Abstract :
[en] The production of almond's kernel has increased continually in eastern Morocco, from 136 000 T in 2012 to 183000 T in 2015. To valorize this kernel, we have analyzed chemical composition of five varieties, which were determined as Marcona, Fournat, Ferragnes, Ferraduel and Beldi.
Total sugar was ranged between 6,2086 for Marcona and 8,5462 % for Fournat. Total protein was changed from 19,4167 for Ferragnes Ferradul to 22,261 % for Beldi. Total fiber was varied from 15,4197 for Marcona to 18,150 % for Beldi. Ashes was ranged between 2,9079 for Marcona and 3,5606 % for Beldi. Oil content was changed between 51,4741 for Beldi and 56,5688 % for Ferragnes Ferraduel.
This large oil content requires us to determine the characteristics of this almond oil. Fatty acid profile was identified, and Oleic acid, Linoleic acid, Palmitic acid and Stearic acid were ranged from 60,76 for Marcona to 69,306 % for Ferragnes Ferraduel, between 20,545 for Ferragnes Ferraduel and 27,45 % for Marcona, between 7,0692 for Ferragnes Ferraduel and 8,010 for Marcona and from 2,009 for Beldi to 2,743 for Marcona, respectively.
After all, oxidative stability was mesured to know which oil bears more, and we have concluded that Ferragnes Ferraduel tolerates more of them all.
