Applied Food Research最新文献

{"title":"Impact of core control and assurance activities on food safety systems in water bottling plants in Northwest Ethiopia","authors":"Temesgen Mersha Woreta ,&nbsp;Admasu Fanta Worku ,&nbsp;Mesfin Wogayehu Tenagashaw ,&nbsp;Temesgen Atnafu Yemata ,&nbsp;Firew Tafesse Mamo ,&nbsp;Dejen Gedamu Damtie ,&nbsp;Jan FM Van Impe ,&nbsp;Anastasia Kanellou ,&nbsp;Efstathia Tsakali","doi":"10.1016/j.afres.2025.101092","DOIUrl":"10.1016/j.afres.2025.101092","url":null,"abstract":"<div><div>Foodborne illnesses cause over 600 million cases and 420,000 deaths a year, particularly affecting low- and middle-income economies while increasing costs from lost productivity and treatment. Unsafe drinking water poses high public health risks, leading to rising demand for bottled water and increasing concerns about food safety systems. They must ensure product quality and consumer health. This study aimed to assess the food safety management system activities (core control and core assurance) in bottled water plants using mixed data collection methods. It included observations, questionnaires, interviews, document analysis, and laboratory tests. The Kruskal-Wallis H test compared the mean scores of food safety management systems across four clusters. It looked at their activities and outputs. The Mann-Whitney U test compared the means of certified and noncertified factories.Water bottling factories have low safety requirements. Only 57 % of water samples met microbial safety requirements and workers are still contaminated even after washing their hands. This is due to poor food safety systems. The majority of control activities are at a low to average level, whereas assurance activities are at a low level. Local government certification is not enough for advanced food safety measures. Local government certification is not enough for advanced food safety measures.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101092"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nanostructured lipid carriers loaded with hyssop essential oil: Antioxidant and antimicrobial platform for food preservation","authors":"Razieh Habibi ,&nbsp;Mahmoud Rezazadeh Bari ,&nbsp;Hamed Hamishehkar ,&nbsp;Hossein Samadi Kafil ,&nbsp;Saber Amiri ,&nbsp;Ki Hyun Kim","doi":"10.1016/j.afres.2025.101094","DOIUrl":"10.1016/j.afres.2025.101094","url":null,"abstract":"<div><div>Hyssop essential oil (HEO) possesses strong antioxidant and antimicrobial properties. The gas chromatography-mass spectroscopy (GC–MS) profile indicates that HEO consists of pinocamphone (40.72 %) and β-pinene (13.54 %). However, the practical use is limited by high volatility, poor water solubility, and physicochemical instability. In this study, nanostructured lipid carriers (NLCs) were developed to encapsulate HEO using high-shear homogenization to improve the water dispersibility, antioxidant stability, and antimicrobial function of HEO. The resulting HEO-loaded NLCs exhibited favorable physicochemical characteristics, including nanoscale size, uniform polydispersity, high loading capacity of &gt;20 %, and encapsulation efficiency of &gt;85 %. Structural analyses by X-ray diffraction and FTIR confirmed successful physical encapsulation of HEO into the lipid matrix. Antioxidant assays showed that NLC₁ maintained superior antioxidant activity compared to free HEO after 30 days of storage at 4 °C. Based on the minimal bactericidal concentration (MBC) of HEO, a more concentrated formulation (NLC₂) was developed, which demonstrated enhanced antimicrobial efficacy—up to fourfold higher than free HEO against <em>Bacillus subtilis</em>, and twofold higher against <em>Pseudomonas aeruginosa</em> and <em>Candida albicans</em>. Both formulations exhibited good colloidal and physicochemical stability during storage. These findings suggest that HEO-loaded NLCs represent a promising delivery system for natural preservatives in food systems, with potential to enhance shelf life, reduce reliance on synthetic additives, and improve the microbiological safety and oxidative stability of processed foods.