1H-NMR-Spectroscopy for Determination of the Geographical Origin of Hazelnuts.

A total of 262 authentic samples was analyzed by 1H NMR spectroscopy for the geographical discrimination of hazelnuts (Corylus avellana L.) covering samples from five countries (Germany, France, Georgia, Italy, and Turkey) and the harvest years 2013-2016. This article describes method development starting with an extraction protocol suitable for separation of polar and nonpolar metabolites in addition […]

Walnut (Juglans regia) peptides reverse sleep deprivation-induced memory impairment in rat via alleviating oxidative stress.

The aim of this study was to determine the neuroprotective effects of walnut protein hydrolysates (WPH) against memory deficits induced by sleep deprivation (SD) in rat and further to identify and characterize the potent neuroprotective peptides against glutamate-induced apoptosis in PC12 cells. Results showed that a remarkable amelioration effect on behavioral performance in Morris water […]

Influence of maturation stages in different varieties of wine grapes (Vitis vinifera) on the production of Ochratoxin A and its modified forms by Aspergillus carbonarius and Aspergillus niger.

Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage […]

Development and Evaluation of a Real-Time PCR Multiplex Assay for the Detection of Allergenic Peanut Using Chloroplast DNA Markers.

Peanut is one of the most commonly consumed allergy-causing foods in the United States. Prevention of accidental consumption by allergic individuals is assisted by methods that effectively identify the presence of peanut in food, even at trace levels. This study presents a multiplex real-time polymerase chain reaction (PCR) assay that uses chloroplast markers (matK, rpl16, and trnH-psbA) to […]

Identification and Characterization of Phenolic Compounds in Black Walnut Kernels.

Black walnuts (Juglans nigra L.) are highly valued for producing phenolic-enriched nuts. The objectives of this study were to identify and characterize the phenolic contents of 11 different black walnut cultivars and compare the levels of these phenolics between black walnuts and English walnut (Juglans regia L.). Totally, 16 phenolics including phenolic acids, flavonoids, and […]

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.

Monitoring oxidative flavor changes in almonds is only possible if the chemical and sensory profile during roasting and storage is first established. Herein almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by Headspace Solid-phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC/MS), descriptive analysis and consumer hedonic […]

Suppression of aflatoxin production in Aspergillus species by selected peanut (Arachis hypogaea) stilbenoids.

Aspergillus flavus is a soil fungus that commonly invades peanut seeds and often produces the carcinogenic aflatoxins. Under favorable conditions, the fungus-challenged peanut plant produces and accumulates resveratrol and its prenylated derivatives in response to such invasion. These prenylated stilbenoids are considered peanut antifungal phytoalexins. However, the mechanism of peanut-fungus interaction has not been sufficiently studied. We used pure peanut stilbenoids, arachidin-1, arachidin-3, and […]

Chemical and sensory characterization of oxidative changes in roasted almonds undergoing accelerated shelf-life.

Peroxide values [PV], free fatty acid values [FFAs], conjugated dienes [CD], tocopherols, headspace volatiles and consumer hedonic response were measured in light roast [LR] and dark roast [DR] almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that although rancidity develops at different rates in LR and DR almonds, consumer liking […]