Agromorphological genetic identification of almond genetic resources regarding physicochemical properties in Turkey

Agromorphological genetic identification of almond genetic resources regarding physicochemical properties in Turkey | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Agromorphological genetic identification of almond genetic resources regarding physicochemical properties in Turkey Ayşen Melda ÇOLAK, Muttalip GUNDOGDU, Selma KURU BERK, Turhan SAHİN, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4363310/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Almond is one of the important fruit types for the nuts and cosmetics industry. At this stage, the selection of cultivars to be grown according to their intended use is important and new cultivars are breding. In this study, the physical and chemical properties of fruits of Ferragnes, Ferraduel and Nonpareil cultivars and Sıra, Ak and Nurlu genotypes were examined. Nurlu genotype was found to have higher values than other cultivars and genotypes in terms of fruit weight (1.52 g) and dimensions (28.28 mm length, 14.25 mm width, 7.97 mm thickness). While Sıra genotype stood out in terms of micro elements (Fe, Mn), Nurlu genotype stood out in terms of macro elements (N, P, K). The highest amounts of lineloeic and oleic acids (10.07 and 68.71%, respectively) were obtained in the Ferragnes cultivar, and the highest oil content was obtained in the Sıra genotype (60.09%). In terms of phenolic compounds, the Nonpareil cultivar, which has the highest content of catechin (45.51 mg kg − 1 ) and o-coumaric acid (2.52 mg kg − 1 ), gained value. When the relationships of all traits were examined, it was determined that Nurlu genotype and Ferragnes cultivar were independent from others. While a linear relationship was found between oleic, stearic, palmitic and lionelenic acids, an opposite relationship was found these acids to linoleic acid. In this study, it was determined that genotypes have superior characteristics as well as cultivars, and it was observed that they can guide growers in the cultivar selection stage in garden establishment. Almond nutritional element faty acid phenolic compound Figures Figure 1 Figure 2 Figure 3 1. INTRODUCTION Almond fruit (Amygdalus communis L.), which is botanically classified as nuts fruit, is a type of fruit preferred by consumers due to its availability on the market all year and the nutrients and vitamins it contains. Türkiye is among the gene centers of almond and its distribution is widely seen in natural flora, except for the plateaus of the Black Sea (Küden et al. 2000 ). Although Türkiye has a significant share in world production with a production share of 170 000 tons of almonds according to 2023 data (TUIK 2024), the necessary market need cannot be suffice and imports are resorted to meet the market deficit. According to 2021 data, Türkiye's imports amounted to 31 688 tons. For this reason, many studies are being carried out to increase almond production and fruit quality (Dicenta et al. 2018 ; Acar et al. 2018 ; Sequera et al. 2016), and the importance of species and cultivar selection is also revealed in these studies. Ferragnes cultivar is seen as the most popular cultivar in almond production in Türkiye due to its late flowering, high internal yield and internal yield rate. The Ferraduel cultivar, which is also used as a pollinator for this cultivar, is also among the varieties found in the market (Denizhan et al. 2020 ). In addition, the Nonpareil cultivar is one of the varieties preferred by producers due to its high internal fruit quality and yield (Kester et al. 1991 ). Almond fruit takes its place on the table as a highly bioactive fruit due to the protein, nutritional elements, fatty acids and vitamins it contains. The fact that it is easy to preserve and its constant presence in the market increases its use in the nuts, confectionery and cake industry, and its use as almond oil increases its use in the cosmetics and pharmaceutical industries. In this context, the composition of nutritional elements, vitamins and fatty acids contained in almond fruit is important. Almonds are important as nuts because they contain high levels of unsaturated fatty acids such as lineloenic, oleic and stearic acid (Wojdylo et al. 2022 ). These fatty acids also has important health effects such as providing energy, protect cardiovascular health, delaying aging (Kayahan 2009 ), treating prostate and breast cancer (Lewis et al. 2000 ), increasing learning and vision ability, preventing allergies and nervous disorders(Nettleton and Nettleton 1995 ; Kolanowski et al. 2006). It is also known that almond fruit has antioxidant properties due to the phenolic compounds such as catechin, chlorogenic and gallic acid it contains (Lin et al. 2016 ). This antioxidant feature brings with it positive properties such as lowering cholesterol (Prgomet et al. 2017 ), preventing cancer diseases and stroke (Prior and Cao 200). These biochemical contents of the fruit vary, either increasing or decreasing, depending on ecological factors and genetic factors such as variety or genotype. For this reason, the purpose of use of almonds in garden establishment should be determined and the appropriate variety should be selected. In this study, it was aimed to provide an alternative perspective to almond growers in garden establishment and meeting market demand by comparing Sıra, Nurlu and AK genotypes to Ferragnes, Ferradual and Nonpareil cultivars for in the fruit quality criteria, which are widely grown in our country. 2. MATERIAL AND METHOD 2.1. Material This study was conducted with almond cultivars and genotype collected from Muğla province Datça district in 2023. The collected samples were stored in the cold and brought to the laboratories of Siirt University Faculty of Agriculture. Three cultivars, Ferraduel, Ferragnes and Nonpareil, and three genotypes, AK, Nurlu and Sıra, were used for this research. 2.2. Fruit weight, length, width and thickness In 20 fruits selected from each variety or genotype, fruit weight was measured using a digital scale and fruit dimensions were measured with a digital caliper and their average was taken. 2.3. Nutritional Elements For nutritional element analyses, fruit samples were made ready for measurement by microwave dry combustion. For one repetition of each grinding application, 0.20 g of the fruit samples were weighed, nitric acid and hydrogen peroxide (6:2, v/v) were added and heated in a microwave oven (Mars Xpress) for 2 minutes at 250 W, 2 minutes at 0 W, 6 minutes at 250 W, It was burned at 400 W for 5 minutes and 550 W for 8 minutes. The burned samples were filtered and made up to 50 mL by adding pure water. The samples obtained were transferred into tubes and made ready for reading with the Inductively Coupled Plasma Atomic Emission Spectrophotometer (ICP-OES) device (Thermo, ICAP 6300, America). Macro (N, P, K, Ca and Mg) and micro element (Fe, Mn, Cu and Zn) contents were determined in the filters (AACC 1990 ). 2.4. Fatty Acid (FAMEs) Components The fatty acid content of the samples was obtained according to the standard AOAC ( 1990 ) method. FAMEs analyses; was performed with an Agilent 6890 series flame ionization detector gas chromatograph and a 0.25 µm 50% cyanopropyl-methylpolysiloxane-coated 60-m capillary column (ID = 0.25 mm) (J&W Scientific, Folsom, CA, USA). Helium gas was used with a flow rate of 1.5 mL min-1 and a separation ratio of 1/10. The injector temperature was 250°C, the detector temperature was 260°C, and the oven temperature was 120°C for 5 min and finally increased at a rate of 15°C per minute to 240°C in 20 min (Kirazci and Javidipour 2008 ). FAMEs were determined by comparison of retention times and equivalent chain length relative to the FAMEs standard (Supelco 47885-U). FAMEs samples were measured by percent area. Samples were analyzed in triplicate in parallel. 2.5. Total phenolics content Total phenolics content was determined colorimetrically utilizing the Folin-Ciocalteu method (Spanos et al. 1990). A 1 ml aliquot of the extract (diluted 1 : 20 with methanol) and 1 ml deionized water were mixed in a 10 ml flask, followed by adding 500 µl Folin-Ciocalteu reagent (Merck, Darmstadt, Germany). After 2 min, 4 ml of 7.5% Na2CO3 solution was added to the mixture and it was incubated for 2 h at room temperature. Then, absorbance was measured at 745 nm using UV-VIS spectrophotometer Lambda 5 (Perkin-Elmer). Gallic acid (Sigma Aldrich) was used as a standard and total phenolics content was reported in milligrams of gallic acid equivalents (GAE) per kilogram. 2.6. Antioxidant Activity A spectrophotometric method developed by Mensor et al. ( 2001 ) was employed to determine antioxidant activity using elimination of 1,1-diphenyl- 2-picrylhydrazyl (DPPH) free radicals. A volume of 50 µl of methanol-diluted extract with 300 µl ethanol was mixed with 30 µl of 0.5 mmol·l-1 methanolic DPPH (Merck). The mixture was shaken and left in to stand in the dark for 30 min at room temperature. Ensuing the desired colour formation (from deep violet to light yellow), the mixture was read at 517 nm using UV-VIS spectrophotometer Lambda 5. The mixture of ethanol (330 µl) and sample (50 µl) served as blank. The control solution was prepared by mixing ethanol (350 µl) and DPPH radical solution (30 µl). The antioxidant activity by scavenging activity was calculated according to Mensor et al. ( 2001 ) and expressed in percent. 2.7. Total lipid The hot extraction method using Soxhlet apparatus was used to extract oil from almond seeds. Briefly, 2 g powder was extracted using petroleum ether for 6 h. After the extraction, the solvent was evaporated from the oil at 40°C and the obtained oil was stored in vials at refrigerated temperature until used for analysis (Özcan et al. 2020 ). 2.8. Phenolics Compounds Phenolics were extracted using a modification of the methods developed by Kosar et al. ( 2004 ) and Trandafir et al. ( 2016 ). The kernel samples were mixed with acetone and water (1 : 4) and vortexmixed for 1 min. Trifluoroacetic acid (0.100 ml) was then added to the mixture followed by vortexmixing for 1 min and by incubation in a hot water bath at 60°C for 60 min. After cooling, the extracts were filtered through a nylon membrane (pore size 0.45 µm, Merck). Extracts were analysed by HPLC with ultraviolet spectrophotometric detection using LC-20A system (Shimadzu, Tokyo, Japan). A reverse phase column Nucleosil C18 (25 cm × 3.2 mm, particle size 5 µm; Supelco) and a twosolvent system (A: formic acid-water, 2.5 : 97.5, v/v and B: acetonitrile-water, 2.5 : 97.5, v/v) were used. Detection was accomplished at 280–360 nm. Content of phenolics was expressed as milligrams per kilogram. 2.9. Organic Acids Analysis of organic acids was used by modifying the method established by Bevilacqua and Califano 1989 . Fruit samples were ground in a homogenizer for 10 seconds, and 2 g of almond sample was mixed with 5 mL of phosphate buffer (50 mM; pH = 7.8) and digestion was carried out in a homogenizer (at 11,300 rpm) for 2 minutes. Samples were centrifuged at 15,000 rpm and 4 ◦C for 20 min (Sigma 3–18 K; Sigma Laborzentrifugen, Osterode and Harz, Germany). Then, the supernatant was taken and filtered (0.45 µm Millipore membrane filter) and passed through the SEP-PAK C18 cartridge. The filtered supernatant (10 µL) was injected into the HPLC (Agilent, USA) device using 0.1% orthophosphoric acid elution buffer. Organic acids absorbance was measured at 210 nm with a diode array detector (DAD). Calibration curves were analyzed in triplicate using different organic acid standards provided by Sigma. 2.10. Statistical analysis Data were analyzed by two-way ANOVA using SAS Version 9.1 (SAS Institute Inc., Cary, NC, USA) software. When the F test was significant, means were compared with Tukey’s posthoc test. Correlations among studied traits were determined by Pearson’s pairwise correlations using the "corrplot" package of R software (Wei et al. 2017 ). Interrelations of factors (storage periods and spermidine doses) and traits were determined by principal component analysis (PCA) with the "ggplot2" package of R software (Wickham 2011 ). Heatmap analysis was performed with the R package "bioconductor" (Gentleman et al. 2004 ). 3. RESULTS AND DISCUSSION 3.1. Fruit weight, length, width and thickness The physical characteristics of the almond varieties and genotypes were examined and given in Table 1 . When fruit weight was evaluated, Nurlu genotype stood out with a weight of 1.52 g. This genotype was followed by cultivars (respectvely Nonpareil, Ferragnes, Ferraduel) and the Ak genotype was found to have the lowest fruit weight (0.92 g). Nurlu genotype was found to have the highest values in terms of fruit length, thickness and width (28.28, 7.97 and 14.25 mm, respectively). In terms of fruit length, the Nurlu genotype was followed by the Ak genotype (25.4 mm) and the Ferragnes (25.25 mm) cultivar. When fruit thickness was evaluated, no statistical difference was found between the cultivars. Similarly, no difference was detected between cultivars and genotypes in terms of fruit width. When looked at statistically (at p ≤ 0.05 level), it was seen that cultivars and genotypes significantly affected fruit weight and fruit length ( F Weight : 5.16, F Length : 7.74). In terms of pomological characteristics, generally, it was seen that the Nurlu genotype had superior characteristics than the others (Table 1 ). In a study conducted in Türkiye, it was reported that there was no difference in fruit weight, height and length between Ferragnes and Ferraduel cultivars (Ünsal et al. 2023 ), while other studies reported that the Ferragnes variety had higher values (Kaska et al. 2005 ; Karaat 2019 ). In a study comparing the Tardy-Nonpareil cultivar with 23 genotypes, it was stated that the genotypes had superior characteristics in terms of fruit weight, width and thickness (Momenpour et al. 2011 ). In the study which 94 genotypes were examined, it was reported that the fruit weight varied between 0.50–3.50 g, while the comparison cultivars had a weight of 1.63 (Marconar) and 3.33 g (Mamaei) (Torkaman et al. 2021 ). Although there are few studies comparing genotypes and cultivars, it is seen that genotypes can have superior characteristics than cultivars, as in this study (Table 1 ). It should not be forgotten that there may be variability depending on cultivation and ecological factors, and genotypes should be included in the garden setup for larger fruits. 3.2. Nutritional Elements The macronutrients contained in almond fruits were examined and given in Table 1 . The highest nitrogen content of the fruit was obtained in Nonpareil cultivar (5.20%), Nurlu (5.10%) and Sıra (5.10%) genotypes. Again, Nurlu genotype was found to have the highest phosphorus (1.27%) and potassium (1.13%) content. Although the Nonpareil cultivar had the highest nitrogen content, it was found to have the lowest phosphorus, potassium and calcium values. While the Ferraduel cultivar had the highest magnesium amount (1.56%), the Ferragnes cultivar had the highest calcium value (0.58%). It was observed that cultivars and genotypes significantly affected the nitrogen value, especially magnesium (F Mg : 70.25, F N : 14.73). Equivalent to this study, some researchers stated that the Ferragnes variety contains more K, P and Ca than the Ferraduel cultivar. However, contrary to this study, researchers reported that the Ferraduel cultivar contained more Mg compared to the Ferragnes cultivar (Drogoudi et al. 2013 ). In the study conducted on Nonpareil cultivar, two times less calsium, five times less nitrogen amount was determined and twice more potassium amount was determined compared to this study (Muhammad et al. 2015 ). Besides, in the study which Ferragnes and Ferraduel cultivars were grown together with 10 different genotypes, it was stated that the Ferraduel cultivar had the highest Mg and Ca amount but the lowest P value (Simsek et al. 2018 ). Similarly, in this study, this variety was found to have the lowest P and highest Mg values (Table 1 ). It is thought that the different nutritional conditions of almond trees and the use of genotypes in this study may cause statistical differences. In this study, it was observed that genotype (Nurlu) came to the fore rather than cultivars in terms of macronutrient elements (Table 1 ). Table 1 Quality characteristics and nutritional element contents of almond fruits. Cultivars and Genotypes Pomology Quality of Fruits Fruit Weight (g) Fruit Length (mm) Fruit Thickness (mm) Fruit Width (mm) Ak 0.92 + 0.14b 25.40 + 0.49b 5.80 + 1.50b 13.07 + 1.67a Ferraduel 1.02 + 0.12b 21.53 + 1.65c 6.22 + 0.42ab 13.59 + 1.00a Ferragnes 1.16 + 0.21ab 25.25 + 0.88b 6.84 + 0.82ab 13.33 + 0.14a Nonpareil 1.17 + 0.11ab 23.84 + 1.29bc 7.29 + 0.28ab 13.09 + 0.28a Nurlu 1.52 + 0.19a 28.28 + 0.88a 7.97 + 0.59a 14.25 + 1.68a Sıra 0.79 + 0.18b 24.19 + 1.21bc 6.35 + 0.64ab 13.39 + 1.01a Anova F 5.16* 7.74* 1.91 ns 0.3 ns Cultivars and Genotypes Macronutrient N % P% K % Mg % Ca % Ak 4.48 + 0.15b 0.95 + 0.14b 0.93 + 0.09b 0.78 + 0.06d 0.42 + 0.10bc Ferraduel 4.47 + 0.30b 0.97 + 0.06b 0.87 + 0.11b 1.56 + 0.15a 0.43 + 0.04bc Ferragnes 3.78 + 0.10c 1.04 + 0.13ab 0.94 + 0.12ab 1.23 + 0.07b 0.58 + 0.11a Nonpareil 5.20 + 0.14a 0.91 + 0.06b 0.83 + 0.06b 1.08 + 0.06c 0.42 + 0.06bc Nurlu 5.10 + 0.29a 1.27 + 0.16a 1.13 + 0.09a 1.00 + 0.13c 0.53 + 0.03ab Sıra 5.10 + 0.15a 0.97 + 0.12b 0.86 + 0.06b 0.75 + 0.03d 0.39 + 0.08c Anova F 14.73** 3.89 ns 3.42 ns 70.25*** 3.61 ns Cultivars and Genotypes Micronutrient Cu (ppm) Fe (ppm) Mn (ppm) Zn (ppm) Ak 0.30 + 0.09b 41.29 + 0.08d 21.56 + 1.12b 48.34 + 1.77d Ferraduel 0.30 + 0.03b 40.71 + 0.05e 21.03 + 0.86b 44.66 + 0.61e Ferragnes 0.35 + 0.08ab 31.74 + 0.28f 22.97 + 3.01ab 92.02 + 0.28a Nonpareil 0.32 + 0.11b 49.82 + 0.15b 20.69 + 0.10b 51.78 + 0.40c Nurlu 0.42 + 0.04a 48.71 + 0.08c 21.55 + 0.82b 67.39 + 0.59b Sıra 0.31 + 0.08b 54.60 + 0.09a 26.31 + 1.00a 47.43 + 0.20d Anova F 2.74 ns 634.41*** 4.12 ns 96.01*** Different letters in the same column indicates statistical differences at p ≤ 0.05. ns:not significant. *, **, *** indicates p ≤ 0.05, 0.01, and 0.001, respectively. Microelement (Cu, Fe, Mn and Zn) contents of almond varieties and genotypes were examined (Table 1 ). While the Nurlu genotype (0.42 ppm) stood out in terms of the copper content of the fruit, it was observed that other genotypes and cultivars exhibited similar values. The highest iron (54.6 ppm) and manganese (26.31 ppm) contents were obtained in Sıra genotype. In terms of iron content, Sıra genotype was followed by Nonpareil cultivar (49.82 ppm) and Nurlu genotype (48.71 ppm). The lowest zinc content was found in the Ferraduel variety (44.66 ppm) and the Ferragnes cultivar had the highest value (92.02 ppm), more than twice this value. It was determined that cultivars and genotypes significantly affected (at p ≤ 0.001 level) iron and zinc contents (F Fe : 634.41, F Zn : 96.01). Consistent with this study, in a study conducted on 7 cultivars, including the Nonpareil cultivar, it was reported that manganese values were higher than copper values. Additionally, in contrast to this study (except for the Sıra genotype), researchers found that iron content was greater than zinc content (Yada et al. 2013 ). In a study conducted in Türkiye, it was reported that the Fe, Mn, and Zn contents of almond fruit were higher in the Ferragnes cultivar, and this variety was followed by the Ferraduel and Nonpareil cultivars (Özcan and Uslu, 2023 ). Gulsoy et al. ( 2022 ) stated that the Ferraduel cultivar had higher Zn, Mn, Fe and Cu amounts than the Ferragnes cultivar. In this study, Ferragnes cultivar was found to have higher values than Ferraduel cultivar, except for Fe (Table 1 ). Özcan et al. ( 2020 ) stated that the amounts of micronutrients vary depending on genotypes. Studies have generally progressed on a cultivars basis, and studies comparing genotypes and varieties are sufficient. Due to this gap, the importance of this study becomes clear. 