Content uploaded by Svetlana Ivanova
Author content
All content in this area was uploaded by Svetlana Ivanova on Jul 09, 2018
Content may be subject to copyright.
Available via license: CC BY
Content may be subject to copyright.
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
Copyright © 2017, Babich et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International
License (http://creativecommons.org/licenses/by/4.0/ ), allowing third parties to copy and redistribute the material in any medium or format and to
remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
This article is published with open access at http://frm-kemtipp.ru
170
FOOD HYGIENE
THE POTENTIAL OF PINE NUT AS A COMPONENT
OF SPORT NUTRITION
O. O. Babicha, I. S. Milent'evaa, S. A. Ivanovaa,b,*, V. A. Pavskya,b,
E. V. Kashirskikhb, and Y. Yangc
a Kemerovo State University,
Krasnaya Str. 6, Kemerovo, 650043, Russian Federation
b Kemerovo Institute of Food Science and Technology (University),
Stroiteley blvd. 47, Kemerovo, 650056, Russian Federation
c College of Food and Bioengineering, Qiqihar University,
Cultural Str. 24, Heilongjiang Province Qiqihar, 161006, China
*e-mail: pavvm2000@mail.ru
Received October 01, 2017; Accepted in revised form November 24, 2017; Published December 26, 2017
Abstract: The development of personified medicine, aimed at prevention, makes relevant any development of
foodstuffs with improved quality characteristics, including by addition of natural plant ingredients. Nuts are a high-
calorie food with a high protein and fat content, including pine nuts. They have a positive impact on human health and
attract the attention of researchers due to their anti-inflammatory and antioxidant characteristics. The study objects were
samples of a nut kernel of Pinus sibirica, growing in the Kemerovo Oblast. In the Pinus sibirica nut samples the protein
composition (15–16%) is not lower by content than in many other kinds of nuts; as for the fat content (62–67%), the
greatest one belongs to linolenic acid; oleinic and linolenic acids are the next by content. Palmitic acid dominates
among the saturated fatty acids. The studied nut samples exceeded the ones of the Tuva Republic, the Far East region
and China by many indicators of nutrition value. By the protein and fat content of the studied nut samples are
comparable with the ones of the Far East region. By the protein content they exceed the nut samples of China (15%); by
the fat content - the ones of Tuva (40%). It is stated that by chemical and microbiological parameters the Pinus sibirica
nuts, growing in the Kemerovo Oblast, satisfy the requirements of the current normative documents, they do not have
any toxic effect on a human, and their nutrition value can be considered as a promising ingredient for various food
products, including sport nutrition and special food.
Keywords: Pinus sibirica, nut kernel, chemical compound, nutrition value, sport nutrition
DOI 10.21603/2308-4057-2017-2-170-177 Foods and Raw Materials, 2017, vol. 5, no. 2, pp. 170–177.
INTRODUCTION
On the domestic market of functional food, sport
nutrition and dietary supplements of plant origin
mainly products are represented, based on ingredients,
supplied by foreign producers (India, South-East Asia
and southern Europe). At the same time, the Russian
Federation, with its potentially large raw material base
for the production of functional food and dietary
supplements of plant origin, occupies a small volume
of this market segment. At the moment, the
requirements of the domestic market in food additives
and functional food ingredients are satisfied through
import by 75–80%.
A promising source of biologically active
substances is wild-growing raw materials. In the
Siberian Federal District 6.5% of wild-growing
products are implemented, in other Russian regions -
18.5%. The share of export in total sales of wild-
growing products of Tomsk companies is 36.5%, the
main export (80%) goes to China.
In the Siberian Federal District on the territory of
5114800 km², covered with forests and marshes,
considerable biological resources are located. These
include first of all wild plants (berries, mushrooms
and nuts). Nuts are a high-calorie food with a high
content of fat, most of which is represented by
unsaturated fatty acids [1]. Nuts also contain a
significant amount of fiber, folic acid, minerals and
antioxidative substances [2, 3, 4]. The interest of
researchers to nuts is due to their nutrition content.
Influence of nuts on health, cardiovascular diseases
risk mitigation [5], high cholesterol [6, 7] and
diabetes [8, 9] was studied. Nuts are also often
considered as a source of selenium [10–14].
The most studied nuts are almonds, hazelnuts,
walnuts, pistachios and cashews, however, only few
researchers have examined the characteristics of pine
nuts. Pine nuts differ with a high content of protein,
unsaturated fatty acids and dietary fiber, low-molecular
carbohydrates, vitamins (folic acid, niacin, tocopherol,
B6 and B2), minerals, phytoesterols and polyphenols
[15–18]. There are few works, in which characteristics
of Pinus sibirica du tour nuts of the Kemerovo Oblast
have been studied. The objective of this paper is to
study the potential of seeds of Pinus sibirica of the
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
171
Kemerovo Oblast as a component of functional food
for people with a high physical activity.
OBJECTS AND METHODS OF STUDY
Objects of study were the samples of Pinus sibirica
nut kernel, growing in the Kemerovo Oblast (Tashtagol
region, crop of 2016 and 2017). The shell was
preliminarily separated from the pine nut kernel,
sample No. 1 is from the crop of 2016, sample No. 2 is
from the crop of 2017.
