Comprehensive Analysis of Nutritional Components in Several Xinjiang Paddan Almond Samples
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Abstract:
Fruit characteristics and nutritional components were comprehensively determined for three Xinjiang paddan almond samples (Shuangguo, Shuangren, and Zhipi) in this study. Atomic absorption spectrophotometry was used to determine the content of trace elements and major elements; a method described by the Chinese Pharmacopeia was used to measure amygdalin content; the nutritional value of proteins was evaluated as the score of the ratio coefficient of amino acid; gas chromatography mass spectrometry was used to measure the components and content of fatty acids. The results indicated that among the three Xinjiang paddan almond samples, the highest proportion of the edible part and highest content of amygdalin were found in Zhipi; Shuangren showed the highest content of total sugar and had a sweet taste. A full range of trace elements and major elements were found in three Xinjiang paddan almond samples, with the content in the following order: K > Na > Mg > Ca > Fe > Mn > Zn > Cu. There were a full range of amino acids with high content; the content of essential amino acids was relatively high, and the average content of amino acids for medical purposes accounted for 70.33% of the total amino acids. The score of ratio coefficient was62.786–66.738, which was close to the Food and Agriculture Organization of the United Nations and the World Health Organization requirement. The highest fat content (51.23%) was found in Zhipi. The average content of unsaturated fatty acid was relatively high (88.850%); oleic acid showed the highest content, followed by linoleic acid. Additional studies should examine Xinjiang paddan almond to promote its development and utilization because of its high nutritional value, sweet taste, high-quality proteins and oils, and potential medicinal value.
