Abstract

ABSTRACT:  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 α-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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