3.3. Fatty Acid Components Almond is one of the important fruit types in the cosmetic industry with its rich fatty acid content. These acids, which significantly affect oil quality, were examined in different genotypes and cultivars, and the contents of 5 different fatty acids are given in Table 2 . It was determined that cultivars and genotypes significantly affected (at p ≤ 0.001 level) linolec, linolenic and oleic acid contents (F linolec : 75.45, F linolenic : 92.48, F oleic : 23.22). It also affected palmitic (F: 13.56) and stearic (F: 20.62) acids at the p ≤ 0.01 level. Linoleic acid was measured at the highest value in the Ferraduel cultivar (14.76%) and Nurlu genotype (14.34%). It was determined that the Ferragnes cultivar (10.07%) and the Ak genotype (10.05%) had the highest linolenic acid content. It has been determined that oleic acid has the highest content in terms of fatty acids. Nonpareil (70.20%) and Ferragnes (68.71%) cultivars had the highest values in this acid, while no difference was found between other genotypes and cultivars. It was also observed that genotypes contained less oleic acid compared to cultivars. Cultivars and genotypes other than Nurlu genotype did not create a statistical difference in terms of palmitic acid content. Ferragnes cultivar (3.49%) was found to have the highest stearic content, followed by Ferraduel (3.45%) and Nonpareil (3.19%) cultivars. It was determined that genotypes had lower values than cultivars in terms of stearic acid. Although Nurlu genotype had the highest linoleic content, it was found to have the lowest linolenic, palmitic and stearic contents. In general, it was observed that the Ferragnes cultivar (especially linolenic, oleic and stearic acid) had higher values in terms of fatty acid composition (Table 2 ). Consistent with the study, it was reported that the Ferragnes had higher fatty acids than the Ferraduel cultivar, except for stearic acid (Melhaoui et al. 2021 ). On the contrary, in the study conducted with genotypes and cultivars in Türkiye, it was determined that the Ferraduel had a higher amount of fatty acids (especially oleic and stearic acid) than the Ferragnes cultivar. It was also determined that their genotypes had higher values in different fatty acids (palmitic, linoleic, linolenic acid) compared to the cultivars (Simsek et al. 2018 ). In the study conducted on Ferraduel and Nonpareil cultivars, the Ferraduel came to the fore, except for linoleic acid (Beyhan et al. 2011 ). In the study where these three cultivars were used, it was found that the Nonpareil cultivar had a higher amount of linoleic acid. Researchers reported that palmitic and stearic acids were higher in the Ferraduel variety, followed by the Ferragnes and then the Nonpareil variety (Yildirim et al. 2016 ). Studies show that, similar to this study, cultivars stand out in terms of fatty acids, but they vary depending on the fatty acid type. It is thought that this variability occurs due to the differences in the regions grown and the differences in the cultivars and genotypes compared. Table 2 Fatty acids, total antioxidant, total phenolic and total lipid ratios. Cultivars and Genotypes Fatty Acid Contents (%) Linoleic (C18:2) Linolenic (C18:3) Oleic (C18:1) Palmitic (C16:0) Stearic (C18:0) Ak 12.15 ± 0.16d 10.05 ± 0.12a 64.82 ± 0.63b 1.49 ± 0.03a 2.93 ± 0.08c Ferraduel 14.76 ± 0.18a 7.59 ± 0.15d 65.15 ± 0.22b 1.53 ± 0.03a 3.45 ± 0.05ab Ferragnes 12.67 ± 0.10c 10.07 ± 0.15a 68.71 ± 0.14a 1.56 ± 0.04a 3.49 ± 0.09a Nonpareil 13.71 ± 0.11b 8.16 ± 0.16c 70.20 ± 0.53a 1.58 ± 0.04a 3.19 ± 0.08bc Nurlu 14.34 ± 0.12a 7.05 ± 0.10e 63.97 ± 0.91b 1.25 ± 0.03b 2.53 ± 0.06d Sıra 12.26 ± 0.06cd 9.28 ± 0.12b 64.67 ± 0.34b 1.54 ± 0.04a 3.10 ± 0.09c Anova F 75.45*** 92.48*** 23.22*** 13.56** 20.62** Cultivars and Genotypes Total Biochemicals Antioxidant activity (%) Total Phenolic (mg kg − 1 ) Total Lipid (%) Ak 62.36 ± 0.36bc 116.44 ± 1.39d 53.58 ± 0.07e Ferraduel 63.79 ± 0.81b 171.24 ± 0.33a 59.28 ± 0.15b Ferragnes 59.22 ± 0.50d 169.24 ± 1.84a 58.97 ± 0.23bc Nonpareil 65.70 ± 0.40a 138.87 ± 0.95b 58.67 ± 0.16c Nurlu 53.33 ± 0.31e 125.50 ± 0.26c 54.91 ± 0.07d Sıra 61.19 ± 0.43c 119.54 ± 0.37d 60.90 ± 0.07a Anova F 76.28*** 553.96*** 413.5*** Different letters in the same column indicates statistical differences at p ≤ 0.05. **, *** indicates p ≤ 0.01, and 0.001, respectively. 3.4. Total Phenolic, Antioksidan Activity Total phenolic compound amounts and antioxidant activities of almond genotypes and cultivars were examined (Table 2 ). The effect of cultivars and genotypes on these values was found to be significant at the p ≤ 0.001 level (F antioxidant : 76.28, F phenolic : 553.96). The highest total phenolic compound content was obtained in Ferraduel (171.24 mg kg − 1 ) and Ferragnes (169.24 mg kg − 1 ) cultivars. Nonpareil variety was found to have the highest antioxidant activity with a value of 65.70% and the highest total phenolic compound content after Ferraduel and Ferragnes cultivars. After the Nonpareil cultivar, the Ferraduel cultivar (63.79%) and the Ak (62.36%) genotype were found to have the highest antioxidant activity. However, the Ak genotype also had the lowest total phenolic compound content (116.44 mg kg − 1 ) (Table 2 ). Özcan et al. ( 2020 ) supported these results and stated that the antioxidant activities of the genotypes (31 numbers) varied between 44.59–91.18%. Banjanin et al. (2020) found that total phenolic compounds and antioxidant activity varied (4.81–90.15%) depending on the cultivars. Another study reported that the total amount of phenolic compounds was higher in the Ferraduel cultivar and less in the Ferragnes and Nonpareil cultivars, respectively. In addition, researchers could not find any difference between Ferraduel and Ferragnes cultivars in terms of antioxidant activity and stated that Nonpareil cultivar had less activity than these (Özcan et al. 2021 ). It was observed that the genotypes remained weak and the cultivars came to the fore in terms of phenolic compounds and antioxidant activity. 3.5. Total Lipid The total lipid amount of almond cultivars and genotypes, which is important for oil processing, was examined and it was found to be significantly (F lipid : 413.5) affected (Table 2 ). The Sıra genotype was determined as the genotype with the highest total lipid amount with a value of 60.90%. This genotype was followed by Ferraduel and Ferragnes cultivars (59.28 and 58.97%, respectively). The least amount of total lipid was measured in the Ak genotype as 53.58%. Contrary to this study, it was stated in a study that the Ferragnes cultivar (54.04%) had more lipid amount than the Ferraduel (53.78%) cultivar (Sakar et al 2017 ). Similarly, Levent ( 2022 ) expressed the oil amounts of almond cultivars as Ferragnes (41.43%), Ferraduel (33.78%) and Nonpareil (33.67%), respectively. In a study conducted with different genotypes (94 pieces), it was stated that the oil content of almonds varied between 29.96–64.07% (Torkaman et al. 2021 ). In this study, while the cultivars had average data, the highest and lowest values were obtained in genotypes (Table 2 ). In case of cultivation for the amount of oil, which is important for cosmetic processing, this should be taken into consideration when choosing the cultivar. 3.6. Phenolics and Organic Acid Compounds The phenolic compound contents of almond cultivars and genotypes were examined in detail and the contents of six compounds are given in Table 3 . It has been determined that almond fruits are rich in catechin and ferulic acid. It was observed that genotype and cultivars significantly (at p ≤ 0.001 level) affected the content of all phenolic compounds (F rutin : 1000.71, F catechin : 212.95, F ferulic :931.35). The highest amounts of catechin (45.51 mg kg − 1 ) and o-coumaric acid (2.52 mg kg-1) were obtained in the Nonpareil cultivar. In terms of catechin, Nonpareil was followed by Ferraduel cultivar and Ak genotype. It was observed that the Nonpareil had 5 times more catechin content compared to the lowest value (9.25 mg kg − 1 Nurlu genotype). The highest ferulic acid content was obtained in the Nurlu geotype (15.61 mg kg − 1 ). However, this genotype was found to have the lowest o-coumaric (1.0 mg kg − 1 ) and catechin content. While the gallic acid content was measured in the highest amount in the Ferraduel (4.86 mg kg − 1 ), it was measured in the lowest amount in the Ferragnes variety (1.25 mg kg − 1 ). Ferragnes cultivar was determined as the variety with the highest p-coumaric acid content with 3.68 mg kg − 1 . However, this cultivar was found to have the least amounts of gallic acid, o-coumaric acid and rutin (5.24 mg kg − 1 ). The Ak genotype, which had the lowest p-coumaric acid (1.26 mg kg − 1 ) content, had the highest rutin (23.15 mg kg − 1 ) content. Generally evaluated, it has been observed that the cultivars have superior qualities than the genotypes (especially Nonpareil) in terms of phenolic compounds (Table 3 ). In a study using 15 different varieties, it was reported that the Ferradual cultivar had the highest amounts of catechin, chlorogenic acid, caffeic acid and ferulic acid, and the Nonpareil had the highest amount of gallic acid (Yıldırım et al. 2016 ). Özcan and Uslu ( 2023 ) supported this study and reported that the Nonpareil cultivar had higher amounts of phenolic compounds (gallic acid, p- coumaric acid, quercetin) than the Ferraduel and Ferragnes cultivars in their study with different varieties. In the study conducted in Serbia, 20 genotypes and 3 cultivars were studied, and it was stated that the genotypes had higher p-coumaric acid and catechin amount. It was determined that the two cultivars had lower values than the genotypes in the amounts of ferulic acid and rutin (Čolić et al. 2017 ). In this study, it is seen that the cultivars with lower genotype values, except for rutin, have superior properties in terms of phenolic compounds (Table 3 ). It is thought that the difference arises from the fact that the varieties were grown in different ecologies and the difference in genotypes. The organic acid contents of almond fruits were examined (Table 3 ) and it was observed that the cultivars and genotypes affected (at the p ≤ 0.001 level) these values significantly (F malic : 483.53, F citric :117.17). Ak genotype was determined as the genotype with the highest malic acid content (11.46 mg 100g − 1 ), but this genotype was also found to have the lowest succinic acid content (6.05 mg 100g − 1 ). Ak genotype was followed by Sıra genotype and Ferragnes cultivar in terms of malic acid. In terms of oxalic acid content, Sıra genotype (6.81 mg 100g − 1 ) and Ferraduel cultivar (6.70 mg 100g − 1) were found to have statistically the highest values. At the same time, Sıra genotype was determined as the genotype with the highest succinic acid content with a value of 13.12 mg 100g − 1 . Nurlu genotype was found to have the highest amount of citric (14.13 mg 100g-1) and the lowest amount of oxalic acid (1.79 mg 100g − 1 ). In terms of citric acid, Nurlu genotype was followed by Sıra and Ak genotypes. When evaluated in general, it was seen that Sıra genotype was richer in terms of organic acids and this type was followed by Nurlu genotype and Ferragnes variety (Table 3 ). In a study conducted on three different varieties in Spain, similar to this study, the acid contents of almond fruits were listed as malic, citic and oxalic acid, respectively, from highest to lowest, and it was stated that the amounts varied according to the varieties (Lipan et al. 2020 ). Studies in almonds have generally focused on fatty acids, and studies on organic acids have been found to be insufficient. In this study, it was determined that the genotypes were at the forefront in terms of organic acid content (Table 3 ). Table 3 Phenolic compounds and organic acid contents of almond fruits. Cultivars and Genotypes Phenolic Compounds (mg kg − 1 ) Catechin Ferulic Gallic o-Coumaric p-Coumaric Rutin Ak 25.97 ± 1.44b 6.42 ± 0.11e 2.70 ± 0.10d 1.47 ± 0.09b 1.26 ± 0.07d 23.15 ± 0.16a Ferraduel 28.19 ± 0.33b 11.00 ± 0.27c 4.86 ± 0.16a 1.59 ± 0.06b 2.51 ± 0.12c 9.53 ± 0.17d Ferragnes 18.83 ± 0.93d 13.76 ± 0.11b 1.25 ± 0.04e 1.06 ± 0.07c 3.68 ± 0.13a 5.24 ± 0.11f Nonpareil 45.51 ± 0.93a 7.40 ± 0.15d 3.31 ± 0.20c 2.52 ± 0.10a 2.22 ± 0.08c 16.31 ± 0.40b Nurlu 9.25 ± 0.24e 15.61 ± 0.11a 4.18 ± 0.10b 1.00 ± 0.06c 2.50 ± 0.15c 10.40 ± 0.16c Sıra 21.71 ± 0.38c 3.53 ± 0.07f 3.32 ± 0.16c 1.10 ± 0.07c 3.17 ± 0.08b 7.53 ± 0.10e Anova F 212.95*** 931.35*** 83.16*** 53.61*** 59.26*** 1000.71*** Cultivars and Genotypes Organic acids (mg 100g − 1 ) Malic Oxalic Citric Succinic Ak 11.46 ± 0.12a 2.99 ± 0.06c 11.55 ± 0.13c 6.05 ± 0.06f Ferraduel 7.41 ± 0.06d 6.70 ± 0.11a 10.92 ± 0.07c 6.96 ± 0.08e Ferragnes 10.82 ± 0.07b 5.32 ± 0.04b 9.72 ± 0.06d 8.54 ± 0.11c Nonpareil 6.96 ± 0.04e 5.39 ± 0.10b 7.85 ± 0.24e 12.61 ± 0.14b Nurlu 10.24 ± 0.13c 1.79 ± 0.06d 14.13 ± 0.18a 7.59 ± 0.05d Sıra 10.56 ± 0.06b 6.81 ± 0.15a 12.94 ± 0.38b 13.12 ± 0.08a Anova F 483.53*** 476.24*** 117.17*** 1056.42*** Different letters in the same column indicates statistical differences at p ≤ 0.05. *** indicates p ≤ 0.001. 3.7. Correlation between chemical properties of fruit The correlation between nutritional elements, fatty acids, organic acids, and phenolic compounds of almond fruits was examined and is given in Fig. 1 . In terms of nutrient contents, a positive high correlation relationship was found between N and Fe (0.92) and between P and K (0.93) at the level of p ≤ 0.001. Similarly, with these results, researchers reported a positive correlation between N and Fe, K, and Mg (Aazami et al. 2022 ). In this study, a highly positive correlation (0.93) was obtained between Mg and total phenolic compounds (Fig. 1 ). A highly positive relationship between oxalic acid and total lipid amount was observed. It was determined that antioxidant activity had a positive correlation with catechin, o-coumaric acid, stearic acid and palmitic acid, while it had a negative relationship with P and K. Additionally, P and K were found to have a negative relationship with palmitic acid. It was determined that linolenic acid had a high (p ≤ 0.001) inverse relationship with both linoleic acid (-0.92) and gallic acid (-0.84). The linear relationship of stearic acid with total lipid, total phenolic compound (0.76), antioxidant activity (0.61), oxalic acid (0.79), magnesium (0.58) and palmitic acid (0.76) was determined at a significant level (Fig. 1 ). In study on 10 varieties, including Ferragnes, Ferraduel and Nonpareil cultivars, Levent ( 2022 ) reported that Zn content had a positive correlation with the total phenelic compound amounts, consistent with this study. It was also stated that there was a positive correlation between linoleic acid and palmitic acid (0.74) and a high correlation between Mn, Ca and K (0.87). 3.8. Relationship of varieties and genotypes with all characteristics The relationship between the physical properties and chemical contents of the fruit in almond cultivars and genotypes was examined by heatmap analysis method and their effects were determined (Fig. 2 ). When all features are evaluated, it can be seen that the Nurlu genotype is completely different from others. However, it was determined that the Ferragnes exhibited different characteristics, although it was related to genotypes and cultivars other than Nurlu. In a research that can be related to this study; in a study conducted on 11 almond varieties harvested at the end of August, it was stated that the Ferragnes cultivar was not related to other varieties in terms of fatty acid content and had different properties (Piscopo et al. 2010). In this study, it was found that the physical properties of the fruit, P, K, Cu, ferulic acid and citric acid values had a highly significant (red) relationship with the Nurlu genotype (Fig. 2 ). However, it was determined that the relationship of this genotype, especially with fatty acids, was negative (blue). It has been determined that Ferraduel and Nonpareil cultivars are closely related to each other and that these varieties have a weak relationship, especially in terms of the physical properties and nutritional element contents of the fruit. It was determined that Ak and Sıra genotypes were in the same group when evaluated in terms of all characteristics and had a highly significant relationship, especially in terms of linolenic and malic acid (Fig. 2 ). 