Moisture mass fraction was determined according
to GOST 31852-2012 (ISO 6756:1984) “Peeled pine
nuts”.
A sample was placed in the distillation apparatus
flask; a sufficient amount of distillate (toluene, xylene)
was added to it, so that to fully cover the sample, taken
for analysis. The flask content was mixed with slewing.
The apparatus was assembled, the receiver was filled
with a solvent by pouring it through the cooler until it
started to overflow into the distillation flask. Cold
water was turned on.
The flask was heated until the distillation speed
reached approximately four drops per second. Heating
was going on until water began to collect in the
graduated part of the receiver.
Condensation was removed from the cooler from
time to time during distillation. 5 cm3 of the solvent
were used to clean the moisture, which deposited on
the cooler or receiver walls. To separate water from the
solvent, a copper spiral was put in the receiver and
cooler, which was periodically moved up and down,
thus causing deposition of water on the receiver
bottom.
Distillation process was going on until the water
level in the graduated receiver was permanent during
15 min, then heating was stopped. The receiver was
immersed in water at room temperature at least for
15 min or until the solvent became transparent, then the
water volume was measured with accuracy rate of
0.1 cm3.
Moisture mass fraction in % was measured
according to the formula:
,/100 MVX
(1)
where V is the volume of water, collected in the
receiver with a graduated test tube, cm3; ρ is the water
density, ρ=1 g/cm3; M is the mass of the sample, taken
for analysis, g.
Protein mass fraction was measured by express-
method of combustion according to Dumas using the
express analyser Rapid N Cube (Elementar, Germany).
Protein fractional content was measured by ion-
exchange chromatography using a chromatograph
ARACUS.
Fat mass fraction was measured according to
GOST [State Standard] 10857–64 Interstate Standard
oily seeds. Oil content measuring method.
Kernel weighed amount, taken with consideration
for oil content, was thoroughly minced and put in the
weighed holder, prepared in advance. The holder was
closed and put in the Soxhlet apparatus for extraction.
To the extractor a clean flask was connected, which
was preliminarily dried during 1 h at 100–105°С and
weighed after cooling. Diethyl ether was poured to the
extractor and connected with the cooler, after which
extraction began.
After extraction ether was distilled and oil was
dried in a dryer at a temperature of 100–105°C until the
constant mass. The first weighting was carried out after
1–1.5 h, the next was in 30 minutes. In case of twice
increase in mass, drying was stopped and the minimal
mass was taken for measuring.
The fat content in % in kernels, freed from dirt, and
dried, was measured according to the formula:
,/100)( 21 mmmX
(2)
where m is the flask mass with oil, g; m1 is the mass of
the empty flask, g; m2 is the weighed amount of the
dried seeds, g.
The fatty acid content was analyzed with gas-
chromatography method using a gas-liquid mass-
spectrometer GCMS-QP2010 Ultra (Shimadzu, Japan).
The ash mass fraction was measured according to
GOST 26226–95 “Fodder, compound fodder,
compound fodder raw materials. Crude ash measuring
methods”.
In a crucible, dried to a constant weight, the tested
sample was placed with a mass of approximately
0.5–2.0 g (the amount of the tested ash should be at
least 50 mg). The sample was put in the crucible
without compression so that atmospheric oxygen flew
to its lower layers. Up to half of the crucible was filled
with the sample.
The crucible with the sample was weighed with the
accuracy rate of 0.001 g; then it was placed in a cold
furnace and temperature was increased up to
200–250°C (until smoke appeared, it is allowed to
carry out preliminary combustion at the open door of a
muffle, heated to dark red heat (525 ± 25)°C on an
electric heater or gas burner, in a fume hood, avoiding
ignition of the sample).
After the smoke exhalation stopped, the furnace
temperature was adjusted to (525 ± 25)°C and the
crucible with the sample was being annealed during
4–5 h. The absence of the coal particles and the ash
uniform grey color indicated the complete ashing of the
material.
The mass fraction of crude ash (X) in % in the test
sample was measured according to the formula:
),/(100)( 0102 mmmmX
(3)
where m0 is the crucible mass, g; m1 is the mass of the
crucible with the sample before ashing, g; m2 is the
mass of the crucible with ash, g;
The vitamin content was measured with a
capillary electrophoresis method with the use of the
system of capillary electrophoresis Kapel'-105 (Lumex,
Russia); the method is based on the migration and
separation of ionic forms of the analyzed components
under the influence of electric field due to their
different electrophoretic mobility, with the following
registration at a wavelength of 200 nm.
The vitamin PP content was measured according
to GOST R 50479–93. “Products of fruit and vegetable
processing. The vitamin PP content measuring
method”.
The sample weighed amount with a mass of
1.0–10.0 g was ground in a porcelain mortar with
1.5 g of calcium hydroxide. Then the mortar content
was transferred in portions in a conical flask with a
capacity of 100 cm3, washing away 50–60 cm3 of
water in small portions. The flask with the sample
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
172
was heated during 90 min on a boiling water bath,
having closed preliminary the flask neck with a small
funnel or a special glass insert stopper, and shaken
periodically. After heating, the flask was cooled to
room temperature. Then the hydrolysate volume was
adjusted with water to 75 cm3, stirred, cooled during
2 hours on an ice bath or placed in a refrigerator for
the whole night. The cooled hydrolysate was filtered
or centrifuged.
