Release of Protein; Lipid; and Vitamin E from Almond Seeds during Digestion
The evaluation of the bioaccessibility of almond nutrients is incomplete. However; it may have implications for the prevention and management of obesity and cardiovascular disease. This study quantified the release of lipid; protein; and vitamin E from almonds during digestion and determined the role played by cell walls in the bioaccessibility of intracellular nutrients. Natural […]
Prior. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.
Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2;2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods; including fruits; vegetables; nuts; dried fruits; spices; cereals; infant; and other foods. Most of the foods were collected […]
Identification and characterization of Anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: Vegetables; Nuts and Grains.
Anthocyanins in common foods in the United States; other than fruits and berries; were identified and characterized by high-performance liquid chromatography (HPLC)-electrospray ionization-tandem mass spectrometry coupled with diode array detection. Of all of the 40+ vegetables; nuts; and grains screened; seven vegetables; one nut; and one grain were found to contain anthocyanins; the number of […]
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.
Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2;2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods; including fruits; vegetables; nuts; dried fruits; spices; cereals; infant; and other foods. Most of the foods were collected […]
Effects of roasting; blanching; autoclaving; and microwave heating on antigenicity of almonds.
Whole; unprocessed Nonpareil almonds were subjected to a variety of heat processing methods that included roasting (280; 300; and 320 degrees F for 20 and 30 min each; and 335 and 350 degrees F for 8; 10; and 12 min each); autoclaving (121 degrees C; 15 psi; for 5; 10; 15; 20; 25; and 30 […]
Biochemical composition and immunological comparison of select pecan. Carya illinoinensis (Wangenh) K Koch cultivars;
On an edible portion basis; pecan moisture; protein; lipid; total soluble sugars; and ash contents ranged from 2.1% to 6.4%; 6.0% to 11.3%; 65.9% to 78.0%; 3.3% to 5.3%; and 1.2% to 1.8%; respectively. With the exception of a high tannin (2.7%) Texas seedling; pecan tannin content was in a narrow range (0.6-1.85%). Unsaturated fatty […]
Electrophoretic and immunological analyses of almond (Prunus dulcis L.) genotypes and hybrids.
Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch).
One sphingolipid; 1-O-beta-D-glucopyranosyl-(2S;3R;4E;8Z)-2-[(2R)-2-hydroxyhexadecanoylamino]-4;8-octadecadiene-1;3-diol; and four other constituents; beta-sitosterol; daucosterol; uridine; and adenosine; have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond […]
Biochemical characterization of amandin; the major storage protein in almond (Prunus dulcis L.).
The almond major storage protein; amandin; was prepared by column chromatography (amandin-1); cryoprecipitation (amandin-2); and isoelectric precipitation (amandin-3) methods. Amandin is a legumin type protein characterized by a sedimentation value of 14S. Amandin is composed of two major types of polypeptides with estimated molecular weights of 42-46 and 20-22 kDa linked via disulfide bonds. Several […]
Non-detectable levels of trans-fatty acids in peanut butter.
The fatty acid composition of 11 brands of peanut butter and paste freshly prepared from roasted peanuts was analyzed with emphasis on isomeric trans-fatty acids. No trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight. Hydrogenated vegetable oils are added to […]