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 […]
Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate
Effect of geographic origin variety and storage on tocopherol concentrations in walnuts by HPLC
Walnut (Juglans regia) leaf extracts are strong scavengers of pro-oxidant reactive species
The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research on vegetable sources and on the screening of raw materials; for identifying new antioxidants. In the present study; an ethanol:water (4:6) extract from Juglans regia leaves was evaluated for its putative in vitro scavenging effects on reactive oxygen species […]