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Determination of Flavonoids and Phenolics and Their Distribution in Almonds
Abstract
Limited information is available concerning the qualitative and quantitative composition of polyphenolic compounds, especially flavonoids, in almonds. We determined total phenols, flavonoids, and phenolic acids in California almond (Prunus dulcis) skins and kernels among the principal almond varieties (Butte, Carmel, Fritz, Mission, Monterey, Nonpareil, Padre, and Price) with high-performance liquid chromatography (HPLC)/electrochemical detection and UV detection. Liquid chromatography/tandem mass spectrometry under identical HPLC conditions was utilized to verify identities of the predominant flavonoids and phenolic acids. Total phenols ranged from 127 (Fritz) to 241 (Padre) mg gallic acid equivalents/100 g of fresh weight. The analyses were compiled to produce a data set of 18 flavonoids and three phenolic acids. The predominant flavonoids were isorhamnetin-3-O-rutinoside and isorhamnetin-3-O-glucoside (in combination), catechin, kaempferol-3-O-rutinoside, epicatechin, quercetin-3-O-galactoside, and isorhamnetin-3-O-galactoside at 16.81, 1.93, 1.17, 0.85, 0.83, and 0.50 mg/100 g of fresh weight almonds, respectively. Using the existing approach of calculating only the aglycone form of flavonoids for use in the U.S. Department of Agriculture nutrient database, whole almonds would provide the most prevalent aglycones of isorhamnetin at 11.70 (3.32), kaempferol at 0.60 (0.17), catechin at 1.93 (0.55), quercetin at 0.72 (0.20), and epicatechin at 0.85 (0.24) mg/100 g of fresh weight (mg/oz serving), respectively. These data can lead to a better understanding of the mechanisms of action underlying the relationship between almond consumption and health-related outcomes and provide values for whole and blanched almonds suitable for inclusion in nutrient databases.
Supplementary resource (1)
... Peak 10 (Rt = 28.4 min) had an important signal and was identified as 4-hydroxybenzoic acid, confirmed by the UV spectrum of its standard and similarity of molecular ion [M-H] − m/z 137 observed in almond, as previously reported [38]. In peak 11, the UV detected spectrum (Rt = 30.2 ...
... In peak 11, the UV detected spectrum (Rt = 30.2 min) corresponded to vanillic acid, with molecular ion m/z 167, which at the same time is a product ion peak of 24 (Rt = 42.1 min), identified as vanillic acid derivative, coinciding in a previous report [12,38]. Peak 13 (Rt = 32.4 ...
... min) were identified as catechin, catechin derivative, and catechin-gallate, respectively. The catechin had the highest signal in flavonoids and its identification was confirmed by the UV spectrum of its standard and pattern ion m/z 289, a common value reported in the Brazil nut and walnut [12,38]. ...
The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).
... The first dissolution was used to extract fractions rich in antioxidant compounds from industrial processing of almond by-products, including the skin, shell and mesocarp [25]. The second dissolution was used to identify and quantify 20 phenolic compounds by high-performance liquid chromatography [26]. With the latter method, higher values of total polyphenols were obtained, and more phenolic compounds were identified chromatographically in our samples; thus, this dissolution was chosen for further analysis. ...
... The mean value of polyphenols in the samples analyzed was 373.1 mg GAE/100 g, which is higher than that published in the review of nuts, with a total polyphenol value in almonds of 261 mg GAE/100 g [34]. In the varieties (Father) and (Price), respective average values of 199.5 and 240.8 mg GAE/100 g have been published [26]. Greater variability was obtained in the studies of 10 varieties of wild almonds from Iran, with ranges of total polyphenol values between 184.1 and 482.3 mg GAE/100 g, and in eight varieties of Portuguese almonds, with results between 32 and 347 mg GAE/100 g, corresponding to the (Bonita) and (Casanova) varieties, respectively [18,35]. ...
... Flavonoid data published in the literature for samples of almonds are lower than those obtained in this study; the extraction process may be the main source of this difference. In eight varieties of American almonds, published values are between 14.56 and 27.18 mg CAT/100 g [26]. The total flavonoid content in the (Guara) variety was quantified in the range of 6.24-25.02 ...
Phenolic compounds have an important influence on fruit and nut quality. Almonds have been shown to be rich sources of phenolic compounds, which possess health-beneficial properties. The objectives of the study were to optimize an extraction method to determine the total amount of polyphenols, flavonoids and proanthocyanidins as well as the antioxidant capacity. In addition, the same extract was used for the identification and quantification of flavonoids by HPLC. The study was conducted on 11 Spanish almond genotypes. The results highlight the differences in the content of antioxidants, which add value to the quality of the fruit. It has been shown that genotype may strongly influence antioxidant capacity and total phenolic compounds. In this work, the almonds with higher results were (Belona, Guara and Vialfas) varieties.
... Indeed, the TAC in the jam extract was lower than in the blackberry fruit extract, with a value of 2.06 mg of cyanidine-3-O-glucoside/g of extract. Previously, Milbury et al. [35] investigated the TPC and TFC in several almond varieties (Butte, Carmel, Fritz, Mission, Monterey, Nonpareil, Padre, and Price) growing in California, and found values ranging from 9.9 to 26.8 mg gallic acid equivalent/100 g for Fritz and Price, respectively. These values are lower than those found in P. dulcis cv Castelminiti skin. ...
... Several factors can affect the TPC in almond skin, including cultivar, environmental and climatic conditions, cultivation practices, processing and storage, as well as extraction methods. All this makes it difficult to compare TPC data [35,36]. ...
... Phenolic compounds 37, 47, and 48 were identified as the stilbene glucoside icariside E5, rosmarinic acid, and piceid, respectively, already reported in almond skin by Bottone et al. [43]. Flavanones (31 and 40) and flavonol (35) were also detected; moreover, it is to be noted that the occurrence of compounds 50 and 55, whose molecular formulae and fragmentation patterns were similar to two oxylipins already reported by D'Urso et al. [46] in A. esculentus, is here detected and putatively identified in P. dulcis for the first time. ...
This work proposes for the first time a model for reusing almond (Prunus dulcis cv. Casteltermini from Sicily, Southern Italy) skin to formulate a new functional blackberry (Rubus ulmifolius Schott) jam. For this purpose, blackberries were analysed fresh and as jam, traditionally prepared with a minimum fruit amount of 80%. Different percentages of almond skin (20, 15, and 10% w/w) were added to jam. The phytochemical profile of enriched jam was investigated by LC-ESI/LTQOrbitrap/MS analyses. Anthocyanins, hydrolysable tannins, and triterpenoids were identified in a blackberry extract, while proanthocyanidins, flavonoids, and oxylipins were identified in an almond extract. The n-hexane extract of P. dulcis skin, investigated by GC–MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Samples were investigated for their antioxidant activity using DPPH, ABTS, β-carotene, and FRAP tests. The hypoglycaemic and hypolipidemic effects were studied by α-amylase, α-glucosidase, and lipase inhibitory assays. In order to evaluate the effect of thermal process on enriched jam bioactivity, pasteurisation was applied. An increase in activities for all samples was observed, in particular for jam enriched with 20% w/w of almond skin. Based on obtained data, and supported by sensory analysis, we propose enriched jam as a promising source of compounds useful for preventing diseases associated with oxidative stress.
... However, depending on the almond origin, and, therefore, on the pedo-climatic characteristics, type of cultivation, cultivar, and seasonality, the polyphenolic profile can also significantly change between the different natural skins and consequently also in processing by-products. Furthermore, the blanching and drying steps may favour degradation, hydrolysis, and decomposition processes [44][45][46][47]. However, skin blanching would favour solubilization of the more hydrophilic polyphenols, such as flavonoid glycosides, flavan-3-ol monomers, quercetin against kaempferol, naringenin against eriodyctiol, and so on. ...
... On the contrary, the most abundant metabolites were naringenin, kaempferol-3-O-glucoside, kaempferol, quercetin-3-O-rutinoside, quercetin, isorhamnetin-3-O-glucoside, and vanillic acid in Sicilian skins [5]. Other studies reported isorhamnetin-3-O-rutinoside as the main polyphenol [37,47]. The antioxidant activity of these polyphenols was widely investigated [48], with flavan-3-ols, flavonols, and flavanones proving to be the compounds with the greatest influence on the total antioxidant capacity [42]. ...
The almond industry produces, by bleaching and stripping, two by-products: blanched skin (BS) and blanch water (BW). The aim of this study was to investigate the nutritional and polyphenolic profile, as well as the antioxidant, antimicrobial, antiviral, and potential prebiotic effects of BS and BW from three different Sicilian cultivars. The total phenols and flavonoids contents were ≥1.72 and ≥0.56 g gallic acid equivalents and ≥0.52 and ≥0.18 g rutin equivalents/100 g dry extract (DE) in BS and BW, respectively. The antioxidant activity, evaluated by 2,2-diphenyl-1-picrylhydrazyl scavenging ability, trolox equivalent antioxidant capacity, ferric-reducing antioxidant power, and oxygen radical absorbance capacity, was ≥3.07 and ≥0.83 g trolox equivalent/100 g DE in BS and BW, respectively. Isorhamnetin-3-O-glucoside was the most abundant flavonoid detected in both by-products. No antimicrobial effect was recorded, whereas BS samples exerted antiviral activity against herpes simplex virus 1 (EC50 160.96 μg/mL). BS also showed high fibre (≥52.67%) and protein (≥10.99) contents and low fat (≤15.35%) and sugars (≤5.55%), making it nutritionally interesting. The present study proved that the cultivar is not a discriminating factor in determining the chemical and biological properties of BS and BW.
... The total (poly)phenol content of almonds is 164 mg per 57-g serving (1)(2)(3). (Poly)phenols in almonds include flavonols (kaempferol, isorhamnetin, and quercetin), flavanols (several types of catechins), flavanones (eriodictyol and naringenin), and simple phenolic acids such as protocatechuic acid (3,4-dihydroxybenzoic acid) and vanillic acid (4-hydroxy-3-methoxybenzoic acid) (2,4). Proanthocyanidins (PACs) are the most abundant class of (poly)phenols in almonds and occur as procyanidin mixtures of oligomers and polymers consisting of the monomers (+)-catechin and/or (−)-epicatechin. ...
... The total (poly)phenol content of almonds is 164 mg per 57-g serving (1)(2)(3). (Poly)phenols in almonds include flavonols (kaempferol, isorhamnetin, and quercetin), flavanols (several types of catechins), flavanones (eriodictyol and naringenin), and simple phenolic acids such as protocatechuic acid (3,4-dihydroxybenzoic acid) and vanillic acid (4-hydroxy-3-methoxybenzoic acid) (2,4). Proanthocyanidins (PACs) are the most abundant class of (poly)phenols in almonds and occur as procyanidin mixtures of oligomers and polymers consisting of the monomers (+)-catechin and/or (−)-epicatechin. ...
Introduction
This investigation determined if 4-weeks ingestion of nutrient-dense almonds mitigated post-exercise inflammation and muscle soreness and damage.
Methods
An acute 90-min of eccentric exercise (90-EE) was used to induce muscle damage in 64 non-obese adults not engaging in regular resistance training (ages 30–65 years, BMI < 30 kg/m ² ). Using a parallel group design, participants were randomized to almond (AL) (57 g/d) or cereal bar (CB) (calorie matched) treatment groups for a 4-week period prior to the 90-EE (17 exercises). Blood and 24-h urine samples were collected before and after supplementation, with additional blood samples collected immediately post-90-EE, and then daily during 4 additional days of recovery. Changes in plasma oxylipins, urinary gut-derived phenolics, plasma cytokines, muscle damage biomarkers, mood states, and exercise performance were assessed.
Results
The 90-EE protocol induced significant muscle damage, delayed onset of muscle soreness (DOMS), inflammation, reduced strength and power performance, and mood disturbance. Interaction effects (2 group × 7 time points) supported that AL vs. CB was associated with reduced post-exercise fatigue and tension ( p = 0.051, 0.033, respectively) and higher levels of leg-back strength ( p = 0.029). No group differences were found for post-90-EE increases in DOMS and six cytokines. AL was associated with lower levels of serum creatine kinase immediately- and 1-day post-exercise ( p = 0.034 and 0.013, respectively). The 90-EE bout increased plasma levels immediately post-exercise for 13 oxylipins. Interaction effects revealed significantly higher levels for AL vs. CB for 12,13-DiHOME ( p < 0.001) and lower levels for 9,10-DiHOME ( p < 0.001). Urine levels increased in AL vs. CB for seven gut-derived phenolics including 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone that was inversely related to changes in plasma 9,10-DiHOME ( r = −0.029, p = 0.021).
