Genotypic and Environmental Effects on Tocopherol Content in Almond.

Ossama Kodad,José Alonso,Rafel Socias I Company

doi:10.3390/antiox7010006

Abstract

Almond is the most important nut species worldwide and almond kernels show the highest levels of tocopherols among all nuts. In almond, tocopherols not only play a substantial role as a healthy food for human consumption, but also in protecting lipids against oxidation and, thus, lengthening the storage time of almond kernels. The main tocopherol homologues detected in almond in decreasing content and biological importance are α-, γ-, δ-, and β-tocopherol. Tocopherol concentration in almond depends on the genotype and the environment, such as the climatic conditions of the year and the growing management of the orchard. The range of variability for the different tocopherol homologues is of 335–657 mg/kg of almond oil for α-, 2–50 for γ-, and 0.1–22 for β-tocopherol. Drought and heat have been the most important stresses affecting tocopherol content in almond, with increased levels at higher temperatures and in water deficit conditions. The right cultivar and the most appropriate growing conditions may be selected to obtain crops with effective kernel storage and for the most beneficial effects of almond consumption for human nutrition and health.

Highlights

Almond is the most important tree nut crop in terms of commercial production [1]
An adaptation to harsh climates combined with an ability to develop a deep and extensive root system has allowed almond to exploit a wide range of ecological niches
This review summarizes the current knowledge of the almond kernel tocopherol composition and factors affecting its variability

Summary

Introduction

Almond is the most important tree nut crop in terms of commercial production [1]. An adaptation to harsh climates combined with an ability to develop a deep and extensive root system has allowed almond to exploit a wide range of ecological niches. The edible part of the almond nut is the kernel, considered an important food crop with a high nutritional and medicinal value. Almond kernels may be consumed in many different ways, blanched or unblanched, raw or combined, and/or mixed with other nuts. Extensive variability in the chemical composition has been demonstrated among cultivars; the importance of differences in geographical origins, as well as climatic and growing conditions have been demonstrated Despite this extensive information, little is known concerning the genetic control and inheritance of biochemical components of almond quality. Little is known concerning the genetic control and inheritance of biochemical components of almond quality For all these reasons, this review summarizes the current knowledge of the almond kernel tocopherol composition and factors affecting its variability

Tocopherol Variability in Almond

Environmental Effects

Genetic Effects

Findings

Conclusions