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Abstract
Almond (Prunus dulcis (Miller) D.A. Webb) genetic resources (Marcona, Guara, Non Pareil, IXL, AI, Martinelli C, Emilito INTA, Cáceres Clara Chica, Javier INTA) were studied during two consecutive crop years in order to evaluate variations in kernel oil yield and composition, and oil oxidative parameters. Total oil, oleic acid, α-tocopherol and squalene contents were found to range between 48.0% and 57.5%, 65% and 77.5%, 370 and 675 μg/g oil, and 37.9 and [ver mas...]
dc.contributor.authorMaestri, Damian
dc.contributor.authorMartinez, Marcela Lilian
dc.contributor.authorBodoira, Romina Mariana
dc.contributor.authorRossi, Yanina Estefanía
dc.contributor.authorOviedo, Alejandro Sebastián
dc.contributor.authorPierantozzi, Pierluigi
dc.contributor.authorTorres, Myriam Mariela
dc.coverage.spatialArgentina (nation)
dc.date.accessioned2018-11-06T14:03:04Z
dc.date.available2018-11-06T14:03:04Z
dc.date.issued2015-03
dc.identifier.issn0308-8146
dc.identifier.otherhttps://doi.org/10.1016/j.foodchem.2014.08.073
dc.identifier.urihttp://hdl.handle.net/20.500.12123/3796
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814614012977?via%3Dihub
dc.description.abstractAlmond (Prunus dulcis (Miller) D.A. Webb) genetic resources (Marcona, Guara, Non Pareil, IXL, AI, Martinelli C, Emilito INTA, Cáceres Clara Chica, Javier INTA) were studied during two consecutive crop years in order to evaluate variations in kernel oil yield and composition, and oil oxidative parameters. Total oil, oleic acid, α-tocopherol and squalene contents were found to range between 48.0% and 57.5%, 65% and 77.5%, 370 and 675 μg/g oil, and 37.9 and 114.2 μg/g oil, respectively. The genotype was the main variability source for all these chemical traits. The α-tocopherol content seems to be the most important contributor to both the radical scavenging capacity and the oxidative stability of almond oils analysed. Results obtained from the local genotypes namely Martinelli C, Emilito INTA and Javier INTA may be of interest for almond breeding focused to improve kernel oil yield and composition.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.publisherElseviereng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceFood chemistry 170 : 55-61. (1 March 2015)eng
dc.subjectAlmendra
dc.subjectAlmondseng
dc.subjectAceite de Almendra
dc.subjectAlmond Oileng
dc.subjectPropiedades Fisicoquímicas
dc.subjectChemicophysical Propertieseng
dc.subjectRecursos Genéticos Vegetales
dc.subjectPlant Genetic Resourceseng
dc.subjectOxidative Stabilityeng
dc.subjectEstabilidad Oxidativa
dc.subject.otherArgentinaes_AR
dc.subject.otherPhytochemicalseng
dc.titleVariability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentinaeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA San Juanes_AR
dc.description.filFil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentinaes_AR
dc.description.filFil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentinaes_AR
dc.description.filFil: Bodoira, Romina Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentinaes_AR
dc.description.filFil: Rossi, Yanina Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentinaes_AR
dc.description.filFil: Oviedo, Alejandro Sebastián. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentinaes_AR
dc.description.filFil: Pierantozzi, Pierluigi. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal; Argentinaes_AR
dc.description.filFil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.subtypecientifico


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