In the present work the effects of the drying process on variation of the quality parametersof several almond cultivars were evaluated. The samples were collected in a field in theSouth of Italy and subsequently dried in a laboratory pilot dryer. Wide variations wereobserved in the free acidity content whereas no significant differences were investigated inpercentage lipid amounts. K, Mg and Ca proved the major minerals present in all almondseeds by analysis of minerals and of trace elements. The two-ways statistical analysisrevealed a general influence of the genetic characters and the drying process on fatty acidscontents in all almond oils. The investigation about these components revealed that MasBovera cv kernels were the high quality samples in terms of monounsaturated/polyunsaturatedacids ratio compared to the other varieties. A further study regarding the geneticsimilarities of almonds before and after treatment was conducted by cluster analysis. MasBovera and Glorieta oils were the least affected by the quality decay by heat application.
Effetto del processo di essiccazione sulla composizione di mandorle (Prunusdulcis (Mill.) D.A. Webb)Nel presente studio sono stati valutati gli effetti del processo di essiccazione sulla variazionedei parametri qualitativi di alcune cultivar di mandorle. I campioni sono stati raccoltiin un campo del Sud Italia e successivamente essiccati in un impianto pilota. Sono stateosservate evidenti variazioni del contenuto in acidità libera, mentre nessuna differenzasignificativa nei quantitativi percentuali in grasso è stata rilevata. K, Mg e Ca sono i mineralipresenti in maggior quantità in tutti i semi di mandorla come riscontrato dall’analisidei minerali e degli elementi presenti in tracce. L’analisi statistica a due vie ha rivelato unagenerale influenza dei caratteri genetici e dell’essiccazione sul contenuto in acidi grassi intutti gli oli estratti. Lo studio dei componenti ha dimostrato che i semi appartenenti allacultivar Mas Bovera sono quelli di più alta qualità per ciò che riguarda il rapporto acidimonoinsaturi/polinsaturi acids ratio in rapporto a quelli delle altre varietà coltivate. Unulteriore studio delle similarità genetiche delle mandorle prima e dopo il trattamento termicoè stato condotto tramite cluster analisi. Gli oli di Mas Bovera e di Glorieta sono risultatii meno affetti da decadimento qualitativo per effetto del calore.
Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition / Piscopo, A; Romeo, Fv; Poiana, Marco. - In: LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE. - ISSN 0035-6808. - 88:3(2011), pp. 153-160.
Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition
Piscopo A
;POIANA, MARCO
2011-01-01
Abstract
In the present work the effects of the drying process on variation of the quality parametersof several almond cultivars were evaluated. The samples were collected in a field in theSouth of Italy and subsequently dried in a laboratory pilot dryer. Wide variations wereobserved in the free acidity content whereas no significant differences were investigated inpercentage lipid amounts. K, Mg and Ca proved the major minerals present in all almondseeds by analysis of minerals and of trace elements. The two-ways statistical analysisrevealed a general influence of the genetic characters and the drying process on fatty acidscontents in all almond oils. The investigation about these components revealed that MasBovera cv kernels were the high quality samples in terms of monounsaturated/polyunsaturatedacids ratio compared to the other varieties. A further study regarding the geneticsimilarities of almonds before and after treatment was conducted by cluster analysis. MasBovera and Glorieta oils were the least affected by the quality decay by heat application.File | Dimensione | Formato | |
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