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; […]
Release of Protein; Lipid; and Vitamin E from Almond Seeds during Digestion
The evaluation of the bioaccessibility of almond nutrients is incomplete. However; it may have implications for the prevention and management of obesity and cardiovascular disease. This study quantified the release of lipid; protein; and vitamin E from almonds during digestion and determined the role played by cell walls in the bioaccessibility of intracellular nutrients. Natural […]
Biochemical composition and immunological comparison of select pecan. Carya illinoinensis (Wangenh) K Koch cultivars;
On an edible portion basis; pecan moisture; protein; lipid; total soluble sugars; and ash contents ranged from 2.1% to 6.4%; 6.0% to 11.3%; 65.9% to 78.0%; 3.3% to 5.3%; and 1.2% to 1.8%; respectively. With the exception of a high tannin (2.7%) Texas seedling; pecan tannin content was in a narrow range (0.6-1.85%). Unsaturated fatty […]
Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health
In this study; the levels of boron (B); cobalt (Co); copper (Cu); chromium (Cr); iron (Fe); lithium (Li); nickel (Ni); selenium (Se) and zinc (Zn) microelements in 16 hazelnut samples were determined by inductively coupled plasma mass spectrometry and atomic absorption spectroscopy after microwave digestion; and are discussed for human nutrition and health. Significant differences […]
Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch).
One sphingolipid; 1-O-beta-D-glucopyranosyl-(2S;3R;4E;8Z)-2-[(2R)-2-hydroxyhexadecanoylamino]-4;8-octadecadiene-1;3-diol; and four other constituents; beta-sitosterol; daucosterol; uridine; and adenosine; have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond […]