Extending storage potential of de-hulled fresh pistachios in passive-modified atmosphere

BACKGROUND

The effects of passive modified-atmosphere packaging (passive-MAP) on the postharvest quality of de-hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L^* , a^* , b^* , h°, and C^* ), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO₂ ) and oxygen (O₂ ) concentrations in the package headspace were monitored during storage.

RESULTS

A modified atmosphere of 0.95-3.35% O₂ and 23.17-29.82% CO₂ was achieved in the passive-MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive-MAP-stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control.

CONCLUSION

These results demonstrate storage life of fresh pistachios in passive-MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry.

Oral shea nut oil triterpene concentrate supplement ameliorates pain and histological assessment of articular cartilage deterioration in an ACLT injured rat knee osteoarthritis model

Osteoarthritis (OA) is a multifactorial joint disease and a common disabling condition in the elderly population. The associated pain and pathohistological changes in cartilage are common features of OA in both humans and animal models. Shea nut oil extract (SheaFlex75) contains a high triterpenoid concentration and has demonstrated anti-inflammatory and antiarthritic effects in both human and animal studies. In this study, we aim to investigate the potential of SheaFlex75 to prevent articular cartilage deterioration in a rat model of chronic OA progression. By employing anterior cruciate ligament transection (ACLT) with medial meniscectomy (MMx)-induced OA, we found attenuation of both early and chronic onset OA pain and cartilage degeneration in ACLT+MMx rats receiving SheaFlex75 dietary supplementation. Under long-term oral administration, the rats with induced OA presented sustained protection of both pain and OA cartilage integrity compared to the OA-control rats. Moreover, rats subjected to long-term SheaFlex75 ingestion showed normal biochemical profiles (AST, BUN and total cholesterol) and presented relatively lower triglycerides (TGs) and body weights than the OA-control rats, which suggested the safety of prolonged use of this oil extract. Based on the present evidence, preventive management is advised to delay/prevent onset and progression in OA patients. Therefore, we suggest that SheaFlex75 may be an effective management strategy for symptom relief and cartilage protection in patients with both acute and chronic OA.

Immunomodulatory Activity Improvement of Pine Nut Peptides by a Pulsed Electric Field and Their Structure-Activity Relationships

In this study, Alg-Gly-Ala-Val-Leu-His (RGAVLH) obtained from pine nut ( Pinus koraiensis Sieb. et Zucc.) protein was chosen to investigate the phenomenon of immunomodulatory activity improvement upon pulsed electric field (PEF) processing. The influence of electric field intensity on immunomodulatory activity of RGAVLH was evaluated using RAW 264.7 cells. It was found that RGAVLH can not only significantly ( p < 0.05) improve the capability of macrophage phagocytosis but also promote the production of nitric oxide. RGAVLH treated under an electric field intensity of 40 kV/cm exhibited the best immunomodulatory activity. The primary and secondary structures of PEF-treated peptides were analyzed by mid-infrared (MIR) spectroscopy, Raman spectroscopy, circular dichroism spectroscopy, and one-dimensional/two-dimensional nuclear magnetic resonance spectroscopy. After PEF treatment, the primary structure of RGAVLH was not influenced, as evaluated by MIR and Raman spectra. In addition, the content of β-sheet was decreased and active hydrogen was changed in PEF-treated RGAVLH solution. Moreover, the long-range connectivity between C_αH (3.39 ppm) and N_αH (8.24 ppm) was enhanced by PEF. Therefore, the improvement of the immunomodulatory activity of RGAVLH might result from the changes of the spatial state and spatial force in the peptide solution system.

Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)

Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. The application of such approaches requires access to good quality data from clinical studies to support identification of levels of allergens in foods that are generally safe for most food-allergic consumers as well as analytical tools that are able to quantify allergenic food protein. The ThRAll project aims to support the application of risk-based approaches to food-allergen management in two ways. First, a harmonized quantitative MS-based prototype reference method will be developed for the detection of multiple food allergens in standardized incurred food matrices. This will be undertaken for cow's milk, hen's egg, peanut, soybean, hazelnut, and almond incurred into two highly processed food matrices, chocolate and broth powder. This activity is complemented by a second objective to support the development and curation of data on oral food challenges, which are used to define thresholds and minimum eliciting doses. This will be achieved through the development of common protocols for collection and curation of data that will be applied to allergenic foods for which there are currently data gaps.

Effects of thermal treatment on walnut detection and allergenicity

BACKGROUND

Peanuts and tree nut allergies pose an increasing food safety problem. The aim of our study was to test the accuracy of different commercial enzyme-linked immunosorbent assay (ELISA) kits in the detection of the presence of walnuts in untreated and heat exposed food samples. The effects of thermal treatment of samples were evaluated by exposing walnuts to different heat treatments. All samples were first analysed by two different commercial ELISA assays. Then, we performed a skin prick test (SPT) on nine patients with proven nut allergy using small walnut pieces from raw and treated samples.

RESULTS

The presence of nuts proteins in thermally processed foods was not accurately detected by ELISA kits. All patients had a positive SPT reaction with raw walnut, while thermal treatments affected walnut allergenicity. The ELISA test gives a negative result in the case of strong thermal treatment, but at the same time allergic subjects react positively to stimulation with the same sample.

CONCLUSION

This study suggests that commercial ELISA kits may not be able to accurately determine the amount of proteins present in thermally processed foods due to changes in the solubility and immunoreactivity of the target proteins. Finally, the clinical results highlight that thermal treatment might induce a reduction in walnut allergenicity. © 2018 Society of Chemical Industry.

Antioxidative Effects and Mechanism Study of Bioactive Peptides from Defatted Walnut ( Juglans regia L.) Meal Hydrolysate

The peptide components of defatted walnut ( Juglans regia L.) meal hydrolysate (DWMH) remain unclear, hindering the investigation of biological mechanisms and exploitation of bioactive peptides. The present study aims to identify the peptide composition of DWMH, followed by to evaluate in vitro antioxidant effects of selected peptides and investigate mechanisms of antioxidative effect. First, more than 1 000 peptides were identified by de novo sequencing in DWMH. Subsequently, a scoring method was established to select promising bioactive peptides by structure based screening. Eight brand new peptides were selected due to their highest scores in two different batches of DWMH. All of them showed potent in vitro antioxidant effects on H₂O₂-injured nerve cells. Four of them even possessed significantly stronger effects than DWMH, making the selected bioactive peptides useful for further research as new bioactive entities. Two mechanisms of hydroxyl radical scavenging and ROS reduction were involved in their antioxidative effects at different degrees. The results showed peptides possessing similar capacity of hydroxyl radical scavenging or ROS reduction may have significantly different in vitro antioxidative effects. Therefore, comprehensive consideration of different antioxidative mechanisms were suggested in selecting antioxidative peptides from DWMH.

Improving the environmental impact of palm kernel shell through maximizing its production of hydrogen and syngas using advanced artificial intelligence

Fossil fuel depletion and the environmental concerns have been under discussion for energy production for many years and finding new and renewable energy sources became a must. Biomass is considered as a net zero CO₂ energy source. Gasification of biomass for H₂ and syngas production is an attractive process. The main target of this research is to improve the production of hydrogen and syngas from palm kernel shell (PKS) steam gasification through defining the optimal operating parameters' using a modern optimization algorithm. To predict the gaseous outputs, two PKS models were built using fuzzy logic based on the experimental data sets. A radial movement optimizer (RMO) was applied to determine the system's optimal operating parameters. During the optimization process, the decision variables were represented by four different operating parameters. These parameters include; temperature, particle size, CaO/biomass ratio and coal bottom ash (CBA) with their operating ranges of (650-750 °C), (0.5-1 mm), (0.5-2) and wt% (0.02-0.10), respectively. The individual and interactive effects of different combinations were investigated on the production of H₂ and syngas yield. The optimized results were compared with experimental data and results obtained from Response Surface Methodology (RSM) reported in literature. The obtained optimal values of the operating parameters through RMO were found 722 °C, 0.92 mm, 1.72 and 0.06 wt% for the temperature, particle size, CaO/biomass ratio and coal bottom ash, respectively. The results showed that syngas production was significantly improved as it reached 65.44 vol% which was better than that obtained in earlier studies.

Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties

This study describes the sensory composition of commercial sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chemical and physical measures. Raw, whole almonds (43 samples each of 13 varieties in 2015 and 40 samples each of 10 varieties in 2016) were evaluated for their sensory profiles using descriptive sensory analysis. The 2016 samples were also analyzed for macro- and micronutrients, amygdalin, volatile composition (using gas chromatography-mass spectrometry), and physical properties, and the results were modeled with the sensory data. Independence, Sonora, and Wood Colony were harder, more fracturable, and crunchy, whereas Fritz and Monterey were more moist and chewy, reflecting their moisture contents. Aldrich and Fritz were higher in marzipan/benzaldehyde flavor, which is related to amygdalin, benzaldehyde, phenylethyl alcohol, and benzyl alcohol. New insights are provided into sweet-almond composition and the sensorial contribution of headspace volatiles. This assists almond growers and processors in describing and marketing almond varieties.

Reveal Q+ MAX® for Detection of Total Af latoxin in Corn, Almonds, Pistachios, Walnuts, and Peanuts

Background: The Reveal Q+ MAX for Aflatoxin is a lateral flow immunochromatographic test intended for quantitative analysis within 6 min after aqueous extraction. Objective: Work was conducted to validate the performance of the Reveal Q+ MAX for Aflatoxin method in selected corn and nut matrixes. Methods: This method was validated under the requirements of the AOAC Research Institute Performance Tested Method^SM program. Five matrixes, including corn naturally contaminated with aflatoxin at 0, 5.2, 21.0, 51.6, 103.6, and 282 ppb as well as peanuts, pistachios, walnuts, and almonds spiked at 0, 5, 20, 50, and 300 ppb were analyzed. Results: Average percentage recoveries of the added aflatoxin from the matrixes ranged from 80.8 to 116.9%. Average LOD for all matrixes is 2 ppb and LOQ is 7 ppb. With the exception of sample size for almonds, robustness trials demonstrated that deliberate changes to the assay parameters minimally affected the Reveal Q+ MAX assay performance. Finally, stability results from three independently manufactured lots support Reveal Q+ MAX for Aflatoxin performance consistency and shelf-life of 18 months when stored at room temperature. Conclusions: This study appropriately validates the Performance Tested MethodSM claim for corn and selected nut matrixes on Reveal Q+ MAX for Aflatoxin, an aqueous lateral flow test kit. Highlights: Aqueous lateral flow test kit detects total aflatoxin between 80 to 120% yield with an LOD of 2 ppb.

Determination of d-myo-inositol phosphates in 'activated' raw almonds using anion-exchange chromatography coupled with tandem mass spectrometry

BACKGROUND

Activated almonds are raw almonds that have been soaked in water for 12-24 h at room temperature, sometimes followed by a 24 h drying period at low temperature (50 ± 5 °C). This treatment is thought to enhance the nutrient bioavailability of almonds by degrading nutrient inhibitors, such as phytic acid or d-myo-inositol hexaphosphate (InsP₆ ), through the release of phytase or passive diffusion of InsP₆ into the soaking water. Over a wide pH range, InsP₆ is a negatively charged compound that limits the absorption of essential nutrients by forming insoluble complexes with minerals such as iron and zinc. It is hypothesized that hydrating the seed during soaking triggers InsP₆ degradation into lower myo-inositol phosphates with less binding capacity.

RESULTS

Anion-exchange chromatography coupled with tandem mass spectrometry was used to quantify myo-inositol mono-, di-, tris-, tetra-, penta-, and hexaphosphates (InsP_1-6 ) in raw pasteurized activated almonds. At least 24 h of soaking at ambient temperature was required to reduce InsP₆ content from 14.71 to 14.01 µmol g^-1 .

CONCLUSIONS

The reduction in InsP₆ is statistically significant (P < 0.05) after 24 h of activation, but only represents a 4.75% decrease from the unsoaked almonds. © 2018 Society of Chemical Industry.

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.)

This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the formation of Maillard reaction and sugar degradation products, namely dicarbonyl compounds, 5-hydroxymethylfurfural, N-ε-fructosyllysine, and N-ε-carboxymethyllysine in Tombul and Levant hazelnuts. Roasting increased all dicarbonyl compounds significantly ( p < 0.05). The concentration of methylglyoxal was the highest while 1-deoxyglucosone was the lowest in roasted hazelnuts. 5-Hydroxymethylfurfural and N-ε-carboxymethyllysine also increased significantly ( p < 0.05) with roasting while furosine decreased. Roasting changed the progress of the Maillard reaction from the early stage to the advanced stage. On the other hand, there were no significant changes ( p > 0.05) in the concentration of Maillard reaction and sugar degradation products independent of the storage conditions or time and hazelnut variety, except for glyoxal, diacetyl, and 1-deoxyglucosone. Therefore, neither 5-hydroxymethylfurfural nor furosine is suggested as a storage marker of the Maillard reaction and sugar degradation.

A Probiotic Beverage Made from Tiger-nut Extract and Milk Permeate

BACKGROUND AND OBJECTIVE

Tiger-nut has long been recognized for its generous health benefits. Milk permeate as a by-product, contains lactose, soluble vitamins and salts. Probiotics are live micro-organisms that confer a benefit on the host. The aim of this work was to use a combination of tiger-nut aqueous extract (TNAE) and UF-milk permeate, fortified with probiotic bacteria, to produce a functional dairy beverage. Material s and Methods: Milk-permeate (65%), TNAE (30%) and sugar (5%) were the best portions used to produce permeate-tiger nut beverage. Three probiotic bacteria mixture including, L. plantarum and L. acidophilus culture (1:1), L. plantarum and B. breve culture (1:1) and L. plantarum with both L. acidophilus and B. breve culture (1:1:1) were added to create 3 permeate-tiger nut beverages namely T1, T2 and T3, respectively. The follow up of their bacteriological, physical and chemical characteristics/changes during a storage period of 10 days was evaluated.

RESULTS

No changes in the survival of the probiotics bacteria were observed throughout the storage period (10 days). Meanwhile, T3 has low pH value and acetaldehyde content but has high diacetyl content and antioxidant activity followed by T2 and T1. Permeate-tiger nut beverage fortified with probiotic bacteria exhibited higher lightness and lower redness and structure viscosity than the control from day 5 onwards. Also, T3 was less sensory acceptable compared to the others.

CONCLUSION

A mixture of UF-milk permeate (65%), tiger-nut aqueous extract (30%) and 5% sugar, fortified with 1% mixture of probiotic cultures produced a healthy stable beverage.

Boron Content of Some Foods Consumed in Istanbul, Turkey

The boron content was determined in 42 different foods consumed in Istanbul, Turkey. Eleven species of fruit, ten species of vegetable, eight species of food of animal origin, four species of grain, two species of nuts, two species of legume, and five other kinds of foods were included to this study. They were analyzed by two methods: Inductively coupled plasma mass spectrometry (ICP-MS) technique and carminic acid assay, and the results of two methods were also compared. Boron concentration in foods ranged between 0.06-37.2 mg/kg. Nuts had the highest boron content while foods of animal origin had the lowest. A strong correlation was found between the results of the carminic acid assay and the ICP-MS technique (p = 0.0001, Pearson correlation coefficient: r = 0.956). Bland Altman analysis also supported this correlation. ICP-MS is one of the most common, reliable, and powerful method for boron determination. The results of our study show that spectrophotometric carminic acid assay can provide similar results to ICP-MS, and the boron content in food materials can be also determined by spectrophotometric method.

