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Characteristics of Iranian almond nuts and oils
Author(s) -
Mehran Mostafa,
Filsoof Mehrzad
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635147
Subject(s) - cultivar , horticulture , food science , chemistry , biology
Almonds of nine different iranian cultivars were studied. The characteristics of almond nuts and almond oils from these cultivars were determined. They also were studied for possible deterioration of their oils during long storage time. Almond nuts from some cultivars showed significant differences. The variations found in the oil characteristics of different cultivars are not definitely due to varietal differences. The majority of these data does not agree with that found in literature. Acid and peroxide values are very low in both 3 and 12 month old samples, proving the good keeping quality of almonds with regard to their oil content.