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101094"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144470515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional and therapeutic interest of most widely produced and consumed plant oils by human: A review","authors":"Souleymane Zio ,&nbsp;Bakary Tarnagda ,&nbsp;Souleymane Sankara ,&nbsp;François Tapsoba ,&nbsp;Cheikna Zongo ,&nbsp;Aly Savadogo","doi":"10.1016/j.afres.2025.101093","DOIUrl":"10.1016/j.afres.2025.101093","url":null,"abstract":"<div><div>Many vegetable oils produced and consumed worldwide contain compounds of dietary, nutritional and therapeutic interest. They contribute enormously to human well-being, despite the anti-nutritional factors they may contain. Worldwide consumption of the main vegetable oils will exceed 200 million metric tons, and global market size will reach around $218 billion in 2024. Vegetable oils are more widely consumed because they are of high quality and contain biomolecules of nutritional and therapeutic interest. Palm oil, soybean oil and rapeseed oil are the most widely produced and consumed. They represent a global challenge in terms of food and nutrition. Biomolecules include fatty acids, phytosterols, phenolic compounds, fat-soluble vitamins, phenolic compounds, carotenoids, chlorophylls, ubiquinones or coenzymes Q and squalene. Natural compounds of vegetable oils constitute numerous protective systems against free radicals. They have vitamin, antioxidant, anticancer, cardioprotective, anti-inflammatory and other properties. This study focuses on knowledge of nutritional and therapeutic interest of most widely produced and consumed plant oils by human, the benefits gap for food and nutrition. As a result, vegetable oils that are most widely produced and consumed are not necessarily those that contain significant quantities of biomolecules of interest. Also, other oils have more contents and properties in terms of nutrition and health. Diversification of vegetable oils in the diet is important to benefit from all the necessary compounds. In addition, this study contributes to promoting the diversification of consumption and production of high quality of vegetable oils and appropriate use in individual diets and nutrition programs in our countries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101093"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differences in primary and secondary metabolites of green and red-fleshed kiwiberry cultivars","authors":"Aljaz Medic,&nbsp;Petra Kunc","doi":"10.1016/j.afres.2025.101090","DOIUrl":"10.1016/j.afres.2025.101090","url":null,"abstract":"<div><div>Due to the limited number of studies comparing red-fleshed and green-fleshed kiwiberry (<em>Actinidia</em> spp.) cultivars, the present investigation was conducted to (i) identify and quantify the major phenolic compounds, (ii) determine the primary metabolite composition, and (iii) compare the secondary metabolite profiles of green-fleshed and newly commercialised red-fleshed kiwiberry cultivars. Using mass spectrometry, a total of 34 phenolic compounds were identified, several of which were detected for the first time in kiwiberries or any other Actinidia species. The phytochemical profiles revealed notable differences between green- and red-fleshed cultivars. In the red-fleshed cultivar ‘Purpurna Sadowa’, glucose and fructose levels were significantly higher than sucrose levels, contrasting with other kiwiberry cultivars and previously reported data. Overall, green-fleshed cultivars exhibited a higher sucrose content, whereas red-fleshed cultivars had elevated levels of glucose and fructose. These differences in sugar composition may influence both the perceived flavour and consumer acceptance of the fruit. Red-fleshed cultivars also exhibited a significantly higher total phenolic content, largely attributable to increased anthocyanin levels. However, even when anthocyanins were excluded from the analysis, red-fleshed cultivars still demonstrated higher phenolic concentrations than their green-fleshed counterparts.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101090"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficiency of tray dryer moisture removal: Experimental and AI studies","authors":"A. Al-Haddad,&nbsp;T. Kikhavani,&nbsp;Seyyed Hosseini","doi":"10.1016/j.afres.2025.101075","DOIUrl":"10.1016/j.afres.2025.101075","url":null,"abstract":"<div><div>Drying is an essential procedure in many sectors, including saltwater feed solutions. In this study, a set of experiments is conducted to analyze the impact of various operating factors, comprising the speed of the air fan, drying duration, power of the heater, and salinity concentration of the saltwater solution, on the moisture removal efficiency (MRE) of