Consumption practices, preferences and barriers of nuts intake amongst university of Jordan students

Ghazzawi, Hadeel Ali; Akash, Khalid AL-Ismail Muhanad

doi:10.1016/j.yclnex.2019.01.001

Cited by 2 publications

(1 citation statement)

References 8 publications

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“…Nuts are rich in a variety of bioactive constituents with beneficial health effects. Historically, nuts are sources of regular constituent of humankind's diet where they are consumed in a variety of forms, such as snacks, desserts, or are combined with a meal or eaten in whole (raw, fried, and roasted) (Ghazzawi & Akash, 2019). The most popular edible nuts can be obtained from plant species, such as Prunus amigdalis , Corylus avellana , Juglans regia , and Pistachia vera (Ros, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts

Amoussa

Zhang

Lagnika

et al. 2021

Journal of Food Science

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Although ginkgo nuts are very nutritious and loaded with numerous bioactive compounds, the nuts contain significant levels of unwanted compounds (ginkolic acids) which are toxic to consumption. To reduce or eliminate these toxic compounds without impacting the nutritional value and the bioactivity of the final product, an appropriate processing technology is needed. Thus, the effect of preheating (90 and 120 • C) prior to drying (freeze drying: FD, hot air drying: HAD, and HAD in tandem with FD: HAD-FD) was evaluated on ginkgolic acids, pyridoxine analogues, phenolic compounds, and antioxidant properties of ginkgo nuts. Our results pointed out a significant decrease (below 50%) of ginkgolic acids in ginkgo nuts samples processed at 90 • C compared to the control. The major compounds found after treatments were respectively, kaempferol (36.66-354.38 µg/g), quercetin (9.04-183.71 µg/g), and caffeic acid (19.66-106.88 µg/g). Principal component analysis (PCA) revealed that preheating at 90 • C prior to HAD-FD would be a proper and reasonable approach for preserving the bioactive compounds and antioxidant capacity of ginkgo nuts (EC 50 ranged from 2.25 to 4.60 mg/mL) while significantly reducing their content in toxic compounds.

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Section: Introductionmentioning

confidence: 99%

Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts

Amoussa

Zhang

Lagnika

et al. 2021

Journal of Food Science

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Nutrition Education in College Students Using Diffusion of Innovation Theory: An Interventional Study

Sehgal,

Jain

2024

Preventive Medicine: Research &Amp; Reviews

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Objective: To determine the consumption of nuts and oilseeds in college students and to enhance their awareness to improve the consumption through a nutrition education programme. Materials and Methods: An interventional study amongst the students of a college at the University of Delhi with the use of Diffusion of Innovation Theory. Results: There was a low consumption (<5 g/day) of nuts and oilseeds amongst 46% of participants with only 2.4% meeting the recommended intake (>30 g/day). Post-intervention, knowledge, attitude and most of the practices significantly improved (P < 0.05), with 11.3% consuming >30 g/day. Participants reached the decision phase of Diffusion of Innovation Theory favouring adoption, but only a few were implementing the recommended changes. Conclusion: There is a need to improve awareness and practice about nuts and oilseeds consumption in young college students.

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Consumption practices, preferences and barriers of nuts intake amongst university of Jordan students

Cited by 2 publications

References 8 publications

Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts

Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts

Nutrition Education in College Students Using Diffusion of Innovation Theory: An Interventional Study

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