Variation in the flavonol glycoside composition of almond seedcoats as determined by MALDI-TOF Mass Spectrometry.

Seedcoats of 16 almond varieties were screened for flavonol glycosides by using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Flavonol glycosides were extracted by a simple methanolic extraction followed by a quick cleanup procedure with a Sep-Pak C(18) cartridge. Each of the 16 seedcoat samples exhibited a unique composition. Four flavonol glycosides; isorhamnetin rutinoside; […]

Anatomy and cell wall poly-saccharides of almond (Prunus dulcis D.A. Webb) seeds.

The anatomy of Prunus dulcis was analyzed by applying several differential staining techniques and light microscopy. Prunus dulcis seed has a thin and structurally complex seed coat; with lignified cellulosic tissue. The embryo has two voluminous cotyledons. Cotyledon cells have a high number of protein and lipid bodies; some of which have phytin. The provascular […]

Characteristics of in-shell Brazil nuts and their relationship to aflatoxin contamination: criteria for sorting.

External characteristics of in-shell Brazil nuts were evaluated for dimensions (length and face width); weight; chromaticity; and shell thickness. The internal characteristics evaluated were moisture content (mc); aflatoxin contamination (analyzed by LC-MS/MS); and shell/nut ratio. According to their length; Brazil nuts were classified in three groups: I; II; and III; corresponding to large; medium; and […]

Changes in the phytochemical composition and profile of raw; boiled; and roasted peanuts

Peanuts are consumed mostly as processed products. Although the effect of processing on isoflavone composition of legumes has been extensively studied; there has been no such study on peanuts. The objective of this study was to evaluate the effect of processing (boiling; oil- and dry-roasting) on the phytochemical composition of peanuts. Boiling had a significant […]