the tray dryer. MRE rises rapidly in the first 30 min of drying, then slows down. Higher heater power improves MRE at every air speed, while a higher air fan speed diminishes drying time. MRE reduces as the salinity of the feed rises. With constant heater power, MRE increases as drying time progresses, showing the largest rise during the initial 60 min. The highest MRE is attained at 1200 W heater power during this timeframe. The other key aspect of this research involves developing intelligence-based models using the present experimental data. The input variables consist of the four specified operational factors, while the output is MRE. Among 240 experimental data points, the multilayer perceptron using radial basis functions (MLP) showed the best outcomes, obtaining a MAPE of 0.000013 % during training and 2.62 % during testing, an RMSE of 0.0134 for training and 0.479 for testing, along with R² values of 1.0 (training) and 90.7 % (testing). Sensitivity analysis revealed that MRE positively correlates with drying time, heater power, and air fan speed, whereas feed salinity exhibited a negative effect. These results offer practical guidance for optimizing the tray dryer efficiency.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101075"},"PeriodicalIF":0.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sous-vide treatment strategies for enhancing quality traits in various meat products: physicochemical, organoleptic, and microbiological perspectives","authors":"Boin Lee,&nbsp;Jae Yeong Kim,&nbsp;Young Min Choi","doi":"10.1016/j.afres.2025.101089","DOIUrl":"10.1016/j.afres.2025.101089","url":null,"abstract":"<div><div>Sous-vide (SV) treatment is a highly effective technique for enhancing multiple quality attributes in developing home meal replacements. By precisely controlling SV conditions, including time and temperature, SV minimizes protein denaturation, moisture and nutrient loss, and lipid oxidation, resulting in superior organoleptic properties, enhanced nutritional value, improved microbial safety, and greater product consistency. However, optimal SV conditions vary depending on the type and characteristics of meat and meat products, necessitating careful adjustments to ensure both food safety and quality. Therefore, this review explores SV processing conditions suitable for various meat products, with a particular focus on optimizing multiple quality attributes for both industrial and at-home applications. Additionally, integrating SV with complementary techniques, such as aging, searing, or marinating, can help overcome its limitations, including restricted flavor development and the lack of browned surface color. By adopting this integrated approach, both the food industry and home kitchens can produce high-quality, safe, and flavorful products that meet consumer demands for taste, convenience, and consistency.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101089"},"PeriodicalIF":0.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144511095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of high antioxidant / high fiber functional peach nectar containing lutein/lycopene and various dietary fibers using D-optimal mixture design optimization","authors":"Masumeh Takalloo ,&nbsp;Babak Ghanbarzadeh ,&nbsp;Mostafa Soltani ,&nbsp;Pasquale M. Falcone","doi":"10.1016/j.afres.2025.101088","DOIUrl":"10.1016/j.afres.2025.101088","url":null,"abstract":"<div><div>For developing a type of healthy and functional drink with high fiber and antioxidant properties, three types of dietary fiber (bamboo fiber, citrus fiber, and polydextrose) and two types of carotenoids (lycopene and lutein) were used in the peach nectar-based formulations. Based on the D-optimal mixture design, the ratio of fibers in a constant amount of fiber mixture (6 g) and the ratio of carotenoids in a constant amount of carotenoid mixture (6 mg) were selected as independent variables. 