3.9. Relationship between varieties and genotypes and the chemical properties of the fruit The PCA graph of the amounts of organic acids, phenolic compounds, nutrients, fatty acids and antioxidant contents in almond genotypes and cultivars is given in Fig. 3 . The interaction rate between cultivars and genotypes and the chemical content of the fruit was determined as 55.9% (PCA1 + PCA2). It was observed that Nurlu genotype was separated from others, and Nonpareil cultivar and Sıra genotype were located on the same plane (4th region). It was determined that other fatty acids other than linoleic acid had a positive relationship and this relationship was especially concentrated in region 1, where the Ferraduel was found. It has been determined that antioxidant activity, catechin,o- coumaric and succinic acid have a positive relationship, but these ingredients have a negative relationship, especially with P, K, Cu and malic acid. It has also been observed that p-coumaric acid has an opposite relationship with iron. Ferulic acid, malic acid, linoleic acid, o-coumaric acid, P, K, Ca, Cu and Zn were found to have a positive relationship and it was determined that only the Ferragnes cultivar was found in the same region (region 3) with these characteristics. It was also determined that citric acid had a negative relationship with the amount of stearic acid, linolenic acid, oleic acid and total lipid. Also, Nurlu and Ak genotypes were located in the 3rd region and only citric acid and gallic acid had a positive relationship here (Fig. 3 ). In parallel with this study, Gouta et al. ( 2021 ) reported that linoleic acid and oleic acid had an opposite relationship in their study on different almond varieties. However, contrary to this study, it was stated that palmitic acid and linoleic acid have a linear relationship. It is thought that the difference may occur depending on the differences in the varieties used and the growing regions. In another study, Özcan et al. ( 2020 ) obtained similar findings as this study, in different genotypes and reported that linoleic acid has an opposite relationship with other fatty acids. Contrary to this study, in the study of Ferradue l and Ferragnes varieties, it was determined that the amount of phenolic compounds and the amount of oil had an opposite relationship (Sakar et al. 2017 ). However, in this study, the relationship between gallic acid, rutin and catechin was supported by Özcan et al. ( 2021 ). 4. CONCLUSION In this study, which was carried out to provide an alternative to variety selection, which is important in gardening, the physical and chemical properties of fruits in 3 cultivars (Ferraduel, Ferragnes and Nopareil) and 3 genotypes (Ak, Sıra and Nurlu) were examined. As a result, it was determined that the Nurlu genotype gained value in terms of physical properties and macronutrient elements, and the genotypes had high values in terms of micronutrient elements and organic acids. When fatty acids and total lipid content were evaluated, it was determined that the Ferragnes cultivar was at the forefront. It was determined that the cultivars generally had higher values in terms of phenolic compounds, total phenolic compound amount and antioxidant activity. In this study, it was concluded that the Nurlu genotype for nuts, the Ferragnes variety for oil production and the Nonpareil variety for health are more suitable varieties in garden establishment and an attempt was made to give a perspective to growers. It should not be forgotten that varieties will exhibit different characteristics depending on the growing region, and studies should be expanded by establishing gardens in different regions with these cultivars or genotypes. Acknowledgments and funding information This research Supported by TÜBİTAK 2209-A. Declarations Acknowledgments and funding information This research Supported by TÜBİTAK 2209-A. Author contributions All authors contributed to the study conception and design. Material preparation and material collection by Ayşen Melda Çolak, Turhan Şahin, Mustafa Canaz. The first draft of the manuscript was written by Selam Kuru Berk, Ayşen Melda Çolak, Muttalip Gundogdu and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript. References AACC (1990) Approved Methods of the American Association of Cereal Chemists, AACC, St. Paul, MN. Aazami MA, Rasouli F, Tajaragh, RP (2022) Evaluation of almond cultivars for the morphological, physiological, and nutritional traits under water deficit conditions. Journal of Elementology 27(2): 423-436. http://dx.doi.org/10.5601/jelem.2021.26.4.2189 Acar S, Kazankaya A, Doğan A (2018) Eğil ve Ergani (Diyarbakır) İlçelerinde Doğal Olarak Yetiştirilen Bademlerin (P. amygdalus L.) Seleksiyonu. YYÜ Tarım Bilimleri Dergisi 28(4):448-457. https://doi.org/10.29133/yyutbd.431880 AOAC, 1990. Official Methods of Analysis. 15th AOAC International. Washington. DC. Banjanin T, Nikolic D, Uslu N, Gökmen F, Özcan MM, Milatovic D, … & Dursun N (2021) Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars. Journal of Food Processing and Preservation, 45(1), e15015. https://doi.org/10.1111/jfpp.15015 Bevilacqua AE, Califano AN (1989) Determination of organic acids in dairy products by high performance liquid chromatography. Journal of Food Science 54(4):1076-1076. https://doi.org/10.1111/j.1365-2621.1989.tb07948.x Beyhan Ö., Aktaş M, Yilmaz N, Şimşek N, Gerçekçioğlu R (2011) Determination of fatty acid compositions of some important almond ( Prunus amygdalus L .) varieties selected from Tokat province and Eagean region of Turkey. Journal of Medicinal Plants Research 5(19): 4907-4911. Čolić SD, Akšić MMF, Lazarević KB, Zec GN, Gašić UM, Zagorac DČD, Natić MM (2017) Fatty acid and phenolic profiles of almond grown in Serbia. Food Chemistry 234: 455-463. http://dx.doi.org/10.1016/j.foodchem.2017.05.006 Denizhan H, İkinci A, Açar İ, Karaat F (2020) Bazı badem çeşitlerinin adaptasyon performansları üzerine yürütülen çalışmaların karşılaştırılması. Journal of the Institute of Science and Technology 10(4): 2283-2293. https://doi.org/10.21597/jist.699283 Dicenta F, Cremades T, Martínez-García PJ, Martínez-Gomez P, Ortega E, Rubio M, Sanchez-Perez R, Lopez-Alcolea J, Egea J (2018) Penta and makako: two extra-late flowering self-compatible almond cultivars from CEBAS-CSIC. Hortscıence 53(11):1700–1702. http://dx.doi.org/10.17660/ActaHortic.2009.814.24 Drogoudi PD, Pantelidis G, Bacchetta L, De Giorgio D, Duval H, Metzidakis I, Spera D (2013) Protein and mineral nutrient contents in kernels from 72 sweet almond cultivars and accessions grown in France, Greece and Italy. International Journal of Food Sciences and Nutrition 64(2): 202-209. https://doi.org/10.3109/09637486.2012.728202 Eseceli H, Değirmencioğlu A, Kahraman R (2006) Omega yağ asitlerinin insan sağlığı yönünden önemi. Türkiye 9. Gıda Kongresi, Bolu, pp 403-406. Gentleman RC, Carey VJ, Bates DM, Bolstad B, Dettling M, Dudoit S, Ellis B, Gautier L, Ge Y, Gentry J, Hornik K, Hothorn T, Huber W, Lacus S, Irizarry R, Leisch F, Li C, Maechler M, Rossini AJ, Sawitzki G, Smith C, Smyth G, Tierney L, Hanh JHY, Zhang J (2004) Bioconductor: open software development for computational biology and bioinformatics. Genome Biolology 5(10): 1-16. http://genomebiology.com/2004/5/10/R80 Gouta H., Laaribi I, Ksia E, Juan T, Estopañan G, Martínez-Gómez P (2021) Physical properties, biochemical and antioxidant contents of new promising Tunisian almond genotypes: traits stability, quality aspects and post-harvest attributes. Journal of Food Composition and Analysis 98: 103840. https://doi.org/10.1016/j.jfca.2021.103840 Gulsoy E, Tarhan A, Izol E, Cokran BD, Simsek M (2022) A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey. Grasas Y Aceites 73(3): e477-e477. https://doi.org/10.3989/gya.0679211 Karaat FE (2019) Organic vs conventional almond: market quality, fatty acid composition and volatile aroma compounds. Applied Ecology & Environmental Research 17(4). http://dx.doi.org/10.15666/aeer/1704_77837793 Kaska N, Özcan Z, Ak BE (2005) Recent developments of almond culture in the southeast Anatolia region of Turkey. Options Méditerranéennes 63 (A): 225-231. http://om.ciheam.org/article.php?IDPDF=5600035 Kayahan M (2009) Sağlıklı beslenme açısından trans yağ asitleri. II. Geleneksel Gıdalar Sempozyumu. 27-29 Mayıs 2009, Van, pp 7-11 Kester DE, Gradziel TM, Grasselly C (1991). Almonds (Prunus). Genetic resources of temperate fruit and nut crops 290: 701-760. Kirazci A, Javidipour I (2008) Some chemical and microbiological properties of ghee produced in Eastern Anatolia. International Journal of Dairy Technology 61: 300-306. https://doi.org/10.1111/j.1471-0307.2008.00402.x Kolanowski W, Laufenberg G (2006) Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur Food Res Technol 222: 472 - 477. DOI 10.1007/s00217-005-0089-8 Kosar M, Kafkas E, Paydas S, Baser HC (2004) Phenolic composition of strawberry genotypes at different maturation stages. Journal of Agricultural and Food Chemistry 52:1586–1589. https://doi.org/10.1021/jf035093t Küden AB, Küden A, Bayazit S, Çömlekçioğlu Ç, İmrak B, Rehber YD (2000) Badem Yetiştiriciliği. TÜBİTAK-Tarp Yayınları, Tükiye. Levent O (2022) A detailed comparative study on some physicochemical properties, volatile composition, fatty acid, and mineral profile of different almond ( Prunus dulcis L .) varieties. Horticulturae 8(6): 488. https://doi.org/10.3390/horticulturae8060488 Lewis NM, Seburg S, Flanagan NL (2000) Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans. Poult Sci 79: 971-974. https://doi.org/10.1093/ps/79.7.971 Lin JT, Liu SC, Hu CC, Shyu YS, Hsu C Y, Yang DJ (2016) Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel. Food chemistry 190:520-528. https://doi.org/10.1016/j.foodchem.2015.06.004 Lipan L, García-Tejero IF, Gutiérrez-Gordillo S, Demirbas N, Sendra E, Hernández F, ... & Carbonell-Barrachina AA (2020) Enhancing nut quality parameters and sensory profiles in three almond cultivars by different irrigation regimes. Journal of agricultural and food chemistry 68 (8): 2316-2328. https://dx.doi.org/10.1021/acs.jafc.9b06854?ref=pdf Melhaoui R, Kodad S, Houmy N, Belhaj K, Mansouri F, Abid M ... & Elamrani A (2021) Characterization of sweet almond oil content of four european cultivars (Ferragnes, Ferraduel, Fournat and Marcona) recently introduced in Morocco. Scientifica 2024:1-17. https://doi.org/10.1155/2021/9141695 Mensor LL, Menezes FS, Leitao GG, Reis AS, dos Santos TC, Coube CS, Leitao SG (2001) Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotheraphy Research 15: 127–130. https://doi.org/10.1002/ptr.687 Momenpour A, Ebadi A, Imani A, Javanmard T (2011) Determination and evaluation of superior self-compatible almond genotypes resulting from crosses between “Touno” and “Ferragnes” in Iran. African Journal of Agricultural Research 6(26): 5680-5693. http://dx.doi.org/10.5897/AJAR11.333 Muhammad S, Sanden BL, Lampinen BD, Saa S, Siddiqui MI, Smart DR, ... & Brown PH (2015) Seasonal changes in nutrient content and concentrations in a mature deciduous tree species: Studies in almond ( Prunus dulcis (Mill.) DA Webb). European Journal of Agronomy 65:52-68. https://doi.org/10.1016/j.eja.2015.01.004 Nettleton JA, Nettleton JA (1995) Omega-3 fatty acids and health. Springer US. Özcan MM, Matthäus B, Aljuhaimi F, Mohamed Ahmed IA, Ghafoor K, Babiker EE, ... & Alqah HA (2020) Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond ( Prunus amygdalus Batsch spp. dulce) kernel and oils. Journal of Food Science and Technology 57 : 4182-4192. https://doi.org/10.1007/s13197-020-04456-9 Özcan MM, Uslu N (2023) Effect of variety on bioactive properties, phytochemicals and nutrients of almond kernels. Erwerbs-Obstbau 65(4): 981-988. https://doi.org/10.1007/s10341-022-00762-y Özcan MM, Mohamed Ahmed IA, Uslu N, Al-Juhaimi F, Ghafoor K, Babiker EE, ... & Alqah HA (2021) Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system. Journal of Food Measurement and Characterization 15: 2481-2490. https://doi.org/10.1007/s11694-020-00789-3 Prgomet I, Gonçalves B, Domínguez-Perles R, Pascual-Seva N, Barros A (2017) Valorization challenges to almond residues: Phytochemical composition and functional application. Molecules 22: 1774. https://doi.org/10.3390/molecules22101774 Prior RL, Cao G (2000) Antioxidant phytochemicals in fruits and vegetables: diet and health implications. HortScience 35(4): 588-592. https://doi.org/10.21273/HORTSCI.35.4.588 Sakar EH, El Yamani M, Rharrabti Y (2017) Variability of oil content and its physico-chemical traits from five almond ( Prunus dulcis ) cultivars grown in northern Morocco. Journal of Materials and Environmental Science 8(8) :2679-2686. Segura JA, i Company RS, Kodad O, Carbó JE, Lahoz JA, Santolaria JE (2016) Performance of the CITA almond releases and some elite breeding selections. Options Méditerranéennes 119 (A): 33-36. http://om.ciheam.org/article.php?IDPDF=00007359 Simsek M, Gulsoy E, Yavic A, Arikan B, Yildirim Y, Olmez N ... & Boguc F (2018) Fatty acid, mineral and proximate compositions of various genotypes and commercial cultivars of sweet almond from the same ecological conditions. Applied Ecology & Environmental Research, 16(3). http://dx.doi.org/10.15666/aeer/1603_29572971 Spanos GA, Wrolstad RE (1990) Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. Journal of Agricultural and Food Chemistry 38:1565–1571. https://doi.org/10.1021/jf00097a030 Torkaman H, Imani A, Talaei A, Mousavi S (2021) Genetic diversity and heritability of fruit traits and oil content in selected almond progenies and their parents. Journal of Nuts 12(2): 75-88. https://doi.org/10.22034/jon.2021.1872988.1062 Trandafir I, Cosmulescu S, Botu M, Nour V (2016) Antioxidant activity, and phenolic and mineral contents of the walnut kernel ( Juglans regia L .) as a function of the pellicle color. Fruits 71: 177–174. http://dx.doi.org/10.1051/fruits/2016006 Tükiye Turkish Statistical Institute 2024 crop production statistics. https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr Accessed: 25 March 2024 Ünsal HT, Erkek B, Yaman M (2023) Determination of leaf and fruit characteristics of almond varieties of foreign origin cultivated in Cappadocia region. Current Trends in Natural Sciences 12(23): 49-53. https://doi.org/10.47068/ctns.2023.v12i23.006 Wei T, Simko V, Levy M, Xie Y, Jin Y, Zemla J (2017) Package ‘corrplot’. Statistician 56(316): e24. Wickham H (2011) ggplot2. Wiley Interdisciplinary Reviews: Computational Statistics 3(2): 180–185. https://doi.org/10.1002/wics.147 Wojdylo, A, IP Turkiewicz, K Tkacz, P Nowicka and L Bobak: Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties. Food Chem.:X, 15, 100418 (2022) https://doi.org/10.1016/j.fochx.2022.100418 Yada S, Huang G, Lapsley K (2013) Natural variability in the nutrient composition of California-grown almonds. Journal of food composition and analysis 30(2): 80-85. https://doi.org/10.1016/j.jfca.2013.01.008 Yıldırım AN, Yildirim F, Şan B, Polat M, Sesli Y (2016) Variability of phenolic composition and tocopherol content of some commercial Almond cultivars. Journal of Applied Botany and Food Quality, 89. https://doi.org/10.5073/JABFQ.2016.089.020 Yildirim AN, Akinci-Yildirim F, San B, Sesli Y (2016) Total oil content and fatty acid profile of some almond ( Amygdalus communis L.) cultivars. Polish journal of food and nutrition sciences 66(3): 173-178. https://doi.org/10.1515/pjfns-2015-0032 Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4363310","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":299339380,"identity":"0d582553-ce60-43bb-a2c9-c3ed33e4748d","order_by":0,"name":"Ayşen Melda ÇOLAK","email":"","orcid":"","institution":"Usak University","correspondingAuthor":false,"prefix":"","firstName":"Ayşen","middleName":"Melda","lastName":"ÇOLAK","suffix":""},{"id":299339381,"identity":"1a7cb292-6b08-4be6-9018-2494276bb5ec","order_by":1,"name":"Muttalip GUNDOGDU","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABEElEQVRIiWNgGAWjYJACCQYGZiizQIKBH0QnFBClhZmxgcFAgkGyAaTFgHgtDAwGB0BieLTIR+QevPHhl3Xi2hn5xx/8MLDIMz6/OvHDAwMGeX6xA1i1GN7IS7ac2ZeeuO1GMmNjj4FEsdmNt5slgA4znDk7AbuWGTlm0rw9h8FaGngMJICMsxtAWhIMbhOhpfEPUMvmGWc3/8CnRV4CqIXnB0RLM8iWDfy92/DaYsDzxthyZkO68bYzjw1nywD9InGDd5tFgoEETr/It+cY3vjwx1p22/HEBx/fVNTl8fef3XzzR4WNPL80DlsOAAnGNoRAAoMEWKUEVuVgWxpA5B9kLfwHcKoeBaNgFIyCkQkAGNlmNR5l4R8AAAAASUVORK5CYII=","orcid":"","institution":"Bolu Abant İzzet Baysal University","correspondingAuthor":true,"prefix":"","firstName":"Muttalip","middleName":"","lastName":"GUNDOGDU","suffix":""},{"id":299339382,"identity":"124ad900-b970-4b1e-adf1-b2eb1cb9e1e0","order_by":2,"name":"Selma KURU BERK","email":"","orcid":"","institution":"Bolu Abant İzzet Baysal University","correspondingAuthor":false,"prefix":"","firstName":"Selma","middleName":"KURU","lastName":"BERK","suffix":""},{"id":299339383,"identity":"10e024fd-6233-4c79-96a5-64be3168d1dd","order_by":3,"name":"Turhan SAHİN","email":"","orcid":"","institution":"Usak University","correspondingAuthor":false,"prefix":"","firstName":"Turhan","middleName":"","lastName":"SAHİN","suffix":""},{"id":299339384,"identity":"38fcf725-2841-4964-a82c-d4f412d5a9f3","order_by":4,"name":"Mustafa CANAZ","email":"","orcid":"","institution":"Usak University","correspondingAuthor":false,"prefix":"","firstName":"Mustafa","middleName":"","lastName":"CANAZ","suffix":""}],"badges":[],"createdAt":"2024-05-03 09:52:25","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4363310/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4363310/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":56168383,"identity":"3b3564a1-63ed-4764-82ea-df68dd1df1ae","added_by":"auto","created_at":"2024-05-09 11:07:59","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":317729,"visible":true,"origin":"","legend":"\u003cp\u003eIntercourse among nutritional elements, fatty acids, organic acids, and phenolic compounds. The color scale fading from red to blue indicates correlation values from -1 to +1, and the circle size illustrates the redundancy of the correlation. *, **, and *** indicates significance at p≤0.05, p≤0.01, and p≤0.001, respectively. N: nitrogen, P: phosphor, K:potassium, Ca: Calcium, Mg: magnesium, Cu: cupper, Fe: iron, Mn: manganese, Zn: Zinc, Cat: catechin, Gall: gallic, Rut: rutin, pCo: p- Coumaric, oCo: o-Coumaric, Fer: ferulic, Cit: citric, Mal: malic, Suc: succinic, Oxa: oxalic, Tphe: total phenolic, Ant: antioxidant; Tli: total lipid, Lin: linoleic, Ole: oleic, Lino: linolenic, Ste: stearic, Pal: palmitic.