New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batsch)

Sang, Shengmin; Cheng, Xiaofang; Fu, Hui‐Yin; Shieh, Den-En; Bai, Naisheng; Lapsley, Karen; Rosén, Robert; Ho, Chi‐Tang

doi:10.1016/s0040-4039(02)00327-1

Cited by 40 publications

(24 citation statements)

References 5 publications

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“…The antioxidant properties and the function of regulating intestinal flora of human beings have also been studied by some researchers (Durmaz & Alpaslan, 2007;Korekar, Stobdan, Arora, Yadav, & Singh, 2011). Regarding consumption, apricot kernels are typically used as snack foods in the same way as roasted almonds, salted almonds and spiced almonds, and they are used as ingredients in a variety of processed foods, especially in confectionery and bakery products (Sang, et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Zhang

Song

Wang

et al. 2016

CyTA - Journal of Food

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In this paper, the effect of drying temperature was investigated on the drying kinetics of the debittered and skin-removed apricot kernels, and the thin-layer drying model was also constructed by fitting the eight mathematical models such as Henderson and Pabis, Logarithmic, Midilli et al. and Approximation of diffusion model,. Among them, the Midilli et al. and Approximation of diffusion models were selected to describe the drying characteristics of apricot kernels due to their relatively higher coefficient of determination (R 2 ), and lower chi-square (χ 2 ) and root mean square error (RMSE). Beyond that, the moisture loss and the effective moisture diffusivity (D eff ) of the kernels during drying were also described and estimated by Fick's second law and the data obtained, getting a range of 1.39×10 −8 to 3.5×10 −8 m 2 /s, respectively. The temperature dependence of the diffusivity coefficients was described with the activation energy (Ea) value of 16.5 kJ/mol. All these results are beneficial for better understanding and controlling the drying of apricot kernels.Modelado matemático de semillas de albaricoque desamargadas (Prunus armeniaca L.) durante el secado de capa fina RESUMEN En este estudio, se investigó el efecto de la temperatura de secado en la cinética de secado de semillas peladas y desamargadas de albaricoque, además se empleó el modelo de secado de capa fina mediante la utilización de los ocho modelos matemáticos como por ejemplo el Henderson y Pabis, el logarítmico, el Midilli et al. y el modelo de Aproximación de difusión. Entre ellos, se seleccionaron los modelos Midilli et al. y Aproximación de difusión para describir las características de secado de las semillas de albaricoque debido a su coeficiente de determinación (R 2 ) relativamente alto, el bajo ji-cuadrado (χ 2 ) y el error cuadrático medio (RMSE). Además, se describieron la pérdida de humedad y la difusividad efectiva de la humedad (D eff ) de las semillas durante el secado y se estimaron mediante la segunda ley de Fick y los datos obtenidos, consiguiendo un rango de 1,39×10 −8 a 3,5×10 −8 m 2 /s, respectivamente. Se describió la dependencia de temperatura de los coeficientes de difusividad con el valor de energía de activación (Ea) de 16,5 kJ/mol. Todos estos resultados son beneficiosos para la comprensión y el control del secado de semillas de albaricoque. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Zhang

Song

Wang

et al. 2016

CyTA - Journal of Food

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“…It has been revealed that the consumption of almond kernels with or without brown skin is effective in reducing the level of total cholesterol and LDL (59). Almonds with skin, hull, and shell show a powerful capacity in collecting free radicals and this activity can be related to the presence of unsaturated fats, terpenoids, flavonoids, phenolic acids, and other beneficial compounds including fiber (18,23,24,(26)(27)(28)(29)(30)(32)(33)(34)(35)(36)(37)(38)(60)(61)(62)(63). Several studies have shown that the almond hull is a rich source of phenolic compounds and fiber (31,39,60,62).…”

Section: Discussionmentioning

confidence: 99%

“…The commercial importance of almond is related to its edible seed (23). According to recent investigations, almond seed with green hull, the middle shell, and the brown skin shows a high capacity in scavenging of free radicals and this radical scavenging activity could be related to the presence of various antioxidant compounds such as terpenoids, flavonoids, and other phenolic acids, which are mainly concentrated in the agricultural byproducts of almond fruit (10,18,23,24,(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38). Many studies have shown that the hull of almonds is a rich source of phenolic compounds (31,39).…”

Section: Introductionmentioning

confidence: 99%

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The beneficial effects of almond (Prunus amygdalus Batsch) hull on serum lipid profile and antioxidant capacity in male rats

Safarian¹,

Azarmi²,

Jahanban-Esfahlan³

et al. 2016

Turk J Med Sci

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“…A new unusual sesquiterpene lactone, named amygdalactone (68), was isolated from the hulls of almond (Prunus amygdalus). 36 Amygdalactone represents a new class of sesquiterpene bearing an octalactone ring system. The cytotoxicity of this compound toward K562, P3HR-1 and CEM leukemia cancer cell lines was evaluated and the results showed very low inhibition rate.…”

Section: Terpenoidsmentioning

confidence: 99%

Natural occurrence, biological activities and synthesis of eight-, nine-, and eleven-membered ring lactones

Ferraz¹,

Bombonato²,

Sano³

et al. 2008

Quím. Nova

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Recebido em 17/1/08; aceito em 7/4/08; publicado na web em 30/4/08 NATURAL OCCURRENCE, BIOLOGICAL ACTIVITIES AND SYNTHESIS OF EIGHT-, NINE-, AND ELEVEN-MEMBERED RING LACTONES. The natural occurrence, biological activities and synthetic approaches to natural eight-, nine-, and elevenmembered lactones is reviewed. These medium ring lactones are grouped according to ring size, and their syntheses are discussed. The structures of some natural products early identified as medium-ring lactones were revised after total synthesis.

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New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batsch)

Cited by 40 publications

References 5 publications

Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

Mathematical modeling of debittered apricot (Prunus armeniaca L.) kernels during thin-layer drying

The beneficial effects of almond (Prunus amygdalus Batsch) hull on serum lipid profile and antioxidant capacity in male rats

Natural occurrence, biological activities and synthesis of eight-, nine-, and eleven-membered ring lactones

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