The filtrate volume of 25 cm3 was placed in a
cylinder with a capacity of 50 cm3, 1–2 drops of
phenolphthalein solution and sulfuric acid solution
2.5 mol/dm3 were added by drops until discoloration.
8 test tubes or flasks with ground stoppers were
used for carrying out the color reaction. In three tubes
5 cm3 of the working standard solution of vitamin PP
were added with a pipette. In 4 tubes 5 cm3 of the
obtained filtrate were added with a pipette, in the
control tube 5 cm3 of water instead of the filtrate were
added. All tubes were closed with stoppers and heated
on a water bath at a temperature of 48–52°C during
5–10 min. Then, in the tubes with a standard vitamin
solution, in the tube with water and in two tubes with
the test filtrate, 2 cm3 of rodenberger were added from
the burette in a fume hood.
All tubes were closed with stoppers, shaken and left
on a water bath at a temperature of (50 ± 2)°C during
10 min. After 10 min all the tubes were cooled with
water to room temperature and left for 10 min in a dark
place, then 3 cm3 of metol solution were added to each
of them, they were shaken and left for 1 h in a dark
place. Then the optical density of the solutions was
measured with a spectrophotometer. Distilled water
was a control solution.
Vitamin E content was measured according to
GOST R 54634–2011 “Functional food. Vitamin E
measuring method”.
For carrying out the alkaline hydrolysis, 5–20 g of
the analyzed sample were placed in a flat-bottomed
flask with a capacity of 100–500 cm3. 5–20 cm3 of
water were added to the dry material and heated on a
water bath at a temperature of 60–70°C, stirring during
5 min. Then 50–150 cm3 of ethyl rectified alcohol were
added, 0.2–2.0 g of antioxidant (ascorbic acid,
hydroquinone, butylhydroxytoluene) and 3–40 cm3 of
50%-potassium hydroxide-solution, all these were then
heated during 15–40 min on a water bath with a reflux
condenser at a temperature of 80–100°C.
After hydrolysis, the flask content was rapidly
cooled to (20 ± 5)°C and transferred in portions to the
separatory funnel. The flask was rinsed with water, the
volume of which is equal to the volume of the added
ethyl alcohol, and water was poured into the same
funnel. Tocopherols were extracted with diethyl ether,
ethyl acetate, n-hexane and n-hexane with the addition
of diethyl ether in a volume ratio of 1 : 1 during 2 min.
The extraction was repeated three or four times
with the extractant portions of 50–100 cm3. The
combined extract was washed from alkali three or four
times with water portions of 50–150 cm3 until the
alkaline wash water disappears (according to universal
detector paper). To remove water, the extract was
filtered through a filter with 2–5 g of anhydrous
sodium sulfate. Then, the extract was evaporated to
dryness with the use of a rotary evaporator and
re-suspended in n-hexane.
The obtained solution was analyzed with a method of
normal-phase high performance liquid chromatography
(NP HPLC).
The macronutrient content (phosphorus,
potassium, magnesium, manganese, iron, iodine) was
measured with atomic absorption spectrophotometry.
The analysed samples were transferred to the atomic
state and the optical density of the atomic vapour of the
determined element was measured in a certain spectral
range. The element concentration was measured by the
intensity of the light absorption by the atomic vapour of
the determined element with a specific wavelength. To
obtain the atomic vapour, a gas burner with spray was
used. The light source was a lamp with a hollow
cathode.
The micronutrient content was measured with a
capillary electrophoresis method with the use of the
system of capillary electrophoresis Kapel'-105 (Lumex,
Russia), which is based on the separation of cations
due to the differences in their electrophoretic mobility
during migration in quartz capillary in the electrolyte
under the action of electric field with the following
registration of the difference of optical absorption by
electrolyte and cations in the UV-area of the spectrum
(wavelength is 254 nm).
Chemical and microbiological safety indicators.
Measurement of mercury is according to GOST 26927–
86 “Raw materials and foodstuffs. Mercury measuring
method (with Amendment No. 1)”.
Measurement of arsenic is according to GOST
26930–86 “Raw materials and foodstuffs. Arsenic
measuring method (with Amendment No. 1)”.
Measurement of lead is according to GOST 26932–
86 “Raw materials and foodstuffs. Lead measuring
method (with Amendment No. 1)”.
Measurement of cadmium is according to GOST
26933–86 “Raw materials and foodstuffs. Cadmium
measuring method (with Amendment No. 1)”.
Measurement of pesticides is according to GOST
30349–96 “Fruits, vegetables and products of their
processing. Methods of measuring of residual
quantities of organochlorine pesticides”.
Measurement of mycotoxin is according to GOST
30711–2001 “Foodstuffs. Methods of detection and
determination of aflatoxins B(1) and M(1)”.