\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-4363310/v1/575844e0b64ec27d480fb46d.png"},{"id":56168407,"identity":"2d673d32-b8f2-4edf-abd0-bb7add551f06","added_by":"auto","created_at":"2024-05-09 11:08:12","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":364754,"visible":true,"origin":"","legend":"\u003cp\u003eChanges of agromorphological characteristics and biochemical contents of almond varieties and genotypes according to heatmap analysis. The color scale color from blue to red indicates the minimum to maximum values for each attribute.\u003c/p\u003e","description":"","filename":"floatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-4363310/v1/e136aa690712952d34e08576.png"},{"id":56168382,"identity":"080199c6-e7f3-49b0-97f7-2ce738a727d2","added_by":"auto","created_at":"2024-05-09 11:07:56","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":438048,"visible":true,"origin":"","legend":"\u003cp\u003eIdentification of the distribution of almond varieties according to organic acids, phenolic compounds, nutrients, fatty acids and antioxidant contents by PCA.\u003c/p\u003e","description":"","filename":"floatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-4363310/v1/62af13010eac16457118ff35.png"},{"id":56634358,"identity":"949392a8-16b6-4cc5-a0b4-45fbf0a0c367","added_by":"auto","created_at":"2024-05-17 03:04:14","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2081089,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4363310/v1/c566654f-c7a4-4b29-95de-c688698ce7c8.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Agromorphological genetic identification of almond genetic resources regarding physicochemical properties in Turkey","fulltext":[{"header":"1. INTRODUCTION","content":"\u003cp\u003eAlmond fruit (Amygdalus communis L.), which is botanically classified as nuts fruit, is a type of fruit preferred by consumers due to its availability on the market all year and the nutrients and vitamins it contains. T\u0026uuml;rkiye is among the gene centers of almond and its distribution is widely seen in natural flora, except for the plateaus of the Black Sea (K\u0026uuml;den et al. \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2000\u003c/span\u003e). Although T\u0026uuml;rkiye has a significant share in world production with a production share of 170 000 tons of almonds according to 2023 data (TUIK 2024), the necessary market need cannot be suffice and imports are resorted to meet the market deficit. According to 2021 data, T\u0026uuml;rkiye's imports amounted to 31 688 tons. For this reason, many studies are being carried out to increase almond production and fruit quality (Dicenta et al. \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Acar et al. \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Sequera et al. 2016), and the importance of species and cultivar selection is also revealed in these studies. Ferragnes cultivar is seen as the most popular cultivar in almond production in T\u0026uuml;rkiye due to its late flowering, high internal yield and internal yield rate. The Ferraduel cultivar, which is also used as a pollinator for this cultivar, is also among the varieties found in the market (Denizhan et al. \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). In addition, the Nonpareil cultivar is one of the varieties preferred by producers due to its high internal fruit quality and yield (Kester et al. \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e1991\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eAlmond fruit takes its place on the table as a highly bioactive fruit due to the protein, nutritional elements, fatty acids and vitamins it contains. The fact that it is easy to preserve and its constant presence in the market increases its use in the nuts, confectionery and cake industry, and its use as almond oil increases its use in the cosmetics and pharmaceutical industries. In this context, the composition of nutritional elements, vitamins and fatty acids contained in almond fruit is important. Almonds are important as nuts because they contain high levels of unsaturated fatty acids such as lineloenic, oleic and stearic acid (Wojdylo et al. \u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). These fatty acids also has important health effects such as providing energy, protect cardiovascular health, delaying aging (Kayahan \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2009\u003c/span\u003e), treating prostate and breast cancer (Lewis et al. \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2000\u003c/span\u003e), increasing learning and vision ability, preventing allergies and nervous disorders(Nettleton and Nettleton \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e1995\u003c/span\u003e; Kolanowski et al. 2006). It is also known that almond fruit has antioxidant properties due to the phenolic compounds such as catechin, chlorogenic and gallic acid it contains (Lin et al. \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). This antioxidant feature brings with it positive properties such as lowering cholesterol (Prgomet et al. \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2017\u003c/span\u003e), preventing cancer diseases and stroke (Prior and Cao 200). These biochemical contents of the fruit vary, either increasing or decreasing, depending on ecological factors and genetic factors such as variety or genotype. For this reason, the purpose of use of almonds in garden establishment should be determined and the appropriate variety should be selected.\u003c/p\u003e \u003cp\u003eIn this study, it was aimed to provide an alternative perspective to almond growers in garden establishment and meeting market demand by comparing Sıra, Nurlu and AK genotypes to Ferragnes, Ferradual and Nonpareil cultivars for in the fruit quality criteria, which are widely grown in our country.\u003c/p\u003e"},{"header":"2. MATERIAL AND METHOD","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1. Material\u003c/h2\u003e \u003cp\u003eThis study was conducted with almond cultivars and genotype collected from Muğla province Dat\u0026ccedil;a district in 2023. The collected samples were stored in the cold and brought to the laboratories of Siirt University Faculty of Agriculture. Three cultivars, Ferraduel, Ferragnes and Nonpareil, and three genotypes, AK, Nurlu and Sıra, were used for this research.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2. Fruit weight, length, width and thickness\u003c/h2\u003e \u003cp\u003eIn 20 fruits selected from each variety or genotype, fruit weight was measured using a digital scale and fruit dimensions were measured with a digital caliper and their average was taken.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3. Nutritional Elements\u003c/h2\u003e \u003cp\u003eFor nutritional element analyses, fruit samples were made ready for measurement by microwave dry combustion. For one repetition of each grinding application, 0.20 g of the fruit samples were weighed, nitric acid and hydrogen peroxide (6:2, v/v) were added and heated in a microwave oven (Mars Xpress) for 2 minutes at 250 W, 2 minutes at 0 W, 6 minutes at 250 W, It was burned at 400 W for 5 minutes and 550 W for 8 minutes. The burned samples were filtered and made up to 50 mL by adding pure water. The samples obtained were transferred into tubes and made ready for reading with the Inductively Coupled Plasma Atomic Emission Spectrophotometer (ICP-OES) device (Thermo, ICAP 6300, America). Macro (N, P, K, Ca and Mg) and micro element (Fe, Mn, Cu and Zn) contents were determined in the filters (AACC \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1990\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4. Fatty Acid (FAMEs) Components\u003c/h2\u003e \u003cp\u003eThe fatty acid content of the samples was obtained according to the standard AOAC (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e1990\u003c/span\u003e) method. FAMEs analyses; was performed with an Agilent 6890 series flame ionization detector gas chromatograph and a 0.25 \u0026micro;m 50% cyanopropyl-methylpolysiloxane-coated 60-m capillary column (ID\u0026thinsp;=\u0026thinsp;0.25 mm) (J\u0026amp;W Scientific, Folsom, CA, USA). Helium gas was used with a flow rate of 1.5 mL min-1 and a separation ratio of 1/10. The injector temperature was 250\u0026deg;C, the detector temperature was 260\u0026deg;C, and the oven temperature was 120\u0026deg;C for 5 min and finally increased at a rate of 15\u0026deg;C per minute to 240\u0026deg;C in 20 min (Kirazci and Javidipour \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2008\u003c/span\u003e). FAMEs were determined by comparison of retention times and equivalent chain length relative to the FAMEs standard (Supelco 47885-U). FAMEs samples were measured by percent area. Samples were analyzed in triplicate in parallel.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.5. Total phenolics content\u003c/h2\u003e \u003cp\u003eTotal phenolics content was determined colorimetrically utilizing the Folin-Ciocalteu method (Spanos et al. 1990). A 1 ml aliquot of the extract (diluted 1 : 20 with methanol) and 1 ml deionized water were mixed in a 10 ml flask, followed by adding 500 \u0026micro;l Folin-Ciocalteu reagent (Merck, Darmstadt, Germany). After 2 min, 4 ml of 7.5% Na2CO3 solution was added to the mixture and it was incubated for 2 h at room temperature. Then, absorbance was measured at 745 nm using UV-VIS spectrophotometer Lambda 5 (Perkin-Elmer). Gallic acid (Sigma Aldrich) was used as a standard and total phenolics content was reported in milligrams of gallic acid equivalents (GAE) per kilogram.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.6. Antioxidant Activity\u003c/h2\u003e \u003cp\u003eA spectrophotometric method developed by Mensor et al. (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2001\u003c/span\u003e) was employed to determine antioxidant activity using elimination of 1,1-diphenyl- 2-picrylhydrazyl (DPPH) free radicals. A volume of 50 \u0026micro;l of methanol-diluted extract with 300 \u0026micro;l ethanol was mixed with 30 \u0026micro;l of 0.5 mmol\u0026middot;l-1 methanolic DPPH (Merck). The mixture was shaken and left in to stand in the dark for 30 min at room temperature. Ensuing the desired colour formation (from deep violet to light yellow), the mixture was read at 517 nm using UV-VIS spectrophotometer Lambda 5. The mixture of ethanol (330 \u0026micro;l) and sample (50 \u0026micro;l) served as blank. The control solution was prepared by mixing ethanol (350 \u0026micro;l) and DPPH radical solution (30 \u0026micro;l). The antioxidant activity by scavenging activity was calculated according to Mensor et al. (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2001\u003c/span\u003e) and expressed in percent.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.7. Total lipid\u003c/h2\u003e \u003cp\u003eThe hot extraction method using Soxhlet apparatus was used to extract oil from almond seeds. Briefly, 2 g powder was extracted using petroleum ether for 6 h. After the extraction, the solvent was evaporated from the oil at 40\u0026deg;C and the obtained oil was stored in vials at refrigerated temperature until used for analysis (\u0026Ouml;zcan et al. \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003e2.8. Phenolics Compounds\u003c/h2\u003e \u003cp\u003ePhenolics were extracted using a modification of the methods developed by Kosar et al. (\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2004\u003c/span\u003e) and Trandafir et al. (\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). The kernel samples were mixed with acetone and water (1 : 4) and vortexmixed for 1 min. Trifluoroacetic acid (0.100 ml) was then added to the mixture followed by vortexmixing for 1 min and by incubation in a hot water bath at 60\u0026deg;C for 60 min. After cooling, the extracts were filtered through a nylon membrane (pore size 0.45 \u0026micro;m, Merck). Extracts were analysed by HPLC with ultraviolet spectrophotometric detection using LC-20A system (Shimadzu, Tokyo, Japan). A reverse phase column Nucleosil C18 (25 cm \u0026times; 3.2 mm, particle size 5 \u0026micro;m; Supelco) and a twosolvent system (A: formic acid-water, 2.5 : 97.5, v/v and B: acetonitrile-water, 2.5 : 97.5, v/v) were used. Detection was accomplished at 280\u0026ndash;360 nm. Content of phenolics was expressed as milligrams per kilogram.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e2.9. Organic Acids\u003c/h2\u003e \u003cp\u003eAnalysis of organic acids was used by modifying the method established by Bevilacqua and Califano \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e1989\u003c/span\u003e. Fruit samples were ground in a homogenizer for 10 seconds, and 2 g of almond sample was mixed with 5 mL of phosphate buffer (50 mM; pH\u0026thinsp;=\u0026thinsp;7.8) and digestion was carried out in a homogenizer (at 11,300 rpm) for 2 minutes. Samples were centrifuged at 15,000 rpm and 4 ◦C for 20 min (Sigma 3\u0026ndash;18 K; Sigma Laborzentrifugen, Osterode and Harz, Germany). Then, the supernatant was taken and filtered (0.45 \u0026micro;m Millipore membrane filter) and passed through the SEP-PAK C18 cartridge. The filtered supernatant (10 \u0026micro;L) was injected into the HPLC (Agilent, USA) device using 0.1% orthophosphoric acid elution buffer. Organic acids absorbance was measured at 210 nm with a diode array detector (DAD). Calibration curves were analyzed in triplicate using different organic acid standards provided by Sigma.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003e2.10. Statistical analysis\u003c/h2\u003e \u003cp\u003eData were analyzed by two-way ANOVA using SAS Version 9.1 (SAS Institute Inc., Cary, NC, USA) software. When the F test was significant, means were compared with Tukey\u0026rsquo;s posthoc test. Correlations among studied traits were determined by Pearson\u0026rsquo;s pairwise correlations using the \"corrplot\" package of R software (Wei et al. \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Interrelations of factors (storage periods and spermidine doses) and traits were determined by principal component analysis (PCA) with the \"ggplot2\" package of R software (Wickham \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). Heatmap analysis was performed with the R package \"bioconductor\" (Gentleman et al. \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2004\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e"},{"header":"3. RESULTS AND DISCUSSION","content":"\u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003e3.1. Fruit weight, length, width and thickness\u003c/h2\u003e \u003cp\u003eThe physical characteristics of the almond varieties and genotypes were examined and given in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. When fruit weight was evaluated, Nurlu genotype stood out with a weight of 1.52 g. This genotype was followed by cultivars (respectvely Nonpareil, Ferragnes, Ferraduel) and the Ak genotype was found to have the lowest fruit weight (0.92 g). Nurlu genotype was found to have the highest values in terms of fruit length, thickness and width (28.28, 7.97 and 14.25 mm, respectively). In terms of fruit length, the Nurlu genotype was followed by the Ak genotype (25.4 mm) and the Ferragnes (25.25 mm) cultivar. When fruit thickness was evaluated, no statistical difference was found between the cultivars. Similarly, no difference was detected between cultivars and genotypes in terms of fruit width. When looked at statistically (at p\u0026thinsp;\u0026le;\u0026thinsp;0.05 level), it was seen that cultivars and genotypes significantly affected fruit weight and fruit length ( F\u003csub\u003eWeight\u003c/sub\u003e: 5.16, F\u003csub\u003eLength\u003c/sub\u003e: 7.74). In terms of pomological characteristics, generally, it was seen that the Nurlu genotype had superior characteristics than the others (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). In a study conducted in T\u0026uuml;rkiye, it was reported that there was no difference in fruit weight, height and length between Ferragnes and Ferraduel cultivars (\u0026Uuml;nsal et al. \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2023\u003c/span\u003e), while other studies reported that the Ferragnes variety had higher values (Kaska et al. \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2005\u003c/span\u003e; Karaat \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). In a study comparing the Tardy-Nonpareil cultivar with 23 genotypes, it was stated that the genotypes had superior characteristics in terms of fruit weight, width and thickness (Momenpour et al. \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). In the study which 94 genotypes were examined, it was reported that the fruit weight varied between 0.50\u0026ndash;3.50 g, while the comparison cultivars had a weight of 1.63 (Marconar) and 3.33 g (Mamaei) (Torkaman et al. \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Although there are few studies comparing genotypes and cultivars, it is seen that genotypes can have superior characteristics than cultivars, as in this study (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). It should not be forgotten that there may be variability depending on cultivation and ecological factors, and genotypes should be included in the garden setup for larger fruits.