Amygdalus communis L. (A. dulcis Mill., Prunus amygdalus Stokes, P. dulcis (Mill.) D.A. Webb)

Family:

Rosaceae Juss.

Coat of Seed

• Lipids, % on dry wt: 0.55 [1]

  • FAs (GLC), %: 14:0 – tr; 16:0 – 5.9–6.1; 16:1 – 0.4–1.0; 17:0 – tr; 17:1 – tr; 18:0 – 1.2–1.8; 18:1 – 63.8–72.8; 18:2 – 18.9–28.1; 18:3 – tr; 20:0 – tr; 20:1 – tr [2]

• External layer

  • FAs of lipids (GLC), %: 16:0 – 7.36; 18:0 – 1.32; 18:1 – 73.49; 18:2 – 17.54 [2]

• Inner layer

  • FAs of lipids (GLC), %: 16:0 – 5.78; 18:0 – 1.65; 18:1 – 76.44; 18:2 – 15.86 [2]

Fruit

Moisture, %: 4.0 [3]

• Oil, % on dry wt: 10.55–24.67 [4]

• Unsaponifiables

  • Content, mg% on fresh wt: 240–260 [5]

• Sterols

  • Content, mg/100 g on fresh wt: 25–27 [5]

Kernel of Seed

• Oil, % on dry wt: 45.9–61.7 [1, 4, 6–8]

Seed

• Essential oil

  • Content, %: 0.5–0.8 [9, 10]

  • [α]_D: +0°9′ [9]

  • d¹⁵: 1.045–1.070 [9, 10]

  • ${\rm n}_D^{20}$: 1.5320–1.5440 [9]

  • Composition, %: Cyanogen acid, benzaldehyde – 96–98; benzaldehyde cyanohydrin [9]

Mass of 1,000, g: 80–150 [12]; 194.1–519.6 [6]

• Oil, % on dry wt: 12.7–35.3 [1, 6]; on abs. dry wt, %: 50.0–57.4 [10, 11]

  • d: 0.9141 [1]; d¹⁵:...