The total number of yeast and mold fungi is in
accordance with GOST 10444.12–2013 “Microbiology
of foodstuffs and fodder. Methods of identification and
calculation of the number of yeast and mold fungi (with
Amendment)”.
The number of coliform bacteria is according to
GOST 31747–2012 “Foodstuffs. Methods of detection
and determination of coliform bacteria”.
The number of pathogenic microorganisms is
according to GOST ISO 22118–2013 “Microbiology of
foodstuffs and fodder. Polymerase chain reaction (PCR)
for detection and quantitative accounting of pathogenic
microorganisms in foodstuffs. Technical characteristics”.
Statistical analysis. All repeated experiments were
performed triply. Data processing was carried out with
standard methods of mathematical statistics. The test of
homogeneity of the obtained value selection was
performed with the use of the Student criterion.
Differences between means are considered significant
when the confidence interval is smaller than 5%
(P 0.05).
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
173
Table 1. Chemical compound of pine nut samples
Parameter Mass fraction, %
sample No. 1 sample No. 2
Moisture 5.20 ± 0.52 4.87 ± 0.49
Protein 15.15 ± 0.76 16.04 ± 0.80
Fats 62.10 ± 3.11 66.72 ± 3.34
Ash 2.51 ± 0.25 2.24 ± 0.22
RESULTS AND DISCUSSION
All nuts, including pine nuts, have a high fat and
protein content, which determines their high energy
value. A decreased risk of disorders of metabolic
exchange and morbidity of diabetes of the 2nd
type [19] are associated with the intake of protein of
plant origin, such as nuts, legumes and grains. The
results of determination of chemical compound of the
pine nut kernel samples are presented in Table 1.
Lipids are a predominant component of the pine nut
kernel (62.10–66.72%). Also pine nuts, including our
samples, differ with a high protein content and are
second only to peanuts [20]. The moisture content in
the nuts is up to 8.0%, which meets the requirements of
GOST 31852-2012 (ISO 6756:1984).
The study results of the qualitative composition of
the protein component in pine nuts in the Kemerovo
Oblast are indicated in Fig. 1 and Table 2. In water-
soluble protein fraction of the samples No. 1 and No. 2,
fractions with a molecular weight of 19 kDa (line B2,
C2) and 11 kDa (line B5, C5) dominate.
A B C
Fig. 1. Profile of water-soluble protein fraction of pine
nut kernel: track A - marker, track B - sample No. 1,
track C - sample No. 2
Fig. 2. Protein profile (a) in the marker, (b) sample
No. 1, (c) sample No. 2.
Table 2. Protein profile of water-soluble fraction in the
marker and in the pine nut samples
Track
name
Line
number
Molecular
mass, kDa
Mobility
coefficient, Rf
А
А1 227.17 0.0223
А2 115.89 0.0487
А3 67.83 0.0911
А4 45.55 0.1449
А5 33.96 0.2056
А6 25.81 0.2812
А7 21.19 0.3557
А8 17.09 0.4611
А9 13.88 0.5928
B
В 1 23.39 0.3167
В 2 19.17 0.4007
В 3 17.09 0.4611
В 4 12.64 0.6770
В 5 11.31 0.7572
C
С 1 23.39 0.3167
С 2 18.94 0.4070
С 3 17.09 0.4611
С 4 12.73 0.6622
С 5 11.10 0.7572
Note. A - in the marker, B - sample No. 1, C - sample No. 2.
A1
A2
A3
A4
A5
A6
A7
A8
A9
D1
D2
D3
D4
D5
E1
E2
E3
E4
E5
Molecular weight
(
a
)
Intensit
y
Molecular weight
(b)
Intensit
y
Molecular weight
(
c
)
Intensit
y
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
174
Table 3. Amino acid content of the pine nut kernel
Amino acid name Content, g/100 g of protein
sample No. 1 sample No. 2
Alanine 5.44 ± 0.27 5.33 ± 0.27
Arginine 15.41 ± 0.77 15.44 ± 0.77
Asparagine acid 5.89 ± 0.29 6.12 ± 0.31
Valine 3.37 ± 0.17 3.52 ± 0.18
Histidine 2.84 ± 0.14 2.79 ± 0.14
Glycine 4.58 ± 0.23 4.65 ± 0.23
Glutamic acid 11.84 ± 0.59 11.75 ± 0.59
Leucine+Isoleucine 15.73 ± 0.79 15.70± 0.79
Lysine 6.04 ± 0.30 5.84 ±0.29
Methionine 1.66 ± 0.08 1.62 ± 0.08
Proline 5.47 ± 0.27 5.52 ± 0.28
Serine 6.72 ± 0.34 6.81 ± 0.34
Thirosine 2.86 ± 0.14 2.80 ± 0.14
Threonine 3.15 ± 0.16 3.10 ± 0.15
Triptophane 1.18 ± 0.06 1.24 ± 0.06
Phenylalanine 6.49 ± 0.32 6.52 ± 0.33
Cystine 1.33 ± 0.07 1.25 ± 0.06
Amino acid content of the pine nut sample is
indicated in Table 3. The analyzed samples differ with a
high content of such essential amino acids as leucine and
isoleucine, phenylalanine and lysine: 15.72 g, 6.50 g and
5.94 g per 100 g of protein respectively. Also, there is a
high content of such non-essential amino acids as
arginine, glutamic acid, serine, asparagine acid, proline
and alanine: 15.43 g, 11.80 g, 6.77 g, 6.00 g, 5.50 g and
5.39 g per 100 g of protein respectively.
