ArticleBMC plant biology2025
Evaluation of nutritional and antioxidant properties of almond cultivars: a comprehensive analysis for health and industry applications.
Article in BMC plant biology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Metabolizable Energy, Standardized Ileal Digestible Amino Acids, Standardized Total Tract Digestible Phosphorus, and Replacement Value of Full-Fat Almonds for Pigs.Animals : an open access journal from MDPI · 2026Article
- Integrated Chemical, Computational, and Cellular Profiling of a Dual-Oil Melanoma Formulation: An Exploratory Life-Science Study.Life (Basel, Switzerland) · 2026Article
- Phytochemical profile and antioxidant activity of almond (Prunus amygdalus Batsch.) cultivars from northwestern Iran.Scientific reports · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Almond (Prunus amygdalus L.), a species of the Rosaceae family, is valued for its high content of unsaturated fatty acids, proteins, minerals, and bioactive compounds with potent antioxidant activity. These nutritional qualities make almonds not only beneficial for human health but also a valuable resource for the food industry. This study aimed to evaluate the nutritional profile, fatty acid composition, antioxidant activity, and mineral content of five Iranian almond cultivars. The analysis was conducted using a completely randomized design. Proximate compositions (fat, protein, carbohydrate, ash, moisture, fiber, and energy), total oil content, fatty acid profiles (via GC-FID), antioxidant capacity (DPPH assay), and essential minerals (K, Ca, Mg, Na, and P) were measured. The highest fat content (28.73 g/100 g DW), total energy (426.84 kcal/100 g), and total oil content (33.19%) were found in Sangi Azar Shahr. Yamatga Shabestar exhibited the highest protein content (26.51%) and the lowest IC50 (13.88 µg/mL), indicating strong antioxidant capacity. Azar Tasuj had the highest mineral content, particularly K (749 mg/100 g DW), Na (643 mg/ 100 g DW), Ca (716.33 mg/100 g DW), and Mg (651.23 mg/100 g DW). Oleic acid (up to 57.24%) and linoleic acid (26.15%) were the dominant fatty acids, followed by palmitic acid (11.63%) and stearic acids (3.65%). These results highlight significant variations among cultivars in their biochemical properties and suggest the potential of specific genotypes for use in health-oriented food products, pharmaceutical applications, and breeding programs.
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Registered trials
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