Discussion
These data support some positive effects of almond intake in improving mood state, retaining strength, decreasing muscle damage, increasing the generation of gut-derived phenolic metabolites, and altering the plasma oxylipin DiHOME response to unaccustomed eccentric exercise in untrained adults. The elevated post-exercise plasma levels of 12,13-DiHOME with almond intake support positive metabolic outcomes for adults engaging in unaccustomed eccentric exercise bouts.
... Flavonoids and ortho-diphenols follow the same trend registered for total phenolics, as well as a decrease with the application of biostimulants. Flavonoid content is within the range recorded for other almond cultivars grown in Portugal [10] and for what is usual for almonds [11,12]. For cv. Marinada, the available values for flavonoids indicate around 1.1 mg catechin equivalents-CE/g-and, for orthodiphenols, around 4.7 mg caffeic acid equivalents-CAE/g [7]-with both being similar to the ones recorded in the present work. ...
... Flavonoids and ortho-diphenols follow the same trend registered for total phenolics, as well as a decrease with the application of biostimulants. Flavonoid content is within the range recorded for other almond cultivars grown in Portugal [10] and for what is usual for almonds [11,12]. For cv. Marinada, the available values for flavonoids indicate around 1.1 mg catechin equivalents-CE/g-and, for ortho-diphenols, around 4.7 mg caffeic acid equivalents-CAE/g [7]-with both being similar to the ones recorded in the present work. ...
To improve almond performance under water limitations, the use of algae-based biostimulants may become a useful tool to reduce drought stress. However, besides possible effects on plant behavior, changes in fruit characteristics must also be considered. In this work, a preliminary study on the effect of two levels of an Ascophyllum nodosum-based biostimulant in the chemical characteristics of fruits from rain-fed cv. Marinada almond trees was carried out. The use of the recommended manufacturer’s dosage resulted in a decreased content of soluble sugars and proteins when compared to the use of half the recommended dosage and the control assays (water only). Similarly, and although no significant differences were recorded, the content of bioactive compounds (ortho-diphenols, total phenolics, and flavonoids) tended to increase in non-treated trees. Finally, sensory analysis of treated and non-treated fruits did not record any changes in the perceived attributes, showing that no negative effects on consumers’ acceptance will be caused by the application of this product. Long-term studies are needed to further confirm these results, also aimed at the monitoring of leaf gas exchange and water status parameters of trees.
... Literature data report large diversity in concentration of phenolic compounds, including flavonoids and aromatic acids among various types of nuts [3,29]. The most frequently identified flavonoids in nuts are catechin and epicatechin, which have been identified in hazelnuts, almonds, peanuts, pecans, walnuts and pine nuts [27,28,[53][54][55][56]. In tested nuts, catechin was not identified in pecans, walnuts, hazelnuts, Brazil and macadamia nuts, while epicatechin was not detected only in almonds. ...
... Moreover, literature data indicate that, among flavonoids, naringenin was determined in almonds and pistachios, quercetin in Brazil nuts, pistachios, cashews, pine nuts and peanuts, rutin in almonds, taxifolin in pine nuts, kaempferol in cashews and peanuts, genistein in pistachios and apigenin in almonds. In turn, vanillic acid was identified in almonds and Brazil nuts; cinnamic acid in Brazil nuts and cashews; coumaric acid in Brazil nuts, cashews and peanuts; syringic acid in Brazil nuts, cashews and pine nuts; and gallic and ellagic acids were determined in Brazil nuts, peanuts, cashews and pine nuts [14,29,53,54,56,[62][63][64][65][66]. Moreover, in most of the tested nuts, the presence of CAPE was found, a significant concentration of which was determined for pecans and peanuts. ...
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.
... Almonds contain a good amount of vitamin E, selected minerals, and protein. However, almonds are usually not recognized for their antioxidants other than vitamin E and other essential fatty acids (Milbury, Chen, Dolnikowski, & Blumberg, 2006). A study performed by Milbury et al. (2006) on the determination and distribution of flavonoids and phenolics in almonds found that flavonoids and other phenolics were contained in the skin. ...
... However, almonds are usually not recognized for their antioxidants other than vitamin E and other essential fatty acids (Milbury, Chen, Dolnikowski, & Blumberg, 2006). A study performed by Milbury et al. (2006) on the determination and distribution of flavonoids and phenolics in almonds found that flavonoids and other phenolics were contained in the skin. The outer shell of almonds is the hull and inner shell is the skin. ...
Food commodities are extremely important for human consumption. Thus, a continuous supply of commodities such as grains, dairy products, meat, eggs, sugar, fruits and vegetables are required to meet the current demand of an increasing world population. This chapter explores the postharvest processing of food commodities in terms of size reduction operations. Some of raw food materials undergo minimal changes before being packaged for consumers. These processes are usually carried out at the farm itself, such as cutting, dicing, crushing, grinding, shredding, sheeting and pulping, depending on the type of food commodity involved. Similarly, the handling techniques and equipment are different based on the farm capacity, whether it is small, medium, or large scale. Processing equipment used at different farm capacity levels is further discussed in this chapter. This will enable an overall view for food industrialists and create room for improvement at each process and capacity level. Size reduction is highly necessary to ensure the maintenance and extension of the shelf-life of raw food materials, reduce wastage and loss prior to reaching the manufacturers, retailers, and consumers. The effect of size reduction and conditions on the quality of food commodity will be further discussed. In addition, the stability of nutritional composition and other bioactive compounds undergoing these processes will be explored.
... Almonds contain a good amount of vitamin E, selected minerals, and protein. However, almonds are usually not recognized for their antioxidants other than vitamin E and other essential fatty acids (Milbury, Chen, Dolnikowski, & Blumberg, 2006). A study performed by Milbury et al. (2006) on the determination and distribution of flavonoids and phenolics in almonds found that flavonoids and other phenolics were contained in the skin. ...
... However, almonds are usually not recognized for their antioxidants other than vitamin E and other essential fatty acids (Milbury, Chen, Dolnikowski, & Blumberg, 2006). A study performed by Milbury et al. (2006) on the determination and distribution of flavonoids and phenolics in almonds found that flavonoids and other phenolics were contained in the skin. The outer shell of almonds is the hull and inner shell is the skin. ...
During production and after harvest or slaughter of crops or livestock, respectively, raw food materials generally tend to obtain a number of different contaminations. These can be inedible parts, microbes, or other unwanted organisms or they have varied quality and quantity measurements below industry standards. When marketed and consumed without processing, these might result in poor and low product demands, human health issues, environmental issues, animal and plant hazards, and therefore, it becomes an important and integral part of food industries and companies to carry out postharvest or postmortem food processing. The aim of this chapter is to consider these postharvest and postmortem techniques, so as give a basic understanding of these concepts. In the second section, primary postharvest processes are described, which include methods like cleaning, sorting, grading, and peeling. The third section deals with the disintegration processes of food materials and inedible materials presented along with them. The fourth section discusses the postmortem processing of red meat, poultry, and fish, and the fifth section discusses the physiological changes during postharvest processes. Similarly, section sixth describes the physiological changes during postmortem processes, while the seventh section focuses on the postmortem treatments of red meat, poultry (white meat), and fish.
... Almond kernels composition is of great interest from the nutritional points of view and therefore very important for commercial and industrial applications. It seems that the almond kernels used in this study present compounds in concentrations reported already with high nutritional value [14][15][16][17][18][19]. According to Table 1, the fresh almond kernels are very fatty, with-62.0% ...
... It can be stated that the surface coating of the product reduces the passage of water molecules and improves the durability of the product. It is believed that the bioactive phytochemical compounds (phytosterols, tocopherols, squalene, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols, and volatile compounds) are present as active antioxidant compounds in the composition of mastic gum [14][15][16][17][18][19]. The decrease in peroxide and thiobarbituric acid index can be attributed to the presence of triterpenics. ...
Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.
... Luteolin and apigenin are typical flavones found in peanut skin (Bodoira et al., 2017), almond kernel (Čolić et al., 2017), kernel and the skin of pistachio (Tomaino et al., 2010;Fabani et al., 2013), Chinese chestnut kernel (Zhang Y. et al., 2020), and Japanese chestnut skin (Tuyen et al., 2017). Predominantly among studied nut plant species, whole almond seeds comprise the most diverse types of flavonols, including quercetin, kaempferol, isorhamnetin, and their O-glycoside derivatives (Milbury et al., 2006;Monagas et al., 2007;Bolling et al., 2010;Valdés et al., 2015;Bolling, 2017;Čolić et al., 2017). Flavonol derivatives are frequently glycosylated at the hydroxyl group at position three. ...
... Eriodictyol is the main flavanone detected among nut seeds. As for flavonols, several types of flavanones and their derivatives are characterized in whole almond seeds (Milbury et al., 2006;Colić et al., 2017;Bodoira and Maestri, 2020) with glycosylated derivatives generally displaying glycosylation on the hydroxyl group at position seven. Particularly, naringin (naringenin-7-O-neohesperidoside) is a major flavanone derivative in kernels of almond, walnut, and Chinese chestnut as well as in pistachio kernel and skin (Tomaino et al., 2010;Čolić et al., 2017;Vu et al., 2018;Zhang Y. et al., 2020). ...
Nuts, such as peanut, almond, and chestnut, are valuable food crops for humans being important sources of fatty acids, vitamins, minerals, and polyphenols. Polyphenols, such as flavonoids, stilbenoids, and hydroxycinnamates, represent a group of plant-specialized (secondary) metabolites which are characterized as health-beneficial antioxidants within the human diet as well as physiological stress protectants within the plant. In food chemistry research, a multitude of polyphenols contained in culinary nuts have been studied leading to the identification of their chemical properties and bioactivities. Although functional elucidation of the biosynthetic genes of polyphenols in nut species is crucially important for crop improvement in the creation of higher-quality nuts and stress-tolerant cultivars, the chemical diversity of nut polyphenols and the key biosynthetic genes responsible for their production are still largely uncharacterized. However, current technical advances in whole-genome sequencing have facilitated that nut plant species became model plants for omics-based approaches. Here, we review the chemical diversity of seed polyphenols in majorly consumed nut species coupled to insights into their biological activities. Furthermore, we present an example of the annotation of key genes involved in polyphenolic biosynthesis in peanut using comparative genomics as a case study outlining how we are approaching omics-based approaches of the nut plant species.
... It was reported that the almond kernel possesses polyphenolics and antioxidant action (Chen and Blumberg 2008). Milbury et al. (2006) determined phenolics and flavonoids distribution in almonds, finding that total phenolics ranged from 127 mg GAE/100 g FW (in Fritz cultivar) to 241 mg GAE/100 g FW (in Padre Cultivar). They also observed the values of individual flavonoids that were predominant in almond cultivars, including some major flavonoids such as isorhamnetin-3-O-rutinoside and isorhamnetin-3-O-glucoside (in combination) (16.81 mg/100 g), catechin (1.93 mg/100 g), kaempferol-3-O-rutinoside (1.17 mg/100 g), epicatechin (0.85 mg/100 g), quercetin-3-O-galactoside (0.83 mg/100 g), and isorhamnetin-3-O-galactoside (0.50 mg/100 g) of almonds by fresh weight. ...
... Kornsteiner et al. (2006) estimated total phenols by the acetone solvent extraction method to be about 239 mg GAE/100 g in chopped almonds. It was also found that major polyphenolics were present in seed skin as compared to the kernel, only 47 mg GAE/100 g in kernel (Kornsteiner et al. 2006;Milbury et al. 2006). Asrey et al. (2013) reported higher amounts of AOX 424.48 μmol Trolox in unripe mature fruits as compared to 536.64 μmol Trolox in ripe mature prunes. ...