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003e3.2. Nutritional Elements\u003c/h2\u003e \u003cp\u003eThe macronutrients contained in almond fruits were examined and given in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. The highest nitrogen content of the fruit was obtained in Nonpareil cultivar (5.20%), Nurlu (5.10%) and Sıra (5.10%) genotypes. Again, Nurlu genotype was found to have the highest phosphorus (1.27%) and potassium (1.13%) content. Although the Nonpareil cultivar had the highest nitrogen content, it was found to have the lowest phosphorus, potassium and calcium values. While the Ferraduel cultivar had the highest magnesium amount (1.56%), the Ferragnes cultivar had the highest calcium value (0.58%). It was observed that cultivars and genotypes significantly affected the nitrogen value, especially magnesium (F\u003csub\u003eMg\u003c/sub\u003e: 70.25, F\u003csub\u003eN\u003c/sub\u003e: 14.73). Equivalent to this study, some researchers stated that the Ferragnes variety contains more K, P and Ca than the Ferraduel cultivar. However, contrary to this study, researchers reported that the Ferraduel cultivar contained more Mg compared to the Ferragnes cultivar (Drogoudi et al. \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). In the study conducted on Nonpareil cultivar, two times less calsium, five times less nitrogen amount was determined and twice more potassium amount was determined compared to this study (Muhammad et al. \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). Besides, in the study which Ferragnes and Ferraduel cultivars were grown together with 10 different genotypes, it was stated that the Ferraduel cultivar had the highest Mg and Ca amount but the lowest P value (Simsek et al. \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Similarly, in this study, this variety was found to have the lowest P and highest Mg values (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). It is thought that the different nutritional conditions of almond trees and the use of genotypes in this study may cause statistical differences. In this study, it was observed that genotype (Nurlu) came to the fore rather than cultivars in terms of macronutrient elements (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eQuality characteristics and nutritional element contents of almond fruits.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"16\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c12\" colnum=\"12\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c13\" colnum=\"13\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c14\" colnum=\"14\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c15\" colnum=\"15\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c16\" colnum=\"16\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eCultivars and Genotypes\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"15\" nameend=\"c16\" namest=\"c2\"\u003e \u003cp\u003ePomology Quality of Fruits\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003eFruit Weight (g)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003eFruit Length (mm)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003eFruit Thickness (mm)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003eFruit Width (mm)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAk\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e0.92\u0026thinsp;+\u0026thinsp;0.14b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003e25.40\u0026thinsp;+\u0026thinsp;0.49b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003e5.80\u0026thinsp;+\u0026thinsp;1.50b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e13.07\u0026thinsp;+\u0026thinsp;1.67a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerraduel\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e1.02\u0026thinsp;+\u0026thinsp;0.12b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003e21.53\u0026thinsp;+\u0026thinsp;1.65c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003e6.22\u0026thinsp;+\u0026thinsp;0.42ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e13.59\u0026thinsp;+\u0026thinsp;1.00a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerragnes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e1.16\u0026thinsp;+\u0026thinsp;0.21ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003e25.25\u0026thinsp;+\u0026thinsp;0.88b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003e6.84\u0026thinsp;+\u0026thinsp;0.82ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e13.33\u0026thinsp;+\u0026thinsp;0.14a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNonpareil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e1.17\u0026thinsp;+\u0026thinsp;0.11ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003e23.84\u0026thinsp;+\u0026thinsp;1.29bc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003e7.29\u0026thinsp;+\u0026thinsp;0.28ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e13.09\u0026thinsp;+\u0026thinsp;0.28a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNurlu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e1.52\u0026thinsp;+\u0026thinsp;0.19a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003e28.28\u0026thinsp;+\u0026thinsp;0.88a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003e7.97\u0026thinsp;+\u0026thinsp;0.59a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e14.25\u0026thinsp;+\u0026thinsp;1.68a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSıra\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e0.79\u0026thinsp;+\u0026thinsp;0.18b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003e24.19\u0026thinsp;+\u0026thinsp;1.21bc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003e6.35\u0026thinsp;+\u0026thinsp;0.64ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e13.39\u0026thinsp;+\u0026thinsp;1.01a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"16\" nameend=\"c16\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAnova\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eF\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e\u003cem\u003e5.16*\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e\u003cem\u003e7.74*\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"6\" nameend=\"c15\" namest=\"c10\"\u003e \u003cp\u003e\u003cem\u003e1.91\u003c/em\u003e\u003csup\u003e\u003cem\u003ens\u003c/em\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c16\"\u003e \u003cp\u003e\u003cem\u003e0.3\u003c/em\u003e\u003csup\u003e\u003cem\u003ens\u003c/em\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"1\" nameend=\"c2\" namest=\"c1\" rowspan=\"2\"\u003e \u003cp\u003eCultivars and Genotypes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"14\" nameend=\"c16\" namest=\"c3\"\u003e \u003cp\u003eMacronutrient\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eN %\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003eP%\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003eK %\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003eMg %\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003eCa %\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eAk\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.48\u0026thinsp;+\u0026thinsp;0.15b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e0.95\u0026thinsp;+\u0026thinsp;0.14b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e0.93\u0026thinsp;+\u0026thinsp;0.09b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003e0.78\u0026thinsp;+\u0026thinsp;0.06d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003e0.42\u0026thinsp;+\u0026thinsp;0.10bc\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eFerraduel\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.47\u0026thinsp;+\u0026thinsp;0.30b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e0.97\u0026thinsp;+\u0026thinsp;0.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e0.87\u0026thinsp;+\u0026thinsp;0.11b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003e1.56\u0026thinsp;+\u0026thinsp;0.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003e0.43\u0026thinsp;+\u0026thinsp;0.04bc\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eFerragnes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.78\u0026thinsp;+\u0026thinsp;0.10c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e1.04\u0026thinsp;+\u0026thinsp;0.13ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e0.94\u0026thinsp;+\u0026thinsp;0.12ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003e1.23\u0026thinsp;+\u0026thinsp;0.07b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003e0.58\u0026thinsp;+\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eNonpareil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.20\u0026thinsp;+\u0026thinsp;0.14a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e0.91\u0026thinsp;+\u0026thinsp;0.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e0.83\u0026thinsp;+\u0026thinsp;0.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003e1.08\u0026thinsp;+\u0026thinsp;0.06c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003e0.42\u0026thinsp;+\u0026thinsp;0.06bc\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eNurlu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.10\u0026thinsp;+\u0026thinsp;0.29a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e1.27\u0026thinsp;+\u0026thinsp;0.16a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e1.13\u0026thinsp;+\u0026thinsp;0.09a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003e1.00\u0026thinsp;+\u0026thinsp;0.13c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003e0.53\u0026thinsp;+\u0026thinsp;0.03ab\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eSıra\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.10\u0026thinsp;+\u0026thinsp;0.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e0.97\u0026thinsp;+\u0026thinsp;0.12b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e0.86\u0026thinsp;+\u0026thinsp;0.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003e0.75\u0026thinsp;+\u0026thinsp;0.03d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003e0.39\u0026thinsp;+\u0026thinsp;0.08c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAnova\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eF\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cem\u003e14.73**\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e\u003cem\u003e3.89\u003c/em\u003e\u003csup\u003e\u003cem\u003ens\u003c/em\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e\u003cem\u003e3.42\u003c/em\u003e\u003csup\u003e\u003cem\u003ens\u003c/em\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c13\" namest=\"c11\"\u003e \u003cp\u003e\u003cem\u003e70.25***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c16\" namest=\"c14\"\u003e \u003cp\u003e\u003cem\u003e3.61\u003c/em\u003e\u003csup\u003e\u003cem\u003ens\u003c/em\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"1\" nameend=\"c2\" namest=\"c1\" rowspan=\"2\"\u003e \u003cp\u003eCultivars and Genotypes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"14\" nameend=\"c16\" namest=\"c3\"\u003e \u003cp\u003eMicronutrient\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003eCu (ppm)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003eFe (ppm)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003eMn (ppm)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003eZn (ppm)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eAk\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e0.30\u0026thinsp;+\u0026thinsp;0.09b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e41.29\u0026thinsp;+\u0026thinsp;0.08d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e21.56\u0026thinsp;+\u0026thinsp;1.12b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e48.34\u0026thinsp;+\u0026thinsp;1.77d\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eFerraduel\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e0.30\u0026thinsp;+\u0026thinsp;0.03b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e40.71\u0026thinsp;+\u0026thinsp;0.05e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e21.03\u0026thinsp;+\u0026thinsp;0.86b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e44.66\u0026thinsp;+\u0026thinsp;0.61e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eFerragnes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e0.35\u0026thinsp;+\u0026thinsp;0.08ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e31.74\u0026thinsp;+\u0026thinsp;0.28f\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e22.97\u0026thinsp;+\u0026thinsp;3.01ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e92.02\u0026thinsp;+\u0026thinsp;0.28a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eNonpareil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e0.32\u0026thinsp;+\u0026thinsp;0.11b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e49.82\u0026thinsp;+\u0026thinsp;0.15b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e20.69\u0026thinsp;+\u0026thinsp;0.10b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e51.78\u0026thinsp;+\u0026thinsp;0.40c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eNurlu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e0.42\u0026thinsp;+\u0026thinsp;0.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e48.71\u0026thinsp;+\u0026thinsp;0.08c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e21.55\u0026thinsp;+\u0026thinsp;0.82b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e67.39\u0026thinsp;+\u0026thinsp;0.59b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eSıra\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e0.31\u0026thinsp;+\u0026thinsp;0.08b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e54.60\u0026thinsp;+\u0026thinsp;0.09a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e26.31\u0026thinsp;+\u0026thinsp;1.00a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c16\" namest=\"c13\"\u003e \u003cp\u003e47.43\u0026thinsp;+\u0026thinsp;0.20d\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAnova\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"7\" nameend=\"c11\" namest=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c14\" namest=\"c12\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c16\" namest=\"c15\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eF\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e\u003cem\u003e2.74\u003c/em\u003e\u003csup\u003e\u003cem\u003ens\u003c/em\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"7\" nameend=\"c11\" namest=\"c5\"\u003e \u003cp\u003e\u003cem\u003e634.41***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c14\" namest=\"c12\"\u003e \u003cp\u003e\u003cem\u003e4.12\u003c/em\u003e\u003csup\u003e\u003cem\u003ens\u003c/em\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c16\" namest=\"c15\"\u003e \u003cp\u003e\u003cem\u003e96.01***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eDifferent letters in the same column indicates statistical differences at \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05. ns:not significant. *, **, *** indicates \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05, 0.01, and 0.001, respectively.\u003c/p\u003e \u003cp\u003eMicroelement (Cu, Fe, Mn and Zn) contents of almond varieties and genotypes were examined (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). While the Nurlu genotype (0.42 ppm) stood out in terms of the copper content of the fruit, it was observed that other genotypes and cultivars exhibited similar values. The highest iron (54.6 ppm) and manganese (26.31 ppm) contents were obtained in Sıra genotype. In terms of iron content, Sıra genotype was followed by Nonpareil cultivar (49.82 ppm) and Nurlu genotype (48.71 ppm). The lowest zinc content was found in the Ferraduel variety (44.66 ppm) and the Ferragnes cultivar had the highest value (92.02 ppm), more than twice this value. It was determined that cultivars and genotypes significantly affected (at p\u0026thinsp;\u0026le;\u0026thinsp;0.001 level) iron and zinc contents (F\u003csub\u003eFe\u003c/sub\u003e: 634.41, F\u003csub\u003eZn\u003c/sub\u003e: 96.01). Consistent with this study, in a study conducted on 7 cultivars, including the Nonpareil cultivar, it was reported that manganese values were higher than copper values. Additionally, in contrast to this study (except for the Sıra genotype), researchers found that iron content was greater than zinc content (Yada et al. \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). In a study conducted in T\u0026uuml;rkiye, it was reported that the Fe, Mn, and Zn contents of almond fruit were higher in the Ferragnes cultivar, and this variety was followed by the Ferraduel and Nonpareil cultivars (\u0026Ouml;zcan and Uslu, \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Gulsoy et al. (\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) stated that the Ferraduel cultivar had higher Zn, Mn, Fe and Cu amounts than the Ferragnes cultivar. In this study, Ferragnes cultivar was found to have higher values than Ferraduel cultivar, except for Fe (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). \u0026Ouml;zcan et al. (\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) stated that the amounts of micronutrients vary depending on genotypes. Studies have generally progressed on a cultivars basis, and studies comparing genotypes and varieties are sufficient. Due to this gap, the importance of this study becomes clear.