24 formulations were presented by Design Expert software, and based on anti-oxidant and physical stability tests, the highest desirability was achieved by the formulation with 100% polydextrose and 100% lycopene (F8 sample) with a desirability of 0.997. This formulation showed 88% of stability and 85% of DPPH antioxidant activity. In addition to the F8 sample, five other samples were selected for further experiments. These formulations showed total phenolic contents ranging from 85.2 to 123.6 mg GAE/100 ml, total flavonoids from 7.3 to 18.4 mg QE/ 100 ml, and vitamin C content between 9.2 and 15.8 mg/ 100 ml. The retention of lycopene and lutein after 8 weeks of storage at 4 °C ranged from 41.2-68.9% and 45.6-74.3 %, respectively. The first-order kinetic model best described lycopene and lutein degradation (R²&gt; 0.94). Rheological analysis indicated shear-thinning behavior with consistency coefficients (K) ranging from 0.15 to 1.04 Pa.sⁿ. Sensory evaluation reveals F2 and F8 as the most preferred formulations, with overall acceptability scores of 4.3 and 4.1 out of 5, respectively. The results demonstrate that both fiber type and carotenoid selection significantly affect antioxidant activity, stability, and sensory attributes of fortified peach nectar.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101088"},"PeriodicalIF":0.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144492132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrating local fine food traceability mapping in Vietnam’s fine dining sector","authors":"Minh Thanh Le ,&nbsp;Phuong-Anh Thi Dang ,&nbsp;Cong Yen Le ,&nbsp;Thanh Thao Thi Nguyen","doi":"10.1016/j.afres.2025.101069","DOIUrl":"10.1016/j.afres.2025.101069","url":null,"abstract":"<div><h3>Purpose</h3><div>Ensuring food traceability in the dining sector has become an urgent priority due to rising consumer demand for authenticity, sustainability, and transparency in food sourcing. However, fragmented traceability regulations and limited adoption of digital tracking technologies hinder the development of standardized provenance systems. While blockchain and IoT-enabled traceability have proven effective in ingredient verification, outbreak tracing, and environmental compliance, their use in Vietnam’s dining and fine dining sector remains largely unexplored. This study investigates how top chefs and restaurateurs integrate traceability mapping into food concepts, reputation-building, and sustainability planning, addressing deficiencies in current traceability policies that prioritize exports over local high-end culinary markets.</div></div><div><h3>Study Design/Methodology/Approach</h3><div>This study employs Actor-Network Theory (ANT) as a methodological framework to examise the interactions between human and non-human actors in food traceability networks. This study utilizes qualitative case analysis of two fine dining establishments among 12 supporting culinary concepts that have effectively employed traceability mapping to enhance consumer trust, sustainability, and ethical sourcing. Data was collected through semi-structured interviews with chefs, restaurateurs, and supply chain stakeholders, as well as observations of traceability integration at farm, distribution, and restaurant levels.</div></div><div><h3>Findings</h3><div>The research emphasizes that prominent fine dining chefs are pivotal in promoting traceability adoption, since their sourcing choices influence consumer views, supply chain accountability, and industry sustainability benchmarks. The initial case study demonstrates how a seasonal tasting menu employs hyper-local, traceable foods to create a deep connection between terroir and flavor, while reinforcing consumer confidence through ingredient provenance. The second case study illustrates how \"The Essence of Flavors in Harmony\" incorporates geographical indicators (GI), VietGAP certification, and digital tracking tools, including IoT sensors and QR codes, to ensure a transparent farm-to-table experience. Notwithstanding this advancement, the study finds that cost barriers, infrastructure limitations, and resistance from small-scale producers remain major challenges to widespread traceability adoption in Vietnam’s dining sector.</div></div><div><h3>Originality/Value</h3><div>This study enhances the scant research on traceability adoption in premium culinary markets, expanding the focus from mere food safety compliance to encompass gastronomic storytelling, sustainability, and cultural authenticity. It emphasizes the necessity for a systematic, technology-based traceability framework specifically designed for Vietnam’s high-end dining sector, connecting traceability policies with local culinary markets. Th","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101069"},"PeriodicalIF":0.