Application of experimental design methodology to optimize antibiotics removal by walnut shell based activated carbon

Three-level Box-Behnken experimental design with three factors (pH, temperature and antibiotic initial concentration) combined with response surface methodology (RSM) was applied to study the removal of Metronidazole and Sulfamethoxazole by walnut shell based activated carbon. This methodology enabled to identify the effects of the different factors studied and their interactions in the response of each antibiotic. The relationship between the independent variable (sorption capacity) and the dependent variables (pH, temperature and antibiotic concentration) was adequately modelled by second-order polynomial equation. The pH factor exerted a significant but distinct influence on the removal efficiency of both antibiotics. The removal of Metronidazole is favoured by increasing pH values, with the maximum value obtained for pH 8 - upper limit of the study domain; while Sulfamethoxazole displays a maximum value around 5.5, with a decrease in the extent of adsorption as the pH increases. The best conditions, predicted by the model, for the removal of the antibiotic Sulfamethoxazole (106.9 mg/g) are obtained at a temperature of 30 °C, initial concentration of 40 mg/L and a pH value of 5.5. For the antibiotic Metronidazole, the highest removal value (127 mg/g) is expected to occur at the maximum levels attributed to each of the factors (pH = 8, C_in = 40 mg/L, T = 30 °C). The results of isotherm experiments (at 20 °C and pH 6) displayed a good agreement with the models predictions. The maximum sorption capacity, estimated by the Langmuir model, was 107.4 mg/g for Metronidazole and 93.5 mg/g for Sulfamethoxazole.

Effects of Pecan Nut (Carya illinoiensis) and Roselle Flower (Hibiscus sabdariffa) as Antioxidant and Antimicrobial Agents for Sardines (Sardina pilchardus)

The effects of pecan nut (Carya illinoinensis) and roselle flower (Hibiscus sabdariffa) as antioxidant and antimicrobial agents on shelf life extension of sardines (Sardina pilchardus) were evaluated over a period of 5 days at 7 ± 1 °C. Treatments consisted of the addition of 5% and 10% w/w pecan nut, 5% w/w roselle flower and a combination of 5% of each. Physicochemical (lipid oxidation, fatty acids, hexanal and biogenic amines), sensory and microbiological characteristics of fish samples were periodically analyzed. All treatments effectively improved physicochemical quality parameters, with 10% w/w pecan nut having the highest effectiveness. The presence of roselle flower reduced microbial growth. Our findings suggest that addition of a natural preservative combining pecan nut and roselle flower may extend the shelf life of fresh sardines during chilled storage while maintaining quality indexes.

Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties

Chestnut is a popular food in many countries and is also an important starch source. In previous studies, physicochemical properties of starches have been compared among different Chinese chestnut varieties growing under different conditions. In this study, nine Chinese chestnut varieties from the same farm were investigated for starch physicochemical properties to exclude the effects of growing conditions. The dry kernels had starch contents from 42.7 to 49.3%. Starches from different varieties had similar morphologies and exhibited round, oval, ellipsoidal, and polygonal shapes with a central hilum and smooth surface. Starch had bimodal size distribution and the volume-weighted mean diameter ranged from 7.2 to 8.2 μm among nine varieties. The starches had apparent amylose contents from 23.8 to 27.3% but exhibited the same C-type crystalline structure and similar relative crystallinity, ordered degree, and lamellar structure. The gelatinization onset, peak, and conclusion temperatures ranged from 60.4 to 63.9 °C, from 64.8 to 68.3 °C, and from 70.5 to 74.5 °C, respectively, among nine starches; and the peak, hot, breakdown, final, and setback viscosities ranged from 5524 to 6505 mPa s, from 3042 to 3616 mPa s, from 2205 to 2954 mPa s, from 4378 to 4942 mPa s, and from 1326 to 1788 mPa s, respectively. The rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 2.6 to 3.7%, from 5.7 to 12.7%, and from 84.4 to 90.7%, respectively, for native starch, and from 79.6 to 89.5%, from 1.3 to 3.8%, and from 7.1 to 17.4%, respectively, for gelatinized starch.

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

BACKGROUND

Several workers have studied the effect of harvest time on chemical and nutritional composition of almonds, but the results are partly conflicting, probably due to differences in the cultivars considered and to different agronomic and climatic conditions in the growing areas. In this paper, the influence of harvest time and cultivar on the chemical and nutritional composition of almonds (Prunus dulcis (Mill). D.A. Webb) were evaluated. Ten cultivars were considered, grown in the same orchard and subjected to the same agronomical regime. Almonds were collected at two different harvest times: (i) when the fruits were unripe, but already edible, and showed green and moist hull; and (ii) when the fruits were ripe, with dry brown hull. The analyses of proximate composition, fatty acid profile, total phenolic compounds, and antioxidant activity were carried out.

RESULTS

Lipid content increased (P < 0.001) during ripening, while both protein and carbohydrate content decreased (P < 0.01). Fatty acid composition showed a not univocal behavior during ripening and was highly influenced by cultivar. Total phenolic compounds and antioxidant activity varied among cultivars but increased during ripening with the exception of cv Marcona. The 'Genco' and 'Francolì' cultivars were found to be phenolic rich.

CONCLUSION

Harvest time and cultivar significantly influenced the chemical and nutritional composition of almonds. Genotype strongly influenced fatty acid composition and total phenolic compounds. The changes of bioactive compounds and antioxidant activity suggest that the synthesis of antioxidants also occurs in the last stage of ripening. Unripe almonds, a valuable niche product, showed interesting nutritional value. © 2018 Society of Chemical Industry.

Cultivation of black soldier fly larvae on almond byproducts: impacts of aeration and moisture on larvae growth and composition

BACKGROUND

The increasing production of almonds worldwide has resulted in the significant generation of byproduct streams that require end uses. One potential use for byproducts is for cultivation of additional food sources including insects. Studies were performed to determine if black soldier fly larvae (Hermetia illucens L.) could be cultivated on almond byproducts (hulls and shells) and to examine the effect of aeration and moisture on larvae growth and hull composition.

RESULTS

Increasing aeration from 0.04 to 0.36 mL min^-1 g dry weight^-1 tripled the harvest weight of larvae and increased larvae yield by a factor of five. Larvae calcium content increased by 18% with an increase in aeration from 0.04 to 0.95 mL min^-1 g dry weight^-1 . Moisture content also affected harvest dry weight and yield; increasing moisture content from 480 g kg^-1 (wet basis) to 680 g kg^-1 increased harvest weight by 56% and yield by a factor of 2. Variables did not affect larvae methionine and cysteine content. Low moisture content and aeration rate yielded an environment that supported microbial consumption of hulls over larvae consumption and growth.