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003e3.3. Fatty Acid Components\u003c/h2\u003e \u003cp\u003eAlmond is one of the important fruit types in the cosmetic industry with its rich fatty acid content. These acids, which significantly affect oil quality, were examined in different genotypes and cultivars, and the contents of 5 different fatty acids are given in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. It was determined that cultivars and genotypes significantly affected (at p\u0026thinsp;\u0026le;\u0026thinsp;0.001 level) linolec, linolenic and oleic acid contents (F\u003csub\u003elinolec\u003c/sub\u003e: 75.45, F\u003csub\u003elinolenic\u003c/sub\u003e: 92.48, F\u003csub\u003eoleic\u003c/sub\u003e: 23.22). It also affected palmitic (F: 13.56) and stearic (F: 20.62) acids at the p\u0026thinsp;\u0026le;\u0026thinsp;0.01 level. Linoleic acid was measured at the highest value in the Ferraduel cultivar (14.76%) and Nurlu genotype (14.34%). It was determined that the Ferragnes cultivar (10.07%) and the Ak genotype (10.05%) had the highest linolenic acid content. It has been determined that oleic acid has the highest content in terms of fatty acids. Nonpareil (70.20%) and Ferragnes (68.71%) cultivars had the highest values in this acid, while no difference was found between other genotypes and cultivars. It was also observed that genotypes contained less oleic acid compared to cultivars. Cultivars and genotypes other than Nurlu genotype did not create a statistical difference in terms of palmitic acid content. Ferragnes cultivar (3.49%) was found to have the highest stearic content, followed by Ferraduel (3.45%) and Nonpareil (3.19%) cultivars. It was determined that genotypes had lower values than cultivars in terms of stearic acid. Although Nurlu genotype had the highest linoleic content, it was found to have the lowest linolenic, palmitic and stearic contents. In general, it was observed that the Ferragnes cultivar (especially linolenic, oleic and stearic acid) had higher values in terms of fatty acid composition (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Consistent with the study, it was reported that the Ferragnes had higher fatty acids than the Ferraduel cultivar, except for stearic acid (Melhaoui et al. \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). On the contrary, in the study conducted with genotypes and cultivars in T\u0026uuml;rkiye, it was determined that the Ferraduel had a higher amount of fatty acids (especially oleic and stearic acid) than the Ferragnes cultivar. It was also determined that their genotypes had higher values in different fatty acids (palmitic, linoleic, linolenic acid) compared to the cultivars (Simsek et al. \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). In the study conducted on Ferraduel and Nonpareil cultivars, the Ferraduel came to the fore, except for linoleic acid (Beyhan et al. \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). In the study where these three cultivars were used, it was found that the Nonpareil cultivar had a higher amount of linoleic acid. Researchers reported that palmitic and stearic acids were higher in the Ferraduel variety, followed by the Ferragnes and then the Nonpareil variety (Yildirim et al. \u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Studies show that, similar to this study, cultivars stand out in terms of fatty acids, but they vary depending on the fatty acid type. It is thought that this variability occurs due to the differences in the regions grown and the differences in the cultivars and genotypes compared.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eFatty acids, total antioxidant, total phenolic and total lipid ratios.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"12\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c12\" colnum=\"12\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eCultivars and Genotypes\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"11\" nameend=\"c12\" namest=\"c2\"\u003e \u003cp\u003eFatty Acid Contents (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eLinoleic (C18:2)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003eLinolenic (C18:3)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eOleic\u003c/p\u003e \u003cp\u003e(C18:1)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003ePalmitic (C16:0)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003eStearic\u003c/p\u003e \u003cp\u003e(C18:0)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAk\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e12.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e10.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e64.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.63b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e1.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003e2.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerraduel\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e14.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e7.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e65.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e1.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003e3.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05ab\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerragnes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e12.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e10.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e68.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e1.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003e3.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNonpareil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e13.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e8.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e70.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e1.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003e3.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08bc\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNurlu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e14.34\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e7.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e63.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.91b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e1.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003e2.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06d\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSıra\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e12.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06cd\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e9.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e64.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e1.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003e3.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAnova\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eF\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e75.45***\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e92.48***\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e23.22***\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c10\" namest=\"c7\"\u003e \u003cp\u003e13.56**\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003e20.62**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eCultivars and Genotypes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"11\" nameend=\"c12\" namest=\"c2\"\u003e \u003cp\u003eTotal Biochemicals\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003eAntioxidant activity (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c7\" namest=\"c5\"\u003e \u003cp\u003eTotal Phenolic (mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c12\" namest=\"c8\"\u003e \u003cp\u003eTotal Lipid (%)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAk\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003e62.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36bc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e116.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.39d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e53.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerraduel\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003e63.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.81b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e171.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e59.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerragnes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003e59.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e169.24\u0026thinsp;\u0026plusmn;\u0026thinsp;1.84a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e58.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23bc\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNonpareil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003e65.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e138.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.95b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e58.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNurlu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003e53.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e125.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e54.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07d\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSıra\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003e61.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.43c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c8\" namest=\"c5\"\u003e \u003cp\u003e119.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e60.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAnova\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"6\" nameend=\"c9\" namest=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c12\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eF\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e\u003cem\u003e76.28***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"6\" nameend=\"c9\" namest=\"c4\"\u003e \u003cp\u003e\u003cem\u003e553.96***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c12\" namest=\"c10\"\u003e \u003cp\u003e\u003cem\u003e413.5***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eDifferent letters in the same column indicates statistical differences at \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05. **, *** indicates \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.01, and 0.001, respectively.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section2\"\u003e \u003ch2\u003e3.4. Total Phenolic, Antioksidan Activity\u003c/h2\u003e \u003cp\u003eTotal phenolic compound amounts and antioxidant activities of almond genotypes and cultivars were examined (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The effect of cultivars and genotypes on these values was found to be significant at the p\u0026thinsp;\u0026le;\u0026thinsp;0.001 level (F\u003csub\u003eantioxidant\u003c/sub\u003e: 76.28, F\u003csub\u003ephenolic\u003c/sub\u003e: 553.96). The highest total phenolic compound content was obtained in Ferraduel (171.24 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) and Ferragnes (169.24 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) cultivars. Nonpareil variety was found to have the highest antioxidant activity with a value of 65.70% and the highest total phenolic compound content after Ferraduel and Ferragnes cultivars. After the Nonpareil cultivar, the Ferraduel cultivar (63.79%) and the Ak (62.36%) genotype were found to have the highest antioxidant activity. However, the Ak genotype also had the lowest total phenolic compound content (116.44 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). \u0026Ouml;zcan et al. (\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) supported these results and stated that the antioxidant activities of the genotypes (31 numbers) varied between 44.59\u0026ndash;91.18%. Banjanin et al. (2020) found that total phenolic compounds and antioxidant activity varied (4.81\u0026ndash;90.15%) depending on the cultivars. Another study reported that the total amount of phenolic compounds was higher in the Ferraduel cultivar and less in the Ferragnes and Nonpareil cultivars, respectively. In addition, researchers could not find any difference between Ferraduel and Ferragnes cultivars in terms of antioxidant activity and stated that Nonpareil cultivar had less activity than these (\u0026Ouml;zcan et al. \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). It was observed that the genotypes remained weak and the cultivars came to the fore in terms of phenolic compounds and antioxidant activity.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec18\" class=\"Section2\"\u003e \u003ch2\u003e3.5. Total Lipid\u003c/h2\u003e \u003cp\u003eThe total lipid amount of almond cultivars and genotypes, which is important for oil processing, was examined and it was found to be significantly (F\u003csub\u003elipid\u003c/sub\u003e: 413.5) affected (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The Sıra genotype was determined as the genotype with the highest total lipid amount with a value of 60.90%. This genotype was followed by Ferraduel and Ferragnes cultivars (59.28 and 58.97%, respectively). The least amount of total lipid was measured in the Ak genotype as 53.58%. Contrary to this study, it was stated in a study that the Ferragnes cultivar (54.04%) had more lipid amount than the Ferraduel (53.78%) cultivar (Sakar et al \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Similarly, Levent (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) expressed the oil amounts of almond cultivars as Ferragnes (41.43%), Ferraduel (33.78%) and Nonpareil (33.67%), respectively. In a study conducted with different genotypes (94 pieces), it was stated that the oil content of almonds varied between 29.96\u0026ndash;64.07% (Torkaman et al. \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). In this study, while the cultivars had average data, the highest and lowest values were obtained in genotypes (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). In case of cultivation for the amount of oil, which is important for cosmetic processing, this should be taken into consideration when choosing the cultivar.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec19\" class=\"Section2\"\u003e \u003ch2\u003e3.6. Phenolics and Organic Acid Compounds\u003c/h2\u003e \u003cp\u003eThe phenolic compound contents of almond cultivars and genotypes were examined in detail and the contents of six compounds are given in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e. It has been determined that almond fruits are rich in catechin and ferulic acid. It was observed that genotype and cultivars significantly (at p\u0026thinsp;\u0026le;\u0026thinsp;0.001 level) affected the content of all phenolic compounds (F\u003csub\u003erutin\u003c/sub\u003e: 1000.71, F\u003csub\u003ecatechin\u003c/sub\u003e: 212.95, F\u003csub\u003eferulic\u003c/sub\u003e:931.35). The highest amounts of catechin (45.51 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) and o-coumaric acid (2.52 mg kg-1) were obtained in the Nonpareil cultivar. In terms of catechin, Nonpareil was followed by Ferraduel cultivar and Ak genotype. It was observed that the Nonpareil had 5 times more catechin content compared to the lowest value (9.25 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e Nurlu genotype). The highest ferulic acid content was obtained in the Nurlu geotype (15.61 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e). However, this genotype was found to have the lowest o-coumaric (1.0 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) and catechin content. While the gallic acid content was measured in the highest amount in the Ferraduel (4.86 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e), it was measured in the lowest amount in the Ferragnes variety (1.25 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e). Ferragnes cultivar was determined as the variety with the highest p-coumaric acid content with 3.68 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e. However, this cultivar was found to have the least amounts of gallic acid, o-coumaric acid and rutin (5.24 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e). The Ak genotype, which had the lowest p-coumaric acid (1.26 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) content, had the highest rutin (23.15 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) content. Generally evaluated, it has been observed that the cultivars have superior qualities than the genotypes (especially Nonpareil) in terms of phenolic compounds (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). In a study using 15 different varieties, it was reported that the Ferradual cultivar had the highest amounts of catechin, chlorogenic acid, caffeic acid and ferulic acid, and the Nonpareil had the highest amount of gallic acid (Yıldırım et al. \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). \u0026Ouml;zcan and Uslu (\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) supported this study and reported that the Nonpareil cultivar had higher amounts of phenolic compounds (gallic acid, p- coumaric acid, quercetin) than the Ferraduel and Ferragnes cultivars in their study with different varieties. In the study conducted in Serbia, 20 genotypes and 3 cultivars were studied, and it was stated that the genotypes had higher p-coumaric acid and catechin amount. It was determined that the two cultivars had lower values than the genotypes in the amounts of ferulic acid and rutin (Čolić et al. \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). In this study, it is seen that the cultivars with lower genotype values, except for rutin, have superior properties in terms of phenolic compounds (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). It is thought that the difference arises from the fact that the varieties were grown in different ecologies and the difference in genotypes.