Acrylamide Formation in Almonds (Prunus dulcis): Influences of Roasting Time and Temperature; Precursors; Varietal Selection; and Storage
Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e.; glucose; fructose; asparagine; and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of […]
The effect of pistachio shells as a visual cue in reducing caloric consumption
It was hypothesized that pistachio shells left in sight as visual cues of consumption will cause individuals to consume less. A convenience sample of faculty and staff at a mid-western university (n=118) were recruited as subjects for the study. The subjects were told they were going to evaluate a variety of brands of pistachios and […]
Measured energy value of pistachios in the human diet
Previous studies have suggested that lipid from nuts is more poorly absorbed than that from other food sources. If lipid from nuts is poorly absorbed; then the metabolisable energy contained in the nuts is less than that predicted by the Atwater general factors. A crossover feeding study was conducted in which sixteen volunteers consumed pistachios […]
Effect of processing on the drying kinetics and functional value of dried apricot
Apricots can be considered as a good source of phenolic compounds; which are beneficial for human health. Microwaves may be an alternative to the conventional sun or hot air drying techniques used to obtain dried apricot. Nevertheless; their impact on the functional compounds must be taken into account if they are to be recommended as […]
Phenolic compound content of fresh and dried figs (Ficus carica L.)
Eighteen fig cultivars commonly grown in the south-eastern Spain were collected in two crops (spring and summer) and their polyphenolic profile was determined. Fruit from the first crop generally showed higher phenolic values than those from the second. Higher concentrations of total phenolics were found in skin than in flesh. LC-UV-DAD/ESI-MSn analysis of the figs […]
Aflatoxin B1 in post-harvest peanuts and dietary risk in China
To monitor the aflatoxin contamination status in raw peanuts and evaluate the effect on public health; 1040 samples were collected from four agro-ecological zones throughout 12 provinces from 2009 to 2010 in China and then analyzed for aflatoxin B1 (AFB1) levels using High Pressure Liquid Chromatography (HPLC) and immunoaffinity columns. The results revealed that AFB1 […]
Mediterranean diet and oxidation: nuts and olive oil as important sources of fat and antioxidants
Oxidative stress has been involved in the aetiology of hypertension; insulin resistance; the metabolic syndrome; cardiovascular disease and other chronic conditions. Several epidemiological studies suggest that a diet rich in natural antioxidants is associated with protective effects against major diseases; especially cardiovascular disease. The Mediterranean diet is rich in fat and foods with important antioxidant […]
Determination of aflatoxin risk components for in-shell Brazil nuts
A study was conducted on the risk from aflatoxins associated with the kernels and shells of Brazil nuts. Samples were collected from processing plants in Amazonia; Brazil. A total of 54 test samples (40 kg) were taken from 13 in-shell Brazil nut lots ready for market. Each in-shell sample was shelled and the kernels and […]
Comparative effects of dried plum and dried apple on bone in postmenopausal women
Aside from existing drug therapies; certain lifestyle and nutritional factors are known to reduce the risk of osteoporosis. Among the nutritional factors; dried plum or prunes (Prunus domestica L.) is the most effective fruit in both preventing and reversing bone loss. The objective of the present study was to examine the extent to which dried […]