CONCLUSIONS

The results demonstrate that almond hulls are a suitable feedstock for larvae production under controlled management of moisture content and aeration. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Anti-Inflammatory, Antioxidant, and Hypolipidemic Effects of Mixed Nuts in Atherogenic Diet-Fed Rats

Nut consumption is associated with reduced risk of cardiovascular disease (CVD). Because most studies have administered single nut varieties, it is unknown whether mixed nuts will also reduce CVD risk. The objective of this study was to compare the effects of mixed nut and pistachio consumption on lipid profiles, glucose, inflammation, oxidative stress, and antioxidant capacity in rats fed an atherogenic diet. Thirty male Sprague-Dawley rats (21 days old) were assigned into three groups (n = 10) based on initial body weight and fed either an isocaloric control diet (no nuts), 8.1% pistachio diet (single nut), or 7.5% mixed nut diet (almonds, brazil nuts, cashews, macadamia nuts, peanuts, pecans, pistachios, and walnuts) for 8 weeks. Both pistachios and mixed nuts significantly decreased triglycerides, total cholesterol, and LDL-cholesterol (p < 0.05) compared with controls. Both nut groups exhibited reductions in C-reactive protein (p = 0.045) and oxidative stress (p = 0.004). The mixed nut group had greater superoxide dismutase (p = 0.004) and catalase (p = 0.044) and lower aspartate aminotransferase (p = 0.048) activities. Gene expression for Fas, Hmgcr, and Cox2 was downregulated for both nut groups compared to controls (p < 0.05). In conclusion, mixed nuts and individual nut varieties have comparable effects on CVD risk factors in rats.

Mineral Composition of Elements in Walnuts and Walnut Oils

Walnuts (Juglans nigra) are considered to be a functional food. In the present study, twenty one macro-, micro-, and trace elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Se, Sr, and Zn) were selected to be determined in walnuts and walnut oils. The beneficial content of essential elements could be shown by the obtained results, the macro-elements Ca, K, Mg, and Na being present in nuts with 1062 mg/kg, 2771 mg/kg, 1426 mg/kg, and 42.3 mg/kg, respectively. Regarding micro- and trace elements, the following order (decreasing content) was found: Mn > Fe > Zn > B, Mo > Cu > Ni > Co > Al > Sr > Ba > Li > Pb > Se > Cr > As > Cd. Furthermore, the potentially toxic trace elements (As, Cd, Pb) determined were below the maximum allowed values in most of the investigated walnut samples. A comparison of oils and nuts revealed that the former contain lower concentrations of all elements analyzed except for Fe and Zn. This suggested the origin from contamination during oil processing. Fe influences the oil oxidation rate, thus its entry during production should be avoided.

A review on the application of vibrational spectroscopy to the chemistry of nuts

Nuts are highly appreciated due to their nutritional relevance and flavour, being the source of many desirable and healthy compounds as polyunsaturated fatty acids and antioxidants. Their characterization became the target of many studies in the last years through conventional analytical techniques as chromatographic ones. Due to the limitations associated to these techniques, as time, cost and environmental concerns, spectroscopic techniques have been increasingly pointed as reliable alternatives. Either applied to raw materials quality control or to more complex process, as industrial in-line monitoring, spectroscopic techniques, namely vibrational spectroscopy, are gathering strong acceptance. This paper presents a review on the application of vibrational spectroscopy, infrared and Raman, to nuts characterization. Estimates of several qualitative and quantitative parameters, origin authentication and/or adulteration in almonds, peanuts, pine nuts, hazelnuts, walnuts, Brazil nuts, cashews, chestnuts and pistachios will be covered. Advantages and limitations of these techniques and future trends will also be discussed.

1H NMR Spectroscopy for Determination of the Geographical Origin of Hazelnuts

A total of 262 authentic samples was analyzed by ¹H NMR spectroscopy for the geographical discrimination of hazelnuts ( Corylus avellana L.) covering samples from five countries (Germany, France, Georgia, Italy, and Turkey) and the harvest years 2013-2016. This article describes method development starting with an extraction protocol suitable for separation of polar and nonpolar metabolites in addition to reduction of macromolecular components. Using the polar fraction for data analysis, principle component analysis was applied and used to monitor sample preparation and measurement. Several machine learning algorithms were tested to build a classification model. The best results were obtained by a linear discrimination analysis applying a random subspace algorithm. The division of the samples in a trainings set and a test set yielded a cross validation accuracy of 91% for the training set and an accuracy of 96% for the test set. The identification of key features was carried out by Kruskal-Wallis test and t test. A feature assigned to betaine exhibits a significant level for the classification of all five countries and is considered a possible candidate for the development of targeted approaches. Further, the results were compared to a previously published study based on LC-MS analysis of nonpolar metabolites. In summary, this study shows the robustness and high accuracy of a discrimination model based on NMR analysis of polar metabolites.

Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion

Almond is consumed worldwide and renowned as a valuable healthy food. Despite this, it is also a potent source of allergenic proteins that can trigger several mild to life-threatening immunoreactions. Food processing proved to alter biochemical characteristics of proteins, thus affecting the respective allergenicity. In this paper, we investigated the effect of autoclaving, preceded or not by a hydration step, on the biochemical and immunological properties of almond proteins. Any variation in the stability and immunoreactivity of almond proteins extracted from the treated materials were evaluated by total protein quantification, Enzyme Linked Immunosorbent Assay (ELISA), and protein profiling by electrophoresis-based separation (SDS-PAGE). The sole autoclaving applied was found to weakly affect almond protein stability, despite what was observed when hydration preceded autoclaving, which resulted in a loss of approximately 70% of total protein content compared to untreated samples, and a remarkable reduction of the final immunoreactivity. The final SDS-PAGE protein pattern recorded for hydrated and autoclaved almonds disclosed significant changes. In addition, the same samples were further submitted to human-simulated gastro-intestinal (GI) digestion to evaluate potential changes induced by these processing methods on allergen digestibility. Digestion products were identified by High Pressure Liquid Chromatography-High Resolution Tandem Mass Spectrometry (HPLC-HRMS/MS) analysis followed by software-based data mining, and complementary information was provided by analyzing the proteolytic fragments lower than 6 kDa in size. The autoclave-based treatment was found not to alter the allergen digestibility, whereas an increased susceptibility to proteolytic action of digestive enzymes was observed in almonds subjected to autoclaving of prehydrated almond kernels. Finally, the residual immunoreactivity of the GI-resistant peptides was in-silico investigated by bioinformatic tools. Results obtained confirm that by adopting both approaches, no epitopes associated with known allergens survived, thus demonstrating the potential effectiveness of these treatments to reduce almond allergenicity.

Comparison of Real-Time Polymerase Chain Reaction and Enzyme-Linked Immunosorbent Assay for Sensitive and Quantitative Detection of Hazelnuts in Nut Pastes

Background: Hazelnuts, being a frequent agent of allergenic reactions, need to be detected in food products. Thus, it is necessary to develop and further investigate appropriate methods for detection. Objective: The aim of the study was to compare the analysis of nut pastes (peanut paste spiked with different amounts of hazelnut paste) as a model of contamination of confectionery. Methods: Real-time PCR and sandwich ELISA (RidaScreen Hazelnut Fast Kit) were used. Results: For real-time PCR, LOQ of 2 mg/kg and a quantification range from 2 to 10 000 mg/kg were determined. For ELISA, LOQ of 1 mg/kg and a quantification range from 1 to 100 mg/kg were determined. Conclusions: The comparison shows that the methods had comparable sensitivity with LOQs in the same order of magnitude. Although ELISA was slightly more sensitive, it required dilution of samples at higher concentrations of the analyte because of its narrow quantification range. Results of this study suggest that real-time PCR and ELISA are both suitable methods for the analysis of nut pastes over a wide range of concentrations. Achieved results could be useful for control as well as for technological purposes. Highlights: Real-time PCR analysis of peanut paste spiked with different amounts of hazelnut paste as a model is proposed. Sandwich ELISA analysis of peanut paste spiked with different amounts of hazelnut paste as a model is proposed. The analytical parameters of real-time PCR and ELISA methods are compared.

Filbertone: A Review

This comprehensive review of filbertone, a principal flavor compound of hazelnut, evaluates the current state of the art of all relevant aspects of the title molecule: its occurrence and properties, laboratory preparation and bulk synthesis, analytical issues regarding stereochemistry and purity, sensory evaluation, and practical uses. Comparisons are made between different synthetic approaches, and a critical assessment of various applications is presented.