\u003c/p\u003e \u003cp\u003eThe organic acid contents of almond fruits were examined (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e) and it was observed that the cultivars and genotypes affected (at the p\u0026thinsp;\u0026le;\u0026thinsp;0.001 level) these values significantly (F\u003csub\u003emalic\u003c/sub\u003e: 483.53, F\u003csub\u003ecitric\u003c/sub\u003e:117.17). Ak genotype was determined as the genotype with the highest malic acid content (11.46 mg 100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e), but this genotype was also found to have the lowest succinic acid content (6.05 mg 100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e). Ak genotype was followed by Sıra genotype and Ferragnes cultivar in terms of malic acid. In terms of oxalic acid content, Sıra genotype (6.81 mg 100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) and Ferraduel cultivar (6.70 mg 100g\u003csup\u003e\u0026minus;\u0026thinsp;1)\u003c/sup\u003e were found to have statistically the highest values. At the same time, Sıra genotype was determined as the genotype with the highest succinic acid content with a value of 13.12 mg 100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e. Nurlu genotype was found to have the highest amount of citric (14.13 mg 100g-1) and the lowest amount of oxalic acid (1.79 mg 100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e). In terms of citric acid, Nurlu genotype was followed by Sıra and Ak genotypes. When evaluated in general, it was seen that Sıra genotype was richer in terms of organic acids and this type was followed by Nurlu genotype and Ferragnes variety (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). In a study conducted on three different varieties in Spain, similar to this study, the acid contents of almond fruits were listed as malic, citic and oxalic acid, respectively, from highest to lowest, and it was stated that the amounts varied according to the varieties (Lipan et al. \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Studies in almonds have generally focused on fatty acids, and studies on organic acids have been found to be insufficient. In this study, it was determined that the genotypes were at the forefront in terms of organic acid content (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003ePhenolic compounds and organic acid contents of almond fruits.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"17\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c12\" colnum=\"12\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c13\" colnum=\"13\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c14\" colnum=\"14\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c15\" colnum=\"15\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c16\" colnum=\"16\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c17\" colnum=\"17\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"2\" morerows=\"1\" nameend=\"c2\" namest=\"c1\" rowspan=\"2\"\u003e \u003cp\u003eCultivars and Genotypes\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"15\" nameend=\"c17\" namest=\"c3\"\u003e \u003cp\u003ePhenolic Compounds (mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCatechin\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003eFerulic\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003eGallic\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003eo-Coumaric\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c15\" namest=\"c13\"\u003e \u003cp\u003ep-Coumaric\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003eRutin\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAk\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e25.97\u0026thinsp;\u0026plusmn;\u0026thinsp;1.44b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e6.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e2.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e1.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c15\" namest=\"c13\"\u003e \u003cp\u003e1.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003e23.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerraduel\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e28.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e11.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e4.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e1.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c15\" namest=\"c13\"\u003e \u003cp\u003e2.51\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003e9.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17d\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFerragnes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e18.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.93d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e13.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e1.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e1.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c15\" namest=\"c13\"\u003e \u003cp\u003e3.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003e5.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11f\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNonpareil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e45.51\u0026thinsp;\u0026plusmn;\u0026thinsp;0.93a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e7.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e3.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e2.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c15\" namest=\"c13\"\u003e \u003cp\u003e2.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003e16.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNurlu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e9.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e15.61\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e4.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e1.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c15\" namest=\"c13\"\u003e \u003cp\u003e2.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003e10.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSıra\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c3\" namest=\"c2\"\u003e \u003cp\u003e21.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c6\" namest=\"c4\"\u003e \u003cp\u003e3.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07f\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e \u003cp\u003e3.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c12\" namest=\"c9\"\u003e \u003cp\u003e1.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c15\" namest=\"c13\"\u003e \u003cp\u003e3.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003e7.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAnova\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c7\" namest=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c11\" namest=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c15\" namest=\"c14\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eF\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e\u003cem\u003e212.95***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c7\" namest=\"c5\"\u003e \u003cp\u003e\u003cem\u003e931.35***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c11\" namest=\"c8\"\u003e \u003cp\u003e\u003cem\u003e83.16***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cem\u003e53.61***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c15\" namest=\"c14\"\u003e \u003cp\u003e\u003cem\u003e59.26***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c17\" namest=\"c16\"\u003e \u003cp\u003e\u003cem\u003e1000.71***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"1\" nameend=\"c2\" namest=\"c1\" rowspan=\"2\"\u003e \u003cp\u003eCultivars and Genotypes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"15\" nameend=\"c17\" namest=\"c3\"\u003e \u003cp\u003eOrganic acids (mg 100g\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003eMalic\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c10\" namest=\"c6\"\u003e \u003cp\u003eOxalic\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c14\" namest=\"c11\"\u003e \u003cp\u003eCitric\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c17\" namest=\"c15\"\u003e \u003cp\u003eSuccinic\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eAk\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e11.46\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e2.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c14\" namest=\"c10\"\u003e \u003cp\u003e11.55\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c17\" namest=\"c15\"\u003e \u003cp\u003e6.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06f\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eFerraduel\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e7.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e6.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c14\" namest=\"c10\"\u003e \u003cp\u003e10.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c17\" namest=\"c15\"\u003e \u003cp\u003e6.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eFerragnes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e10.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e5.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c14\" namest=\"c10\"\u003e \u003cp\u003e9.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c17\" namest=\"c15\"\u003e \u003cp\u003e8.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eNonpareil\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e6.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e5.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c14\" namest=\"c10\"\u003e \u003cp\u003e7.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c17\" namest=\"c15\"\u003e \u003cp\u003e12.61\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eNurlu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e10.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e1.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c14\" namest=\"c10\"\u003e \u003cp\u003e14.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c17\" namest=\"c15\"\u003e \u003cp\u003e7.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05d\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eSıra\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e10.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e6.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c14\" namest=\"c10\"\u003e \u003cp\u003e12.94\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c17\" namest=\"c15\"\u003e \u003cp\u003e13.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eAnova\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"7\" nameend=\"c16\" namest=\"c10\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c17\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e\u003cb\u003eF\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003e\u003cem\u003e483.53***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c9\" namest=\"c6\"\u003e \u003cp\u003e\u003cem\u003e476.24***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"7\" nameend=\"c16\" namest=\"c10\"\u003e \u003cp\u003e\u003cem\u003e117.17***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c17\"\u003e \u003cp\u003e\u003cem\u003e1056.42***\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eDifferent letters in the same column indicates statistical differences at \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05. *** indicates \u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.001.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec20\" class=\"Section2\"\u003e \u003ch2\u003e3.7. Correlation between chemical properties of fruit\u003c/h2\u003e \u003cp\u003eThe correlation between nutritional elements, fatty acids, organic acids, and phenolic compounds of almond fruits was examined and is given in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. In terms of nutrient contents, a positive high correlation relationship was found between N and Fe (0.92) and between P and K (0.93) at the level of p\u0026thinsp;\u0026le;\u0026thinsp;0.001. Similarly, with these results, researchers reported a positive correlation between N and Fe, K, and Mg (Aazami et al. \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). In this study, a highly positive correlation (0.93) was obtained between Mg and total phenolic compounds (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). A highly positive relationship between oxalic acid and total lipid amount was observed. It was determined that antioxidant activity had a positive correlation with catechin, o-coumaric acid, stearic acid and palmitic acid, while it had a negative relationship with P and K. Additionally, P and K were found to have a negative relationship with palmitic acid. It was determined that linolenic acid had a high (p\u0026thinsp;\u0026le;\u0026thinsp;0.001) inverse relationship with both linoleic acid (-0.92) and gallic acid (-0.84). The linear relationship of stearic acid with total lipid, total phenolic compound (0.76), antioxidant activity (0.61), oxalic acid (0.79), magnesium (0.58) and palmitic acid (0.76) was determined at a significant level (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). In study on 10 varieties, including Ferragnes, Ferraduel and Nonpareil cultivars, Levent (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) reported that Zn content had a positive correlation with the total phenelic compound amounts, consistent with this study. It was also stated that there was a positive correlation between linoleic acid and palmitic acid (0.74) and a high correlation between Mn, Ca and K (0.87).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec21\" class=\"Section2\"\u003e \u003ch2\u003e3.8. Relationship of varieties and genotypes with all characteristics\u003c/h2\u003e \u003cp\u003eThe relationship between the physical properties and chemical contents of the fruit in almond cultivars and genotypes was examined by heatmap analysis method and their effects were determined (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). When all features are evaluated, it can be seen that the Nurlu genotype is completely different from others. However, it was determined that the Ferragnes exhibited different characteristics, although it was related to genotypes and cultivars other than Nurlu. In a research that can be related to this study; in a study conducted on 11 almond varieties harvested at the end of August, it was stated that the Ferragnes cultivar was not related to other varieties in terms of fatty acid content and had different properties (Piscopo et al. 2010). In this study, it was found that the physical properties of the fruit, P, K, Cu, ferulic acid and citric acid values had a highly significant (red) relationship with the Nurlu genotype (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). However, it was determined that the relationship of this genotype, especially with fatty acids, was negative (blue). It has been determined that Ferraduel and Nonpareil cultivars are closely related to each other and that these varieties have a weak relationship, especially in terms of the physical properties and nutritional element contents of the fruit. It was determined that Ak and Sıra genotypes were in the same group when evaluated in terms of all characteristics and had a highly significant relationship, especially in terms of linolenic and malic acid (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec22\" class=\"Section2\"\u003e \u003ch2\u003e3.9. Relationship between varieties and genotypes and the chemical properties of the fruit\u003c/h2\u003e \u003cp\u003eThe PCA graph of the amounts of organic acids, phenolic compounds, nutrients, fatty acids and antioxidant contents in almond genotypes and cultivars is given in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e. The interaction rate between cultivars and genotypes and the chemical content of the fruit was determined as 55.9% (PCA1\u0026thinsp;+\u0026thinsp;PCA2). It was observed that Nurlu genotype was separated from others, and Nonpareil cultivar and Sıra genotype were located on the same plane (4th region). It was determined that other fatty acids other than linoleic acid had a positive relationship and this relationship was especially concentrated in region 1, where the Ferraduel was found. It has been determined that antioxidant activity, catechin,o- coumaric and succinic acid have a positive relationship, but these ingredients have a negative relationship, especially with P, K, Cu and malic acid. It has also been observed that p-coumaric acid has an opposite relationship with iron. Ferulic acid, malic acid, linoleic acid, o-coumaric acid, P, K, Ca, Cu and Zn were found to have a positive relationship and it was determined that only the Ferragnes cultivar was found in the same region (region 3) with these characteristics. It was also determined that citric acid had a negative relationship with the amount of stearic acid, linolenic acid, oleic acid and total lipid. Also, Nurlu and Ak genotypes were located in the 3rd region and only citric acid and gallic acid had a positive relationship here (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). In parallel with this study, Gouta et al. (\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) reported that linoleic acid and oleic acid had an opposite relationship in their study on different almond varieties. However, contrary to this study, it was stated that palmitic acid and linoleic acid have a linear relationship. It is thought that the difference may occur depending on the differences in the varieties used and the growing regions. In another study, \u0026Ouml;zcan et al. (\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) obtained similar findings as this study, in different genotypes and reported that linoleic acid has an opposite relationship with other fatty acids. Contrary to this study, in the study of Ferradue l and Ferragnes varieties, it was determined that the amount of phenolic compounds and the amount of oil had an opposite relationship (Sakar et al. \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). However, in this study, the relationship between gallic acid, rutin and catechin was supported by \u0026Ouml;zcan et al. (\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"4. CONCLUSION","content":"\u003cp\u003eIn this study, which was carried out to provide an alternative to variety selection, which is important in gardening, the physical and chemical properties of fruits in 3 cultivars (Ferraduel, Ferragnes and Nopareil) and 3 genotypes (Ak, Sıra and Nurlu) were examined. As a result, it was determined that the Nurlu genotype gained value in terms of physical properties and macronutrient elements, and the genotypes had high values in terms of micronutrient elements and organic acids. When fatty acids and total lipid content were evaluated, it was determined that the Ferragnes cultivar was at the forefront. It was determined that the cultivars generally had higher values in terms of phenolic compounds, total phenolic compound amount and antioxidant activity. In this study, it was concluded that the Nurlu genotype for nuts, the Ferragnes variety for oil production and the Nonpareil variety for health are more suitable varieties in garden establishment and an attempt was made to give a perspective to growers. It should not be forgotten that varieties will exhibit different characteristics depending on the growing region, and studies should be expanded by establishing gardens in different regions with these cultivars or genotypes.