Nuts are a good source of fat and are considered
good for health due to the high content of unsaturated
fatty acids [21, 22]. The fatty acid content of the pine nut
kernel is indicated in Table 4. The total content of
saturated fatty acids in the pine nut kernel is 9.53%, of
unsaturated fatty acid – 90.47%. In the analyzed samples
linolenic acid (omega-3 fatty acids) has the highest
content - approximately 43% from the total fat content,
oleinic and linolenic acids are the next by content -
approximately 24% and 21% respectively. Palmitic
(5.23%) and stearic (2.82%) acids dominate among the
saturated fatty acids.
Table 5. Vitamin content of the pine nut kernel
Vitamin name
Vitamin content,
mg/100 g of product
sample No. 1 sample No. 2
Water-soluble vitamins
B1 (thiamine) 0.540 ± 0.180 0.470 ± 0.160
B2 (riboflavin) 0.270 ± 0.090 0.240 ± 0.080
B3 (niacin, РР) 3.780 ± 1.280 3.900 ± 1.330
B5 (nicotinamide,
nicotinic acid) 0.450 ± 0.150 0.520 ± 0.180
B6 (pyridoxin) 0.120 ± 0.040 0.100 ± 0.030
C (ascorbic acid) 0.670 ± 0.230 0.740 ± 0.250
Fat-soluble vitamins
Е (alpha-
tocopherol) 8.330 ± 0.830 8.120 ± 0.810
К (phylloquinone) 0.050 ± 0.005 0.050 ± 0.005
Table 6. Macro- and micronutrient content of the pine
nut kernel
Element
name
Element content,
mg/100 g of product
sample No. 1 sample No. 2
Macronutrients
Potassium 602.30 ± 30.10 595.60 ± 29.80
Calcium 15.90 ± 0.80 17.60 ± 0.90
Magnesium 246.00 ± 12.30 255.80 ± 12.80
Sodium 7.10 ± 0.40 7.90 ± 0.40
Phosphorus 789.00 ± 39.50 795.20 ± 39.80
Micronutrients
Iron 5.67 ± 0.28 5.59 ± 0.28
Manganese 8.73 ± 0.44 8.88 ± 0.44
Copper 1.27 ± 0.06 1.39 ± 0.07
Zinc 4.41 ± 0.22 4.35 ± 0.22
Iodine 0.15 ± 0.01 0.12 ± 0.01
Table 4. The fatty acid content of the pine nut kernel
Fatty acid name Fatty acid index Fatty acid content, g/100 g of fat
sample No. 1 sample No. 2
Saturated
Myristinic acid С14:0 0.44 ± 0.02 0.52 ± 0.03
Palmitic acid С16:0 5.18 ± 0.26 5.27 ± 0.26
Stearinic acid С18:0 2.89 ± 0.14 2.75 ± 0.14
Arachic acid С20:0 0.95 ± 0.05 1.06 ± 0.05
The amount of unsaturated fatty acids 9.46 ± 0.47 9.60 ± 0.48
Unsaturated
Palmitoleic acid С16:1 0.35 ± 0.02 0.46 ± 0.02
Oleic acid С18:1 24.05 ± 1.20 24.27 ± 1.21
Linoleic acid С18:2 42.20 ± 2.11 42.77 ± 2.14
Linoleic acid С18:3 20.98 ± 10.49 20.43 ± 1.02
Gondoic acid С20:1 0.87 ± 0.04 0.93 ± 0.05
Eicosadienoic acid С20:2 0.65 ± 0.03 0.57 ± 0.03
Eicosatrienoic acid С20:3 1.44 ± 0.07 0.97 ± 0.05
The amount of unsaturated fatty acids 90.54 ± 4.53 90.40 ± 4.52
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
175
Table 7. Chemical and microbiological pine nut safety indicators
Parameters Content, mg/kg
sample No. 1 sample No. 2
Mercury, not detected not detected
Arsenic 0.0500 ± 0.0030 0.0350 ± 0.002
Lead 0.1000 ± 0.0050 0.0600 ± 0.0003
Cadmium 0.0100 ± 0.0005 0.0070 ± 0.0004
Aflatoxin B1 0.0050 ± 0.0003 0.0030 ± 0.0002
Hexachlorocyclohexane (the sum of isomers) 0.0060 ± 0.0003 0.0050 ± 0.0003
Dichlorodiphenyltrichloroethane and its
metabolites 0.0100 ± 0.0005 0.0150 ± 0.0008
Product mass (g), in which coliform bacteria were
not detected 0.01 0.01
Product mass (g), in which pathogenic
microorganisms, including Salmonella, were not
detected
25.00 25.00
Fungi, CFU/g 1.00·101 1.10·101
Nuts have a wide range of micro-, macronutrients
and vitamins in sufficient quantities [23, 24], which can
have a positive impact on health and contribute to the
prevention of nutritional deficiency (Tables 5–6). Pine
nut kernel samples are rich in a fat-soluble vitamin
alpha-tocopherol and water-soluble vitamins PP, C, B1
and B5: 8.23 mg and 3.84 mg, 0.71, 0.51 mg, 0.49 mg
per 100 g of the product respectively. The main
macronutrients in the samples content are phosphorus
(792.1 mg/100 g of the product), potassium
(600.0 mg/100 g of the product) and magnesium
(250.9 mg/100 g of the product); as for micronutrients,
the main ones are manganese (8.81 mg/100 g of the
product), iron (5.63 mg/100 g of the product) and zinc
(4.38 mg/100 g of the product).
