Variability of phenolic composition and tocopherol content of some commercial Almond cultivars

Abstract

The phenolic (gallic acid, catechin, caffeic acid, chlorogenic acid, epicatechin, ferulic acid, kaempferol, naringenin, and p-coumaric acid) and tocopherol contents (α, β, γ, and δ) of some commercially significant almond cultivars were determined in the research. Wide variations in phenolic and tocopherol contents were detected among the cultivars in the research. The highest rate among the phenolic substances was obtained in catechin, with the average values of 27.35 µg g-1 in 2008 and 39.87 µg g-1 in 2009. The highest catechin content was recorded in cultivar ‘Ferraduel’ in both years, with the values of 117.59 µg g-1 in 2008 and 145.86 µg g-1 in 2009. The highest rate among the tocopherols was obtained in α-tocopherol, and the average values were detected as 312.29 mg kg-1 in 2008 and 467.31 mg kg-1 in 2009. The highest α-tocopherol contents were determined as 899.49 mg kg-1 and 945.41 mg kg-1 in cultivar ‘Supernova’ in both years, respectively. In the research, α-tocopherol turned out to be the major tocopherol.

Keywords

• Almond
• Amygdalus communis
• Phenolic Contents
• Tocopherols
• Principal Component Analysis