Effect of Plant Biostimulants on Nutritional and Chemical Profiles of Almond and Hazelnut uri icon


  • The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); to the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and individual scientific employment program-contract (CEECIND/04479/2017). Further acknowledgments are due to the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247- FEDER-024479: ValorNatural®, whom the author F.S. Reis thanks for her contract. This work was also funded by FEDER-Interreg España-Portugal programme through the project TRANSCo- LAB 0612_TRANS_CO_LAB_2_P, and integrated in the activities of the Operational Group EGIS– Estratégias de Gestão Integrada do Solo e da Água em Espécies Produtoras de Frutos Secos, funded by PT2020 and EAFRD (European Agricultural Fund for Rural Development).
  • The increasing interest in natural foods with functional effects demands progressively higher production levels. Nonetheless, there is an orientation towards practicing more sustainable agriculture, free from environmentally harmful pesticides and fertilizers. Plant biostimulants, a class of bio-based agriculture products designed to improve crop development, represent a feasible alternative to chemical fertilizers, or, at least, an effective way of reducing the employed quantities. Herein, different types of plant biostimulants compatible with organic farming (Phytoalgae, Foliar B, Amino Acids, Soil B, Fitoalgas Green® and Sprint Plus®) were tested in two of the most important nut products worldwide: almonds and hazelnuts, which were tested for nutritional parameters, fatty acids profiles and tocopherols contents. Overall, the most notorious effects in almond samples were obtained with phytoalgae (seaweed Ascophyllum nodosum extracts), particularly reflected in the upraising around 10% of -tocopherol and -tocopherol contents. Likewise, hazelnuts treated with NPK + phytoalgae were also characterized by an increase of almost 18% in tocopherols levels, while treatment with NPK alone induced 15.1% higher percentage of linoleic acid.

publication date

  • August 2021