Stone fruits are emerging in the market in response to increased consumer desire for health-promoting foods. These fruits have an important role in mitigating nutritionally related diseases because of their high level of nutraceutical properties. They fulfill our nutritional requirements and enriching our healthy diet. These fruits are an abundant source of carbohydrates, lipids, organic acids, vitamins, minerals, carotenoids, phenolic, anthocyanins, and other secondary metabolites that enhance the defense-related systems in the body and help in curing different chronic diseases. This inherent potential is to be explored. The inherent level of nutrients may be affected by a number of preharvest factors including genotype, rootstock, canopy management, agronomic practices, and postharvest factors. There is an urgent need to adopt some good agricultural practices to maximize the quality and proportion. An integrated approach could reserve the quality of the fruits and their efficient use. This chapter presents the nutritional composition in different stone fruits.
... In addition, the ingesting of nuts is often related to reducing risk factors for chronic diseases, due to the fatty acid profiles, squalene, fibers, vegetable proteins, minerals, vitamins, carotenoids, and phytosterols with potential antioxidant action [4]. Curiously, in all nuts, most of the antioxidants are located in the pellicle, as shown for almonds [5,6] and peanuts [7], and they are lost when the skin is removed [8]. In addition, in pistachios, most of the antioxidants are destroyed when the hard shells are cracked [9]. ...
The possibility that nut intake may defend human health is an interesting point of view and has been investigated worldwide. Consequently, nuts are commonly promoted as healthy. In recent decades, the number of investigations proposing a correlation between nut consumption and a decrease in the risk of key chronic diseases has continued to increase. Nuts are a source of intake of fiber, and dietary fiber is associated with a reduced occurrence of obesity and cardiovascular diseases. Nuts likewise provide minerals and vitamins to the diet and supply phytochemicals that function as antioxidant, anti-inflammatory, and phytoestrogens agents and other protective mechanisms. Therefore, the main goal of this overview is to summarize current information and to describe the utmost new investigation concerning the health benefits of certain nuts.
... It has been reported that almonds' total phenol and polyphenol content vary between 60.2-175.1 mg GAE/100 g and 14.6-27.2 mg/100 g, respectively (Kodad, 2006;Milbury et al., 2006;Bolling et al., 2010). Catechin is the main phenolic acid ranging from 11.1-227.2 ...
... In general, nut kernels are not a major source of astringency due to the fact that polyphenols of nuts are mainly distributed in the outer shell and the outer soft skin. For example, the total phenol of almonds from the soft skin can reach 47.5-72.7 % (Milbury, Chen, Dolnikowski, & Blumberg, 2006), and the main polyphenols include astringent components like rutinoside, catechin, epicatechin, etc. Similarly, most of the polyphenols of peanuts are also located in the soft skin and shell, where the total phenol in the soft skin can reach 90 to 125 mg/ g (Yu, Ahmedna, & Goktepe, 2005) and these areas can be removed when consuming nuts to reduce astringency. ...
Astringency is a feeling of dryness in the mouth. Microscopically, it is manifested in the diversity of ingredients and mechanisms that can cause astringency, astringent components are mainly flavonoids, phenolic acids, tannin and other polyphenols components. Macroscopically, it is manifested in the rich variety of foods with astringent taste, because polyphenols are common secondary metabolites of plants. With the improvement of people's living standards, the demand for reducing or removing astringency in food and medicine is also increasing, and polysaccharides, as commonly used flavoring agents and food additives, have become the ideal choice for decreasing astringency. In this paper, the material basis, molecular mechanism, possible pathways and related cases of polysaccharides moderating of astringency are mainly reviewed, so as to illustrate the feasibility of polysaccharides decreasing of astringency and provide a reference for reducing the astringency of food and drugs.
... The composition of this by-product includes total dietary fiber, soluble dietary fiber, lipids and proteins [14]. In addition, various studies have reported that it contains about 60-80% of the total phenolic compounds in the nut [2,15]. Several authors have revealed the presence of the flavonol kaempferol-3-O-glucoside and the flavanones isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-glucoside and isorhamnetin aglycone, as well as naringenin-7-O-glucoside, epicatechin and catechin, as the most abundant phenolics in almond skins [16][17][18][19]. ...
The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained. The antioxidant capacity and composition of phenol compounds of the extracts were determined. Results showed that the use of water produces extracts with phenol compounds and antioxidant capacity, with the Antoñeta variety presenting the best performance in terms of antioxidant behavior. The most abundant phenolic compounds identified were isorhamentin-3-O-rutinoside, catechin and protocatechuic acid, all of them had a hydrophilic character due to the –OH groups in their molecules. The effect of almond skin extracts (ALMOND) on the shelf life of pork patties was compared with the effects of a control without extract (CONTROL NEG) and a control with sodium ascorbate (CONTROL POS). Throughout storage, values of pH, weight loss, headspace composition, color, TBARs and psychrotrophic aerobic bacteria were studied. CONTROL POS samples showed the lowest lipid oxidation values in comparison to CONTROL NEG or ALMOND extract samples.
... The analysis of flavonoids and polyphenols in almonds was undertaken using an HPLC-CAD with 13 working electrodes and potentials set from +60 to +720 mV with +60 mV increments [97]. A wide range of phenolic acids were identified and verified using LC-MS, including catechin, protocatechuic acid, epicatechin, and quercetin. ...
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in phenolic compounds in food products has led to the development of various analytical techniques for their detection and characterization. Among them, the coulometric array detector is a sensitive, selective, and precise method for the analysis of polyphenols. This review discusses the principle of this method and recent advances in its development, as well as trends in its application for the analysis of phenolic compounds in food products, such as fruits, cereals, beverages, herbs, and spices.
... Morin hydrate (2 ,3,4 ,5,7-pentahydroxyflavone), a yellowish bioflavonoid, mainly obtained from the fruits, stem, and leaves of Moraceae family member plants [8] prevents a broad spectrum of disease pathologies, including liver toxicity, diabetes, ischemia, cardiovascular anomalies, cancer, neurotoxicity, and renal complications [9]. Research has shown that Morin administration does not show any harmful outcomes [10]. Besides, it is inexpensive and readily obtainable [11]. ...
The special features of cyclodextrins (CDs), hydrophilic outer surfaces and hydrophobic inner surfaces, allow for development of inclusion complexes. The two bioactive strong antioxidant hepatoprotective compounds, Morin and vitamin E, are water insoluble. The present study aimed to prepare Morin-vitamin E-β-cyclodextrin inclusion complex loaded chitosan nanoparticles (M-Vit.E-CD-CS NPs) and to examine their hepatoprotective efficacy against arsenic-induced toxicity in a murine model. The NPs were characterized by FTIR, DLS, NMR, DSC, XRD, AFM, and a TEM study. The NPs were spherical in shape, 178 ± 1.5 nm in size with a polydispersity index (PDI) value of 0.18 and a zeta potential value of −22.4 ± 0.31 mV, with >50% encapsulation and drug loading efficacy. Mice were exposed to arsenic via drinking water, followed by treatment without or with the NPs on every alternate day up to 30 days by oral gavaging. Administration of NPs inhibited the arsenic-induced elevation of liver function markers, inflammatory and proapoptotic factors, reactive oxygen species (ROS) production, alteration in the level of blood parameters and antioxidant factors, and liver damage, which was measured by different biochemical assays, ELISA, Western blot, and histological study. Organ distribution of nanoparticles was measured by HPLC. M-Vit.E-CD-CS NPs showing potent hepatoprotective activity may be therapeutically beneficial.
... Seasonal variation on phytochemical of PA is evaluated a total phenolic content and optimized the summer seasonal 19 . A detailed range of phytochemical in mg per 100 g of Badam fruit (table -1) 20,21 . ...
Prunus amygdalus (Batsch.) is an important medicinal plant and belongs to the family Rosaceae. It is known as Badam in Hindi and almond in English. The nutritional and medicinal properties of badam fruit are related to its kernel. It has been therapeutic uses for constipation, headache, heart weakness, diarrhea, sedative, amnesia, peptic ulcer, leprosy, polyuria, facial paralysis, Cough, Sexual disability, leprosy, etc. Kaempferol-3-xylosylglucoside and Quercitin are common chemical properties. Almond oil contains the source of vitamin A, B1, B2, B6, E, D, and also contains calcium and magnesium. The preclinical studies mainly depend on flavonoids, phenol, alkaloid, and saponins, tannins. The present review provides comprehensive information of the plant on its Pharmacognostical and Pharmacological profile including its preclinical and clinical studies/ clinical trial and nutritional value in different varieties.
... It was observed that, generally, the increase of a* and b* parameters with a parallel decrease of L* parameter seem bonded to higher temperatures and oxygen concentrations. Such changes result in an almond darkening which could be ascribed to the oxidation of some phenolic compounds [42]. It is important to underline that almond kernels can darken during storage and this defect inevitably reduces the marketability of the product. ...
Almonds are often used both in confectionery products and for fresh consumption. Thus, to enhance the use of early ripe or unripe fresh almonds, it is important to maintain the organoleptic and qualitative traits of the product for a period of time as long as possible. The objective of the research was to study different types of almonds storage, not artificially dried, under a modified atmosphere to maintain quality in almond kernels mainly destoned to table consumption. The storage of samples was in a modified atmosphere in 100 ± 1 kPa CO2, 100 ± 1 kPa N2 or air and at +4 °C and +10 °C, respectively for 12 days. Some analytical parameters and sensory analysis were explored. Test results showed that the modified atmosphere of N2 at +4 °C was the most suitable for keeping the chemical, physical and sensorial attributes of fresh almond kernels, maintaining their quality intact for up to almost two weeks of storage.
... It was monitored that the differences among the sample in terms of the total phenolic levels were determined as significant (p < 0.05). Milbury [20] reported the total phenolic content of the different almond varieties from California were in the range of 127-241 mg GAE/100 g sample. In another study performed by Esfahlan et al. [21], total phenolic content of the almond samples from Iran ranged between 75.9-122.2 ...
In the present investigation, the main purpose of the research was to reveal the differences among the almond genotypes in terms of their physicochemical properties, volatile composition, fatty acid, and mineral profile. For that reason, ten different almond genotypes originated from different countries were subjected to relevant analysis. The results showed that the total oil, protein, and ash levels of the almond samples ranged between 30.84–41.43%, 17.43–22.72%, and 2.90–3.40%, respectively. Additionally, total phenolic content of the samples was in the range of 38.7–101.03 mg GAE/100 g sample. It was revealed that the almond samples were rich in monounsaturated fatty acids, and oleic acid was the major one with levels of 61.22–77.63%. For all samples, potassium, magnesium, and phosphorus were the major minerals, and the highest concentration was for potassium with levels of 6192.08–11,046.05 mg/kg. Volatile profile analysis showed that the toluene, 4-octanone, pinacol, and 2-methylpentanal were the dominant volatile compounds for all almond genotypes. The results revealed that the different almond varieties showed significant differences depending on the origin.
... Fallico, Ballistreri, Arena and Tokusoglu [46] reported almond phenols as a mixture of flavonoids, phenolic acids and tannins that contribute to their antioxidant capacity in a synergistic manner. In this regard, it has been reported that most of the total phenols present in walnuts are contained in the peel [47]. The authors determined the total phenols, flavonoids, and phenolic acids in the skins and kernels of California almonds (Prunus dulcis) for the major almond varieties (Butte, Carmel, Fritz, Mission, Monterey, Nonpareil, Padre, and Price). ...
World production of shelled almonds has reached 3.2 million tonnes (FAO 2020). Almond production has grown during the last decennium, also because of the consumer conviction that almonds have significant health benefits. Almonds have exceptional nutritional and organoleptic characteristics, and proper assessment of the quality of almonds is of utmost importance. Almonds have a nutritional value that is relatively low in total sugars (4.35 g/100 g of almonds) but rich in lipids, proteins, minerals, vitamins, and phytonutrients, making them a healthy and nutritious food. The almond kernel is particularly rich in protein, the second most important fraction after the lipid fraction. The protein content of almond kernel depends on the cultivar and varies from 8.4% to 35.1%. This review examines current advancements in the quality assessment of almonds, evidencing above all their nutritional characteristics, health benefits and the influence of processing on shelf life. Our aim was to provide an overview in order to improve the quality of almonds and the sustainability of the whole production. According to the literature, almonds can provide many health benefits and are a great economic resource. This review will help almond producers to choose the best cultivars to cultivate and, in the final analysis, enhance the qualitative characteristics of almonds. Our review is also an important resource for scientists. It provides state of the art research and can offer inspiration for other researchers.
