Structural characterisation of polysaccharides from roasted hazelnut skins.

Two polysaccharide fractions sequentially extracted with water 1W and alkali 1A, were isolated from the hazelnut skins. The monosaccharide composition together with the FTIR and NMR analyses, indicated that both fractions are formed from a mixture of polysaccharides. The fraction 1W consists of methyl-esterified pectic polysaccharide with rhamnogalacturonan I blocks, branching with arabinose side chains, and with […]

Health benefits of nut consumption.

Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiologic studies have associated nut consumption with a reduced incidence of […]

Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry.

An ultra performance liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for the determination of serotonin in raw and roasted nuts (almond, Brazil nut, cashew, chestnut, coconut, hazelnut, Macadamia nut, pecan, peanut, pine nut, pistachio and walnut) as well as nut products (nut containing snack bars, chocolate and spreads) for the first time. Water extraction without prior defatting […]

Metabolizable Energy from Cashew Nuts is Less than that Predicted by Atwater Factors.

Recent studies have demonstrated that the energy provided by several tree nuts is less than that predicted by the Atwater factors, though energy available from cashews has never been assessed. The objective of this study was to evaluate the metabolizable energy in cashew nuts. Eighteen healthy adults were enrolled in a randomized, crossover study with […]

Mineral Composition of Elements in Walnuts and Walnut Oils.

Walnuts (Juglans nigra) are considered to be a functional food. In the present study, twenty one macro-, micro-, and trace elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Se, Sr, and Zn) were selected to be determined in walnuts and walnut oils. The beneficial content of essential elements […]

Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars ‘Ohadi’and ‘Uzun’pistachios (Pistacia vera L.).

The aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different hulling methods (wet hulling-WT, brine hulling-BR, wet-dry hulling-WD, and dry-dry hulling-DD) and a standard roasting treatment. Phenolic compounds were analyzed by HPLC-DAD-ESI-MSn. Twelve […]

Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.).

This study was conducted to determine the effects of hazelnut drying machine (DM1 and DM2; at 45 °C and 50 °C, respectively) and sun-drying (concrete ground and grass ground) methods on the chemical properties of Tombul, Palaz, and Ordu Levant hazelnuts. For this purpose, protein, lipid and moisture content, water activity, free fatty acid (FFA), […]

Fatty Acid Profiles of Various Vegetable Oils and the Association between the Use of Palm Oil vs. Peanut Oil and Risk Factors for Non-Communicable Diseases in Yangon Region, Myanmar.

The majority of vegetable oils used in food preparation in Myanmar are imported and sold non-branded. Little is known about their fatty acid (FA) content. We aimed to investigate the FA composition of commonly used vegetable oils in the Yangon region, and the association between the use of palm oil vs. peanut oil and risk factors for […]