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Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins

Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain
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Foods 2021, 10(1), 153; https://doi.org/10.3390/foods10010153
Received: 14 December 2020 / Revised: 8 January 2021 / Accepted: 10 January 2021 / Published: 13 January 2021
Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among almond cultivars has been the focal point of some research studies to avoid fraud in protected geographical indications in almond products and also for selecting the best cultivars for a specific food application or the most interesting ones from a nutritional point of view. In this work, a revision of the recent research works related to the chemical characterization and classification of almond cultivars from different geographical origins has been carried out. The content of macronutrients, tocopherols, phytosterols, polyphenols, minerals, amino acids, and volatile compounds together with DNA fingerprint have been reported as possible cultivar and origin markers. The analysis of the results showed that no individual almond compound could be considered a universal biomarker to find differences among different almond cultivars. Hence, an adequate selection of variables or the employment of metabolomics and the application of multivariate statistical techniques is necessary when classification studies are carried out to obtain valuable results. Meanwhile, DNA fingerprinting is the perfect tool for compared cultivars based on their genetic origin. View Full-Text
Keywords: almond (Prunus dulcis); cultivar; geographical authenticity; chemical profile; analytical techniques; multivariate analysis; classification almond (Prunus dulcis); cultivar; geographical authenticity; chemical profile; analytical techniques; multivariate analysis; classification
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MDPI and ACS Style

Beltrán Sanahuja, A.; Maestre Pérez, S.E.; Grané Teruel, N.; Valdés García, A.; Prats Moya, M.S. Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins. Foods 2021, 10, 153. https://doi.org/10.3390/foods10010153

AMA Style

Beltrán Sanahuja A, Maestre Pérez SE, Grané Teruel N, Valdés García A, Prats Moya MS. Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins. Foods. 2021; 10(1):153. https://doi.org/10.3390/foods10010153

Chicago/Turabian Style

Beltrán Sanahuja, Ana, Salvador E. Maestre Pérez, Nuria Grané Teruel, Arantzazu Valdés García, and María S. Prats Moya 2021. "Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins" Foods 10, no. 1: 153. https://doi.org/10.3390/foods10010153

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