... al. emphasized the positive correlation of glucose-1-phosphate, oxalic acid, and dehydroascorbic acid while depicting a negative correlation of 1,5-anhydroglucitol, glycerol, D-galactose, galactonic acid, Lfucitol, hexose, and methyl galactoside with ginsenoside contents of P. notoginseng. [46] Aside from ginsenosides, some key metabolites identified as DAMs 2-Decarboxy betanidin 6-O-(6'-Oferuloyl)-β-glucoside, [63,64] LysoPC, [65] Benzoic acid, [66] Quercetin-3-O-(4"-O-glucosyl)rhamnoside, [67] Pelargonidin-3-O-glucoside, [68,69] Kaempferol-3-O-galactoside, [70] and Luteolin-7-O-glucoside [71] have been previously identified and characterized for their potential benefits on human health. Moreover, several metabolites from major classes, including flavonoids, lipids, phenolic acids, amino acids, terpenoids, and organic acids, were identified and quantified in flower, leaf, root, and stem tissue of P. notoginseng. ...
Panax notoginseng is highly used in traditional Chinese medicine, and its root is valued for ginsenoside contents. However, evidence suggests that other plant parts such as fruit, leaves, and stem are also potential sources of bioactive compounds. Therefore, this study aimed at providing insight into the differential accumulation of metabolites in fruit, leaf, root, and stem tissues collected from P. notoginseng. A total of 808 metabolites from 11 major metabolite classes were identified. Furthermore, 32 Ginsenosides with six conserved Ginsenosides Rg1, Rf, St-3, R1, Ro, Rc, and five conserved notoginsenosides R1, K, M, E, Rb1, were identified with differential accumulation in fruit, leaf, stem, and root tissues. Several other metabolites known for their potential roles in human health were also identified as differentially accumulated in the tissues. Furthermore, the accumulation pattern of ginsenosides in different tissues is highly suggestive of utilizing fruit, leaf, and stem tissues along with roots for value addition of P. notoginseng. © 2022 Rui Shi, Bingjie Xiong, Shu He, Can Liu, Jiftah Ben-Asher, Abraham Rami Horowitz, Shu Wang and Xiahong He. Published with license by Taylor & Francis Group, LLC. © 2022, Published with license by Taylor & Francis Group, LLC. © 2022 Rui Shi, Bingjie Xiong, Shu He, Can Liu, Jiftah Ben-Asher, Abraham Rami Horowitz, Shu Wang and Xiahong He.
... Almond's high amount of phenolic compounds is thought to be responsible for its antioxidant properties. In vitro research revealed that almond flavonoids provide substantial cytoprotection against oxidative stress-induced apoptosis (Milbury et al., 2006). ...
... Many studies have showed that sweet cherry by-products contain several flavonols [7,10,12,28]. Flavonoid hydroxyl groups close to conjugated electron-π systems quickly supply hydrogen to reactive oxygen species (ROS) and reactive nitrogen species (RNS), thereby neutralizing them [50,51]. This action mechanism happens because these phytochemicals can be absorbed by and retained in cells. ...
Prunus avium L. (sweet cherry) is one of the most appreciated fruits due to its organoleptic and nutritional value. Interestingly, cherry leaves, stems, and flowers are agri-food by-products rich in bioactive compounds that are mostly still unexploited. Stems and leaves have been used in folk medicine since ancient times. Recently, cherry flowers have also proved to be an interesting source of compounds with therapeutic properties. Phenolic compounds, namely hydroxycinnamic acids and flavonoids, are the most present phytochemicals in P. avium fruits and their by-products. These compounds have shown a good antioxidant potential to prevent oxidative stress-related diseases and glycemic control, fundamental in preventing and controlling diabetes mellitus. The present review summarizes the main phenolics found in P. avium stems, leaves, and flowers as compared to their fruits and describes their antioxidant and anti-hyperglycemic properties. Thus, these by-products are an accessible and low-cost source of bioactive constituents with interesting health-promoting properties, making their use promising in diabetes therapy.
... Phenolic content in almond products and by-products. Quantitative data extracted from[4,14,20].1. ...
The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond's valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.
... In confectionery and baking industries almonds are used with or without skin or as a whole nut [8]. There is a very large amount of bioactive and phytochemicals and antioxidants are present in nuts along with sugars or other polyols class via O-glycoside bonds or ester bonds [14] and chronic diseases can be controlled by eating a moderate amount of almonds [15]. The Prunus genus is satisfying to have very unique biological properties such as sedative, antioxidant activities, anti-carcinogenic, antiinflammatory [16]. ...
Almond belongs to plant-based food and is botanically called Prunus dulcis. The edible part of the almond is the seed that is composed of different nutritive and non-nutritive components. Almond seed consists of fat, protein, carbohydrates, vitamins, minerals, antioxidants and phenolic compounds. These compositional constituents of almond seed play important role in the human body. It is helpful in heart disease and diabetes because it is a good source of antioxidants and polyphenols that prevents inflammation of cells. Almond seed fiber is suitable for preventing constipation. Conclusively, its seeds are composed of many beneficial components that can reduce the chances of diseases.
... As previously mentioned, the almond skin is also rich in nutraceutical substances as shown by many studies (11,(18)(19)(20)(21)(22)(23)(24)(25) that classified the teguments by their content of hydroxybenzoic acids and aldehydes, hydroxycinnamic acids, flavan-3-ols, flavanols, dihy-droflavonols, and flavanones. ...
Almond cultivation in Sicily is experiencing a phase of great interest which is mainly concentrated in the development of specialized orchards, with irrigation and by adopting cultivars with high qualitative and quantitative performances. These are mostly Mediterranean genotypes with high fat content and hard or semi-hard shell, extremely different from the varieties of Californian diffusion. The development of the sector comprises the primary production of almonds but also a series of secondary products which often represent a burden for the company. From these considerations several researches have been developed with the aim of giving a value to these by-products through circular economy paths. One of the by-products widely produced, besides the shell, is the skin which covers the seed and is produced during the peeling phase. It is well-known that tegument is an important component of almond because it contains important bioactive substances (phenols and aromas) which are usually dispersed during peeling. This paper examined three different Italian cultivars widely spread in Sicily, two of Apulian origin, (Genco and Tuono), and one locally cultivated variety (Vinci a tutti). These three cultivars occupy an increasingly large area and are very popular with consumers and industry. The production of secondary products, therefore, evidences significant quantities and the possibility to give them an added value becomes a need for the sector. Therefore, the content of phenols and proanthocyanins in the skin at harvest and during storage was analyzed, adopting two different separation methods, with and without water. During the analysis it was possible to observe the different behavior of the three cultivars due to genetic and industrial factors. Skin separated without using hot water showed a higher total phenolic presence with average increases of about 20%, and with even higher increases, between 28 and 32%, for proanthocyanins. Vinci a tutti evidenced the highest total phenolic content after 8 months of storing while roasting has revealed to be a more effective skin separation approach.
... The Capulin almond is comprised of three parts: the edible part of the almond (kernel), which has a thin shell (skin) that wraps around the kernel, the skin, and an external part called the shell. Various studies have shown that almond by-products (of the kernel, skin, and shell) contain bioactive compounds such as phenolic compounds (flavonoids and phenolic acids) and terpenoids (sterols and triterpenoids), whose composition and quantity depend on factors such as the geographical distribution, origin, environmental conditions, exposure to pests, UV radiation, harvest maturity and obtaining and extraction process (10)(11)(12)(13)(14). These by-products are a source of potent antioxidants for the control of oxidative processes, natural antimicrobials, prebiotic and antiviral compounds (15)(16)(17)(18). ...
The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v). Total phenols were performed using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE), antioxidant activity was determined by ABTS and DPPH methods and expressed as Trolox equivalents (TE). Finally, the total flavonoids were determined using a catechin calibration curve and reported as catechin equivalents (CE). The highest extraction of total phenols in shell was obtained with methanol (1.65 mg GAE/g sample) and the lowest using acidified water (0.97 mg GAE/g sample). However, extraction with acidified water favored this process in the paste (1.42 mg GAE/g sample), while the use of solvents did not influence it significantly (0.72 to 0.79 mg GAE/g sample). Regarding the total flavonoids, the values for the shell, paste, and oil were of 0.37, 0.78, and 0.34 mg CE/g sample, respectively, while that corresponding to the antioxidant activity evaluated with ABTS and DPPH were of 1527.78, 1229.17, 18894.44 μM TE/g, and, 568.45, 562.5 and 4369.05 mM TE/g sample, respectively. Finally, our results suggest that by-products such as the shell, paste, and oil obtained from Prunus serotina (var. capuli) represent a potential alternative for the recovery of bioactive compounds with antioxidant activity such as phenolic compounds and flavonoids.
... 4,6 Almonds are nutrient-dense and provide an excellent source of vitamin E, β-sitosterol, squalene, manganese, magnesium, copper, fiber, riboflavin, and protein. [7][8][9] Almonds are a good source of the mono and polyunsaturated fatty acids oleic and linoleic acids. 10 Additionally, recent studies have shown that almonds, specifically their skins, are a rich dietary source of phenolic and polyphenolic compounds, which are believed to account for a major portion of their antioxidant capacity. ...
Background
Almonds are a rich source of phenolic and polyphenolic compounds, which have antioxidant activity. In vitro and in vivo studies have demonstrated that topical application of almond oil and almond skin extract reduces UVB‐induced photoaging. Ultraviolet‐B (UVB) protection by oral almond consumption has not been previously studied in humans.
Objectives
To investigate whether oral almond consumption can increase resistance to UVB radiation and reduce skin aging in healthy Asian women.
Methods
Thirty‐nine female participants (18‐45 years) with Fitzpatrick skin type II‐IV were randomly assigned to consume either 1.5 oz of almonds or 1.8 oz of pretzels daily for 12 weeks. Minimal erythema dose (MED) was determined using a standardized protocol, which determined the minimal radiation needed to induce erythema on the inner arm following UVB exposure. Facial skin texture was evaluated by two dermatologists using the Clinician's Erythema Assessment scale and Allergan Roughness scale. Facial melanin index, hydration, sebum, and erythema were determined using a cutometer.
Results
The MED was increased in the subjects consuming almonds compared to the control group consuming pretzels. There were no differences noted between the groups consuming almonds versus pretzels in Allergan roughness, melanin, hydration, or sebum on facial skin.
Conclusions
Our findings suggest that daily oral almond consumption may lead to enhanced protection from UV photodamage by increasing the MED.
... Note that the skin was the part of the fruit which showed the most distinguished differences among almond varieties taking into account the content of phenolic compounds obtaining values such as 60.2 and 128.6 mg GAE 100 g −1 in Fritz and Price, respectively, while the content in the kernels was similar between varieties, within the range of 64.4-70.9 mg GAE 100 g −1 [83]. ...
Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among almond cultivars has been the focal point of some research studies to avoid fraud in protected geographical indications in almond products and also for selecting the best cultivars for a specific food application or the most interesting ones from a nutritional point of view. In this work, a revision of the recent research works related to the chemical characterization and classification of almond cultivars from different geographical origins has been carried out. The content of macronutrients, tocopherols, phytosterols, polyphenols, minerals, amino acids, and volatile compounds together with DNA fingerprint have been reported as possible cultivar and origin markers. The analysis of the results showed that no individual almond compound could be considered a universal biomarker to find differences among different almond cultivars. Hence, an adequate selection of variables or the employment of metabolomics and the application of multivariate statistical techniques is necessary when classification studies are carried out to obtain valuable results. Meanwhile, DNA fingerprinting is the perfect tool for compared cultivars based on their genetic origin
Beta vulgaris L. is an edible plant with health-beneficial activities. The profile of betaxanthins is more complex than previously described in beetroot cultivars. Twenty-four betaxanthins were detected in extracts of the peel and flesh of five cultivars by HPLC-DAD-ESI-MS, of which two new betaxanthins (arginine-Bx and ornithine-Bx) were detected for the first time in B. vulgaris cultivars. The content of betaxanthins in the studied cultivars decreased in the Tytus > Ceryl > Chrobry > Forono > Boldor sequence. The highest content of compounds (1231 mg/100 g DE) was observed in the Tytus cultivar (peel). The peel of B. vulgaris, which is often considered a waste, appeared to be a richer source of betaxanthins compared to its flesh. Antibacterial and antifungal activities were determined against twenty-three microorganisms. Tytus (peel) showed a moderate or good bactericidal effect, especially against the majority of Gram-positive bacteria as well as against most of the tested fungi (MIC = 0.125–0.5 mg/mL) and additionally characterized by low cytotoxicity towards non-cancerous cells (CC50 = 405 μg/mL, CC50—50% cytotoxic concentration). Tytus flesh also showed a high cytotoxicity value against human cervical adenocarcinoma (HeLa), with CC50 of 282 μg/mL. Correlation analysis was used to determine the relationship between the betaxanthin profiles and antimicrobial and anticancer activities. Arginine-Bx, proline-Bx, and tryptophan-Bx were indicated as active against HeLa and the colon cancer cell line (RKO), while asparagine-Bx and phenylalanine-Bx was responsible for activity against all tested bacterial and yeast species. The significant effectiveness and safety of these beetroots make indicated compounds promising applicants as antimicrobial and anticancer agents.
