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 […]
Chemical profiling of Portuguese Pinus pinea L. nuts
BACKGROUND: The first detailed chemical characterisation of Portuguese pine nut (Pinus pinea L.) is reported concerning proximate composition; fatty acid; mineral and vitamin contents. RESULTS: Based on the analysis of 27 different populations; pine nuts were characterised by high contents of fat (47.7 g per 100 g dry matter (DM)); protein (33.8 g per 100 […]
The total antioxidant content of more than 3100 foods; beverages; spices; herbs and supplements used worldwide
ABSTRACT: BACKGROUND: A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical […]
Natural antioxidants in tree nuts
The levels of natural antioxidants and phytochemicals present in tree nuts are reported. Where possible; the health claims by Food and Drug Administration and European Food Safety Authority and health effects of tree nuts are provided. The content and recommended dietary allowances of nutrient antioxidants (such as vitamins A; C; E; and the mineral selenium) […]
Analysis of beta-sitosterol in seeds and nuts using pressurized liquid extraction and liquid chromatography
Pressurized liquid extraction (PLE) has been used for the extraction of beta-sitosterol from food samples. In the present work; extractions were performed by mixing ground samples with Hydromatrix celite with methanol at 50 degrees C and 110 bar; using two 5-min cycles. After extraction; beta-sitosterol was analyzed directly by liquid chromatography with diode array detection. […]
Physico-chemical characteristics and total quality of date palm varieties grown in the southern of Tunisia
The date palm; Phoenix dactylifera; is a palm extensively cultivated for its edible fruit. The chemical composition and the water content of ten Tunisian date varieties were determined. For all analysis; the Deglet Nour variety was taken as reference. Compositional analysis showed that the littoral varieties were very rich in reducing sugars (26 to 51%) […]
Evaluation of dietary status with respect to trace element intake from dry fruits consumed in Pakistan: a study using instrumental neutron activation analysis
Instrumental neutron activation analysis has been utilized for the quantification of 24 major; minor and trace elements in dried apricots (Prunus armeniaca); dates (Phoenix dectylifera); figs (Ficus carica) and raisins (Vitis vinifera) using a low-power reactor as the neutron source. The weekly intakes of aluminium; arsenic; boron; calcium; chlorine; cobalt; chromium; iron; mercury; potassium; sodium; […]
Fatty acid composition of California grown almonds
Eight almond (Prunus dulcis L.) cultivars from 12 different California counties; collected during crop years 2004 to 2005 and 2005 to 2006; were extracted with petroleum ether. The extracts were subjected to GC-MS analyses to determine fatty acid composition of soluble lipids. Results indicated palmitic (C16:0); oleic (C18:1); linoleic (C18:2); and alpha-linolenic (C18:3) acid; respectively; […]
Mineral content in legumes and nuts: contribution to the Spanish dietary intake
We evaluated the levels of essential elements as Cu; Cr; Fe and Zn; and toxic elements as Al; Ni; Pb and Cd in a total of 40 samples of different legumes and 56 samples of different nuts; that are widely consumed in Spain. These elements were determined in the samples mineralized with HNO(3) and V(2)O(5); […]
Oxidative Stability of Tree Nut Oils
The oxidative stability of selected tree nut oils was examined. The oils of almond; Brazil nut; hazelnut; pecan; pine nut; pistachio; and walnut were extracted using two solvent extraction systems; namely; hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree nut type examined (pine nut had the highest oil content; […]