\u003c/p\u003e \u003cp\u003e \u003cb\u003eAcknowledgments and funding information\u003c/b\u003e \u003c/p\u003e \u003cp\u003eThis research Supported by T\u0026Uuml;BİTAK 2209-A.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgments and funding information\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research Supported by T\u0026Uuml;BİTAK 2209-A.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eAuthor contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll authors contributed to the study conception and design. Material preparation and material collection by Ayşen Melda \u0026Ccedil;olak, Turhan Şahin, Mustafa Canaz. The first draft of the manuscript was written by Selam Kuru Berk, Ayşen Melda \u0026Ccedil;olak, Muttalip Gundogdu and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAACC (1990) Approved Methods of the American Association of Cereal Chemists, AACC, St. Paul, MN.\u003c/li\u003e\n\u003cli\u003eAazami MA, Rasouli F, Tajaragh, RP (2022) Evaluation of almond cultivars for the morphological, physiological, and nutritional traits under water deficit conditions. Journal of Elementology 27(2): 423-436. http://dx.doi.org/10.5601/jelem.2021.26.4.2189 \u003c/li\u003e\n\u003cli\u003eAcar S, Kazankaya A, Doğan A (2018) Eğil ve Ergani (Diyarbakır) İl\u0026ccedil;elerinde Doğal Olarak Yetiştirilen Bademlerin (P. amygdalus L.) Seleksiyonu. YY\u0026Uuml; Tarım Bilimleri Dergisi 28(4):448-457. https://doi.org/10.29133/yyutbd.431880 \u003c/li\u003e\n\u003cli\u003eAOAC, 1990. Official Methods of Analysis. 15th AOAC International. Washington. DC.\u003c/li\u003e\n\u003cli\u003eBanjanin T, Nikolic D, Uslu N, G\u0026ouml;kmen F, \u0026Ouml;zcan MM, Milatovic D, \u0026hellip; \u0026amp; Dursun N (2021) Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars. Journal of Food Processing and Preservation, 45(1), e15015. https://doi.org/10.1111/jfpp.15015 \u003c/li\u003e\n\u003cli\u003eBevilacqua AE, Califano AN (1989) Determination of organic acids in dairy products by high performance liquid chromatography. Journal of Food Science 54(4):1076-1076. https://doi.org/10.1111/j.1365-2621.1989.tb07948.x\u003c/li\u003e\n\u003cli\u003eBeyhan \u0026Ouml;., Aktaş M, Yilmaz N, Şimşek N, Ger\u0026ccedil;ek\u0026ccedil;ioğlu R (2011) Determination of fatty acid compositions of some important almond (\u003cem\u003ePrunus amygdalus L\u003c/em\u003e.) varieties selected from Tokat province and Eagean region of Turkey. Journal of Medicinal Plants Research 5(19): 4907-4911. \u003c/li\u003e\n\u003cli\u003eČolić SD, Ak\u0026scaron;ić MMF, Lazarević KB, Zec GN, Ga\u0026scaron;ić UM, Zagorac DČD, Natić MM (2017) Fatty acid and phenolic profiles of almond grown in Serbia. Food Chemistry 234: 455-463. http://dx.doi.org/10.1016/j.foodchem.2017.05.006 \u003c/li\u003e\n\u003cli\u003eDenizhan H, İkinci A, A\u0026ccedil;ar İ, Karaat F (2020) Bazı badem \u0026ccedil;eşitlerinin adaptasyon performansları \u0026uuml;zerine y\u0026uuml;r\u0026uuml;t\u0026uuml;len \u0026ccedil;alışmaların karşılaştırılması. Journal of the Institute of Science and Technology 10(4): 2283-2293. https://doi.org/10.21597/jist.699283 \u003c/li\u003e\n\u003cli\u003eDicenta F, Cremades T, Mart\u0026iacute;nez-Garc\u0026iacute;a PJ, Mart\u0026iacute;nez-Gomez P, Ortega E, Rubio M, Sanchez-Perez R, Lopez-Alcolea J, Egea J (2018) Penta and makako: two extra-late flowering self-compatible almond cultivars from CEBAS-CSIC. Hortscıence 53(11):1700\u0026ndash;1702. http://dx.doi.org/10.17660/ActaHortic.2009.814.24 \u003c/li\u003e\n\u003cli\u003eDrogoudi PD, Pantelidis G, Bacchetta L, De Giorgio D, Duval H, Metzidakis I, Spera D (2013) Protein and mineral nutrient contents in kernels from 72 sweet almond cultivars and accessions grown in France, Greece and Italy. International Journal of Food Sciences and Nutrition 64(2): 202-209. https://doi.org/10.3109/09637486.2012.728202 \u003c/li\u003e\n\u003cli\u003eEseceli H, Değirmencioğlu A, Kahraman R (2006) Omega yağ asitlerinin insan sağlığı y\u0026ouml;n\u0026uuml;nden \u0026ouml;nemi. T\u0026uuml;rkiye 9. Gıda Kongresi, Bolu, pp 403-406.\u003c/li\u003e\n\u003cli\u003eGentleman RC, Carey VJ, Bates DM, Bolstad B, Dettling M, Dudoit S, Ellis B, Gautier L, Ge Y, Gentry J, Hornik K, Hothorn T, Huber W, Lacus S, Irizarry R, Leisch F, Li C, Maechler M, Rossini AJ, Sawitzki G, Smith C, Smyth G, Tierney L, Hanh JHY, Zhang J (2004) Bioconductor: open software development for computational biology and bioinformatics. Genome Biolology 5(10): 1-16. http://genomebiology.com/2004/5/10/R80 \u003c/li\u003e\n\u003cli\u003eGouta H., Laaribi I, Ksia E, Juan T, Estopa\u0026ntilde;an G, Mart\u0026iacute;nez-G\u0026oacute;mez P (2021) Physical properties, biochemical and antioxidant contents of new promising Tunisian almond genotypes: traits stability, quality aspects and post-harvest attributes. Journal of Food Composition and Analysis 98: 103840. https://doi.org/10.1016/j.jfca.2021.103840 \u003c/li\u003e\n\u003cli\u003eGulsoy E, Tarhan A, Izol E, Cokran BD, Simsek M (2022) A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey. Grasas Y Aceites 73(3): e477-e477. https://doi.org/10.3989/gya.0679211 \u003c/li\u003e\n\u003cli\u003eKaraat FE (2019) Organic vs conventional almond: market quality, fatty acid composition and volatile aroma compounds. Applied Ecology \u0026amp; Environmental Research\u003cem\u003e \u003c/em\u003e17(4). http://dx.doi.org/10.15666/aeer/1704_77837793 \u003c/li\u003e\n\u003cli\u003eKaska N, \u0026Ouml;zcan Z, Ak BE (2005) Recent developments of almond culture in the southeast Anatolia region of Turkey. Options M\u0026eacute;diterran\u0026eacute;ennes 63 (A): 225-231. http://om.ciheam.org/article.php?IDPDF=5600035 \u003c/li\u003e\n\u003cli\u003eKayahan M (2009) Sağlıklı beslenme a\u0026ccedil;ısından trans yağ asitleri. II. Geleneksel Gıdalar Sempozyumu. 27-29 Mayıs 2009, Van, pp 7-11\u003c/li\u003e\n\u003cli\u003eKester DE, Gradziel TM, Grasselly C (1991). Almonds (Prunus). Genetic resources of temperate fruit and nut crops 290: 701-760.\u003c/li\u003e\n\u003cli\u003eKirazci A, Javidipour I (2008) Some chemical and microbiological properties of ghee produced in Eastern Anatolia. International Journal of Dairy Technology 61: 300-306. https://doi.org/10.1111/j.1471-0307.2008.00402.x \u003c/li\u003e\n\u003cli\u003eKolanowski W, Laufenberg G (2006) Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur Food Res Technol 222: 472 - 477. DOI 10.1007/s00217-005-0089-8 \u003c/li\u003e\n\u003cli\u003eKosar M, Kafkas E, Paydas S, Baser HC (2004) Phenolic composition of strawberry genotypes at different maturation stages. Journal of Agricultural and Food Chemistry 52:1586\u0026ndash;1589. https://doi.org/10.1021/jf035093t \u003c/li\u003e\n\u003cli\u003eK\u0026uuml;den AB, K\u0026uuml;den A, Bayazit S, \u0026Ccedil;\u0026ouml;mlek\u0026ccedil;ioğlu \u0026Ccedil;, İmrak B, Rehber YD (2000) Badem Yetiştiriciliği. T\u0026Uuml;BİTAK-Tarp Yayınları, T\u0026uuml;kiye.\u003c/li\u003e\n\u003cli\u003eLevent O (2022) A detailed comparative study on some physicochemical properties, volatile composition, fatty acid, and mineral profile of different almond (\u003cem\u003ePrunus dulcis L\u003c/em\u003e.) varieties. Horticulturae 8(6): 488. https://doi.org/10.3390/horticulturae8060488 \u003c/li\u003e\n\u003cli\u003eLewis NM, Seburg S, Flanagan NL (2000) Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans. Poult Sci 79: 971-974. https://doi.org/10.1093/ps/79.7.971 \u003c/li\u003e\n\u003cli\u003eLin JT, Liu SC, Hu CC, Shyu YS, Hsu C Y, Yang DJ (2016) Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (\u003cem\u003ePrunus dulcis\u003c/em\u003e) kernel. Food chemistry 190:520-528. https://doi.org/10.1016/j.foodchem.2015.06.004 \u003c/li\u003e\n\u003cli\u003eLipan L, Garc\u0026iacute;a-Tejero IF, Guti\u0026eacute;rrez-Gordillo S, Demirbas N, Sendra E, Hern\u0026aacute;ndez F, ... \u0026amp; Carbonell-Barrachina AA (2020) Enhancing nut quality parameters and sensory profiles in three almond cultivars by different irrigation regimes. Journal of agricultural and food chemistry \u003cem\u003e68\u003c/em\u003e(8): 2316-2328. https://dx.doi.org/10.1021/acs.jafc.9b06854?ref=pdf \u003c/li\u003e\n\u003cli\u003eMelhaoui R, Kodad S, Houmy N, Belhaj K, Mansouri F, Abid M ... \u0026amp; Elamrani A (2021) Characterization of sweet almond oil content of four european cultivars (Ferragnes, Ferraduel, Fournat and Marcona) recently introduced in Morocco. Scientifica 2024:1-17. https://doi.org/10.1155/2021/9141695 \u003c/li\u003e\n\u003cli\u003eMensor LL, Menezes FS, Leitao GG, Reis AS, dos Santos TC, Coube CS, Leitao SG (2001) Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotheraphy Research 15: 127\u0026ndash;130. https://doi.org/10.1002/ptr.687 \u003c/li\u003e\n\u003cli\u003eMomenpour A, Ebadi A, Imani A, Javanmard T (2011) Determination and evaluation of superior self-compatible almond genotypes resulting from crosses between \u0026ldquo;Touno\u0026rdquo; and \u0026ldquo;Ferragnes\u0026rdquo; in Iran. African Journal of Agricultural Research 6(26): 5680-5693. http://dx.doi.org/10.5897/AJAR11.333 \u003c/li\u003e\n\u003cli\u003eMuhammad S, Sanden BL, Lampinen BD, Saa S, Siddiqui MI, Smart DR, ... \u0026amp; Brown PH (2015) Seasonal changes in nutrient content and concentrations in a mature deciduous tree species: Studies in almond (\u003cem\u003ePrunus dulcis\u003c/em\u003e (Mill.) DA Webb). European Journal of Agronomy 65:52-68. https://doi.org/10.1016/j.eja.2015.01.004 \u003c/li\u003e\n\u003cli\u003eNettleton JA, Nettleton JA (1995) Omega-3 fatty acids and health. Springer US.\u003c/li\u003e\n\u003cli\u003e\u0026Ouml;zcan MM, Matth\u0026auml;us B, Aljuhaimi F, Mohamed Ahmed IA, Ghafoor K, Babiker EE, ... \u0026amp; Alqah HA (2020) Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (\u003cem\u003ePrunus amygdalus\u003c/em\u003e Batsch spp. dulce) kernel and oils. Journal of Food Science and Technology \u003cem\u003e57\u003c/em\u003e: 4182-4192. https://doi.org/10.1007/s13197-020-04456-9 \u003c/li\u003e\n\u003cli\u003e\u0026Ouml;zcan MM, Uslu N (2023) Effect of variety on bioactive properties, phytochemicals and nutrients of almond kernels. Erwerbs-Obstbau 65(4): 981-988. https://doi.org/10.1007/s10341-022-00762-y \u003c/li\u003e\n\u003cli\u003e\u0026Ouml;zcan MM, Mohamed Ahmed IA, Uslu N, Al-Juhaimi F, Ghafoor K, Babiker EE, ... \u0026amp; Alqah HA (2021) Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system. Journal of Food Measurement and Characterization 15: 2481-2490. https://doi.org/10.1007/s11694-020-00789-3 \u003c/li\u003e\n\u003cli\u003ePrgomet I, Gon\u0026ccedil;alves B, Dom\u0026iacute;nguez-Perles R, Pascual-Seva N, Barros A (2017) Valorization challenges to almond residues: Phytochemical composition and functional application. Molecules 22: 1774. https://doi.org/10.3390/molecules22101774 \u003c/li\u003e\n\u003cli\u003ePrior RL, Cao G (2000) Antioxidant phytochemicals in fruits and vegetables: diet and health implications. HortScience 35(4): 588-592. https://doi.org/10.21273/HORTSCI.35.4.588 \u003c/li\u003e\n\u003cli\u003eSakar EH, El Yamani M, Rharrabti Y (2017) Variability of oil content and its physico-chemical traits from five almond (\u003cem\u003ePrunus dulcis\u003c/em\u003e) cultivars grown in northern Morocco. Journal of Materials and Environmental Science 8(8) :2679-2686. \u003c/li\u003e\n\u003cli\u003eSegura JA, i Company RS, Kodad O, Carb\u0026oacute; JE, Lahoz JA, Santolaria JE (2016) Performance of the CITA almond releases and some elite breeding selections. Options M\u0026eacute;diterran\u0026eacute;ennes 119 (A): 33-36. http://om.ciheam.org/article.php?IDPDF=00007359 \u003c/li\u003e\n\u003cli\u003eSimsek M, Gulsoy E, Yavic A, Arikan B, Yildirim Y, Olmez N ... \u0026amp; Boguc F (2018) Fatty acid, mineral and proximate compositions of various genotypes and commercial cultivars of sweet almond from the same ecological conditions. Applied Ecology \u0026amp; Environmental Research, 16(3). http://dx.doi.org/10.15666/aeer/1603_29572971 \u003c/li\u003e\n\u003cli\u003eSpanos GA, Wrolstad RE (1990) Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. Journal of Agricultural and Food Chemistry 38:1565\u0026ndash;1571. https://doi.org/10.1021/jf00097a030 \u003c/li\u003e\n\u003cli\u003eTorkaman H, Imani A, Talaei A, Mousavi S (2021) Genetic diversity and heritability of fruit traits and oil content in selected almond progenies and their parents. Journal of Nuts 12(2): 75-88. https://doi.org/10.22034/jon.2021.1872988.1062 \u003c/li\u003e\n\u003cli\u003eTrandafir I, Cosmulescu S, Botu M, Nour V (2016) Antioxidant activity, and phenolic and mineral contents of the walnut kernel (\u003cem\u003eJuglans regia L\u003c/em\u003e.) as a function of the pellicle color. Fruits 71: 177\u0026ndash;174. http://dx.doi.org/10.1051/fruits/2016006 \u003c/li\u003e\n\u003cli\u003eT\u0026uuml;kiye Turkish Statistical Institute 2024 crop production statistics. https://biruni.tuik.gov.tr/medas/?kn=92\u0026amp;locale=tr Accessed: 25 March 2024\u003c/li\u003e\n\u003cli\u003e\u0026Uuml;nsal HT, Erkek B, Yaman M (2023) Determination of leaf and fruit characteristics of almond varieties of foreign origin cultivated in Cappadocia region. Current Trends in Natural Sciences 12(23): 49-53. https://doi.org/10.47068/ctns.2023.v12i23.006 \u003c/li\u003e\n\u003cli\u003eWei T, Simko V, Levy M, Xie Y, Jin Y, Zemla J (2017) Package \u0026lsquo;corrplot\u0026rsquo;. Statistician 56(316): e24.\u003c/li\u003e\n\u003cli\u003eWickham H (2011) ggplot2. Wiley Interdisciplinary Reviews: Computational Statistics 3(2): 180\u0026ndash;185. https://doi.org/10.1002/wics.147 \u003c/li\u003e\n\u003cli\u003eWojdylo, A, IP Turkiewicz, K Tkacz, P Nowicka and L Bobak: Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties. Food Chem.:X, 15, 100418 (2022) https://doi.org/10.1016/j.fochx.2022.100418 \u003c/li\u003e\n\u003cli\u003eYada S, Huang G, Lapsley K (2013) Natural variability in the nutrient composition of California-grown almonds. Journal of food composition and analysis 30(2): 80-85. https://doi.org/10.1016/j.jfca.2013.01.008 \u003c/li\u003e\n\u003cli\u003eYıldırım AN, Yildirim F, Şan B, Polat M, Sesli Y (2016) Variability of phenolic composition and tocopherol content of some commercial Almond cultivars. Journal of Applied Botany and Food Quality, 89. https://doi.org/10.5073/JABFQ.2016.089.020 \u003c/li\u003e\n\u003cli\u003eYildirim AN, Akinci-Yildirim F, San B, Sesli Y (2016) Total oil content and fatty acid profile of some almond (\u003cem\u003eAmygdalus communis\u003c/em\u003e L.) cultivars. Polish journal of food and nutrition sciences 66(3): 173-178. https://doi.org/10.1515/pjfns-2015-0032\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Almond, nutritional element, faty acid, phenolic compound","lastPublishedDoi":"10.21203/rs.3.rs-4363310/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4363310/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eAlmond is one of the important fruit types for the nuts and cosmetics industry. At this stage, the selection of cultivars to be grown according to their intended use is important and new cultivars are breding. In this study, the physical and chemical properties of fruits of Ferragnes, Ferraduel and Nonpareil cultivars and Sıra, Ak and Nurlu genotypes were examined. Nurlu genotype was found to have higher values than other cultivars and genotypes in terms of fruit weight (1.52 g) and dimensions (28.28 mm length, 14.25 mm width, 7.97 mm thickness). While Sıra genotype stood out in terms of micro elements (Fe, Mn), Nurlu genotype stood out in terms of macro elements (N, P, K). The highest amounts of lineloeic and oleic acids (10.07 and 68.71%, respectively) were obtained in the Ferragnes cultivar, and the highest oil content was obtained in the Sıra genotype (60.09%). In terms of phenolic compounds, the Nonpareil cultivar, which has the highest content of catechin (45.51 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e) and o-coumaric acid (2.52 mg kg\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e), gained value. When the relationships of all traits were examined, it was determined that Nurlu genotype and Ferragnes cultivar were independent from others. While a linear relationship was found between oleic, stearic, palmitic and lionelenic acids, an opposite relationship was found these acids to linoleic acid. In this study, it was determined that genotypes have superior characteristics as well as cultivars, and it was observed that they can guide growers in the cultivar selection stage in garden establishment.\u003c/p\u003e","manuscriptTitle":"Agromorphological genetic identification of almond genetic resources regarding physicochemical properties in Turkey","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-05-09 10:59:18","doi":"10.21203/rs.3.rs-4363310/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"dbb12ab5-0273-48b3-a1e7-26af9a216b03","owner":[],"postedDate":"May 9th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-05-17T02:56:06+00:00","versionOfRecord":[],"versionCreatedAt":"2024-05-09 10:59:18","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4363310","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4363310","identity":"rs-4363310","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}