Chemical Composition of Almond Varieties Collected in the Valencian Region (Spain).

Authors

Isabel Lopéz-Cortés, Luana Fernandes, Amparo Baviera-Puig, Domingo M Salazar, Nuno Rodrigues, José Alberto Pereira, Elsa Ramalhosa

Published in

Chemistry & biodiversity. Pages e01505. Jul 30, 2025. Epub Jul 30, 2025.

Abstract

Almonds (Prunus amygdalus Batsch) are consumed worldwide, with great economic importance in Spain. In the present work, six varieties collected in Valencia (Spain) were characterised: 'Desmayo Rojo', 'Guara', 'Desmayo Largueta' and 'Marcona' (Spanish varieties), and 'Ferraduel' and 'Ferragnès' (French varieties). The different varieties differed significantly in nutritional composition, fatty acid profile, and α-tocopherol content. 'Desmayo Rojo' (less known than 'Desmayo Largueta') presented the highest content of α-tocopherol and campesterol. β-Sitosterol was the major sterol, followed by campesterol and stigmasterol. Concerning sugars, sucrose, stachyose, and raffinose were quantified. The highest concentration of sucrose was found in 'Ferragnès', whereas stachyose was higher in 'Desmayo Largueta', 'Desmayo Rojo' and 'Guara'. 'Marcona' presented the highest value of raffinose. It was possible to separate the six varieties into five groups, keeping the French varieties in the same group. Thus, this work showed the importance of maintaining and guaranteeing this genetic variability, as each variety has unique characteristics.

PMID:
40737456
Bibliographic data and abstract were imported from PubMed on 31 Jul 2025.

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