Evaluation of nutritional and antioxidant properties of almond cultivars: a comprehensive analysis for health and industry applications

Almond (Prunus amygdalus L.), a species of the Rosaceae family, is valued for its high content of unsaturated fatty acids, proteins, minerals, and bioactive compounds with potent antioxidant activity. These nutritional qualities make almonds not only beneficial for human health but also a valuable resource for the food industry. This study aimed to evaluate the nutritional profile, fatty acid composition, antioxidant activity, and mineral content of five Iranian almond cultivars. The analysis was conducted using a completely randomized design. Proximate compositions (fat, protein, carbohydrate, ash, moisture, fiber, and energy), total oil content, fatty acid profiles (via GC-FID), antioxidant capacity (DPPH assay), and essential minerals (K, Ca, Mg, Na, and P) were measured. The highest fat content (28.73 g/100 g DW), total energy (426.84 kcal/100 g), and total oil content (33.19%) were found in Sangi Azar Shahr. Yamatga Shabestar exhibited the highest protein content (26.51%) and the lowest IC50 (13.88 µg/mL), indicating strong antioxidant capacity. Azar Tasuj had the highest mineral content, particularly K (749 mg/100 g DW), Na (643 mg/ 100 g DW), Ca (716.33 mg/100 g DW), and Mg (651.23 mg/100 g DW). Oleic acid (up to 57.24%) and linoleic acid (26.15%) were the dominant fatty acids, followed by palmitic acid (11.63%) and stearic acids (3.65%). These results highlight significant variations among cultivars in their biochemical properties and suggest the potential of specific genotypes for use in health-oriented food products, pharmaceutical applications, and breeding programs.