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 […]
Food consumption and food sources of energy and nutrients in Canary Islands (1997-1998); in Spanish
OBJECTIVES: To evaluate food consumption and identify the main food sources of energy and nutrient intake in the Canary Island population (1997-98). DESIGN: Cross-sectional epidemiological study. METHODS: A dietary survey was realised in a representative sample of the Canary Island population (n = 1747; 821 men and 926 women) aged 6 to 75 years. The […]
Food patterns of Spanish schoolchildren and adolescents: The enKid Study
OBJECTIVE: To evaluate dietary habits and nutritional status of Spanish schoolchildren and adolescents. DESIGN: Cross-sectional study by face-to-face interview. METHODS: A random sample of 3534 people aged 2 to 24 years were interviewed by a team of 43 dietitians in the subjects' homes. Interviews included 24-hour recalls (a second 24-hour recall in 30% of the […]
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 […]
Fatty acid and tocopherol contents and oxidative stability of walnut oils
Chemical composition of hazelnuts (Corylus avellana L.) grown in New Zealand
Chemical composition of walnuts (Juglans regia L.) grown in New Zealand
Walnuts (Juglans regia L.) were collected during the 1997 harvest from 12 different cultivars of trees grown in a replicated trial in an experimental orchard at Lincoln University. Two US commercial cultivars (Tehama and Vina); three European commercial cultivars (Esterhazy; G139; G120) and eight New Zealand selections (Rex; Dublin's Glory; Meyric; Stanley; 150; 151; 153) […]