Food is our daily companion, performing numerous beneficial functions for our bodies. Many of them can help to alleviate or prevent ailments and diseases. In this review, an extensive bibliographic search is conducted in various databases to update information on unprocessed foods with anti-inflammatory and antioxidant properties that can aid in treating diseases such as cancer. The current state of knowledge on inflammatory processes involving some interleukins and tumor necrosis factor-alpha (TNF-α) is reviewed. As well as unprocessed foods, which may help reduce inflammation and oxidative stress, both of which are important factors in cancer development. Many studies are still needed to take full advantage of the food products we use daily.
Investigation of phytochemicals in Prunus davidiana fruits led to the isolation of 13 phenolic compounds: five flavonoids ( 1 ‐ 5 ), four phenylpropanoids ( 6‐9 ), two lignans ( 10 and 11 ), one benzoic glycoside ( 12 ), and one cyanobenzyl glycoside ( 13 ). All phenolic compounds were reported for the first time from P. davidiana fruits in this study. The chemical structures of 1 ‐ 13 were decided using various spectroscopic analyses such as MS, IR, and NMR. As well, the occurrence of the isolated ones in Prunus species was discussed. All compounds were evaluated for radical scavenging activity using ABTS and DPPH radicals. Compounds 2 , 5 , 6 , 8 , 9 , and 11 had much higher scavenging activity than ascorbic acid, a well‐known antioxidant.
A diluted ethanol orange peel extract was used for sustainable dyeing and functionalization of different fabrics. The extract analysis was performed using UPLC-ESI-MS/MS; its total flavonoid (0.67 g RE/100 g d.w.) and antioxidant (2.81 g GAE/100 g d.w.) contents and antioxidant activity (IC50 of 65.5 µg/mL) were also determined. The extract dyeing performance at various dyebath pH values was evaluated using multifiber fabric. Among six fabrics, extract possessed the ability for dyeing wool, polyamide, and cellulose acetate (at pH 4.5), which color strength (K/S) values increased after washing (9.7–19.8 vs. 11.6–23.2). Extract:water ratio of 20:35 (v/v) was found to be sufficient for achieving satisfactory K/S values (i.e., 20.17, 12.56, and 10.38 for wool, polyamide, and cellulose acetate, respectively) that were slightly changed after washing. The optimal dyeing temperatures for wool, polyamide, and cellulose acetate are 55, 35, and 25 °C, while the equilibrium dye exhaustion at those temperatures was achieved after 45, 120, and 90 min, respectively. The color coordinate measurements revealed that wool and polyamide fabrics are yellower than cellulose acetate, while, compared to polyamide and cellulose acetate, wool is redder. Possible interactions between selected fabrics and extract compounds are suggested. All fabrics possessed excellent antioxidant activity (88.6–99.6%) both before and after washing. Cellulose acetate provided maximum bacterial reduction (99.99%) for Escherichia coli, and Staphylococcus aureus, which in the case of Staphylococcus aureus remained unchanged after washing. Orange peel extract could be used for simultaneous dyeing and functionalization of wool and polyamide (excellent antioxidant activity) and cellulose acetate (excellent antioxidant and antibacterial activity) fabrics.
Almond is a temperate climate fruit that should be grown with appropriate
rootstocks, convenient variety combinations, and reproductive trees with quality
fruits. Fruit tree rootstocks affect the fruit pomological characteristics, yield, fruit
quality, and plant nutrient content of the grafted varieties. In this study, the
pomological properties (The weight of the shelled fruits and kernels, length, width,
thickness, kernel yield), yield, antioxidant capacities, total phenol contents, fatty
acids, and nutrient contents of the 'Ferragnes' and 'Ferraduel' varieties, which are
grafted on Garnem, GF 677 and Seedling rootstock were determined for two years.
Nitrogen (N) analyses carried out on the leaves were found to be significantly
higher in samples taken from Garnem and GF-677 rootstocks grafted with the
‘Ferraduel’ variety with the ratio of 2.29% and 2.44%, respectively. Phosphorus (P)
content was found to be the highest at 0.35% in the ‘Ferraduel’ almond variety
grafted on GF-677 rootstock. In Potassium (K) analyses, a high value of 0.67%
was observed in fruit samples taken from ‘Ferraduel’ grafted on Garnem trees in
the first year. Magnesium (Mg) levels did not differ in fruit samples, while was the
highest in leaves taken from ‘Ferraduel’ grafted on Garnem trees with a rate of
1.27%. Palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acid were the
main fatty acids in almond samples. Antioxidant activities of almonds grown in
different rootstocks ranged between 4.80-9.50 μ mol TE/g FW, and total phenol
content between 56.21-133.14 mg GAE/100 g FW. The antioxidant and phenol
x
content of Seedling rootstocks were found to be high compared to GF-677 rootstock
and Garnem rootstock. The fruit size of both almond varieties grown on Seedling
rootstock and Garnem rootstock were found to be higher than those of Garnem
rootstock. The kernel yield average for both years was found to be 22.14% in
Seedling/Ferraduel, 23.21% in Garnem/Ferraduel, 23.59% in GF-677/Ferraduel,
33.82% in Seedling/Ferragnes, 32.57% in Garnem/Ferragnes, and 34.12% GF677/Ferragnes. Although the almond weights and lengths were higher in the
Seedling rootstock, the kernel yields of the other two clone rootstocks were found
to be high. The yield values of the ‘Ferraduel’ cultivar were determined as 6.38 kg per
tree on average, 14.8 kg on Garnem rootstock, and 12.36 kg on GF-677 rootstock; In
the Ferragnes variety, it was determined as 5.9 kg in the Seedling rootstock, 16.34
kg in the Garnem rootstock, and 13.29 kg in the GF-677 rootstock. Considering that
the yield values of GF-677 rootstock were high, GF-677 rootstock was determined
to be suitable for ‘Ferragnes’ and ‘Ferraduel’ almond cultivation.
Background:
The pomegranate (Punica granatum) is an ancient perennial plant species of the Punicaceae family. Its seeds are consumed as food or as juice. Previous studies have noted that pomegranate juice encompasses many active compounds with beneficial effects. The main goals of this work were to study the phenolic component of freeze-dried and reconstituted pomegranate juices obtained from 13 pomegranate genotypes growing in Morocco.
Results:
We analyzed several pomegranate juices by means of high-performance liquid chromatography and high-resolution-mass-spectrometry to determine phenolic compounds. 27 bio-phenols, belonging to four different classes (phenolic acids, hydrolyzable tannins, anthocyanins, and flavonoids), have been identified based on their accurate mass measurements and quantified. Some encouraging results were obtained. Even though the freeze-drying process introduced a marked degradation of bio-phenols, substantially lowering their levels in the reconstituted fruit juices, these latter are still rich enough in bio-phenols to compete with some fresh fruit juices. The reconstituted juices obtained by rehydration of the lyophilized material still differ one from another enough to enable a statistical classification based on their polyphenols content. A correlation analysis was applied to the polyphenol data to explore correlations and similarities between genotypes.
Conclusions:
The results showed that freeze-drying and reconstitution of juices introduce some degradation to the polyphenol content, the overall polyphenolic pattern within the same cultivar, in two different harvesting years, is however maintained, suggesting composition stability of the freeze-dried juices produced in this time span. This article is protected by copyright. All rights reserved.
Endocrine disruptors affect biological systems, some as neglected home producing toxicity (NHPT). We investigated the effect of morin on diethyl phthalate (DEP) and bisphenol S (BPS)-induced hematotoxicity and oxidative stress using a rat model. Rats were exposed to DEP (50 μg/kg) and BPS (200 μg/kg) and treated with morin (25 and 50 mg/kg) by oral gavage for twenty-one days. Afterwards, they were sacrificed. Morin treatment significantly (p < 0.05) protected red blood cells and plasma membrane architecture by abolishing the DEP+BPS-induced decrease in the activity of all the hematological indices. Co-treatment with morin remarkably (p < 0.05) reversed DEP+BPS-induced decreases in glutathione levels, CAT, GPx, and SOD activities in red blood cells, while attenuating DEP+BPS mediated increase in hemato-oxidative damage markers (MDA and NO levels). Collectively, the different acute doses of morin might avert DEP and BPS-mediated hematotoxicity dysfunctions via its antioxidant, free-radical scavenging effect.
This review provides information on nutritional characteristics, extraction techniques, bioactive compounds, bioavailability and bioaccessibility through in vitro and in vivo assays on nuts and food products obtained from walnuts, such as almonds, walnuts, cashew nuts, pistachios, hazelnuts, walnuts, walnuts, macadamia nuts, Brazil nuts, pine nuts and peanuts. The influence of the consumption of these nuts on human health was carried out through a meta-analysis. Data meta-analysis indicated that nut consumption has a positive effect on total cholesterol, high-density lipoprotein, and low-density lipoprotein levels in the population. Although there are promising studies, more research is needed to determine the beneficial effects of these nuts when applied to products.
Abbreviations: ALA: Alpha Linolenic Acid; Ca: Calcium; CVD: Cardiovascular Disease; CI: Confidence Interval; DBP: Diastolic Blood Pressure; EAE: Enzyme Assisted Extraction; GRAS: Generally Recognized as Safe; HDL: high-density lipoprotein; LDL: Low-Density Lipoprotein; Mg: Magnesium; MD: Mean Difference; MAE: Microwave Accelerated Extraction; MUFAS: Monounsaturated Fatty Acids; PUFAS: Polyunsaturated Fatty Acids; K: Potassium; PLE: Pressurized Liquid Extraction; SFAs: Saturated Fatty Acids; SD: Standard Deviation; SFE: Supercritical Fluid Extraction; SBP: Systolic Blood Pressure; UAE: Ultrasound Accelerated Extraction; Zn: Zinc
The study was designed to explore potential of almond skin in improving storage stability of almond paste. A concentration‐dependent increase in phenolic content, and antioxidant potential, was observed for the skin‐fortified samples. Skin fortification at 1.25%, 2.5%, 3.75% & 5% level in pastes resulted in corresponding increase in TPC by 114%, 311%, 445% and 633% compared to control. Lipid oxidation was measured in terms of peroxide value, Thiobarbituric Acid value, and Free Fatty Acids content over a 28 days storage at accelerated storage temperature (60°C). TBA value for the control was higher (0.013 to 0.194 mg malonaldehyde/kg) compared to that of fortified samples with values ranging from 0.011 to 0.183 mg malonaldehyde/kg, indicating role of skin fortification in the prevention of oxidation. Almond skin at 5% effectively inhibited lipid oxidation throughout the entire storage. Therefore, almond skin supplementation could be effective in preventing the oxidation of fat‐rich food products.
This chapter discusses the postharvest processes (husking, shelling, pitting, coring, snipping, and destemming) of agricultural crops in the farm prior to reaching consumers. Different crops will undergo different processes depending on their necessity and also whether they are being handled at small or large scale. Furthermore, the preservation method on raw agricultural crops using chemicals will be discussed to possibly extend the shelf life and reduce their perishability. In addition, the effect of preservation on packaging and storage for agricultural crops will be explored. Apart from that, the usage of the processing techniques such as drying, dehydration, irradiation, and light treatment for postharvest processing in food industry will be discussed. The influence of postharvest treatment on phenolic compounds, flavonoids, carotenoids, vitamins, antioxidants, enzymes, and related bioactive composition will also be discussed. Moreover, the safety concern of raw agricultural crops against food-borne pathogens and antimicrobial activity will be included in this chapter.