Can Nuts Mitigate Malnutrition in Older Adults? A Conceptual Framework

The proportion of adults aged over 60 years in the world is expected to reach 20% by the year 2050. Ageing is associated with several physiological changes that increase the risk of malnutrition among this population. Malnutrition is characterized by deficiencies or insufficiencies of macro- and micronutrients. Malnutrition has detrimental effects on the health, wellbeing, and quality of life in older adults. Nuts are rich in energy, unsaturated fats, and protein, as well as other nutrients that provide a range of health benefits. While the effects of nuts on overnutrition have been studied extensively, very few studies have been specifically designed to understand the role of nuts in mitigating undernutrition in the elderly. Therefore, this review explores the potential role of nuts in improving the nutritional status of older adults who are at risk of undernutrition. Several properties of whole nuts, some of which appear important for addressing overnutrition, (e.g., hardness, lower-than-expected nutrient availability, satiety-enhancing effects) may limit their effectiveness as a food to combat undernutrition. However, we propose that modifications such as transforming the physical form of nuts, addressing the timing of nut ingestion, and introducing variety may overcome these barriers. This review also discusses the feasibility of using nuts to prevent and reverse undernutrition among older adults. We conclude with a recommendation to conduct clinical studies in the future to test this conceptual framework.

Authentication of an Italian PDO hazelnut ("Nocciola Romana") by NIR spectroscopy

Common hazelnuts are widely present in human diet all over the world, and their beneficial effects on the health have been extensively investigated and demonstrated. Different in-depth researches have highlighted that the harvesting area can define small variations in the chemical composition of the fruits, affecting their quality. As a consequence, it has become relevant to develop methodologies which would allow authenticating and tracing hazelnuts. In the light of this, the present work aims to develop a non-destructive method for the authentication of a specific high-quality Italian hazelnut, "Nocciola Romana," registered with a protected designation of origin (PDO). Thus, different samples of this fruit have been analyzed by near-infrared (NIR) spectroscopy and then classification models have been built, in order to distinguish between the PDO fruits and the hazelnuts not coming from the designated region. In particular, two different classification approaches have been tested, a discriminant one, partial least squares-discriminant analysis, and a class-modeling one, soft independent modeling of class analogies. Both methods led to very high prediction capability in external validation on a test set (classification accuracy in one case, and sensitivity and specificity in the other, all higher than 92%), suggesting that the proposed methodologies are suitable for a rapid and non-destructive authentication of the product.

Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study

BACKGROUND

For the processing industry, it is crucial to know what effect the roasting process and conditions have on hazelnut quality. The present study investigates, for the first time, the effects of hot-air and infrared (IR) roasting at different time-temperature combinations on Tonda Gentile Trilobata hazelnut: whole kernels and derived processing products (paste and oil).

RESULTS

The nutritional and physical characteristics of hazelnuts and processing products were investigated to determine the influence of the different roasting conditions as a function of intended use. The antioxidant profile (2.2-diphenyl-1-picrylhydrazyl radical, oxygen radical absorbance capacity and total phenolic content) were analyzed on roasted hazelnut and paste extracts. For a comprehensive understanding of the complex biochemical phenomena occurring during roasting, E-nose and near-IR spectroscopy were also applied. All analytical data were processed using univariate and multivariate data analyses. Hazelnuts derived from IR roasting at higher temperatures (195 °C) showed a richer antioxidant profile and a more intense flavour. On the other hand, the yield associated with the oil extraction under the same conditions was unsatisfactory, making this process completely inadequate for oil production. Oil obtained by hot-air roasting and IR roasting at lower temperature (135 °C) was found to be of good quality, showing rather similar acidity grade, peroxide number and acidic composition. In particular, a slightly but significantly lower acidity was related to lower roasting temperatures (0.21-0.22% versus 0.27% for higher temperatures). All roasting conditions tested allowed the quantitative homogeneous hazelnut paste to be obtained and, from a rheological point of view, a higher roasting temperatures resulted in pastes characterized by higher density and viscosity values.

CONCLUSION

The use of IR was found to be a promising alternative method for hazelnut roasting, as a result of its capability with respect to preserving nutritional values and enhancing organoleptic quality. © 2018 Society of Chemical Industry.

Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripening

In studies of secondary metabolites in nuts, many constituents in the kernel remain unidentified due to a high content of phenolic compounds in the pellicle. In the present study, we focused on the investigation of the phenolic and dicarboxylic acid profiles of walnut and hazelnut pellicle-less kernels. High-performance liquid chromatography with diode array and mass spectrometric detection (HPLC-DAD-MSn) was used to carry out the determination of individual phenolics and dicarboxylic acids in brown and red-pellicle walnut and hazelnut. Results show that hexahydroxydiphenic acid (HHDP) di-galloyl hexose isomer, vanillic acid hexoside, quinic acid derivative and catechin are the main constituents of the phenolic profile of walnut, while galloylquinic derivative, caffeoyl hexoside and catechin are the main constituents of the hazelnut kernel. Even though both walnut and hazelnut kernels have a considerably lower content of phenolic compounds and dicarboxylic acids in comparison to the pellicles, when calculated as a percentage of the total mass, the kernel makes a significant contribution to the total phenolic content of the whole nut.

Risk assessment of exposure to aflatoxin B1 and ochratoxin A through consumption of different Pistachio (Pistacia vera L.) cultivars collected from four geographical regions of Iran

Iran is one of the main suppliers of pistachio for the European market accounting for over 90% of its demands; hence, efficient analytical methods are required for detection of mycotoxins contamination in pistachio kernels before exporting them. In this study, aflatoxin B1 (AFB1) and ochratoxin A (OTA) levels in five pistachio cultivars collected from four sites of Iran, were measured by HPLC. Based on the results, risk assessment for AFB1 and OTA residues was done. The highest mean concentrations of AFB1 and OTA were found in Ahmad-aghaei (4.33 and 2.19 ng/g, respectively) and Akbari (4.08 and 1.943 ng/g, respectively) cultivars from Rafsanjan, Iran. Even the highest concentrations of AFB1 and OTA in analyzed samples were lower than the corresponding maximum limits set by EU authorities. The hazard index (HI) value for consumers of Iranian pistachio is below one. It could be concluded that consumption of pistachio cultivated in these regions poses no health risk of mycotoxins exposure.

Preferential adsorption of flavonoids from peanut shell by amino-modified Fe3 O4 nanoparticles (MNP-NH2 )

BACKGROUND

The highly selective capture of individual components of complex systems such as Chinese medicine extracts is a great challenge. With the rapid development of nanoscience, magnetic materials have attracted increased attention as suitable candidates for use in drug transport vehicles.

RESULTS

In this work, amino-modified Fe₃ O₄ nanoparticles (MNP-NH₂ ) have been synthesized and successfully used to selectively isolate luteolin, a type of flavonoid, from peanut shell, coupled with high-performance liquid chromatography. MNP-NH₂ were characterized by transmission electron microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy and vibrating sample magnetometer analysis, which showed that the amino functional groups were successfully bound to the surface of the magnetic particles. Adsorption of six different flavonoids by MNP-NH₂ showed that the mechanism of adsorption was related to the number of ortho-phenolic hydroxyl groups. The optimized adsorption conditions were extraction for 40 min at 30 °C by single-factor experiments and the final elution conditions were determined to be 5 mL of 20% glacial acetic acid (methanol:water = 60:40) and ultrasonication for 40 min by L9 (3⁴ ) orthogonal test.

