Low Molecular Weight Carbohydrates in Pine Nuts from Pinus pinea L
Urolithins Are the Main Urinary Microbial-Derived Phenolic Metabolites Discriminating a Moderate Consumption of Nuts in Free- Living Subjects with Diagnosed Metabolic Syndrome
Characterization of Pine Nuts in the U.S. Market, Including Those Associated with "Pine Mouth", by GC-FID
Use of the chloroplast gene ycf1 for the genetic differentiation of pine nuts obtained from consumers experiencing dysgeusia
Health benefits of almonds beyond cholesterol reduction
Almonds are rich in monounsaturated fat; fiber; a-tocopherol; minerals such as magnesium copper; and phytonutrients; albeit being energy-dense. The favorable fat composition and fiber contribute to the hypocholesterolemic benefit of almond consumption. By virtue of their unique nutrient composition; almonds are likely to benefit other modifiable cardiovascular and diabetes risks; such as body weight; glucose […]
Effects of Roasting on Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.).
The effect of roasting on antioxidant status and phenolic profiles of seven commercial Turkish hazelnut varieties (namely (Ãakildak; Fosa; Karafindik; Mincane; Palaz; Sivri; and Tombul) was assessed. Samples were examined for their total phenolics; oxygen radical absorbance capacity (ORAC) values; condensed tannins; and phenolic acids (free and bound forms). Significant losses (p < 0.05) in […]
Polyphenolic Composition of Hazelnut Skin
Skins from different hazelnut samples were characterized for total polyphenol content; total antioxidant capacity (TAC); and their content in specific polyphenolic compounds. The main polyphenolic subclass; identified and quantified by means of HPLC-MS/MS; comprised monomeric and oligomeric flavan-3-ols; which accounted for more than 95% of total polyphenols. Flavonols and dihydrochalcones were 3.5% while phenolic acids […]
Acrylamide Formation in Almonds (Prunus dulcis): Influences of Roasting Time and Temperature; Precursors; Varietal Selection; and Storage
Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e.; glucose; fructose; asparagine; and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of […]
Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts; kernels; and testa
The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts; subjected to low-temperature (LT) and high-temperature (HT) treatments; were used to determine the antioxidant activity of products. Antioxidant activities of cashew nut; kernel; and testa phenolics extracted increased as the roasting temperature […]
Food Grade Fungal Stress on Germinating Peanut Seeds Induced Phytoalexins and Enhanced Polyphenolic Antioxidants
The effects of food grade fungus Rhizopus oligosporus stress on phytochemicals and phytoalexins of germinating peanut seeds were investigated by comparing the metabolic profiles of ungerminated (UG); germinated (G); and germinated seeds under fungal stress (GS). Three types of peanut seeds with different skin color (red; reddish brown; and black) were compared in the process. […]