Morphological, mechanical and antioxidant properties of Portuguese almond cultivars

Ivo Oliveira*, Anne S. Meyer, Silvia Afonso, Carlos Ribeiro, Berta Gonçalves

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review


The aim of this study was to evaluate morphological (of fruit and kernel), mechanical (namely shell rupture force) and antioxidant properties (including phenolics and flavonoid content) of five Portuguese almond cultivars, comparing them with two commercial cultivars (Glorieta and Ferragnès). Of the analyzed traits, nut and kernel dimensions varied substantially and were used to describe cultivars. However, some traditional cultivars recorded similar (Pegarinhos), or even higher (Amendoão, Casanova and Refêgo) nut and kernel weight than commercial cultivars. Furthermore, shelling percentage of traditional cultivar (Bonita) was higher than commercial cultivars. Rupture force necessary to break fruits of all traditional cultivars was higher than commercial ones, and was correlated to nut weight cultivars. The phenolics, flavonoids content and antioxidants were higher for Casanova. Parameters like high kernel weight, low percentages of double kernels or losses during shelling and considerable higher phenolics and flavonoids content may be considered by industry during selection of almond.
Original languageEnglish
JournalJournal of Food Science and Technology
Issue number2
Pages (from-to)467–478
Publication statusPublished - 2018


  • Almond
  • Antioxidant activity
  • Mechanical traits
  • Morphological characterization
  • Prunus dulcis
  • Traditional cultivars


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