Physical fruit traits, proximate composition, fatty acid and elemental profiling of almond [Prunus dulcis Mill. DA Webb] kernels from ten genotypes grown in southern Morocco | OCL

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Table 5

Fatty acid profiles of almond oil obtained by press and solvent extraction.

Fatty acids		Igherm		Tafraout		Tiznit		Taliouine		Essaouira
		IGs	IGb	TFs	TFb	TIs	TIb	TLs	TLb	ESs	ESb
Palmitic acid	Press	7.1 ± 0.1a	6.8 ± 0.1a	6.6 ± 0.1b	6.7 ± 0.1ab	7.1 ± 0.1a	6.9 ± 0.1a	6.8 ± 0.1a	6.6 ± 0.1b	6.8 ± 0.1a	6.4 ± 0.1b
Palmitic acid	Solvent	8.1 ± 0.1a	6.5 ± 0.1c	7.0 ± 0.1b	6.6 ± 0.1c	6.8 ± 0.1c	6.8 ± 0.1c	6.8 ± 0.1c	6.6 ± 0.1c	7.5 ± 0.1b	7.3 ± 0.1b
Palmitoleic acid	Press	0.6 ± 0.1a	0.5 ± 0.1ab	0.4 ± 0.1c	0.4 ± 0.1c	0.4 ± 0.1c	0.4 ± 0.1c	0.5 ± 0.1ab	0.5 ± 0.1ab	0.6 ± 0.1a	0.5 ± 0.1ab
Palmitoleic acid	Solvent	0.7 ± 0.1a	0.5 ± 0.1ab	0.4 ± 0.1b	0.4 ± 0.1b	0.3 ± 0.1b	0.4 ± 0.1b	0.5 ± 0.1ab	0.4 ± 0.1b	0.6 ± 0.1a	0.5 ± 0.1ab
Stearic acid	Press	2.7 ± 0.1a	3.0 ± 0.1a	1.8 ± 0.1b	2.1 ± 0.1b	3.1 ± 0.1a	2.9 ± 0.1a	2.4 ± 0.1ab	1.8 ± 0.1b	2.5 ± 0.1ab	2.8 ± 0.1a
Stearic acid	Solvent	2.2 ± 0.1b	3.3 ± 0.1a	2.2 ± 0.1b	2.1 ± 0.1b	3.4 ± 0.1a	2.2 ± 0.1b	2.5 ± 0.1ab	2.2 ± 0.1b	2.1 ± 0.1b	2.1 ± 0.1b
Oleic acid	Press	67.6 ± 0.1a	70.2 ± 0.1ab	71.9 ± 0.1b	70.8 ± 0.1a	64.2 ± 0.1b	67.6 ± 0.1ab	70.2 ± 0.1a	67.9 ± 0.1ab	69.8 ± 0.1a	69.7 ± 0.1ab
Oleic acid	Solvent	73.3 ± 0.1a	70.4 ± 0.1b	71.4 ± 0.1b	71.0 ± 0.1b	65.4 ± 0.1c	70.2 ± 0.1b	69.7 ± 0.1b	70.0 ± 0.1b	70.3 ± 0.1b	69.0 ± 0.1b
Linoleic acid	Press	21.9 ± 0.1b	19.5 ± 0.1c	19.1 ± 0.1d	20.0 ± 0.1c	25.3 ± 0.1a	22.5 ± 0.1b	20.2 ± 0.1c	23.2 ± 0.1b	20.0 ± 0.1c	20.5 ± 0.1c
Linoleic acid	Solvent	14.8 ± 0.1c	19.3 ± 0.1b	18.9 ± 0.1b	19.9 ± 0.1b	24.1 ± 0.1a	19.7 ± 0.1b	20.6 ± 0.1b	20.8 ± 0.1b	19.6 ± 0.1b	21.1 ± 0.1b
Linolenic acid	Press	0.1 ± 0.1b	ND	0.2 ± 0.1a	ND	ND	ND	ND	0.2 ± 0.1a	ND	0.1 ± 0.1b
Linolenic acid	Solvent	0.1 ± 0.1	ND	ND	ND	0.2 ± 0.1a	0.1 ± 0.1b	0.1 ± 0.1b	0.2 ± 0.1a	ND	ND
SFA*	Press	9.8 ± 0.1	9.8 ± 0.1	8.4 ± 0.1	8.8 ± 0.1	10.2 ± 0.1	9.8 ± 0.1	9.2 ± 0.1	8.4 ± 0.1	9.3 ± 0.1	9.2 ± 0.1
SFA*	Solvant	10.3 ± 0.1	9.8 ± 0.1	9.2 ± 0.1	8.7 ± 0.1	10.2 ± 0.1	9.0 ± 0.1	9.3 ± 0.1	8.8 ± 0.1	9.6 ± 0.1	9.4 ± 0.1
USFA**	Press	90.2 ± 0.1	90.2 ± 0.1	91.6 ± 0.1	91.2 ± 0.1	89.9 ± 0.1	90.5 ± 0.1	90.9 ± 0.1	91.8 ± 0.1	90.4 ± 0.1	90.8 ± 0.1
USFA**	Solvant	88.9 ± 0.1	90.2 ± 0.1	90.7 ± 0.1	91.3 ± 0.1	90 ± 0.1	90.4 ± 0.1	90.9 ± 0.1	91.4 ± 0.1	90.5 ± 0.1	90.6 ± 0.1

*SFA: Saturated fatty acids; **USFA: Unsaturated fatty acids; ND: Not detected.

Results are presented as mean values followed by standard deviation. For each fatty acid, values followed by the same letter are not significantly different at 5% as a probability level.

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