Antioxidant properties and chemical composition of technical Cashew Nut Shell Liquid (tCNSL).
The present study analyzed the antioxidant activity of the technical Cashew Nut Shell Liquid (tCNSL) using the 2;2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay and the xanthine oxidase assay; as well as in vivo evaluation by Saccharomyces cerevisiae assay. Also; the chemical composition of tCNSL was determined by gas chromatography-mass spectrometry (GCÂMS); revealing the presence of cardanols (40.26%); […]
Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates
Effects of different drying methods (freeze-; oven- and sun-drying) on physico-chemical properties of date fibre concentrates (DFC) from three potential Tunisian cultivars were investigated. DFC had high contents of dietary fibre (71.01Â93.46% dry matter); with high proportions of insoluble dietary fibre. Freeze dried DFC had the highest values of swelling; water holding and oil holding […]
Cell proliferation inhibitory and apoptosis inducing properties of anacardic acid and lunasin in human breast cancer MDA-MB-231 cells
The combination of two or more chemopreventive agents is currently being used to inhibitory effects on breast cancer cells. Anacardic acid and lunasin are two plant-derived compounds that have been associated with anti-carcinogenic properties. These compounds show inhibitory effects on cell proliferation and inducing properties of apoptosis in human breast cancer MDA-MB-231 cell line. Both […]
Hepatoprotective effects of almond oil against carbon tetrachloride induced liver injury in rats
This research aimed at evaluating the protective effects of almond oil against acute hepatic injury induced by carbon tetrachloride in rats. The study results showed that animals received almond oil prior to the administration of CCl4 significantly decreased serum alanine aminotransferase (ALT); aspartate aminotransferase (AST); alkaline phosphatase (ALP) and lactate dehydrogenase (LDH) activities; and total […]
Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology
Considering the importance of acrylamide in heated foods; a study was conducted to find optimum conditions for roasting that will produce minimal acrylamide concentration in tropical almond nuts. The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) roasting conditions that affect the acrylamide concentration were […]
The influence of roasting; pasteurization; and storage on the polyphenol content and antioxidant capacity of California almond skins
Polyphenols and antioxidant activity of skins from California almonds subjected to roasting; pasteurization; and storage were determined by LC-MS quantification; total phenols (TP); and ferric reducing antioxidant power (FRAP). Pasteurization did not significantly change TP; FRAP; or flavonoids and phenolic acids (FP). Roasted almonds had 26% less TP and 34% less FRAP than raw; but […]
Design and development of meat-based functional foods with walnut: Technological; nutritional and health impact
With growing understanding of the relationship between diet and health has come the emergence of so-called functional foods. The idea of using food for health purposes and not merely as a source of nutrients opens up a whole new field in the meat industry. In addition to traditional presentations; there a number of ways in […]
Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year
The polyphenol content and antioxidant activity of Nonpareil; Carmel; Butte; Sonora; Fritz; Mission; and Monterey almond cultivars harvested over 3 seasons in California were examined. LC-MS was employed to quantify 16 flavonoids and 2 phenolic acids in acidified methanol extracts of almond skins. The 3-year mean polyphenol content of cultivars ranged from 4.0 to 10.7 […]
Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours; blanched peanut seed and peanut skins
Hydrophilic and lipophilic oxygen radical antioxidant capacity (H&L-ORAC) of peanut flours; blanched peanut seed; and peanut skins were characterized across a range of roast intensities. H-ORAC ranged from 5910 to 7990; 3040 to 3700 and 152;290 to 209;710 µmoles Trolox/100 g for the flours; seed; and skins; respectively. H-ORAC increased linearly with darker seed color […]