The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils.

In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kerneland oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Soğancıoğlu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g […]

Salmonella, Escherichia coli and Enterobacteriaceae in the peanut supply chain: From farm to table.

Due to recent foodborne outbreaks, peanuts have been considered a potential risk for Salmonella transmission. For this reason, the aim of this study was to determine the prevalence and contamination load of Salmonella, Escherichia coli and Enterobacteriaceae throughout the peanut supply chain in Brazil. Samples of peanuts and peanut-containing processed products from post-harvest (n=129), secondary processing (n=185) and retail […]

Chemical Valorization of Cashew Nut Shell Waste.

Cashew nut shells are agro-wastes produced from cashew nut processing factories and contain about 30-35 wt% oil called cashew nut shell liquid (CNSL). This liquid is a mixture of four potential compounds, namely anacardic acid, cardanol, cardol and 2-methyl cardol. Various reactions have been developed to convert the components of cashew nut shell liquid into industrially important chemicals, and these materials are […]

Multiple mycotoxin analysis in nut products: Occurrence and risk characterization.

Nuts consumption plays an important role in Mediterranean diet, being a good source of proteins, vitamins, minerals and unsaturated fatty acids. However, nuts can be also a source of harmful mycotoxins with negative impact on human health. In this work, the occurrence of 16 mycotoxins belonging to different chemical classes, was assessed in several nut […]