The effect of genotype and roasting on the fatty acid composition of peanuts.
The impact of two factors; genotype (G) and treatment (raw or roasted peanut) (T); on the chemical composition of peanuts was studied using a chemometric method and Tukey's test. The peanut genotypes evaluated were cultivar cavalo vermelho (CCV); cultivar cavalo rosa (CCR) and cultivar tatu (CTA); in both raw and roasted states. The total lipid […]
Nut-induced Dysgeusia: An Emerging Problem!
Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates
Effects of different drying methods (freeze-; oven- and sun-drying) on physico-chemical properties of date fibre concentrates (DFC) from three potential Tunisian cultivars were investigated. DFC had high contents of dietary fibre (71.01Â93.46% dry matter); with high proportions of insoluble dietary fibre. Freeze dried DFC had the highest values of swelling; water holding and oil holding […]
Walnut (Juglans regia L.): genetic resources; chemistry; by-products
Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry; productivity; physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the […]
A review of the chemistry and pharmacology of the Date fruits (Phoenix dactylifera L)
Phoenix dactylifera L; commonly known as the date palm is a primeval plant and has been cultivated for its edible fruit in the desert oasis of the Arab world for centuries. The fruits are a rich source of carbohydrates; dietary fibers certain essential vitamins and minerals. The date pits are also an excellent source of […]
Physical; compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties
Differences in some physical; compositional and sensory characteristics among eight varieties of pistachio nuts (Aegina; Pontikis; Bronte; Cerasola; Joley; Kerman; Mumtaz and Sirora) from different origins were studied. The evaluated varieties were cultivated under the same field conditions and the dried nuts were utilised. The percentage of split nuts ranged from 93.8% (Sirora) to 80.2% […]
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 […]
Tree nut consumption improves nutrient intake and diet quality in US adults: an analysis of National Health and Nutrition Examination Survey (NHANES) 1999-2004
Recent epidemiologic studies assessing tree nut (almonds; Brazil nuts; cashews; hazelnuts; macadamia nuts; pecans; pine nuts; pistachios; and walnuts) consumption and the association with nutrient intake and diet quality are lacking. This study determined the association of tree nut consumption and nutrient intake and diet quality using a nationally representative sample of adults. Adults 19+ […]
Phytosterols and tocopherols content of pulps and nuts of Brazilian fruits.
Fruits and nuts from the North and Northeast regions of Brazil were collected to determine their phytosterol and tocopherol content. The species studied were Cotia nut (Aptandra spruceana M.); Brazil nut (Bertholletia excelsa H.B.K.); Mucajá (Couma rigida M.); Red Açaà (Euterpe oleracea M.); Inajá (Maximiliana maripa D.); Jenipapo (Genipa Americana L.); Buriti (Mauritia flexuosa L.) […]
Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year
The polyphenol content and antioxidant activity of Nonpareil; Carmel; Butte; Sonora; Fritz; Mission; and Monterey almond cultivars harvested over 3 seasons in California were examined. LC-MS was employed to quantify 16 flavonoids and 2 phenolic acids in acidified methanol extracts of almond skins. The 3-year mean polyphenol content of cultivars ranged from 4.0 to 10.7 […]