Introduction:
The gastrointestinal tract (GIT) is vulnerable to various diseases. In this study, we explored the therapeutic effects of Brassica rapa flower extract (BRFE) on GIT diseases.
Methods:
Liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) was used for phytochemical identification of the compounds in BRFE. The antibacterial activity of BRFE was investigated, and its impact on the bacterial outer and inner membrane permeability and membrane depolarization (using flow cytometry) was studied. In addition, the immunomodulatory activity of BRFE was investigated in vitro on lipopolysaccharide (LPS)-stimulated peripheral blood mononuclear cells (PBMCs) using quantitative reverse transcription polymerase chain reaction (qRT-PCR). Furthermore, the anti-inflammatory activity of BRFE was investigated by histopathological examination and qRT-PCR on indomethacin-induced gastric ulcers in rats.
Results and discussion:
LC-ESI-MS/MS phytochemically identified 57 compounds in BRFE for the first time. BRFE displayed antibacterial activity against bacteria that cause GIT infections, with increasing outer and inner membrane permeability. However, membrane depolarization was unaffected. BRFE also exhibited immunomodulatory activity in LPS-stimulated PBMCs by attenuating the upregulation of cyclooxygenase 2 (COX-2), inducible nitric oxide synthase (iNOS), interleukin (IL)-6, tumor necrosis factor-alpha (TNF-α), and nuclear factor kappa B (NF-κB) gene expression compared with untreated LPS-stimulated PBMCs. In addition, BRFE exhibited anti-inflammatory activity required for maintaining gastric mucosa homeostasis by decreasing neutrophil infiltration with subsequent myeloperoxidase production, in addition to an increase in glutathione peroxidase (GPx) activity. Histopathological findings presented the gastroprotective effects of BRFE, as a relatively normal stomach mucosa was found in treated rats. In addition, BRFE modulated the expression of genes encoding IL-10, NF-κB, GPx, and myeloperoxidase (MPO).
Conclusion:
BRFE can be a promising source of therapeutic agents for treatment of GIT diseases.
Studies of the polyphenol profile of knotwood from larch Larix dahurica Turcz. by HPLC-DAD/ESI-MS/MS found that knotwood differed from the butt-log portion by the presence of a lignan fraction. The major constituents of the polyphenol extract of larch knotwood were the flavonoids dihydroquercetin and quercetin and the lignan secoisolariciresinol; minor constituents, the flavonoids aromadendrene, dihydroisorhamnetin, and eriodictyol and the lignans isolariciresinol and nortrachelogenin.
Flavanones comprise a comparatively less abundant subgroup of flavonoids present in the plants and exist in their glycosides and aglycons forms. The basic structural unit in flavanones is 2,3-dihydroxyflavone, and a missing double bond between carbon 2 and carbon 3 makes them exist in two stereoisomeric forms . Being present in all plant parts, flavanones are key intermediates in flavonoid metabolism. Naturally, flavanones are comparatively present in small amounts in their glycoside form, except in some herbs. The most studied aglycone flavanones include Eriodictyol, Hesperetin, Isosakuranetin, and Naringenin, while important glycosides include Hesperidin and Naringin.
Naringin and Hesperidin are heteropolycyclic aromatic bioflavonoids abundantly present in plants. These compounds and their aglycones forms, viz., naringenin and hesperetin are produced in many plants in substantial amounts. Their major proportion is present in edible fruits and vegetables such as citrus, tomatoes, cherries, grapefruits, coca, bergamot, and figs
Nonalcoholic fatty liver disease (NAFLD) has become a surge burden worldwide due to its high prevalence, with complicated deterioration symptoms such as liver fibrosis and cancer. No effective drugs are available for NALFD so far. The rapid growth of clinical demand has prompted the treatment of NAFLD to become a research hotspot. Protocatechuic acid (PCA) is a natural secondary metabolite commonly found in fruits, vegetables, grains, and herbal medicine. It is also the major internal metabolites of anthocyanins and other polyphenols. In the present manuscript, food sources, metabolic absorption, and efficacy of PCA were summarized while analyzing its role in improving NAFLD, as well as the mechanism involved. The results indicated that PCA could ameliorate NAFLD by regulating glucose and lipid metabolism, oxidative stress and inflammation, gut microbiota and metabolites. It was proposed for the first time that PCA might reduce NAFLD by enhancing the energy consumption of brown adipose tissue (BAT). However, the PCA administration mode and dose for NAFLD remain inconclusive. Fresh insights into the specific molecular mechanisms are required, while clinical trials are essential in the future. This review provides new targets and reasoning for the clinical application of PCA in the prevention and treatment of NAFLD.
Hybrid cellulose-poly(4-vinylpyridine) particles (MCC-P(4VP)) were synthesized via ATRP grafting and used as adsorbents to target polyphenols in residues derived from winemaking, olive oil production and almond processing. These hybrid particles preserve good conditions to be used in continuous sorption/desorption processes and were assessed for the retention of polyphenols in solvent mixtures ranging from 0 to 100% water content. Other seven adsorbents were used in these assays, including three commercial resins and further materials synthesized in this research with 4VP.
We show that the 4VP based adsorbents present a much higher average polyphenol retention in a broad range of working conditions, namely concerning the water content of the extract. This behavior stems from the strong binding capacity of the pyridyl functional group towards many polyphenols and excels with MCC-P(4VP) adsorbents when the hydrophobic interactions play a minor role.
MCC-P(4VP) adsorbents were also used for purification and fractionation of polyphenols using simple sorption/desorption steps. A fraction enriched with the malvidin-3-O-glucoside anthocyanin was obtained from grape pomace. Fractions with high content of isorhamnetin-3-O-rutinoside were isolated from almond. Fractions enriched in secoiridoids and flavonoids were produced from olive mill wastewater while many phenolic alcohols and acids were removed. These results show the potential of the MCC-P(4VP) adsorbents to improve downstream processing of polyphenols and increase the biorefining efficiency, namely through the direct handling of organic extracts at high polyphenol concentration.
This research also has disclosed the formation of a polymer population deviating from the expected homogeneous process in ATRP grafting. The partition of ATRP reactants between two regions in the homogeneous phase could be a source of some potentially interesting issues relevant to monomers presenting strong H-bond capability, such as 4VP. Thus, many future developments are possible for the designing of the functional materials here addressed, including the introduction of molecular recognition features.
In order to efficiently utilize the agricultural by-products, apricot kernel skins (AKS) and reduce the resource waste, the AKS was added to partially replace the wheat flour to develop the healthy bread in our preliminary study. In this paper, the effects of AKS addition and ultrasound irradiation on the quality properties of bread were investigated by the texture analyzer, confocal laser scanning microscope, electronic nose, tongue and gas chromatography-ion mobility spectrometry (GC-IMS), respectively. The results indicate that the addition of AKS had the negative effects on the microstructure of dough and the texture of fresh bread, but the ultrasonic treatment on the dough could significantly reduce the negative effects. Furthermore, AKS addition slowed the deterioration of the bread texture during chilled storage, and enriched the varieties of volatile organic compounds (VOCs) of bread. In a word, AKS could be employed in novel bread development so as to reduce the resource waste and environmental pollution.
The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir production at the ratio of 0.25% and 0.50%. The most notable plant-based milk substitutes, soy milk and almond milk, were used to produce kefir. Titratable acidity, pH, water holding capacity, and microbiological counts were measured in kefir samples for 21 days. Additionally, color, antioxidant activity, total phenolic content analysis, and rheological properties were evaluated. Increasing Spirulina platensis concentration increased the counts of lactobacilli and lactococci and the total phenolic content of kefir, whereas pH values of kefir samples decreased. An increase in the Spirulina platensis amount was correlated with lower L*, a*, and b* values than control samples. According the results, Spirulina platensis can be considered as a promising functional food component to improve the prebiotic potential and bioactive quality of foods.
Dynamics of population mutagenesis during 22 consecutive generations of animals, as well as genetic radioadaptation were studied in natural populations of small mammals (bank voles) under chronic low-intensive irradiation due to the Chernobyl accident. The data obtained point to oppositely directed processes in irradiated populations: accumulation of mutations (genetic load of populations) and formation of genetic radioadaptation. It is suggested that the frequencies of genetic damages in populations could be higher in the absence of radioadaptation process. A relationship between the frequencies of cytogenetic injuries and low doses of radiation was revealed in animal generations studied. The non-linear dose-effect curves are most likely to be defined by the complicated microevolutionary processes in populations. The results obtained indicate the absence of genetic effect threshold of low dose radiation. Besides, they show that a dependence of cytogenetic effects on radiation low doses in series of irradiated generations cannot be revealed using linear equations.
To examine the relation between nut consumption and risk of coronary heart disease in a cohort of women from the Nurses' Health Study.
Prospective cohort study.
Nurses' Health Study.
86 016 women from 34 to 59 years of age without previously diagnosed coronary heart disease, stroke, or cancer at baseline in 1980.
Major coronary heart disease including non-fatal myocardial infarction and fatal coronary heart disease.
1255 major coronary disease events (861 cases of non-fatal myocardial infarction and 394 cases of fatal coronary heart disease) occurred during 14 years of follow up. After adjusting for age, smoking, and other known risk factors for coronary heart disease, women who ate more than five units of nuts (one unit equivalent to 1 oz of nuts) a week (frequent consumption) had a significantly lower risk of total coronary heart disease (relative risk 0.65, 95% confidence interval 0.47 to 0.89, P for trend=0.0009) than women who never ate nuts or who ate less than one unit a month (rare consumption). The magnitude of risk reduction was similar for both fatal coronary heart disease (0.61, 0.35 to 1.05, P for trend=0.007) and non-fatal myocardial infarction (0.68, 0.47 to 1.00, P for trend=0.04). Further adjustment for intakes of dietary fats, fibre, vegetables, and fruits did not alter these results. The inverse association persisted in subgroups stratified by levels of smoking,use of alcohol, use of multivitamin and vitamin E supplements, body mass index, exercise, and intake of vegetables or fruits.
Frequent nut consumption was associated with a reduced risk of both fatal coronary heart disease and non-fatal myocardial infarction. These data, and those from other epidemiological and clinical studies, support a role for nuts in reducing the risk of coronary heart disease.
Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible for the colors of leaves, especially in autumn. They are rich in seeds, citrus fruits, olive oil, tea, and red wine. They are low molecular weight compounds composed of a three-ring structure with various substitutions. This basic structure is shared by tocopherols (vitamin E). Flavonoids can be subdivided according to the presence of an oxy group at position 4, a double bond between carbon atoms 2 and 3, or a hydroxyl group in position 3 of the C (middle) ring. These characteristics appear to also be required for best activity, especially antioxidant and antiproliferative, in the systems studied. The particular hydroxylation pattern of the B ring of the flavonoles increases their activities, especially in inhibition of mast cell secretion. Certain plants and spices containing flavonoids have been used for thousands of years in traditional Eastern medicine. In spite of the voluminous literature available, however, Western medicine has not yet used flavonoids therapeutically, even though their safety record is exceptional. Suggestions are made where such possibilities may be worth pursuing.
The term "Mediterranean diet," implying that all Mediterranean people have the same diet, is a misnomer. The countries around the Mediterranean basin have different diets, religions and cultures. Their diets differ in the amount of total fat, olive oil, type of meat and wine intake; milk vs. cheese; fruits and vegetables; and the rates of coronary heart disease and cancer, with the lower death rates and longer life expectancy occurring in Greece. Extensive studies on the traditional diet of Greece (the diet before 1960) indicate that the dietary pattern of Greeks consists of a high intake of fruits, vegetables (particularly wild plants), nuts and cereals mostly in the form of sourdough bread rather than pasta; more olive oil and olives; less milk but more cheese; more fish; less meat; and moderate amounts of wine, more so than other Mediterranean countries. Analyses of the dietary pattern of the diet of Crete shows a number of protective substances, such as selenium, glutathione, a balanced ratio of (n-6):(n-3) essential fatty acids (EFA), high amounts of fiber, antioxidants (especially resveratrol from wine and polyphenols from olive oil), vitamins E and C, some of which have been shown to be associated with lower risk of cancer, including cancer of the breast. These findings should serve as a strong incentive for the initiation of intervention trials that will test the effect of specific dietary patterns in the prevention and management of patients with cancer.