CONCLUSION

Based on these findings, we first created a method for separating luteolin from peanut shell extract by MNP-NH₂ . This newly developed magnetic method of extracting chemical compounds from herbal foodstuffs and medicines provides new ideas for the utilization of a cash crop. © 2018 Society of Chemical Industry.

Total content and in vitro bioaccessibility of tellurium in Brazil nuts

Alongside the Brazil nut's role as an excellent source of vitamins, oil, fatty acids, lipids and nutrients, it is also recognized as a rich source of selenium. The pathway along which selenium and sulfur are metabolized in plants is theorized to be the same as that used for tellurium. Total tellurium content and its bioaccessibility are then evaluated by ICP-MS. Interferences and sample preparation are evaluated for the accurate determination of tellurium, and the accuracy determined through analysis of the certified reference material 1643e. A concentration of 4.02 ± 0.391 ng g^-1 is obtained as an average concentration through external and internal calibrations. Through this reliable result, tellurium bioaccessibility in Brazil nuts is obtained via an in vitro validated unified bioaccessibility method. Values of 32% and 30% of total tellurium are available in the gastric and gastrointestinal fractions, respectively.

Molecular evaluation of anti-inflammatory activity of phenolic lipid extracted from cashew nut shell liquid (CNSL)

BACKGROUND

Anacardium occidentale L phenolic lipid (LDT11) is used in traditional medicine as anti-inflammatory, astringent, antidiarrheal, anti-asthmatic and depurative. Phenolic derivatives, such as anacardic acid, extracted from cashew nut shell liquid (CNSL) have demonstrated biological and pharmacological properties, and its profile makes it a candidate for the development of new anti-inflammatory agents. The objective of the present study was to evaluate the anti-inflammatory profile of a derivative, synthesized from LDT11, on an in vitro cellular model.

METHODS

Organic synthesis of the phenolic derivative of CNSL that results in the hemi-synthetic compound LDT11. The cytotoxicity of the planned compound, LDT11, was analyzed in murine macrophages cell line, RAW264.7. The cells were previously treated with LDT11, and then, the inflammation was stimulated with lipopolysaccharide (LPS), in intervals of 6 h and 24 h. The analysis of the gene expression of inflammatory markers (TNFα, iNOS, COX-2, NF-κB, IL-1β and IL-6), nitric oxide (NO) dosage, and cytokine IL-6 were realized.

RESULTS

The results showed that the phenolic derivative, LDT11, influenced the modulatory gene expression. The relative gene transcripts quantification demonstrated that the LDT11 disclosed an immunoprotective effect against inflammation by decreasing genes expression when compared with cells stimulated with LPS in the control group. The NO and IL-6 dosages confirmed the results found in gene expression.

DISCUSSION

The present study evaluated the immunoprotective effect of LDT11. In addition to a significant reduction in the expression of inflammatory genes, LDT11 also had a faster and superior anti-inflammatory action than the commercial products, and its response was already evident in the test carried out six hours after the treatment of the cells.

CONCLUSION

This study demonstrated LDT11 is potentially valuable as a rapid immunoprotective anti-inflammatory agent. Treatment with LDT11 decreased the gene expression of inflammatory markers, and the NO, and IL-6 production. When compared to commercial drugs, LDT11 showed a superior anti-inflammatory action.

Chemical Characterization and Release of Polyphenols from Pecan Nut Shell [Carya illinoinensis (Wangenh) C. Koch] in Zein Microparticles for Bioactive Applications

The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed high contents of total phenolics, condensed tannins and high antioxidant activity. Concentrations of proanthocyanidins were 9-fold higher in hydroalcoholic extracts. The LC-DAD analysis showed that catechins were the major phenolic compounds in samples, with epigallocatechin levels up to 138.62 mg mL^-1. Zein microparticles loaded with aqueous extract released 2.3 times more phenolic compounds than the hydroalcoholic extracts and the DSC thermograms showed that extracts of pecan nut shell remained thermally stable up to 240 °C. The zein microcapsules obtained in this study were efficiently encapsulated and represent an interesting additive due its high antioxidant capacity, physicochemical characteristics and morphology. The use of zein microparticles combined with natural extracts constitute a step forward in the improvement of current technology for delivering phenolic compounds with applications in functional foods and nutraceuticals.

Distribution, relationship, and risk assessment of toxic heavy metals in walnuts and growth soil

Walnut is one of the most popular nuts worldwide and contains various mineral nutrients. Little is known, however, about the relationship between toxic heavy metals in walnuts and growth soil. In this study, we investigated the distribution, relationship, and risk assessment of five toxic heavy metals-lead (Pb), arsenic (As), chromium (Cr), cadmium (Cd), and mercury (Hg)-in walnuts and growth soil in the main production areas of China. The results showed that the main heavy metal pollution in walnut and soil was Pb and Cd. Regionally, positive relationships existed between heavy metals and the pH and organic matter of soil. In addition, we observed a notable uptake effect between walnut and growth soil. In this study, we found a significant correlation (r = 0.786, P < 0.05) between the bioconcentration factors and the longitude of the sampling areas. The risks (total hazard quotients) of five heavy metals toward children and adults by dietary walnut consumption were 46.8 and 56.2%, respectively. The ability to identify toxic heavy metal pollution in walnuts and growth soil could be helpful to screen suitable planting sites to prevent and control heavy metal pollution and improve the quality and safety of walnut.

Performance of (in)active anodic materials for the electrooxidation of phenolic wastewaters from cashew-nut processing industry

This study investigated the anodic oxidation of phenolic wastewater generated by cashew-nut processing industry (CNPI) using active (Ti/RuO2-TiO2) and inactive (boron doped diamond, BDD) anodes. During electrochemical treatment, various operating parameters were investigated, such as current density, chemical oxygen demand (COD), total phenols, O2 production, temperature, pH, as well as current efficiency and energy consumption. After electrolysis under optimized working conditions, samples were evaluated by chromatography and toxicological tests against L. sativa. When both electrode materials were compared under the same operating conditions, higher COD removal efficiency was achieved for BDD anode; achieving lower energy requirements when compared with the values estimated for Ti/RuO2-TiO2. The presence of Cl- in the wastewater promoted the electrogeneration of strong oxidant species as chlorine, hypochlorite and mainly hypochlorous acid, increasing the efficiency of degradation process. Regarding the temperature effect, BDD showed slower performances than those achieved for Ti/RuO2-TiO2. Chromatographic and phytotoxicity studies indicated formation of some by-products after electrolytic process, regardless of the anode evaluated, and phytotoxic action of the effluent. Results encourage the applicability of the electrochemical method as wastewater treatment process for the CNPI, reducing depuration time.

New Taste-Active 3-( O-β-d-Glucosyl)-2-oxoindole-3-acetic Acids and Diarylheptanoids in Cimiciato-Infected Hazelnuts

Activity-guided fractionation in combination with sensory analytics, LC-TOF-MS, and 1D/2D-NMR spectroscopy enabled the identification of the bitter tasting diarylheptanoids asadanin, giffonin P, and the previously not reported ( E)-7,9,10,13-tetrahydroxy-1,7-bis(2-hydroxyphenyl)hept-9-en-11-one and 4,12,16-trihydroxy-2-oxatricyclo[13.3.1.1^3,7]-nonadeca-1(18),3,5,7(20),8,15,17-heptaen as well as the yet unknown astringent compounds 2-(3-hydroxy-2-oxoindolin-3-yl) acetic acid 3- O-6'-galactopyranosyl-2″-(2″oxoindolin-3″yl) acetate and 3-( O-β-d-glycosyl) dioxindole-3-acetic acid in Cimiciato-infected hazelnuts exhibiting a bitter off-taste. Quantitative LC-MS/MS studies, followed by dose/activity considerations confirmed for the first time asadanin to be the key contributor to the bitter taste of Cimiciato-infected hazelnuts. Furthermore, quantitative studies demonstrated that neither the physical damage alone nor a general microbial infection is able to initiate a stress-induced asadanin generation, but most likely either specific Cimiciato-specific microorganisms associated with the bugs or specific chemical stimulants in the bugs' saliva is the cause triggering asadanin biosynthesis. Finally, also germination was found for the first time to activate diarylheptanoid biosynthesis, resulting in higher contents of bitter tasting phytochemicals and development of the bitter off-taste.

