Fatty acid and phenolic profiles of almond grown in Serbia
Authors
Čolić, Slavica D.Fotirić-Akšić, Milica M.
Lazarević, Kristina B.
Zec, Gordan N.
Gašić, Uroš M.
Dabić Zagorac, Dragana
Natić, Maja
Article (Accepted Version)
Metadata
Show full item recordAbstract
Almond production is not typical for Serbia however the existence of natural populations and unexpectedly suitable agro-climatic conditions initiated this kind of study. Total oil content and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were determined in the kernel oil of 20 local almond selections originating from North Serbia and cultivars 'Marcona', 'Texas' and 'Troito'. Sixteen fatty acids were identified and quantified, with the most abundant being oleic acid and linoleic acid. Nine phenolic acids and nineteen flavonoids were quantified using UHPLC-DAD MS/MS. The predominant polyphenol was catechin, followed by chiorogenic acid and naringenin. Based on oleic acid/linoleic acid ratio, levels of unsaturated fatty acids and specific polyphenols, some selections were chosen for growing and could also be recommended for breeding programs. Our investigation demonstrated that this region could be a suitable for growing almonds with chemical c...ompositions competitive with standard cultivars.
Keywords:
Antioxidant activity / Fatty acids / Genetic resources / PCA / Polyphenols / Prunus dulcisSource:
Food Chemistry, 2017, 234, 455-463Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- The application of new genotypes and technological innovations for the purpose of improvement of fruit-growing and viticultural production (RS-MESTD-Technological Development (TD or TR)-31063)
- Structure-properties relationships of natural and synthetic molecules and their metal complexes (RS-MESTD-Basic Research (BR or ON)-172017)
Note:
- This is the peer-reviewed version of the following article: Čolić, S. D.; Fotirić Akšić, M. M.; Lazarević, K. B.; Zec, G. N.; Gašić, U. M.; Dabić Zagorac, D. Č.; Natić, M. M. Fatty Acid and Phenolic Profiles of Almond Grown in Serbia. Food Chemistry 2017, 234, 455–463. https://doi.org/10.1016/j.foodchem.2017.05.006
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3216
DOI: 10.1016/j.foodchem.2017.05.006
ISSN: 0308-8146
WoS: 000403510700058
Scopus: 2-s2.0-85019256552
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Čolić, Slavica D. AU - Fotirić-Akšić, Milica M. AU - Lazarević, Kristina B. AU - Zec, Gordan N. AU - Gašić, Uroš M. AU - Dabić Zagorac, Dragana AU - Natić, Maja PY - 2017 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3215 AB - Almond production is not typical for Serbia however the existence of natural populations and unexpectedly suitable agro-climatic conditions initiated this kind of study. Total oil content and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were determined in the kernel oil of 20 local almond selections originating from North Serbia and cultivars 'Marcona', 'Texas' and 'Troito'. Sixteen fatty acids were identified and quantified, with the most abundant being oleic acid and linoleic acid. Nine phenolic acids and nineteen flavonoids were quantified using UHPLC-DAD MS/MS. The predominant polyphenol was catechin, followed by chiorogenic acid and naringenin. Based on oleic acid/linoleic acid ratio, levels of unsaturated fatty acids and specific polyphenols, some selections were chosen for growing and could also be recommended for breeding programs. Our investigation demonstrated that this region could be a suitable for growing almonds with chemical compositions competitive with standard cultivars. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Fatty acid and phenolic profiles of almond grown in Serbia VL - 234 SP - 455 EP - 463 DO - 10.1016/j.foodchem.2017.05.006 ER -
@article{ author = "Čolić, Slavica D. and Fotirić-Akšić, Milica M. and Lazarević, Kristina B. and Zec, Gordan N. and Gašić, Uroš M. and Dabić Zagorac, Dragana and Natić, Maja", year = "2017", abstract = "Almond production is not typical for Serbia however the existence of natural populations and unexpectedly suitable agro-climatic conditions initiated this kind of study. Total oil content and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were determined in the kernel oil of 20 local almond selections originating from North Serbia and cultivars 'Marcona', 'Texas' and 'Troito'. Sixteen fatty acids were identified and quantified, with the most abundant being oleic acid and linoleic acid. Nine phenolic acids and nineteen flavonoids were quantified using UHPLC-DAD MS/MS. The predominant polyphenol was catechin, followed by chiorogenic acid and naringenin. Based on oleic acid/linoleic acid ratio, levels of unsaturated fatty acids and specific polyphenols, some selections were chosen for growing and could also be recommended for breeding programs. Our investigation demonstrated that this region could be a suitable for growing almonds with chemical compositions competitive with standard cultivars.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Fatty acid and phenolic profiles of almond grown in Serbia", volume = "234", pages = "455-463", doi = "10.1016/j.foodchem.2017.05.006" }
Čolić, S. D., Fotirić-Akšić, M. M., Lazarević, K. B., Zec, G. N., Gašić, U. M., Dabić Zagorac, D.,& Natić, M.. (2017). Fatty acid and phenolic profiles of almond grown in Serbia. in Food Chemistry Elsevier Sci Ltd, Oxford., 234, 455-463. https://doi.org/10.1016/j.foodchem.2017.05.006
Čolić SD, Fotirić-Akšić MM, Lazarević KB, Zec GN, Gašić UM, Dabić Zagorac D, Natić M. Fatty acid and phenolic profiles of almond grown in Serbia. in Food Chemistry. 2017;234:455-463. doi:10.1016/j.foodchem.2017.05.006 .
Čolić, Slavica D., Fotirić-Akšić, Milica M., Lazarević, Kristina B., Zec, Gordan N., Gašić, Uroš M., Dabić Zagorac, Dragana, Natić, Maja, "Fatty acid and phenolic profiles of almond grown in Serbia" in Food Chemistry, 234 (2017):455-463, https://doi.org/10.1016/j.foodchem.2017.05.006 . .