| Objective To analyze and evaluate the nutritional quality of different varieties of Almonds in Xinjiang. Methods Nineteen varieties of almonds grown in Xinjiang were selected as the research objects. The contents of macronutrients and micronutrients, fatty acids, amino acids, and active substances were determined. Based on principal component analysis, a comprehensive evaluation of the quality of the 19 varieties of almonds was conducted. Results The protein content of almonds was 22.34 g/100 g, the fat was 35.93%, and the carbohydrate content was 35.76%. Three organic acids, namely tartaric acid, fumaric acid, and citric acid, were detected, with average contents of 217 g/kg, 3.98 g/kg, and 197 g/kg, respectively. The content ranges of total polyphenols and total flavonoids were 0.54-1.94 mg/g and 1.42-15.79 mg/g, respectively. Oleic acid and linoleic acid were the main fatty acids in almonds, with average proportions of 73% and 18%, respectively. Eighteen amino acids were detected in almonds, among which glutamic acid had the highest content (4.97 g/100 g), and methionine had the lowest content (0.08 g/100 g). The main minerals in almonds were potassium (705 mg/100 g), phosphorus (484 mg/100 g), magnesium (268 mg/100 g), and calcium (264 mg/100 g). The results of principal component analysis indicated that the cumulative variance contribution rate of the first four principal components of the nutritional components in almonds was 86.60%. Alanine, isoleucine, leucine, phenylalanine, arginine, oleic acid, linoleic acid, palmitoleic acid, methionine, and proline were important indicators for identifying the nutritional quality of almonds. Conclusion There are differences in the nutritional components among different varieties of Xinjiang almonds, and the composition and content of fatty acids and amino acids are the main parameters for evaluating almond quality. |
