Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques

Valdés, Arantzazu; Sanahuja, Ana Beltrán; Garrigós, María Carmen

doi:10.1111/1750-3841.12031

Cited by 25 publications

(18 citation statements)

References 34 publications

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“…These results concerning the thermal stability of the ASF as a reinforcement material in PP matrix were in agreement with the previous studies (Essabir et al 2013;Valdés et al 2013;García et al 2014). …”

Section: Thermal Propertiessupporting

confidence: 93%

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Thermal Analysis and Morphological Characterization of Thermoplastic Composites Filled with Almond Shell Flour/Montmorillonite

Hosseinihashemi¹,

Eshghi²,

Ayrılmış³

et al. 2016

BioResources

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The main objective of this research was to study the potential uses of almond shell flour (ASF) in the production of thermoplastic composites containing montmorillonite (MMT). Thirty, 35, and 40 wt% ASF was used, and 2.0 wt% maleic anhydride-grafted polypropylene was used as the compatibilizer. Two levels of MMT nanoclay, 2.5 and 5.0 wt%, were mixed with polypropylene (PP). The effects of MMT on the thermal properties of the blended composites were evaluated using thermogravimetric analysis (TGA), morphological characterization, scanning electron microscopy (SEM), and X-ray diffraction (XRD). The XRD data showed that the relative intercalation of the composites with 2.5 wt% MMT was higher than that of the 5.0 wt% nanoclay composites. The TGA results indicated that by increasing the MMT percentage, the degradation temperature and the thermal stability were enhanced. The MMT exhibited better dispersion in the clay layers of the polymer-matrix composites when increased from 2.5 to 5.0 wt%, and at the 5.0 wt% MMT loading, the size of MMT became larger. The total weight loss of the ASF/PP/MMT composite decreased as the filler content increased, and the thermal stability increased as the MMT content increased.

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Section: Thermal Propertiessupporting

confidence: 93%

“…The initial step between 50 °C and 200 °C of the DTG curve (Fig. 2) resulted from the loss of volatile compounds and water (Valdés et al 2013;García et al 2014). The thermal stability PP decreased with the incorporation of the ASF (Fig.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Thermal Analysis and Morphological Characterization of Thermoplastic Composites Filled with Almond Shell Flour/Montmorillonite

Hosseinihashemi¹,

Eshghi²,

Ayrılmış³

et al. 2016

BioResources

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“…33 The presence of different categories within almond skin cultivars was studied using stepwise LDA as a multidisciplinary approach. 34 ■ RESULTS AND DISCUSSION Optimization of Extraction Conditions. A preliminary study was performed to determine the effect of solvent volume and solvent ratio (ethanol in water) on the recovery of TPC and antioxidant activity from almond skin.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach

Valdés

Vidal

Beltrán

et al. 2015

J. Agric. Food Chem.

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26A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from 27 almond skin by-products was optimized. A three-level, three-factor Box-Behnken 28 design was used to evaluate the effect of almond skin weight, microwave power and 29 irradiation time on total phenolic content (TPC) and antioxidant activity (DPPH). 30Almond skin weight was the most important parameter on the studied responses. The 31 best extraction was achieved using 4 g, 60 s, 100 W and 60 mL of 70% (v/v) ethanol. 32 TPC, antioxidant activity (DPPH, FRAP) and chemical composition (HPLC-DAD-ESI-33MS/MS) were determined by using the optimized method from 7 different almond 34 cultivars. Successful discrimination was obtained for all cultivars by using multivariate 35 linear discriminant analysis (LDA) suggesting the influence of cultivar type on 36 polyphenols content and antioxidant activity. The results showed the potential of 37 almond skin as a natural source of phenolics and the effectiveness of MAE for the 38 reutilization of these by-products. 39

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“…Crystal was made clear by using acetone followed by its drying by a soft tissue paper before placing the subsequent samples. The interpretation of the FTIR results has been done on the basis of reference information as compiled by Coates (2000) and García et al, (2013).…”

Section: Methodsmentioning

confidence: 99%

FTIR Spectroscopic Characterisation of Almond Varieties (Prunus dulcis) from Himachal Pradesh (India)

Sharma¹,

raj²

2018

Int.J.Curr.Microbiol.App.Sci

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Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques

Abstract: The study of spectroscopic and thermal parameters could be used as a control tool for the direct and fast assessment of almond samples in food processing, particularly for protected designation of origin products.

Cited by 25 publications

References 34 publications

Thermal Analysis and Morphological Characterization of Thermoplastic Composites Filled with Almond Shell Flour/Montmorillonite

Thermal Analysis and Morphological Characterization of Thermoplastic Composites Filled with Almond Shell Flour/Montmorillonite

Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach

FTIR Spectroscopic Characterisation of Almond Varieties (Prunus dulcis) from Himachal Pradesh (India)

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