Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food
Sunflower seeds are one of the most important sources of vegetable oil in the world. Additionally, they are used for confectionery and snack food, as well as for bird and pet food. Sunflower germplasm used for food differs between Morocco and Spain. Whereas sunflower seeds used for food in Morocco are mainly obtained from oilseed-type cultivars with black achenes and low hull proportion, those used in Spain derive from confectionery-type cultivars with black and white striped achenes and high hull proportion. The objective of this research was to evaluate the performance and seed quality of Moroccan and Spanish sunflower germplasm used for food. Six cultivars from Morocco and six landraces from Spain were evaluated in replicated field trials in Aïn Taoujdate (Morocco) and Córdoba (Spain) in 2009. Seed yield, hundred-achene weight, hundred-kernel weight, achene oil content, kernel oil content, and fatty acid profile were measured. The results showed that confectionery-type and oilseed-type cultivars did not differ in seed yield, hundred-kernel weight and kernel oil content. Since confectionery-type cultivars from Spain performed similarly to local oilseed-type cultivars, they could be introduced to diversify the offer of in-shell sunflower seed snack in Morocco.
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University of Novi Sad
2011
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dig-ias-es-10261-841652018-08-03T10:05:08Z Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food Nabloussi, Abdelghani Fernández de la Cuesta, Álvaro El-Fechtali, M. Fernández Martínez, José María Velasco Varo, Leonardo Sunflower seeds are one of the most important sources of vegetable oil in the world. Additionally, they are used for confectionery and snack food, as well as for bird and pet food. Sunflower germplasm used for food differs between Morocco and Spain. Whereas sunflower seeds used for food in Morocco are mainly obtained from oilseed-type cultivars with black achenes and low hull proportion, those used in Spain derive from confectionery-type cultivars with black and white striped achenes and high hull proportion. The objective of this research was to evaluate the performance and seed quality of Moroccan and Spanish sunflower germplasm used for food. Six cultivars from Morocco and six landraces from Spain were evaluated in replicated field trials in Aïn Taoujdate (Morocco) and Córdoba (Spain) in 2009. Seed yield, hundred-achene weight, hundred-kernel weight, achene oil content, kernel oil content, and fatty acid profile were measured. The results showed that confectionery-type and oilseed-type cultivars did not differ in seed yield, hundred-kernel weight and kernel oil content. Since confectionery-type cultivars from Spain performed similarly to local oilseed-type cultivars, they could be introduced to diversify the offer of in-shell sunflower seed snack in Morocco. The research was partially supported by Consejo Superior de Investigaciones Científicas (CSIC), Spain and Centre National pour la Recherche Scientifique et Technique (CNRST), Morocco, project number 2007MA0059. Peer Reviewed 2013-10-15T12:24:25Z 2013-10-15T12:24:25Z 2011 2013-10-15T12:24:26Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.2298/HEL1155075N issn: 1018-1806 Helia 34(55): 75-82 (2011) http://hdl.handle.net/10261/84165 10.2298/HEL1155075N en http://dx.doi.org/10.2298/HEL1155075N open University of Novi Sad |
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Sunflower seeds are one of the most important sources of vegetable oil in the world. Additionally, they are used for confectionery and snack food, as well as for bird and pet food. Sunflower germplasm used for food differs between Morocco and Spain. Whereas sunflower seeds used for food in Morocco are mainly obtained from oilseed-type cultivars with black achenes and low hull proportion, those used in Spain derive from confectionery-type cultivars with black and white striped achenes and high hull proportion. The objective of this research was to evaluate the performance and seed quality of Moroccan and Spanish sunflower germplasm used for food. Six cultivars from Morocco and six landraces from Spain were evaluated in replicated field trials in Aïn Taoujdate (Morocco) and Córdoba (Spain) in 2009. Seed yield, hundred-achene weight, hundred-kernel weight, achene oil content, kernel oil content, and fatty acid profile were measured. The results showed that confectionery-type and oilseed-type cultivars did not differ in seed yield, hundred-kernel weight and kernel oil content. Since confectionery-type cultivars from Spain performed similarly to local oilseed-type cultivars, they could be introduced to diversify the offer of in-shell sunflower seed snack in Morocco. |
| format |
artículo |
| author |
Nabloussi, Abdelghani Fernández de la Cuesta, Álvaro El-Fechtali, M. Fernández Martínez, José María Velasco Varo, Leonardo |
| spellingShingle |
Nabloussi, Abdelghani Fernández de la Cuesta, Álvaro El-Fechtali, M. Fernández Martínez, José María Velasco Varo, Leonardo Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food |
| author_facet |
Nabloussi, Abdelghani Fernández de la Cuesta, Álvaro El-Fechtali, M. Fernández Martínez, José María Velasco Varo, Leonardo |
| author_sort |
Nabloussi, Abdelghani |
| title |
Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food |
| title_short |
Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food |
| title_full |
Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food |
| title_fullStr |
Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food |
| title_full_unstemmed |
Performance and seed quality of Moroccan sunflower varieties and Spanish landraces used for confectionery and snack food |
| title_sort |
performance and seed quality of moroccan sunflower varieties and spanish landraces used for confectionery and snack food |
| publisher |
University of Novi Sad |
| publishDate |
2011 |
| url |
http://hdl.handle.net/10261/84165 |
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