Although recent studies have indicated that nut consumption may improve levels of blood lipids, nuts are not generally recommended as snacks for hyperlipidemic subjects because of their high fat content. Furthermore, the effective dose is still unknown.
The dose-response effects of whole almonds, taken as snacks, were compared with low-saturated fat (<5% energy) whole-wheat muffins (control) in the therapeutic diets of hyperlipidemic subjects. In a randomized crossover study, 27 hyperlipidemic men and women consumed 3 isoenergetic (mean 423 kcal/d) supplements each for 1 month. Supplements provided 22.2% of energy and consisted of full-dose almonds (73+/-3 g/d), half-dose almonds plus half-dose muffins, and full-dose muffins. Fasting blood, expired air, blood pressure, and body weight measurements were obtained at weeks 0, 2, and 4. Mean body weights differed <300 g between treatments. The full-dose almonds produced the greatest reduction in levels of blood lipids. Significant reductions from baseline were seen on both half- and full-dose almonds for LDL cholesterol (4.4+/-1.7%, P=0.018, and 9.4+/-1.9%, P<0.001, respectively) and LDL:HDL cholesterol (7.8+/-2.2%, P=0.001, and 12.0+/-2.1%, P<0.001, respectively) and on full-dose almonds alone for lipoprotein(a) (7.8+/-3.5%, P=0.034) and oxidized LDL concentrations (14.0+/-3.8%, P<0.001), with no significant reductions on the control diet. No difference was seen in pulmonary nitric oxide between treatments.
Almonds used as snacks in the diets of hyperlipidemic subjects significantly reduce coronary heart disease risk factors, probably in part because of the nonfat (protein and fiber) and monounsaturated fatty acid components of the nut.
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. The health effects of polyphenols depend on the amount consumed and on their bioavailability. In this article, the nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed. Estimates of dietary intakes are given for each class of polyphenols. The bioavailability of polyphenols is also reviewed, with particular focus on intestinal absorption and the influence of chemical structure (eg, glycosylation, esterification, and polymerization), food matrix, and excretion back into the intestinal lumen. Information on the role of microflora in the catabolism of polyphenols and the production of some active metabolites is presented. Mechanisms of intestinal and hepatic conjugation (methylation, glucuronidation, sulfation), plasma transport, and elimination in bile and urine are also described. Pharmacokinetic data for the various polyphenols are compared. Studies on the identification of circulating metabolites, cellular uptake, intracellular metabolism with possible deconjugation, biological properties of the conjugated metabolites, and specific accumulation in some target tissues are discussed. Finally, bioavailability appears to differ greatly between the various polyphenols, and the most abundant polyphenols in our diet are not necessarily those that have the best bioavailability profile. A thorough knowledge of the bioavailability of the hundreds of dietary polyphenols will help us to identify those that are most likely to exert protective health effects.
For some classes of dietary polyphenols, there are now sufficient intervention studies to indicate the type and magnitude of effects among humans in vivo, on the basis of short-term changes in biomarkers. Isoflavones (genistein and daidzein, found in soy) have significant effects on bone health among postmenopausal women, together with some weak hormonal effects. Monomeric catechins (found at especially high concentrations in tea) have effects on plasma antioxidant biomarkers and energy metabolism. Procyanidins (oligomeric catechins found at high concentrations in red wine, grapes, cocoa, cranberries, apples, and some supplements such as Pycnogenol) have pronounced effects on the vascular system, including but not limited to plasma antioxidant activity. Quercetin (the main representative of the flavonol class, found at high concentrations in onions, apples, red wine, broccoli, tea, and Ginkgo biloba) influences some carcinogenesis markers and has small effects on plasma antioxidant biomarkers in vivo, although some studies failed to find this effect. Compared with the effects of polyphenols in vitro, the effects in vivo, although significant, are more limited. The reasons for this are 1) lack of validated in vivo biomarkers, especially in the area of carcinogenesis; 2) lack of long-term studies; and 3) lack of understanding or consideration of bioavailability in the in vitro studies, which are subsequently used for the design of in vivo experiments. It is time to rethink the design of in vitro and in vivo studies, so that these issues are carefully considered. The length of human intervention studies should be increased, to more closely reflect the long-term dietary consumption of polyphenols.
Functional foods are similar to conventional foods in appearance, but they have benefits that extend beyond their basic nutritional properties. For example, functional foods have been studied for the prevention of osteoporosis, cancer, and cardiovascular disease. They have yet to be related to the prevention of obesity, although obesity is one of the major health problems today. The inclusion of foods or the replacement of habitual foods with others that may enhance energy expenditure (EE) or improve satiety may be a practical way to maintain a stable body weight or assist in achieving weight loss; such foods may act as functional foods in body weight control. Some foods that might be classified as functional foods for weight control because of their effects on EE and appetite-including medium-chain triacylglycerols, diacylglycerols, tea, milk, and nuts-are reviewed here. Only human studies reporting EE, appetite, or body weight are discussed. When studies of whole food items are unavailable, studies of nutraceuticals, the capsular equivalents of functional foods, are reviewed. To date, dietary fats seem to be most promising and have been the most extensively studied for their effects on body weight control. However, the weight loss observed is small and should be considered mostly as a measure to prevent weight gain. Carefully conducted clinical studies are needed to firmly ascertain the effect of tea, milk, and nuts on body weight maintenance, to assess their potential to assist in weight-loss efforts, and to ascertain dose-response relations and mechanisms of action for the 4 food types examined.
Plant polyphenols, a large group of natural antioxidants, are serious candidates in explanations of the protective effects of vegetables and fruits against cancer and cardiovascular diseases. Epidemiologic studies are useful for evaluation of the human health effects of long-term exposure to physiologic concentrations of polyphenols, but reliable data on polyphenol contents of foods are still scarce. The aim of this review is to summarize available epidemiologic data on the health effects of polyphenols, focusing on the flavonoid subclasses of flavonols, flavones, and catechins and on lignans. Data obtained to date suggest beneficial effects of both flavonoids and lignans on cardiovascular diseases but not on cancer, with the possible exception of lung cancer. There is a need for more research on stroke and lung diseases such as asthma and chronic obstructive pulmonary disease. Most studies to date have included only flavonols and flavones. With data becoming available for other polyphenols, these compounds should be included in future studies. Careful design of prospective studies is important to offset some of the major drawbacks of epidemiologic studies, including residual confounding (by smoking and other dietary factors) and exposure assessment.
Consumption of tree nuts such as almonds has been associated with a reduced risk of coronary heart disease. Flavonoids, found predominantly in the skin of almonds, may contribute to their putative health benefit, but their bioactivity and bioavailability have not previously been studied. Almond skin flavonoids (ASF) were extracted with HCl:H2O:methanol (1:19:80) and their content of catechins and flavonols identified by HPLC with electrochemical detection. ASF bioactivity was assessed in vitro by their capacity to increase the resistance of human LDL to oxidation induced by 10 micromol/L Cu2+. ASF from 0.18 to 1.44 mumol gallic acid equivalent (GAE)/L increased the lag time to LDL oxidation in a dose-dependent manner (P < or = 0.0001). Combining ASF with vitamin E or ascorbic acid extended the lag time >200% of the expected additive value (P < or = 0.05). The bioavailability and in vivo antioxidant activity of 40 micromol ASF were examined in BioF1B hamsters. Peak plasma concentrations of catechin, epicatechin, and flavonols (quercetin, kaempferol, and isorhamnetin) occurred at 60, 120, and 180 min, respectively. The concentration of isorhamnetin was significantly elevated in liver at 180 min. Absorbed ASF enhanced the ex vivo resistance of hamster LDL collected at 60 min to oxidation by 18.0% (P = 0.028), and the in vitro addition of 5.5 micromol/L vitamin E synergistically extended the lag time of the 60-min sample by 52.5% (P < or = 0.05). Thus, ASF possess antioxidant capacity in vitro; they are bioavailable and act in synergy with vitamins C and E to protect LDL against oxidation in hamsters.
Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible for the colors of leaves, especially in autumn. They are rich in seeds, citrus fruits, olive oil, tea, and red wine. They are low molecular weight compounds composed of a three-ring structure with various substitutions. This basic structure is shared by tocopherols (vitamin E). Flavonoids can be subdivided according to the presence of an oxy group at position 4, a double bond between carbon atoms 2 and 3, or a hydroxyl group in position 3 of the C (middle) ring. These characteristics appear to also be required for best activity, especially antioxidant and antiproliferative, in the systems studied. The particular hydroxylation pattern of the B ring of the flavonoles increases their activities, especially in inhibition of mast cell secretion. Certain plants and spices containing flavonoids have been used for thousands of years in traditional Eastern medicine. In spite of the voluminous literature available, however, Western medicine has not yet used flavonoids therapeutically, even though their safety record is exceptional. Suggestions are made where such possibilities may be worth pursuing.
We read with great interest the article by Fraser and colleagues¹ regarding a putative protective effect of nut consumption against the risk of coronary heart disease. These investigators obtained extensive dietary information from over 30 000 individuals; these data were related to the risk of morbidity and mortality from coronary artery disease. They found that frequent consumption of nuts reduced the risk of experiencing fatal or nonfatal myocardial infarctions by 50%. The mechanism of this protective effect is a matter of speculation. The investigators proposed that the favorable polyunsaturated to saturated fat ratio may be responsible for the protective effect. They also noted that nuts are enriched with vitamin E, and that this antioxidant may interfere with the process of atherogenesis.
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases is emerging. Bioavailability differs greatly from one polyphenol to another, so that the most abundant polyphenols in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues. Mean values for the maximal plasma concentration, the time to reach the maximal plasma concentration, the area under the plasma concentration-time curve, the elimination half-life, and the relative urinary excretion were calculated for 18 major polyphenols. We used data from 97 studies that investigated the kinetics and extent of polyphenol absorption among adults, after ingestion of a single dose of polyphenol provided as pure compound, plant extract, or whole food/beverage. The metabolites present in blood, resulting from digestive and hepatic activity, usually differ from the native compounds. The nature of the known metabolites is described when data are available. The plasma concentrations of total metabolites ranged from 0 to 4 mumol/L with an intake of 50 mg aglycone equivalents, and the relative urinary excretion ranged from 0.3% to 43% of the ingested dose, depending on the polyphenol. Gallic acid and isoflavones are the most well-absorbed polyphenols, followed by catechins, flavanones, and quercetin glucosides, but with different kinetics. The least well-absorbed polyphenols are the proanthocyanidins, the galloylated tea catechins, and the anthocyanins. Data are still too limited for assessment of hydroxycinnamic acids and other polyphenols. These data may be useful for the design and interpretation of intervention studies investigating the health effects of polyphenols.
Background— Although recent studies have indicated that nut consumption may improve levels of blood lipids, nuts are not generally recommended as snacks for hyperlipidemic subjects because of their high fat content. Furthermore, the effective dose is still unknown.
Methods and Results— The dose-response effects of whole almonds, taken as snacks, were compared with low-saturated fat (<5% energy) whole-wheat muffins (control) in the therapeutic diets of hyperlipidemic subjects. In a randomized crossover study, 27 hyperlipidemic men and women consumed 3 isoenergetic (mean 423 kcal/d) supplements each for 1 month. Supplements provided 22.2% of energy and consisted of full-dose almonds (73±3 g/d), half-dose almonds plus half-dose muffins, and full-dose muffins. Fasting blood, expired air, blood pressure, and body weight measurements were obtained at weeks 0, 2, and 4. Mean body weights differed <300 g between treatments. The full-dose almonds produced the greatest reduction in levels of blood lipids. Significant reductions from baseline were seen on both half- and full-dose almonds for LDL cholesterol (4.4±1.7%, P=0.018, and 9.4±1.9%, P<0.001, respectively) and LDL:HDL cholesterol (7.8±2.2%, P=0.001, and 12.0±2.1%, P<0.001, respectively) and on full-dose almonds alone for lipoprotein(a) (7.8±3.5%, P=0.034) and oxidized LDL concentrations (14.0±3.8%, P<0.001), with no significant reductions on the control diet. No difference was seen in pulmonary nitric oxide between treatments.