Identification and Characterization of Phenolic Compounds in Black Walnut Kernels

Black walnuts ( Juglans nigra L.) are highly valued for producing phenolic-enriched nuts. The objectives of this study were to identify and characterize the phenolic contents of 11 different black walnut cultivars and compare the levels of these phenolics between black walnuts and English walnut ( Juglans regia L.). Totally, 16 phenolics including phenolic acids, flavonoids, and catechins were identified in the black walnut kernels, with ellagic acid predominating over the other phenolics. Significant differences were noted for the levels of quinic acid, gallic acid, 1,3,6-trigalloylglucose, catechin, and penta- O-galloyl-β-d-glucose between the studied black walnuts and English walnut. Through principal component analysis, 51.54% of the variance in the phenolic data was explained. The hierarchical cluster analysis results showed three groups to which each walnut sample belongs. Most of the phenolics identified in this study have been reported to exert potential health-promoting activities. The findings of this study will provide critical information for consumers, nutritional therapy practitioners, researchers, and producers.

The Chemical Composition and Metabolic Effects of Attalea phalerata Nut Oil in Hyperlipidemic Rats Induced by a High-Fructose Diet

The fatty acids found in nuts are important regulators of the metabolism. These acids are frequently associated with a reduction of serum cholesterol and body fat and a lower risk of developing cardiovascular disease. In this context, the aim of this study was to identify and quantify the nut oil fatty acids from Attalea phalerata and investigate their metabolic effects in rats with hyperlipidemia induced by a diet rich in fructose. Oleic and lauric acids were the major compounds found in the A. phalerata nut oil (APNO). Hyperlipidemic rats treated with APNO showed a reduction in the total serum cholesterol similar to those treated with simvastatin, an increased body temperature by 1 °C, and a reduction in the body weight gain and mesenteric depot of white adipose tissue compared to the hyperlipidemic controls rats. There was an increase in the relative liver weight of rats treated with APNO, without, however, any change in the serum markers of hepatic toxicity. In addition, there was an increase in the moisture and lipid content of the feces of the rats treated with APNO compared to the controls. Together, these results suggest that APNO has potential use in health foods and nutritional supplements to control hypercholesterolemia and obesity.

Nutshell Extracts of Xanthoceras sorbifolia: A New Potential Source of Bioactive Phenolic Compounds as a Natural Antioxidant and Immunomodulator

The nutshell of Xanthoceras sorbifolia, a waste product in the production of edible oil, is rich in health-promoting phenolic acids. However, the individual constituents, bioactivities, and mechanism of action are largely unknown. In this study, 20 phenolic compounds were characterized in nutshell extract (NE) of X. sorbifolia by gas chromatography-mass spectrometry. Four established in vitro studies showed that NE has significant antioxidant potential. Results in vivo indicated that oral administration of NE effectively ameliorated clinical disease severity of experimental autoimmune encephalomyelitis (EAE) and reduced the neuroinflammation and the central nervous system (CNS) demyelination. The underlying mechanism of NE-induced effects involved decreased penetration of pathogenic immunocyte into the CNS, a reduced production of proinflammatory cytokines and factors, and suppressed differentiation of type 1 T helper and type 17 T helper cells through the Janus kinase/signal transducer and activator of transcription pathway. Taken together, our studies showed that X. sorbifolia nutshell, considered a waste material in the food industry, is a novel source of a natural antioxidant and immunomodulator.

Influence of genotype and crop year in the chemometrics of almond and pistachio oils

BACKGROUND

Almond and pistachio oils can be considered as interesting products to produce and commercialize owing to their health-promoting properties. However, these properties are not consistent because of the differences that appear in oils as a result of the genotype and the crop year. The analysis of these variations and their origin is decisive in ensuring the commercial future prospects of these nut oils.

RESULTS

Although significant variability has been reported in almond and pistachio oils as a result of the crop year and the interaction between crop year and genotype, the genotype itself remains the main factor determining oil chemometrics. Oil fatty acid profile has been mainly determined by the genotype, with the exception of palmitic fatty acid in pistachio oil. However, the crop year affects the concentration of some minor components of crucial nutritional interest as total polyphenols and phytosterols.

CONCLUSION

Regarding reported differences in oil, some almond and pistachio genotypes should be prioritized for oil extraction. Breeding programmes focused on the improvement of specific characteristics of almond and pistachio oils should focus on chemical parameters mainly determined by the genotype. © 2017 Society of Chemical Industry.

Phytosterol Profiles of Common Foods and Estimated Natural Intake of Different Structures and Forms in China

Phytosterols are well-known for their cholesterol-lowering effects, and the structures and forms of phytosterols affect their bioactivity. We aimed to illustrate the phytosterol profiles in common foods and estimate their natural intake in five geographical regions and among different age groups in China. In total, 12 phytosterols in free and esterified forms of 119 foods from five regions across China were examined using gas chromatography-mass spectrometry. Then, the dietary intake of phytosterols was calculated combined with the dietary foods intake data of Chinese people. The total phytosterol content was highest in vegetable oils (150.4-1230.9 mg/100 g), followed by legumes (129.6-275.6 mg/100 g), nuts (18.9-255.2 mg/100 g), and cereals (11.9-93.8 mg/100 g). Vegetables and fruits contained lower contents of total phytosterols. Phytosterols were mainly esterified in most common foods except in nuts. The predominant phytosterols were β-sitosterol, campesterol, and stigmasterol, all of which belonged to plant sterols and 4-desmethylsterols. Total phytosterol intake varied across different regions, ranging between 257.7 and 473.7 mg/standard-person (sp)/day, with the highest intake in Beijing, followed by Hangzhou, Wuhan, Chongqing, and Guangzhou. However, phytosterol proportion was similar across regions, with β-sitosterol accounting for 46.5-50.3% of the natural intake. Phytosterol intake was mainly constituted by plant sterols and 4-desmethylsterols in esterified form (61.9-74.6%). At the age of 2-70 years, phytosterol intake ranged from 154.3 mg/day to 348.0 mg/day in the national scale.

Red Walnut: Characterization of the Phenolic Profiles, Activities and Gene Expression of Selected Enzymes Related to the Phenylpropanoid Pathway in Pellicle during Walnut Development

A rare walnut variant with a red seed coat (pellicle) was examined for alterations in its phenolic profile during development. The red-walnut (RW) pellicle was compared with two commonly colored walnut varieties: 'Lara' (brown) and 'Fernor' (light brown). Furthermore, the activities of selected enzymes of the phenylpropanoid- and flavonoid-related pathways and the relative expressions of the structural genes phenylalanine ammonia lyase ( PAL) and anthocyanidin synthase ( ANS) were examined in the pellicles of the three varieties. In the pellicles of the RWs, phenylalanine ammonia lyase (PAL) activity and related PAL expression was most pronounced in August, about one month before commercial maturity, suggesting a high synthesis rate of phenolic compounds at this development stage. The most pronounced differences between the red and light- and dark-brown varieties were the increased PAL activity, PAL expression, and ANS expression in RWs in August. The vibrant color of the RW pellicle is based on the presence of four derivatives of cyanidin- and delphinidin-hexosides.