Chemical compound and content of micro - and
macronutrients and vitamins may vary depending on
climatic and soil conditions [25]. The protein content in
the kernels of Kuzbass Pinus sibirica is comparable
with the protein content of the nuts of cedar of Tuva
and the Far East region [26, 27] and exceeds by
approximately 15% the samples, obtained in China
[28]. By content the nut kernels of the Far Eastern
cedar are less full-valued than the ones of Pinus
sibirica [27]. The fat content in our samples is
comparable with the content of nut samples of China
and the Far East region and exceeds by more than 40%
the samples of Tuva.
The difference in content of micro - and
macronutrients between our nut samples and the ones
of China and Tuva was as follows: potassium is +20%
and -15%; calcium is 400% and -2%; phosphorus is
+40% and +4% respectively [26, 28]. The zinc and
vitamin B2 content in Kuzbass and China nuts is
comparable, by 25% less by sodium and by 400% by
vitamin E, exceeds 3000 times by the vitamin B1, by
other micro- and macronutrients, except iodine,
exceeds by 40%-220% [28].
While growing and ripening, nuts, including pine
nuts, can accumulate in their fruits toxic chemicals
(mercury, arsenic, lead, etc.), as well as during storage
and transportation they can accumulate toxins (waste
products of fungi, pathogens, etc.). Pine nut samples
(Table 7) satisfy the requirements of the current
regulations (CU TR [Technical Regulations of the
Customs Union] 021/2011, SanPiN [Sanitary
Regulations and Norms] 2.3.2.1078–01) by chemical
and microbiological parameters and do not have a
toxic effect on a human.
CONCLUSIONS
The desire to prevent cancer, cardiovascular,
gastrointestinal and other diseases preserves the
relevance of developments of foodstuffs of high
biological value with addition of natural ingredients. To
achieve this goal, a full-valued protein, individual
amino acids, probiotics, prebiotics, vitamins, micro-
and macronutrients and plant raw material [28–36] are
considered as supplements. Traditionally, nuts are
considered as a source of nutrients to improve the food
quality. Those, who eat nuts, usually do not feel the
deficiency of vitamins A and C, folate, calcium, iron,
magnesium and zinc [37, 38]. Pine nuts of Pinus
sibirica differ with a high content of proteins, in some
samples the content is equal to the one in a peanut.
Nuts have a positive impact on health due to their anti-
inflammatory and antioxidative characteristics [39, 40],
which reduce the impact on cholesterol level.
Nutritional value of Pinus sibirica nuts allows to using
them as ingredients in different food, such as: cereals,
bread and cakes, cheese and functional products,
including sport nutrition.
ACKNOWLEDGMENTS
The present paper is performed under the Federal
Target Program "Research and Development in Priority
Development Areas of Scientific and Technological
Complex of Russia for 2014-2020 (Agreement
No. 14.577.21.0255, a unique identifier of the
Agreement is RFMEFI57717X0255).
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
176
REFERENCES
1. Venkatachalam M. and Sathe S.K. Chemical composition of selected edible nut seeds. Journal of Agricultural and
Food Chemistry, 2006, vol. 54, no. 13, pp. 4705–4714. DOI: 10.1021/jf0606959.
2. Cardoso B.R., Silva Duarte G.B., Reis B.Z., and Cozzolino S.M.F. Brazil nuts: Nutritional composition, health benefits
and safety aspects. Food Research International, 2017, vol. 100, no. 2, pp. 9–18. DOI: 10.1016/j.foodres.2017.08.036.
3. Kornsteiner M., Wagner K.H., and Elmadfa I. Tocopherols and total phenolics in 10 different nut types. Food
Chemistry, 2006, vol. 98, no. 2, pp. 381–387. DOI: 10.1016/j.foodchem.2005.07.033
4. Ros E., Tapsell L.C., and Sabate J. Nuts and berries for heart health. Current Atherosclerosis Reports, 2010, vol. 12,
no. 6, pp. 397–406. DOI: 10.1007/s11883-010-0132-5.
5. Mozaffarian D. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: A comprehensive
review. Circulation, 2016, vol. 133, no. 2, pp. 187–225. DOI: 10.1161/CIRCULATIONAHA.115.018585.
