Oil content and fatty acid composition of developing almond seeds

Abstract

Oil content and fatty acid composition were determined in developing almond kernels (Prunus amygdalus) at 3-week intervals, from March to September. Three marked stages with different rates of oil accumulation were observed. The major part of oil was stored in a 5-7-week period, approximately 2 months before harvest. Significant variations of fatty acid composition were detected in the three stages cited. High percentages of palmitic, linoleic, and linolenic acids were present at initial stages, followed by a diminution of these acids and a continuous increase of oleic acid. © 1988 American Chemical Society.