Comparative Analysis of Nutritional and Antioxidant Characteristics of Different Pakistani and Exotic Almonds
Muhammad Rizwan
National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan.
Masood Sadiq Butt *
National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan.
Allah Rakha
National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan.
Fatma Hussain
Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad, Pakistan.
*Author to whom correspondence should be addressed.
Abstract
Health boosting potential of almonds is attributed to its antioxidant potential and rich nutritional profile containing a blend of multifarious nutrients and phytochemicals. These traits considerably vary amongst different genotypes and varieties. Hence, current research was planned to explore the basic nutritional composition and antioxidant potential of four different almond genotypes i.e. Patasa & Talwar (Pakistani) and Abdul Wahidi & Katha (Afghani). Amongst, Talwar and Abdul Wahidi showed better nutritional profile followed by Patasa and Katha. Proximate analysis revealed higher quantities of oil in Talwar and Abdul Wahidi i.e. 51.12±0.97 and 50.64±0.86%, respectively. Katha contained higher ash contents. Likewise, Abdul Wahidi and Talwar were also high in fiber content as 13.11±0.39 and 12.45±0.37, correspondingly. Substantial amount of protein was quantified in Abdul Wahidi. Talwar almonds were proved as a good source of potassium and magnesium, 14.02±1.12 mg/g and 3.10±0.24 mg/g, respectively. Likewise, Abdul Wahidi contained higher amount of phosphorous, 9.17±1.10 mg/g. However, Patasa were high in calcium. High performance liquid chromatography (HPLC) based quantification showed that vitamin-E (α-tocopherol) was highest in Patasa trailed by Abdul Wahidi and Talwar. However, Katha almonds were low in vitamin-E. In vitro analysis exhibited Talwar and Abdul Wahidi with the highest flavonoids contents. Whereas, Patasa and Abdul Wahidi almonds had promising amounts of total phenolics. Antioxidant assays (DPPH and ABTS) explicated better radical scavenging activity by Talwar and Abdul Wahidi almonds whilst Katha almonds showed better performance for FRAP assay.
Keywords: Almonds, nutritional composition, antioxidant potential