6. Del Gobbo L.C., Falk M.C., Feldman R., et al. Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure:
Systematic review, meta-analysis, and dose-response of 61 controlled intervention trials. The American Journal of
Clinical Nutrition, 2015, vol. 102, no. 6, pp. 1347–1356. DOI: 10.3945/ajcn.115.110965.
7. Ros E. Nuts and CVD. The British Journal of Nutrition, 2015, vol. 113, suppl. 2, pp. S111–120.
DOI: 10.1017/S0007114514003924.
8. Asghari G., Ghorbani Z., Mirmiran P., and Azizi F. Nut consumption is associated with lower incidence of type 2
diabetes: The Tehran lipid and glucose study. Diabetes & Metabolism, 2017, vol. 43, no. 1, pp. 18–24.
DOI: 10.1016/j.diabet.2016.09.008.
9. Estruch R., Martinez-Gonzalez M.A., Corella D., et al. Effects of a Mediterranean-style diet on cardiovascular risk
factors: A randomized trial. Annals of Internal Medicine, 2006, vol. 145, no. 1, pp. 1–11.
10. Meplan C. and Hesketh J. Selenium and cancer: A story that should not be forgotten-insights from genomics. Cancer
Treatment and Research, 2014, vol. 159, pp. 145–166. DOI: 10.1007/978-3-642-38007-5_9.
11. Thomson C.D., Chisholm A., McLachlan S.K., and Campbel J.M. Brazil nuts: An effective way to improve selenium
status. The American Journal of Clinical Nutrition, 2008, vol. 87, no. 2, pp. 379–384.
12. Cardoso B.R., Roberts B.R., Bush A.I., and Hare D.J. Selenium, selenoproteins and neurodegenerative diseases.
Metallomics, 2015, vol. 7, no. 8, pp. 1213–1228. DOI: 10.1039/c5mt00075k.
13. De Farias C.R., Cardoso B.R., de Oliveira G.M., et al. Randomized-controlled, double-blind study of the impact of
selenium supplementation on thyroid autoimmunity and inflammation with focus on the GPx1 genotypes. Journal of
Endocrinological Investigation, 2015, vol. 38, no. 10, pp. 1065–1074. DOI: 10.1007/s40618-015-0285-8.
14. Kohrle J. Selenium and the thyroid. Current Opinion in Endocrinology, Diabetes, and Obesity, 2015, vol. 22, no. 5,
pp. 392–401. DOI: 10.1097.
15. Ruiz-Aceituno L., Ramos L., Martínez-Castro I., and Sanz M.L. Low molecular weight carbohydrates in pine nuts
from Pinus pinea L. Journal of Agricultural and Food Chemistry, 2012, vol. 60, no. 19, pp. 4957–4959.
DOI: 10.1021/jf2048959.
16. Blomhoff R., Carlsen M., Andersen L., and Jacobs Jr.D. Health benefits of nuts: potential role of antioxidants.
British Journal of Nutrition, 2006, vol. 96, pp. S52–S60. DOI: 10.1017/BJN20061864.
17. Segura R., Javierre C., Lizarraga M., and Ros E. Other relevant components of nuts, phytosterols, folate and
minerals. The British Journal of Nutrition, 2006, vol. 96, no. 1, pp. S36–S44. DOI: 10.1017/BJN20061862.
18. Shang X., Scott D., Hodge A., et al. Dietary protein from different food sources, incident metabolic syndrome and
changes in its components: An 11-year longitudinal study in healthy community-dwelling adults. Clinical Nutrition,
2016. DOI:10.1016/j.clnu.2016.09.024.
19. Malik V.S., Li Y., Tobias D.K., et al. Dietary protein intake and risk of type 2 diabetes in us men and women.
American Journal of Epidemiology, 2016, vol. 183, no. 8, pp. 715–728. DOI: 10.1093/aje/kwv268.
20. Ros E. and Mataix J. Fatty acid composition of nuts – Implications for cardiovascular health. The British Journal of
Nutrition, 2006, vol. 96, suppl. 2, pp. S29–35. DOI: 10.1017/BJN20061861.
21. Yang J. Brazil nuts and associated health benefits: A review. LWT - Food Science and Technology, 2009, vol. 42,
no. 10, pp. 1573–1580. DOI: 10.1016/j.lwt.2009.05.019.
22. Tan S.Y. and Mattes R.D. Appetitive, dietary and health effects of almonds consumed with meals or as snacks:
A randomized, controlled trial. European Journal of Clinical Nutrition, 2013, vol. 67, no. 11, pp. 1205–1214.
DOI: 10.1038/ejcn.2013.184.
23. Zaveri S. and Drummond S. The effect of including a conventional snack (cereal bar) and a nonconventional snack
(almonds) on hunger, eating frequency, dietary intake and body weight. Journal of Human Nutrition and Dietetics,
2009, vol. 22, no. 5, pp. 461–468. DOI: 10.1111/j.1365-277X.2009.00983.x.
24. Da Silva R.F., Ascheri J.L.R., and de Souza J.M.L. Influência do processo de beneficiamento na qualidade de
amêndoas de castanha-do-brasil. Ciência e Agrotecnologia, 2010, vol. 34, no. 2, pp. 445–450.
