Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals.
A microscopic image of a section of a peanut seed shows that oil bodies (OBs) are a small droplet of oil that is dispersed throughout the whole seed. The protein profile of peanut's OBs recovered using the aqueous extraction method at different pH was found to have 2 oleosin isoforms of 14 and 16 kDa. […]
Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts.
High hydrostatic pressure treatments could increase the protein solubility (200 MPa), water holding capacity (400 MPa), and oil holding capacity (400 MPa) of pine nuts protein fractions, respectively. The exposed sufhydryl content for albumin was highest at 100 MPa while for other fractions it was 400 MPa, contrary for total sufhydryl content-generally it was at 100 MPa, except glutelin (400 MPa). Pine nuts protein fractions demonstrated […]
Effect of natural polyphenol on the oxidative stability of pecan oil.
We evaluated the antioxidant activity of natural polyphenols which gives high oxidative stability to the pecan oil. The in vitro DPPH radical scavenging, reducing power and total antioxidant activity of tested antioxidants demonstrated that tannic acid displayed the highest DPPH scavenging activity and provided the largest reducing power. During storage of pecan oil, based on oxidative stability tests, we […]
Fatty acid profile of pecan nut oils obtained from pressurized n-butane and cold pressing compared with commercial oils.
This short note compares the chemical profile of pecan nut oil samples obtained from pressurized n-butane and cold pressing with two commercial oils. The conventional cold pressing technique yielded 58.9 wt%, while pressurized n-butane yielded from 53 to 65 wt%, being the highest yield at 55 °C, and pressure of 40 bar. The n-butane behaves nearly like a piston fluid within the experimental conditions […]
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting.
In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 °C. The highest free fatty acid content […]
A critical approach to the toxic metal ion removal by hazelnut and almond shells.
The adsorption capacity of ground hazelnut (HS) and almond (AS) shells towards Pb(II) and Cd(II) has been studied at pH = 5, in NaNO3 and NaCl ionic media, in the ionic strength range 0.05-0.5 mol L-1. Kinetic and equilibrium experiments were carried out by using the Differential Pulse Anodic Stripping Voltammetry technique to check the amount of the metal ion removed by […]
Effects Of Oil Content On The Sensory, Textural And Physical Properties Of Pecan Butter (Carya illinoinensis).
It has been difficult to produce acceptable pecan butters as the high oil content results in a product that flows and separates too easily. The objective of this work was to create pecan butters with varying oil levels (50-70%) and determine which would give the most acceptable product. Consumers rated pecan butters with 55-60% oil […]
Valorization Challenges to Almond Residues: Phytochemical Composition and Functional Application.
Almond is characterized by its high nutritional value; although information reported so far mainly concerns edible kernel. Even though the nutritional and commercial relevance of the almond is restricted to almond meat; to date; increasing attention has been paid to other parts of this fruit (skin; shell; and hull); considered by-products that are scarcely characterized […]
In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism.
This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond were digested in triplicate using an in vitro dynamic gastric model […]
Changes in Polyphenol Profile of Dried Apricots Containing So2 at Various Concentrations during Storage.
BACKGROUND: Changes in polyphenols have important effect on quality (especially color) and health benefits of dried apricots. SO2 concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were the factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, […]