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Morphological, mechanical and antioxidant properties of Portuguese almond cultivars
Tipo Publicação
Autor
Ivo Oliveira, Anne Meyer, Sílvia Afonso, Carlos Ribeiro, Berta Gonçalves
Autor Secundário
Tipo Cultura
Publicação
Ano: 2018
Editor: J Food Sci Technol
Local Publicação:
Volume:
Páginas: 55, 467-478
Base de Dados:


Resumo:

The aim of this study was to evaluate morphological (of fruit and kernel), mechanical (namely shell rupture force) and antioxidant properties (including phenolics and flavonoid content) of five Portuguese almond cultivars, comparing them with two commercial cultivars (Glorieta and Ferragne`s). Of the analyzed traits, nut and kernel dimensions varied substantially and were used to describe cultivars. However, some traditional cultivars recorded similar (Pegarinhos), or even higher (Amendoa˜o, Casanova and Refeˆgo) nut and kernel weight than commercial cultivars. Furthermore, shelling percentage of traditional cultivar (Bonita) was higher than commercial cultivars. Rupture force necessary to break fruits of all traditional cultivars was higher than commercial ones, and was correlated to nut weight cultivars. The phenolics, flavonoids content and antioxidants were higher for Casanova. Parameters like high kernel weight, low percentages of double kernels or losses during shelling and considerable higher phenolics and flavonoids content may be considered by industry during selection of almond.