Conclusions— Almonds used as snacks in the diets of hyperlipidemic subjects significantly reduce coronary heart disease risk factors, probably in part because of the nonfat (protein and fiber) and monounsaturated fatty acid components of the nut.
The recovery of biophenols from olive drupes by simple extraction (free phenolics) was compared to that from acid- and base-treated extracts. Quantitative data are presented for levels of phenols obtained by the different procedures. The major phenol in green olives, oleuropein, was significantly affected by both acid- and base-treatment, and resulted in the liberation of hydroxytyrosol glucoside. The level of hydroxytyrosol glucoside produced after 24h of acid-treatment was approximately 50 times that produced in base-treated extracts.
Induction time, acid value and α-tocopherol content of hazelnut oil and some mineral contents (manganese, iron and copper) of hazelnut kernels cultivated in Catalonia (Spain) are determined. Analysis of variance (ANOVA) showed that statistically significant differences existed for: α-tocopherol content, acid value and copper content in relation to the harvesting year of samples. Significant differences were also found for: induction time, manganese and copper contents in relation to the location of samples. On the other hand, no significant differences were found between varieties. In addition, a correlation study was performed between all parameters included in this work. A strong negative correlation was observed between linoleic acid and manganese content, and also copper content and oil stability (Rancimat).
This chapter discusses the size separation of condensed tannins by normal-phase high performance liquid chromatography (HPLC). Condensed tannins are also called “proanthocyanidins” because they release anthocyanins when heated in acidic conditions. They are ubiquitous plant components, consisting of chains of flavan-3-ol units. Tannin properties—including radical scavenging effects protein binding ability—depend largely on their structure and particularly on the number of constitutive units. Several methods have been developed to determine oligomeric and polymeric proanthocyanidins. Separation of lower molecular weight proanthocyanidins is usually achieved by reversed-phase HPLC, but the elution order is unrelated to the degree of polymerization. Various other techniques have been used to separate proanthocyanidins following this criterion—for instance, liquid chromatography on sephadex LH-204 or fractogel. HPLC method presented in this chapter allows separation of proanthocyanidins on a molecular weight basis, without derivatization. Although this method is suitable in most cases, it may require modifications, depending on the nature of tannins to be extracted and on the presence of other plant constituents. In particular, the extraction yield may be improved by sonicating and the samples may be protected against oxidation at this stage—for instance, by sulfiting or working under inert gas and/or at low temperature.
Publisher Summary This chapter discusses the analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Analyses of the Folin-Ciocalteu (FC) type are convenient, simple, and require only common equipment and have produced a large body of comparable data. Under proper conditions, the assay is inclusive of monophenols and gives predictable reactions with the types of phenols found in nature. Because different phenols react to different degrees, expression of the results as a single number—such as milligrams per liter gallic acid equivalence—is necessarily arbitrary. Because the reaction is independent, quantitative, and predictable, analysis of a mixture of phenols can be recalculated in terms of any other standard. The assay measures all compounds readily oxidizable under the reaction conditions and its very inclusiveness allows certain substances to also react that are either not phenols or seldom thought of as phenols (e.g., proteins). Judicious use of the assay—with consideration of potential interferences in particular samples and prior study if necessary—can lead to very informative results. Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds .The predictable reaction of components in a mixture makes it possible to determine a single reactant by other means and to calculate its contribution to the total FC phenol content. Relative insensitivity of the FC analysis to many adsorbents and precipitants makes differential assay—before and after several different treatments—informative.
Flavonoids are a class of low molecular weight phenolic compounds that is widely distributed in the plant kingdom. They exhibit a diverse spectrum of biological functions and play an important role in the interaction between plants and their environment. Flavonoids not only protect the plant from the harmful effects of UV irradiation but also play a crucial role in the sexual reproduction process. A special class of flavonoid polymers, the tannins, plays a structural role in the plant. Yet other classes of flavonoids, flavonols and anthocyanins, have been implicated in the attraction of pollinators. Certain flavonoids participate in the interaction between plants and other organisms such as symbiotic bacteria and parasites. This raises the intriguing question as to how these different compounds arose and evolved. Based on taxonomy and molecular analysis of gene expression patterns it is possible to deduce a putative sequence of acquisition of the different branches of the biosynthetic pathway and their regulators.
Flavonoids and phenolic acids are widely distributed in higher plants and form part of the human diet. Recent interest in these substances has been stimulated by the potential health benefits arising from the antioxidant activity of these polyphenolic compounds. This review outlines the basic chemistry, biosynthesis, and structure-activity relationships of these compounds with respect to their antioxidant activity. Although there is considerable in vitro evidence establishing antioxidant activity for polyphenolics found in the diet, there are few studies in humans on the absorption and bioavailability of these compounds. The possible in vivo antioxidant effects of the flavonoids is even less well understood. For example, controlled human intervention studies with beverages, such as red wine, that are rich in polyphenolic compounds, have yielded conflicting results. Our own work and that of others suggests that the final effects of such beverages may be a balance between the well-described prooxidant effects of alcohol and its metabolism and the antioxidant effects of the polyphenolic constituents. There is a need for further studies to increase our understanding of the absorption and in vivo biological effects of this family of compounds.
In this review the qualitative and quantitative occurrence of flavonols and flavones, particularly in fruit and vegetables, are considered. They occur practically in all plants. Their formation normally depends on light so that they are mainly concentrated in the outer tissues. the concentration of flavonols in free standing leaves exceeds that in other parts of the same plant considerably, except in onions.Flavonols act as antioxidants and protect the ascorbic acid from auto-oxidation, for example in fruit juices. On the other hand, flavonols can lead to discolourations. Beneficial effects on the human organism have also been described.
The study was conducted to assess the content of tocopherols (α-, β-, γ- and δ-) and carotenoids (α- and β-carotene, zeaxanthin, lutein, cryptoxanthin and lycopene) in the unsaponifiable matter as well as the amount of total phenols of 10 different types of nuts. Tocopherols and carotenoids were analysed with HPLC, total phenols photometrically. The mean value of α-tocopherol equivalents ranged from non-detectable (macadamias) to 33.1 mg/100 g extracted oil (hazelnuts). Among all nuts, almonds and hazelnuts had the highest mean α-tocopherol content (24.2 and 31.4 mg/100 g extracted oil, respectively). β- and γ-tocopherols were prevalent in Brazil nuts, cashews, peanuts, pecans, pines, pistachios and walnuts. Mean values oscillated between 5.1 (cashews) and 29.3 (pistachios). Traces of δ-tocopherol (<4 mg/100 g extracted oil) were analysed in cashews, hazelnuts, peanuts, pecans, pines, pistachios and walnuts. There were no carotenoids detected in the tested nuts with the exception of pistachios. The mean content of total phenolics varied between 32 mg gallic acid equivalents/100 g (pines) and 1625 mg (walnuts). The results show the heterogenic amounts of antioxidants in nuts, which emphasises the recommendation of a mixed nuts intake.
Flavonoids are plant phytochemicals that cannot be synthesized by humans. The six classes of flavonoids (flavanones, flavones, flavonols, isoflavonoids, anthocyanins, and flavans) vary in their structural characteristics around the heterocyclic oxygen ring. Flavanones occur predominantly in citrus fruits, flavones in herbs, isoflavonoids in legumes, anthocyanins and catechins in fruits and flavonols in all fruits and vegetables. Food preparation and processing of fresh fruits and vegetables may decrease flavonoid content by 50% owing to leaching into water or removal of portions of the plant that are rich in them. Grains and oils seeds have flavonoids, but processing removes or reduces them. Other plant food groups contain differing amounts of flavonoids. Honey, chocolate, and sweets that contain some plant constituents have flavonoids. Flavonoids are not present in animal foods. Dietary intake estimates vary from 23 mg/day to 1000 mg/day but the number of compounds and classes assessed vary, and all estimates currently are incomplete. In vitro and animal studies have demonstrated that flavonoids have antioxidant and antimutagenic activities. Case control studies suggest that flavonoids may reduce the risk of cardiovascular disease and stroke. Flavonoid classes vary in their absorption and their metabolism is still obscure. They are conjugated in the liver or kidney and excreted into bile or urine. Colonic bacteria split the heterocyclic ring and degrade the flavonoids to phenyl acids which may be absorbed, conjugated, and excreted or metabolized further by colonic bacteria.
Mineral composition of two walnut cultivars (Franquette and Hartley) originating both in France and California was determined. Microwave assisted mineralisation was followed by atomic absorption spectrometry for all minerals except selenium which was quantified by gas chromatography–mass spectrometry (GC–MS), and phosphorus by a colorimetric method. Three elements presented major level differences linked to variety or origin. For origin, potassium levels of the French walnuts were higher (Franquette: 487 and Hartley: 466 mg 100 g−1) than those of the Californian walnuts (Franquette: 358 and Hartley: 372 mg 100 g−1). Inversely, sodium level was higher in the Californian Hartley than in the French Hartley (6.7 vs 0.3 mg 100 g−1). For variety, high levels of magnesium were observed for the Franquette cultivars (French: 191 and Californian: 202 mg 100 g−1) while the Hartley levels were lower (French: 129 and Californian: 134 mg 100 g−1). The same observation could be made for zinc, but the differences were weaker. Nevertheless, these data could not differentiate the walnuts according to origin or variety.
Aroxyl radicals of fifteen structurally distinct flavonoids were generated by attack of azide radicals (N3.) on the parent compounds dissolved in aqueous solution at pH 11.5. Generation rate constants were all found to be very high (2.4-8.8 x 10(9) dm3mol-1 s-1), whereas the decay rates differed considerably, ranging from 10(5) to 10(8) dm3mol-1 s-1. In most cases the spectral characteristics of the transient aroxyl radicals relate to structural features of the parent compounds and according to spectral similarities they can be classed in three distinct groups (with only two exceptions). Although the data do not conclusively prove that the biological function of flavonoids might be the scavenging of radicals, the very high rate constants of formation and the relative stability of some of the aroxyl radicals, are in support of such a hypothesis.
The types of anthocyanins occurring in grapes, wines, and juices are described and their distribution documented. Recent work on the evaluation of red wine color during storage and aging is reviewed. Molecular interactions between anthocyanins and some of the other red wine molecules are shown to be associated with development of new pigments whose formation explains the subtle color changes and stabilization occurring on aging of red wines. A detailed description of the recovery of anthocyanins from grape pomace and production of natural red colorants is also given.
Sixteen normolipidemic male volunteers aged 41 +/- 9 y (mean +/- SD) consumed a diet providing 36% of energy as fat (92 g fat/d) for 9 wk. A daily supplement of nuts (providing half of the total fat intake) was provided against a common background diet. In the first 3-wk period the background diet was supplemented with raw peanuts (50 g/d), coconut cubes (40 g/d), and a coconut confectionary bar (50 g/d), designed to provide 47 g fat with a ratio of polyunsaturated to monounsaturated to saturated fatty acids (P:M:S) to match the Australian diet (reference diet). During the following 3 wk the background diet was supplemented with monounsaturated fatty acid-rich raw almonds (84 g/d), equivalent to 46 g fat, and during the final 3-wk period the background diet was supplemented with polyunsaturated fatty acid-rich walnuts (68 g/d), equivalent to 46 g fat. Compared with the reference diet there were significant reductions in total and LDL cholesterol, 7% and 10%, respectively, after supplementation with almonds, and 5% and 9%, respectively, after supplementation with walnuts.
Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.
Diets rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds, contain high concentrations of antioxidant phenolics, fibers and numerous other phytochemicals that may be protective against chronic diseases. This study compared the effects of a phytochemical-rich diet versus a refined-food diet on lipoproteins, antioxidant defenses and colon function.
Twelve hyperlipidemic women followed two diets for four weeks starting with a refined-food diet. Subjects then directly crossed over to the phytochemical-rich diet. Duplicate, fasting serum lipids and single, fasting antioxidant enzymes were measured at the end of the four-week refined-food diet period (baseline) and again at the end of the phytochemical-rich diet period.
Total energy and total fat intake w