B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts

Stuetz, Wolfgang; Schlörmann, Wiebke; Glei, Michael

doi:10.1016/j.foodchem.2016.10.065

Cited by 105 publications

(89 citation statements)

References 29 publications

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“…In almond oils, tocopherol content ranges between 350 and 550 mg kg −1 oil, while in pistachios this content is lower, at around 350 mg kg −1 oil . Unlike phytosterol composition, tocopherol composition is different in almonds and pistachios: α‐tocopherol is the main tocopherol in almonds, whereas γ‐tocopherol is the most common in pistachios …”

Section: Introductionmentioning

confidence: 99%

“…34 Unlike phytosterol composition, tocopherol composition is different in almonds and pistachios: -tocopherol is the main tocopherol in almonds, whereas -tocopherol is the most common in pistachios. 35 The huge variability in parameters of major significance, such as fatty acid profile, tocopherols, phytosterols, triglycerides and oxidative stability associated with the genotype or crop year, can constrain the production of almond and pistachio oil at an industrial scale, owing to the reduced certainty concerning the chemical characteristics of the oil obtained. The wide range of almond and pistachio genotypes available for kernel production should be individually evaluated with regard to oil production parameters such as oil yield and specific nutritional properties.…”

Section: Introductionmentioning

confidence: 99%

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Influence of genotype and crop year in the chemometrics of almond and pistachio oils

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of genotype and crop year in the chemometrics of almond and pistachio oils

et al. 2017

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“…Studies comparing the phenolic secondary metabolites from roasted nuts usually find macadamia nuts to have the lowest values similar to those of pine nuts, due to the lack of seed coats on the nuts . A report on the vitamin levels in raw and roasted nuts included macadamia nuts . The B vitamin levels were significant in macadamia nuts, providing between 13 and 32% of the RDA and the levels only decreased slightly with roasting.…”

Section: Studies Of Secondary Metabolitesmentioning

confidence: 99%

Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Dean

2018

Eur. J. Lipid Sci. Technol.

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Tree nuts and related seeds such as peanuts and oilseeds contain large numbers of secondary metabolites. These compounds have beneficial qualities for human health and wellness, but the reports on them are scattered. The growing field of metabolomics aims to characterize these compounds in a systematic way so that the mechanism of their formation can be better understood. This review gathers current studies using both targeted and non‐targeted approaches to the analysis of secondary metabolites from tree nuts and related oilseeds. Almonds, Brazil nuts, hazelnuts, macadamia nuts, pecan, pine nuts, pistachios, walnuts, peanuts, rapeseeds, and sesame seeds are included along with some lesser known products. The changes with roasting are also discussed. Phenotypic data of this type is useful for identifying specific genetic markers that could be used for crop improvement. High value crops such as tree nuts, peanuts, and oilseeds would benefit from these advances in the understanding of the development of secondary metabolites as they are crucial to seed development, growth, and characteristic flavors. Practical Applications: Tree nuts and seeds are sources of high quality protein and oils worldwide. This review gathers information about more recent studies of the secondary metabolites that are present in these products. The identification and understanding of the mechanism of their formation is needed for expanding the role of tree nuts and related seeds in nutrition and health. A critical review allows for the collection of research on this topic to increase access of the results to those in the field who continue to advance these studies. Nuts and seeds undergo a series of processing steps to produce consumer products. Nuts are harvested from trees, or in the case of peanuts, from plants, either mechanically or by hand. Shelling and cleaning to remove protective outer shells is usually done and then most nuts or seeds are roasted to form desired flavors. Some nuts such as almonds, walnuts, and pecan are often consumed raw. Roasting operations can be either continuous or batch operations. After cooling, nuts are inspected to remove unwanted material and then packaged for retail sale.

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“…Macadamia nuts were roasted at laboratory scale in charges of 9 kg using a FRC-T.1 drum roaster (ProbatWerke von Gimborn Maschinenfabrik, Emmerich am Rhein, Germany) as described previously [16][17][18]. The following roasting conditions (R) were applied: R1=138.9°C/25 min, R2=160.1°C/15 min and R3=170.7°C/13 min.…”

Section: Roastingmentioning

confidence: 99%

Influence of roasting on the chemopreventive potential of macadamia nuts

Schlörmann¹,

Dinc²,

Lorkowski³

et al. 2017

SDRP-JFST

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Background: Due to their content of dietar y fiber , the consumption of macadamia nuts may help to reduce the risk for colon cancer development. Methods: To examine potential chemopr eventive effects of macadamia nuts and to study the influence of different roasting conditions (R), raw and roasted macadamia nuts (R1=138.9°C/25 min, R2=160.1°C/15 min and R3=170.7°C/13 min) were subjected to in vitro digestion and fermentation. LT97 colon adenoma cells were incubated with fermentation supernatants (FS) and cell growth and apoptosis as well as gene expression of CAT, SOD2, GPx1 and GSTP1 were examined. Results: Macadamia nut FS decr eased the gr owth of adenoma cells in a time-and dose-dependent manner. FS obtained from macadamia nuts significantly increased caspase-3 activity (up to 3.8-fold), particularly at a concentration of 5% in comparison to the respective blank control. In particular, FS obtained from raw macadamia nuts increased mRNA levels of SOD2 (up to 1.6-fold) and GSTP1 (up to 1.9-fold) in comparison to the fermentation blank control. The roasting process had no direct impact on the mentioned effects. Conclusion:The pr esent study indicates that macadamia nuts exhibit chemopreventive effects regarding the risk for colon cancer development which are largely unaffected by the state of roasting.

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B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts

Cited by 105 publications

References 29 publications

Influence of genotype and crop year in the chemometrics of almond and pistachio oils

Influence of genotype and crop year in the chemometrics of almond and pistachio oils

Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing

Influence of roasting on the chemopreventive potential of macadamia nuts

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