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of probiotic supplementation on growth performance, hematological parameters, and antibody titer responses to Newcastle disease in vaccinated broiler chickens","authors":"Samina Younas ,&nbsp;Dilara Abbas Bukhari ,&nbsp;Zuhra Bibi ,&nbsp;Arif Ullah ,&nbsp;Abdul Rehman","doi":"10.1016/j.afres.2025.101054","DOIUrl":"10.1016/j.afres.2025.101054","url":null,"abstract":"<div><div>The main goal of this research was to measure probiotic effects on Newcastle disease immune response and five additional performance variables. A total of 180 day-old chickens were randomly distributed into nine separate groups with twenty birds each. Six groups (G1-G6) received probiotic supplementation, while G7 remained only vaccinated, and G8 and G9 had positive (PC) and negative control groups (NC). The Newcastle disease (ND) vaccine as part of the vaccination process administered to groups G4-G7. In this research, two probiotic strains isolated at the GCU laboratory included GCU-DAB-S-41(<em>Enterococcus faecium</em> OR563785.1 Pro-1) alongside GCU-DAB-S-6 (<em>Weisella confusa</em> OR563786.1 Pro-2). The entire research period lasted 42 days. The research found both improved feed conversion ratio (FCR) and body weight gain measurements at a significant statistical level (<em>p</em> &lt; 0.05). The comparison showed serum triglycerides, together with cholesterol, dropped substantially (<em>p</em> &lt; 0.05) when compared to the NC groups. Probiotics-supplemented groups showed substantially elevated lymphocyte levels (<em>p</em> &lt; 0.05). Probiotic-fed vaccinated chickens produced higher antibody responses against Newcastle disease than control groups, according to the results of the Hemagglutination Inhibition (HI) test at <em>p</em> &lt; 0.05. Research showed that intestinal villi height increased statistically (<em>p</em> &lt; 0.05), and VH/CD crypt ratios became elevated in all probiotic-supplemented groups.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101054"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Variability of important fatty acids and vitamin E in Almond (Prunus dulcis) genotypes of Kashmir estimated by validated GC-FID and HPLC","authors":"Mohsin Ahmad Hajam ,&nbsp;Asif Mohi Ud Din Rather ,&nbsp;Ghulam Irshad Hassan ,&nbsp;Ejaz Ahmad Parray ,&nbsp;Ifshan Malik ,&nbsp;Waseem Raja ,&nbsp;Ishrat Jan ,&nbsp;Gholamreza Abdi ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.afres.2025.101048","DOIUrl":"10.1016/j.afres.2025.101048","url":null,"abstract":"<div><div>Almond (<em>Prunus dulcis</em>) is highly relished nut crop throughout the world. Fatty acids, vitamins and minerals are the important constituents of almond kernels; out of which oleic and linoleic acids are the major components of fatty acids and alpha tocopherol is the most predominant vitamin. Herein we have described the quantification and method validation of fatty acids and vitamin E in different genotypes (n=74) by Gas chromatography (GC) and high-performance liquid chromatography (HPLC). The genotypes were locally grown by the farmers and only the pomologically best performing genotypes were used for fatty acid and vitamin E content. Method validation was performed as per International Council for Harmonisation (ICH) guidelines as ICH guidelines sets a high standard for reliability and reproducibility, which may enhance the credibility of the findings compared to other studies that may not provide such detailed validation. All the validated parameters are well demonstrated in the method validation procedure and the corresponding values were found within acceptable range. The average vitamin E content for all genotypes was 21.38 % ranging from 15.88 to 25.48 %. Out of the 37 fatty acids, 23 were detected in almond samples. Of these, 12 were unsaturated, comprising 86.83 % of total fatty acids, while 11 were saturated, averaging 13.10 %. Unsaturated and saturated fatty acids ranged from 82.02–90.14 % and 8.88–17.41 %, respectively. The oleic acid [C18:1 (Cis) 65.54 %] was the major acid followed by linoleic acid [(C18:2 Cis) 18.31 %], palmitic acid [(C16:0) 8.25 %], stearic acid [(C18:0) 3.27 %], palmitoleic acid [(C16:1) 1.78 %] and heptadecanoic acid [(C17:0) 0.62 %] in virgin oils of all almond samples. Among the selected genotypes; the oleic acid (C18:1 Cis) content ranged from 57.46 to 72.05 % whereas, linoleic acid (C18:2 Cis) content ranged from 10.97 to 25.15 %.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 2","pages":"Article 101048"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}