Chemical composition and biological activities of Arachis species.
Abstract: Arachis hypogaea; known as the peanut; is native to South America. Peanut seed contains several active components including flavonoids; phenolic acids; phytosterols; alkaloids and stilbenes. Some therapeutic effects have been reported for peanut seed extracts; such as antioxidative; antibacterial; antifungal and anti-inflammatory activities. This paper aims to give an overview of the chemical composition; […]
Biological Activity of Peanut (Arachis hypogaea) Phytoalexins and Selected Natural and Synthetic Stilbenoids
Abstract: The peanut plant (Arachis hypogaea L.); when infected by a microbial pathogen; is capable of producing stilbene-derived compounds that are considered antifungal phytoalexins. In addition; the potential health benefits of other stilbenoids from peanuts; including resveratrol and pterostilbene; have been acknowledged by several investigators. Despite considerable progress in peanut research; relatively little is known […]
Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis).
The phenolic composition and antioxidant activity of pecan kernels and shells cultivated in three regions of the state of Chihuahua; Mexico; were analyzed. High concentrations of total extractable phenolics; flavonoids; and proanthocyanidins were found in kernels; and 5-20-fold higher concentrations were found in shells. Their concentrations were significantly affected by the growing region. Antioxidant activity […]
Commercial Peanut (Arachis hypogaea L.) Cultivars in the United States: Phytosterol Composition
Phytosterols in commercially grown Runner; Virginia; and Spanish peanuts (n = 221) from 2005 and 2006 were quantified by a combination of acid hydrolysis and alkaline saponification steps followed by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry analysis of the trimethylsilyl derivatives. Delta(5)-Avenasterol; which partially degrades during acid hydrolysis; was quantified after alkaline saponification […]
Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus avellana L.)
The effect of roasting on taste-active components of 18 native hazelnut varieties; grown in the Giresun province of Turkey; was assessed. Samples were examined for their sugars; organic acids; condensed tannins; and free phenolic acids. Six sugars (fructose; glucose; sucrose; myo-inositol; raffinose; and stachyose); seven organic acids (oxalic; maleic; citric; malic; lactic; succinic; and acetic); […]
Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro
Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinctions between different cultivars of pistachio nut and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using […]
Identification of the botanical origin of pine nuts found in food products by gas-liquid chromatography analysis of fatty acid profile
Pine nuts are traditionally used in various part of the world for the preparation of desserts or sauces or in salads. Local production is not sufficient to cope with the high demand of pine nuts around the world; and countries such as China or Pakistan are exporting much of their production to Western countries. Almost […]
Functional properties of select edible oilseed proteins
Borate saline buffer (0.1 M; pH 8.45) solubilized proteins from almond; Brazil nut; cashew nut; hazelnut; macadamia; pine nut; pistachio; Spanish peanut; Virginia peanut; and soybean seeds were prepared from the corresponding defatted flour. The yield was in the range from 10.6% (macadamia) to 27.4% (almond). The protein content; on a dry weight basis; of […]
Bioactive Compounds in Cashew Nut ( Anacardium occidentale L.) Kernels: Effect of Different Shelling Methods
In the present study; the effects of various conventional shelling methods (oil-bath roasting; direct steam roasting; drying; and open pan roasting) as well as a novel "Flores" hand-cracking method on the levels of bioactive compounds of cashew nut kernels were investigated. The raw cashew nut kernels were found to possess appreciable levels of certain bioactive […]
Authentication and traceability study of hazelnuts from piedmont; Italy
Hazelnut is one of the most important items in high-quality food products from Piedmont; Italy. The 'Tonda Gentile delle Langhe' (TGL) variety is acknowledged all over the world as the best one; and it is particularly appreciated when used to provide flavor in chocolate products. Authentication and/or traceability studies must therefore be developed to safeguard […]