Nutritional, Anti-Nutritional, and Antioxidant Properties of Several Wild Almond Species from Iran

Authors
M. Hosseinzadeh 1
A. Moayedi 2
H. Chudar Moghaddas 1
K. Rezaei 1
1 Department of Food Science, Engineering, and Technology, University of Tehran, Karaj, 31587-77871, Islamic Republic of Iran.
2 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Abstract
Three different sources of Iranian wild almond (Amygdalus scoparia from Beyza, Fars Province, A. scoparia from Borazjan, Bushehr Province, and A. hausknechtii from Firouzabad, Fars Province) were evaluated for their amino acid compositions and protein nutritive quality attributes. Hydrophobic and acidic amino acids were the most abundant amino acids found in the seed protein. When compared to the (FAO/WHO)-recommended essential amino acid pattern for an adult, lysine, sulphur amino acids (methionine+cysteine) and histidine are considered the first, the second, and the third limiting amino acids, respectively, in the protein obtained from the wild almond sources. Also, the protein and energy values of the studied wild almonds were lower than those of the domestic almond. Wild almonds were also found to be rich sources of minerals; particularly calcium, zinc, and phosphorous. Wild almonds also had higher levels of phenolic compounds and antioxidant activities than those of the domestic almond. Furthermore, amygdalin, a cyanogenic glycoside mainly found in the fruit and seeds of Rosacea family, was obtained at significantly higher levels in the wild species (6.5-7.2%, wet basis) when compared to that in the studied domestic almond (0.9%, w/w). Overall, the results of this study show that there is a great potential for the application of wild almonds in the food industry.

Keywords

Subjects

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Journal of Agricultural Science and Technology
Volume 21, Issue 2
March and April 2019
Pages 369-380