Characteristics of different almonds kernels in Xinjiang: Sensory, macronutrients and micronutrients
Rattachement africain : cn, hu. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
Almond is a nutrient-dense nut with high economic and nutritional value. As a major almond-producing region, Xinjiang still lacks comprehensive nutritional data on its main varieties. 44 varieties of Xinjiang almonds were systematically analyzed for their appearance, macronutrients, and micronutrients. E-eye analysis reveals significant variations among almonds colors, which fall into three primary categories. Different color options are available for different processing scenarios. Proximal analysis indicates that crude fat and protein content range from 38.18%-47.81% and 18.80%-24.78%, respectively. Significant differences were observed in the levels of total sugars, dietary fiber, and crude fiber. Some varieties were prominent in nutrients such as Vitamin E (9.99-28.80 mg α-TE/100 g) and β-carotene (0.19-1.02 mg/kg). Vitamin B 2 (with an average of 1.028 mg/100 g) is a distinctive nutritional indicator for almonds. The proportion of unsaturated fatty acids exceeded 88%, with oleic and linoleic acids as the main components. The predominant hydrolyzed amino acids were glutamic acid, aspartic acid, and arginine. Correlation analysis serves to elucidate the relationships and differences between varieties and quality parameters, for the selective processing specialized varieties. This study provides a basis for identifying quality indicators in varieties specifically cultivated for processing. It offers direct empirical evidence supporting the role of Xinjiang’s almonds as an important supplement to both nuts and oilseeds.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Characteristics of different almonds kernels in Xinjiang: Sensory, macronutrients and micronutrients
- Date Crossref
- 01/09/2026
- Éditeur
- Elsevier BV
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Xinjiang Agricultural University pays non établi dans la noticeUniversité ou école supérieure
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Ministry of Agriculture pays non établi dans la noticeOrganisme public
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Chinese Academy of Agricultural Sciences pays non établi dans la noticeOrganisme public
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Institute of Apiculture Research pays non établi dans la noticeStructure de recherche
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Xinjiang Academy of Agricultural Sciences pays non établi dans la noticeInstitution
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Institute of Food Science and Technology pays non établi dans la noticeStructure de recherche
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Kashi University pays non établi dans la noticeUniversité ou école supérieure
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Institute of Western Agriculture pays non établi dans la noticeStructure de recherche
Xinjiang Agricultural University, Ministry of Agriculture et Chinese Academy of Agricultural Sciences, avec 5 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.