The mixture of cashew nut shell liquid and castor oil results in an efficient larvicide against Aedes aegypti that does not alter embryo-fetal development, reproductive performance or DNA integrity

Dengue fever, chikungunya fever and Zika virus are epidemics in Brazil that are transmitted by mosquitoes, such as Aedes aegypti or Aedes albopictus. The liquid from shells of cashew nuts is attractive for its important biological and therapeutic activities, which include toxicity to mosquitoes of the genus Aedes. The present study evaluated the effects of a mixture of surfactants from natural cashew nutshell liquid and castor oil (named TaLCC-20) on the mortality of larvae and on the reproductive performance, embryonic and fetal development and genetic stability of Swiss mice. A total of 400 Ae. aegypti larvae (third larval stage) were treated with TaLCC-20 concentrations of 0.05 mg/L, 0.5 mg/L, or 5 mg/L (ppm). Twenty pregnant female mice were also orally administered TaLCC-20 at doses of 5 mg/kg and 50 mg/kg body weight (b.w.), and 10 animals were given only drinking water at 0.1 mL/10 g b.w. (orally). The results of a larvicide test demonstrated that 5 mg/mL TaLCC-20 killed 100% of larvae within three hours, which is comparable to the gold standard indicated by the Ministry of Health. Overall, these results show that TaLCC-20 is an efficient larvicide that does not induce genetic damage. In addition, changes in reproductive performance and embryo-fetal development appear positive, and the formulation is cost effective. Therefore, TaLCC-20 is an important product in the exploration of natural larvicides and can assist in fighting mosquitos as vectors for dengue fever, chikungunya fever and Zika virus, which are emerging/re-emerging and require proper management to ensure minimal harm to the human population. Therefore, TaLCC-20 can be considered a key alternative to commercial products, which are effective yet toxigenic.

Polyphenol-rich pomegranate juice reduces IgE binding to cashew nut allergens

BACKGROUND

Food allergy negatively impacts quality of life and can be life-threatening. Cashew nuts can cause severe reactions in very small amounts, and they are included in a group of foods most commonly responsible for causing food allergy. Polyphenols and polyphenol-rich juices have been demonstrated to complex with peanut allergens. Here, the interaction between cashew nut allergens and polyphenol-rich juices is evaluated biochemically and immunologically.

RESULTS

Various juices, including pomegranate (POM), blueberry (BB), and concord grape (CG) juices, were evaluated for polyphenol content and formation of polyphenol-cashew allergen complexes. Among the various juices studied, POM juice showed a greater capacity to form complexes with cashew proteins. Dynamic light scattering (DLS) demonstrated a sharp increase in cashew protein extract particle size to around 3580 nm, and fewer cashew proteins were resolved by electrophoresis after treatment with POM juice. Immunoassays demonstrated reduced IgG and IgE binding to cashew allergens due to allergen precipitation by POM juice. These observations support the formation of complexes between polyphenol and cashew proteins that can prevent antibody recognition of cashew allergens through allergen precipitation.

CONCLUSION

POM juice treatment of cashew extract effectively reduces antibody binding through allergen precipitation, and these findings could be applied to the development of less allergenic cashew nut products and oral immunotherapy. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.

Cytotoxic, embryotoxic, insecticidal and anti-microbial activities of standardized Areca catechu nut

The study was aimed at evaluating various biological actions of widely consumed Areca catechu nut. The nut's ethanolic extract exhibited cytotoxicity (lung cancer cell line), embryotoxicity (chick embryo), phytotoxicity (Lemna minor), insecticidal (Rhyzopertha dominica), anti-bacterial (Pseudomonas aeruginosa), anti-fungal (Microsporum canis) and mitogenic (human blood lymphocytes) actions. The standardization results revealed presence of 1.7 μ g arecoline per mg of extract. In conclusion, the Areca nut is endowed with both harmful and beneficial biological actions. Keeping in view its wide consumption and ease of availability, the aforesaid information should be channelized for health and agricultural benefits.

Identification and characterisation of the proteins bound by specific phage-displayed recombinant antibodies (scFv) obtained against Brazil nut and almond extracts

BACKGROUND

Almonds and Brazil nuts are widely consumed allergenic nuts whose presence must be declared according to food labelling regulations. Their detection in food products has been recently achieved by ELISA methods with recombinant antibodies (scFv) isolated against complete Brazil nut and almond protein extracts. The screening of phage-scFv libraries against complete protein extracts confers a series of advantages over the use of purified proteins, as recombinant proteins might alter their native folding. However, using this strategy, the nature of the target detected by phage-displayed antibodies remains unknown, and requires further research to identify whether they are nut allergens or other molecules present in the extract, but not related to their allergenic potential.

RESULTS

Electrophoretic, chromatographic, immunological and spectrometric techniques revealed that the Brazil nut (BE95) and almond (PD1F6 and PD2C9) specific phage-scFvs detected conformational epitopes of the Brazil nut and almond 11S globulins, recognised by WHO/IUIS as Ber e 2 and Pru du 6 major allergens. Circular dichroism data indicated that severe heat treatment would entail loss of epitope structure, disabling scFv for target detection.

CONCLUSIONS

The presence of important Brazil nut and almond allergens (Ber e 2 and Pru du 6) in foodstuffs can be determined by using phage-display antibodies BE95, PD1F6 and PD2C9 as affinity probes in ELISA. © 2017 Society of Chemical Industry.

A comparison of the proximate, fibre, mineral content, amino acid and the fatty acid profile of Marula (Sclerocarya birrea caffra) nut and soyabean (Glycine max) meals

BACKGROUND

As a result of shortages and the cost of the currently utilized conventional dietary protein sources in the Sub-Saharan Africa feed industry, the chemical evaluation of available non-conventional sources for feed is imperative. One such source is Marula nut meal (a by-product of Marula oil extraction). The present study chemically characterized the nutritional composition of two differently processed Marula nut meals (MNMs) and compared them with that of solvent extracted soyabean meal (SBM).

RESULTS

The MNMs had higher dry matter, ether extract and gross energy but lower crude protein and ash contents compared to SBM. The cold press produced Marula nut meal (MNM2) had higher arginine than the hydraulic filter press produced Marula nut meal (MNM1) and SBM. The meals had similar neutral and acid detergent fibre contents. The MNMs had higher phosphorus, magnesium and copper concentrations than SBM. Although the total saturated fatty acid proportion was similar across the meals, total monounsaturated and polyunsaturated fatty acid proportions were higher in MNMs and SBM, respectively. Oleic acid was higher in MNMs than in SBM.

CONCLUSION

The low crude protein content in MNMs compared to SBM is comparable with other conventional dietary protein sources. Thus, the MNMs could be used as protein and energy feed ingredients. © 2017 Society of Chemical Industry.

Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour

BACKGROUND

Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min).

RESULTS

All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours.

CONCLUSION

Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.

Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles

Pecan (Carya illinoinensis) kernels have a high phenolics content and a high antioxidant capacity compared to other nuts-traits that have attracted great interest of late. Changes in the total phenolic content (TPC), condensed tannins (CT), total flavonoid content (TFC), five individual phenolics, and antioxidant capacity of five pecan cultivars were investigated during the process of kernel ripening. Ultra-performance liquid chromatography coupled with quadruple time-of-flight mass (UPLC-Q/TOF-MS) was also used to analyze the phenolics profiles in mixed pecan kernels. TPC, CT, TFC, individual phenolics, and antioxidant capacity were changed in similar patterns, with values highest at the water or milk stages, lowest at milk or dough stages, and slightly varied at kernel stages. Forty phenolics were tentatively identified in pecan kernels, of which two were first reported in the genus Carya, six were first reported in Carya illinoinensis, and one was first reported in its kernel. The findings on these new phenolic compounds provide proof of the high antioxidant capacity of pecan kernels.