Effect of the type of packaging on the oxidative stability of pine nuts (<i>Pinus pinea L</i>.) grown in Chile

Henríquez, Carolina; Loewe, V.; Saavedra, Jorge; Córdova, Andrés; Lutz, Mariane

doi:10.1080/19476337.2017.1391332

Cited by 8 publications

(5 citation statements)

References 34 publications

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“…FFAs are released by decomposition of triacylglycerols as a result of chemical or enzymatic reactions which may be triggered by heat, light and moisture 39 . FFA value is used as an indicator of lipid hydrolysis and stability of the oil.…”

Section: Free Fatty Acid and Acid Values Of Ground Light And Dark Walnutsmentioning

confidence: 99%

Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

Yıldız

Karaca

2021

J. Oleo Sci.

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Section: Free Fatty Acid and Acid Values Of Ground Light And Dark Walnutsmentioning

confidence: 99%

Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

Yıldız

Karaca

2021

J. Oleo Sci.

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“…The concentration of Ca in tested nuts, except almonds, was lower than in nut samples from various countries, including Serbia, RPA, Chile, USA or Brazil [ 1 , 18 , 21 , 67 , 68 , 69 ]. The calcium content in tested almonds was higher in nuts from Serbian market (1491–1506 µg/g) and lower than in samples from RPA (5392.4 µg/g) and USA (3550 µg/g) [ 1 , 18 , 67 ].…”

Section: Resultsmentioning

confidence: 74%

The Content of Phenolic Compounds and Mineral Elements in Edible Nuts

Woźniak¹,

Waśkiewicz²,

Ratajczak³

2022

Molecules

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Edible nuts are an important component of a healthy diet, and their frequent consumption has beneficial impact on human health, including reducing the risk of cardiovascular and neurodegenerative diseases. Moreover, various factors, including cultivar, climate, soil characteristic, storage and treatment have influence on the chemical composition of nuts. Therefore, nine tree nut types and peanuts commonly available on Polish market were evaluated for phenolic profile and mineral elements content. The concentration of individual phenolic compounds, including flavonoids, aromatic acids and caffeic acid phenethyl ester (CAPE) was determined by ultra-high pressure liquid chromatography, while the content of macro-elements and trace minerals was analyzed by atomic absorption spectrometry. The phenolic profile of analyzed nuts substantially varied depending on the type of nut. The highest total content of all analyzed flavonoids was determined in walnuts (114.861 µg/g), while the lowest in almonds (1.717 µg/g). In turn, the highest total content of all tested aromatic acid was determined in pecans (33.743 µg/g), and the lowest in almonds (0.096 µg/g). Epicatechin and cinnamic acid were detected in the highest concentration in tested nuts. Moreover, in examined nuts (except walnuts and Brazil nuts), the presence of CAPE was confirmed. The tested nuts were also characterized by wide variation in element concentrations. Almonds contained high concentration of macro-elements (13,111.60 µg/g), while high content of trace elements was determined in pine nuts (192.79 µg/g). The obtained results indicate that the tested nuts are characterized by a significant diversity in the content of both phenolic compounds and minerals. However, all types of nuts, apart from the well-known source of fatty acids, are a rich source of various components with beneficial effect on human health.

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“…In addition, fat content was also higher in nuts stored in the open and in plastic jars. This could be attributed to higher oxidative changes that occur in thin plastic packaging which results in increased concentration of hexanals under high oxygen concentrations (27,28). Hexanals have been reported as one of the main products of oxidation affecting storage stability of roasted peanuts, almonds and other nuts (29)(30)(31)(32).…”

Section: Discussionmentioning

confidence: 99%

Does roasting temperature and storage options of Macadamia nuts (Macadamia intergrifolia) affect nutritional and sensorial properties?

Ngwenyama,

Nyamuronda,

Majachani

et al. 2024

IJ-FANRES

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Macadamia nuts are a largely untapped potential source of nutrients, income, and livelihoods. There is low utilisation of this crop due to palatability issues and storability challenges. There is limited information on the effects of different processing methods such as roasting on palatability, nutrient retention and subsequent stability during storage of the nuts. This study investigated the effects of dry roasting macadamia nuts at different temperatures and their subsequent storage using different storage options on the nutritional and sensorial properties. The nuts were dry-roasted for 25 minutes at three different temperature regimes: 150, 160and 170 oC, and were tested for nutritional content, antioxidant activity and peroxide value. Sensorial evaluation was conducted to determine the acceptability of the dry-roasted nuts. The nuts roasted at 160 oC were the most acceptable in terms of sensorial qualities. These were then stored under three different storage conditions, [open storage (control); plastic containers and glass containers] for 3 months. Samples were collected at 2-week intervals and analysed for proximate composition, peroxide value, and sensorial properties. Results showed that an increase in roasting temperature of macadamia nuts from 150 to 170 oC resulted in a significant increase (p<0.05) in ash, crude fat, peroxide value, and moisture content, while crude protein and carbohydrates significantly decreased. Roasting macadamia nuts at 170 °C significantly reduced their nutritional quality, while roasting at 150 and 160 °C retained the nutrients. Glass jars retained nutrients and organoleptic properties as compared to open storage and plastic containers where deterioration started after two and six weeks, respectively. Dry roasting of macadamia nuts is a viable way of value addition, and storage in glass jars is recommended for long-term storage.

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Effect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile

Cited by 8 publications

References 34 publications

Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

The Content of Phenolic Compounds and Mineral Elements in Edible Nuts

Does roasting temperature and storage options of Macadamia nuts (Macadamia intergrifolia) affect nutritional and sensorial properties?

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