Scientific Study

Access to over 2,900 scientific references, studies and publications. This section is constantly updated with studies that have been published in scientific journals.

Products: Almonds
Subject: Fatty acids

A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects

Authors: Özcan, M.M.
  • Journals: Journal of Food Science, Journal of Food Science and Technology
  • Pages: 1493–1504
  • Volume: 60
  • Year: 2023
This review was focused on the proximate compounds, nutritional values, total phenolic, flavonoid, antioxidant activity, fatty acid profile, polyphenols, health aspects and uses of almond kernel and oils. Almond contained about 24–73% crude oil, 50–84% oleic and 6–37% linoleic acids, 77–3908 mg/kg β-stosterol and 5–8 mg/100 g β-tocopherol. Almonds are a good source of mono- and unsaturated fatty acids, phytochemicals, bioactive components, minerals, vitamin E, polyphenols and phytosterols and at the same time almonds have healing effects. Since almond seeds or seed oils have versatile uses, they are consumed on their own or as part of a range of food products. Almonds are considered a healthy snack when consumed due to their potential cardioprotective effects. Since the composition of almonds and its effects on health will be effective both during cultivation and processing, studies should be carried out in a way that preserves the product quality.