A new Israeli almond ‘Shefa’: phytochemical composition and response to roasting temperature and duration

Figures & data

Figure 1. Effect of roasting temperature and duration on new Israeli “Shefa” almond antioxidant capacity. a. DPPH; b. FRAP; c. Hydrophobic ABTS; d. Hydrophilic ABTS. Presented are means+standard error of 3 replicates (n=3).

Figure 2. GC-MS chromatogram of fatty acid methyl ester (FAME) analysis, profiling raw “Shefa” almond fatty acids.

Table 1. Fatty acid profile of Israeli “Shefa” variety under various roasting conditions (GC-MS). Presented are means+standard error of 3 replicates (n = 3).

Time (Min)	15					25
Temperature (°C)	25	100	125	150	175	25	100	125	150	175
C12:0%)	tr	tr	tr	tr	tr	tr	tr	tr	tr	tr
C14:0%)	0.23 ± 0.02	0.26 ± 0	0.27 ± 0	0.24 ± 0.03	0.25 ± 0.01	0.23 ± 0	0.22 ± 0	0.26 ± 0.01	0.22 ± 0.03	0.25 ± 0.01
C16:0%)	6.63 ± 0.01	6.51 ± 0.07	6.69 ± 0	6.65 ± 0.12	6.34 ± 0.02	6.75 ± 0.02 AB	6.61 ± 0.02 CD	6.68 ± 0 BC	6.84 ± 0.02 A	6.55 ± 0.04 D
C16:1 (9,Z-) (%)	tr	tr	tr	tr	tr	tr	tr	tr	tr	tr
C16:1 (7,Z-) (%)	0.51 ± 0.02	0.48 ± 0.02	0.51 ± 0	0.57 ± 0.04	0.49 ± 0.01	0.51 ± 0.01 B	0.5 ± 0 BC	0.45 ± 0 C	0.58 ± 0.03 A	0.51 ± 0.01 B
C16:1 (11,Z-) (%)	tr	tr	tr	tr	tr	tr	tr	tr	tr	tr
C18:0%)	1.2 ± 0.09	1.3 ± 0	1.07 ± 0	1.32 ± 0	1.2 ± 0.05	1.24 ± 0.02	1.25 ± 0.08	1.27 ± 0	1.29 ± 0.12	1.18 ± 0.01
C18:1 (9,Z-)(%)	73.93 ± 0.3 b	74.16 ± 0.3 b	74.58 ± 0.1 ab	73.5 ± 0.1 b	75.53 ± 0.1 a	73.98 ± 0.5 AB	74.31 ± 0.4 AB	74.02 ± 0.3 AB	73.07 ± 0.3 B	75.61 ± 0.9 A
C18:2 (9,12, Z-, Z-)(%)	17.41 ± 0.36 a	16.97 ± 0.28 a	16.51 ± 0 ab	17.44 ± 0.05 a	15.85 ± 0.08 b	16.92 ± 0.49	16.62 ± 0.57	17 ± 0.31	17.43 ± 0.39	15.32 ± 0.61
C18:3 (9,12,15, Z-, Z-, Z-) (%)	tr	tr	tr	tr	tr	tr	tr	tr	tr	tr
C20:0%)	tr	tr	tr	tr	tr	tr	tr	tr	tr	tr
C20:1%)	0.11 ± 0	0.1 ± 0.01	0.12 ± 0	0.11 ± 0	0.12 ± 0.01	0.13 ± 0 A	0.1 ± 0.01 B	0.12 ± 0 AB	0.12 ± 0 AB	0.13 ± 0 A
MUFA (%)	74.61 ± 0.32 b	74.8 ± 0.33 b	75.27 ± 0 ab	74.23 ± 0.04 b	76.2 ± 0.05 a	74.67 ± 0.49 AB	74.97 ± 0.42 AB	74.63 ± 0.29 AB	73.82 ± 0.37 B	76.3 ± 0.88 A
PUFA (%)	17.45 ± 0.36 a	17.01 ± 0.28 ab	16.55 ± 0 ab	17.48 ± 0.05 a	15.9 ± 0.08 b	16.96 ± 0.49	16.67 ± 0.57	17.04 ± 0.31	17.47 ± 0.39	15.37 ± 0.61
MUFA/PUFA (%)	4.28 ± 0.11 b	4.4 ± 0.09 b	4.55 ± 0 ab	4.25 ± 0.01 b	4.79 ± 0.03 a	4.41 ± 0.16	4.51 ± 0.18	4.38 ± 0.1	4.23 ± 0.11	4.98 ± 0.25
SFA (%)	8.16 ± 0.07 ab	8.18 ± 0.07 ab	8.15 ± 0 ab	8.31 ± 0.09 a	7.93 ± 0.02 b	8.32 ± 0.04 AB	8.17 ± 0.09 AB	8.33 ± 0.02 AB	8.47 ± 0.12 A	8.1 ± 0.06 B
UFA (%)	92.06 ± 0.04 ab	91.81 ± 0.05 bc	91.82 ± 0 abc	91.71 ± 0.09 c	92.09 ± 0.02 a	91.63 ± 0	91.64 ± 0.14	91.67 ± 0.02	91.29 ± 0.02	91.67 ± 0.27

Tr. Traces, <0.1%, presented are mean± standard error (SE) of two replicates. Different capital letters denote a statistically significant difference within 25 min group; Different lower-case letters denote a statistically significant difference within 15 min group.

Figure 3. Effect of roasting temperature and duration on new Israeli “Shefa” almond health-related properties. a. TPC; b. total tocopherol contents; c. total phytosterol content; d. total antioxidants. Presented are means+standard error of 3 replicates (n=3).