Characterization of Aspergillus flavus strains from Brazilian Brazil nuts and cashew by RAPD and ribosomal DNA analysis
Aims: The aim of this study was to determine the genetic variability in Aspergillus flavus populations from Brazil nut and cashew and develop a polymerase chain reaction (PCR) detection method. Methods and Results: Chomatography analysis of 48 isolates identified 36 as aflatoxigenic (75%). One hundred and forty-one DNA bands were generated with 11 random amplified […]
Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment
Low pressure cold plasma (LPCP) using air gases and sulfur hexafluoride (SF(6)) was developed and tested for anti-fungal efficacy against Aspergillus parasiticus on various nut samples. Artificially A. parasiticus contaminated hazelnuts; peanuts; and pistachio nuts were treated with air gases plasma and SF(6) plasma for up to 20 min duration. The sterilizing effect of LPCP […]
Walnut Polyphenols Prevent Liver Damage Induced by Carbon Tetrachloride and d-Galactosamine: Hepatoprotective Hydrolyzable Tannins in the Kernel Pellicles of Walnut
The polyphenol-rich fraction (WP; 45% polyphenol) prepared from the kernel pellicles of walnuts was assessed for its hepatoprotective effect in mice. A single oral administration of WP (200 mg/kg) significantly suppressed serum glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) elevation in liver injury induced by carbon tetrachloride (CCl 4); while it did not […]
Effect of almonds on insulin secretion and insulin resistance in nondiabetic hyperlipidemic subjects: a randomized controlled crossover trial
Nuts appear to have a marked effect in cohort studies in reducing the risk of coronary heart disease (CHD); but their demonstrated ability to lower cholesterol can only explain a proportion of the reduction in risk. Our aim was to assess whether improvement in carbohydrate metabolism provides a further explanation for the effect of nuts […]
Characterization and Antioxidative Properties of Oligomeric Proanthocyanidin from Prunes; Dried Fruit of Prunus domestica L
A prune extract was separated by an antioxidant-guided assay to obtain an oligomeric proanthocyanidin fraction. The antioxidative oligomer was characterized as a procyanidin oligomer with an average polymerization degree of five and composed of epicatechin and catechin units. The antioxidative activity of the oligomer showed greater potency than chlorogenic acid which is known as an […]
Approaches to establish thresholds for major food allergens and for gluten in food
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; […]
Reduction of Salmonella enteritidis population sizes on almond kernels with infrared heat
Catalytic infrared (IR) heating was investigated to determine its effect on Salmonella enterica serovar Enteritidis population sizes on raw almond kernels. Using a double-sided catalytic IR heating system; a radiation intensity of 5;458 W/m2 caused a fast temperature increase at the kernel surface and minimal temperature differences between the top and bottom kernel surfaces. Exposure […]
In Vitro Activity of Almond Skin Polyphenols for Scavenging Free Radicals and Inducing Quinone Reductase
Observational studies and clinical trials suggest nut intake; including almonds; is associated with an enhancement in antioxidant defense and a reduction in the risk of cancer and cardiovascular disease. Almond skins are rich in polyphenols (ASP) that may contribute to these putative benefits. To assess their potential mechanisms of action; we tested the in vitro […]
Investigation of the potential prebiotic properties of almond (Amygdalus communis L.) seeds
Almonds are known to have a number of nutritional benefits; including cholesterol lowering effects and protection against diabetes. They are also a good source of minerals and vitamin E; associated with promoting health and reducing the risk for chronic disease. In this study we investigated the potential prebiotic effect of almond seeds in vitro using […]