25. Dagvaldai I.V. Issledovanie biokhimicheskogo sostava kedrovykh orekhov, proizrastayushchikh v taezhnykh zonakh
respubliki Tyva [The study of biochemical compound of oine nuts growing in taiga zones of the Republic of Tyva].
ISSN 2308-4057. Foods and Raw Materials, 2017, vol. 5, no. 2
177
Sbornik trudov «Ekologiya Yuzhnoy Sibiri i sopredel'nykh territoriy» [Сollected Papers “The of southern Siberia and
cross-border regions”]. In 2 vols. Abakan, 2015, pp. 15–15.
26. Egorova E.Yu., Poznyakovskij V.M. Pischhevaya tsennost' kedrovykh orekhov Dal'nego Vostoka [Nutritional value
of pine nuts of the Far East]. News institutes of higher Education. Food technology, 2010, no. 4, pp. 21–24.
(In Russian).
27. Liu Yansya. The use of cedar nuts in the china food industry. The Bulletin of KrasGAU, 2014, no. 7, pp. 187–190.
(In Russian).
28. Dyshlyuk L., Babich O., Prosekov A., et al. In vivo study of medical and biological properties of functional bakery
products with the addition of pumpkin flour. Bioactive Carbohydrates and Dietary Fibre, 2017.
DOI: 10.1016/j.bcdf.2017.09.001.
29. Sheikh B.Y., Md. Sarker M.R., Kamarudin M.N.A., and Ismail A. Prophetic medicine as potential functional food
elements in the intervention of cancer: A review. Biomedicine & Pharmacotherapy, 2017, vol. 95, pp. 614–648.
DOI: 10.1016/j.biopha.2017.08.043.
30. Ejike C.E.C.C., Collins S.A., Balasuriya N., et al. Prospects of microalgae proteins in producing peptide-based
functional foods for promoting cardiovascular health. Trends in Food Science & Technology, 2017, vol. 59,
pp. 30–36. DOI: 10.1016/j.tifs.2016.10.026.
31. Granato D., Sávio Nunes D., and Barba F.J. An integrated strategy between food chemistry, biology, nutrition,
pharmacology, and statistics in the development of functional foods: A proposal. Trends in Food Science &
Technology, 2017, vol. 62, pp. 13–22. DOI: 10.1016/j.tifs.2016.12.010.
32. Reis F.S., Martins A., Vasconcelos M.H., et al. Functional foods based on extracts or compounds derived from
mushrooms. Trends in Food Science & Technology, 2017, vol. 66, pp. 48–62. DOI: 10.1016/j.tifs.2017.05.010.
33. Izgarishev A.V., Kriger O.V., Prosekov A.Y., et al. Innovative approach to fabrication of blood product of farm
animals intended for prevention of iron deficiency. World Applied Sciences Journal, 2013, vol. 23, no. 4,
pp. 532–540. DOI: 10.5829/idosi.wasj.2013.23.04.13082.
34. Prosekov A., Babich O., Dyshlyuk L., et al. A study of polyfunctional properties of biologically active Peptides.
Research Journal of Pharmaceutical, Biological and Chemical Sciences, 2016, vol. 7, no. 4, pp. 2391–2400.
35. Surkov I.V., Prosekov A.Y., Ermolaeva E.O., et al. Evaluation and preventing measures of technological risks of
food production. Modern Applied Science, 2015, vol. 9, no. 4, pp. 45–52. DOI: 10.5539/mas.v9n4p45.
36. Wijaya W., Patel A.R., Setiowati A.D., and Van der Meeren P. Functional colloids from proteins and
polysaccharides for food applications. Trends in Food Science & Technology, 2017, vol. 68, pp. 56–69.
DOI: 10.1016/j.tifs.2017.08.003.
37. O'Neil C.E., Nicklas T.A., and Fulgoni V.L. Tree nut consumption is associated with better nutrient adequacy and
diet quality in adults: National Health and Nutrition Examination Survey 2005–2010. Nutrients, 2015, vol. 7, no. 1,
pp. 595–607. DOI: 10.3390/nu7010595.
38. Venkatachalam M. and Sathe S.K. Chemical composition of selected edible nut seeds. Journal of Agricultural and
Food Chemistry, 2006, vol. 54, no. 13, pp. 4705–4714. DOI: 10.1021/jf0606959.
39. Kornsteiner M., Wagner K.H., and Elmadfa I. Tocopherols and total phenolics in 10 different nut types. Food
Chemistry, 2006, vol. 98, no. 2, pp. 381–387. DOI: 10.1016/j.foodchem.2005.07.033.
40. Ros E., Tapsell L.C., and Sabate J. Nuts and berries for heart health. Current Atherosclerosis Reports, 2010, vol. 12,
no. 6, pp. 397–406. DOI: 10.1007/s11883-010-0132-5.
Please cite this article in press as: Babich O.O., Milent'eva I.S., Ivanova S.A., Pavsky V.A., Kashirskikh E.V., and Yang Y.
The Potential of Pine Nut as a Component of Sport Nutrition. Foods and Raw Materials, 2017, vol. 5, no. 2, pp. 170–177.
DOI: 10.21603/2308-4057-2017-2-170-177.
