Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties

Abdallah, Ikram Bou; Tlili, Nizar; Martı́nez-Force, Enrique; Pérez, Ana G.; Pérez‐Camino, María del Carmen; Albouchi, Ali; Boukhchina, Sadok

doi:10.1016/j.foodchem.2014.10.095

Cited by 154 publications

(102 citation statements)

References 44 publications

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“…Antioxidants, such as the tocopherols have had their superb antioxidant activities confirmed in different food systems (Jayasinghe, et al, 2013). (Abdallah, et al, 2015) reported that tocopherols have numerous beneficial properties, such as anti-inflammatory and antiproliferative effects in human cancer. Plant sterols and plant stanols, collectively referred to as phytosterols, are natural constituents of plant-based foods which have been shown to lower serum total and low density lipoprotein cholesterol when added to the diets of humans (Abdallah, et al, 2015).…”

Section: Vitamin and Phytosterol Contents Of The Plant Samplesmentioning

confidence: 99%

“…(Abdallah, et al, 2015) reported that tocopherols have numerous beneficial properties, such as anti-inflammatory and antiproliferative effects in human cancer. Plant sterols and plant stanols, collectively referred to as phytosterols, are natural constituents of plant-based foods which have been shown to lower serum total and low density lipoprotein cholesterol when added to the diets of humans (Abdallah, et al, 2015). Over 100 different phytosterols have been identified, of which the most common include campesterol, b-sitosterol, stigmasterol, brassi-casterol, and D5-avenasterol.…”

Section: Vitamin and Phytosterol Contents Of The Plant Samplesmentioning

confidence: 99%

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Phytochemical composition and antioxidant activity of extracts of some medicinal plants in Tunisia

Athmouni¹,

Belghith²,

Fek³

et al. 2016

IJPT

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The aim of this study was to investigate the chemical composition of the best known plants biomarkers from the locality of Gafsa (Tunisia). Majority of investigated plants had high levels of phenolics and exhibited noteworthy antioxidant activity. The plants showing the highest antioxidant activities were P. angustifolia, T. garganica, G. alypum and L. multifida. P. angustifolia demonstrated by far the most potent antioxidant activity, as well as total phenolic and total flavonoids content. In flavonoid structure of the aerial parts of the related species, different amounts of rutin, myricetin, morin, quercetin and kaempferol together with ergosterol, stigma sterol and b-sitosterol as phytosterols, vitamin D, vitamin K, a-tocopherol and retinol as vitamins, and arabinose, fructose, glucose, sucrose and maltose as sugars were found. The mineral analysis was related to the existence of Ca, Na, K, Fe, Mn, Zn and Mg with different amounts in all of the nine tested species.

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Section: Vitamin and Phytosterol Contents Of The Plant Samplesmentioning

confidence: 99%

Section: Vitamin and Phytosterol Contents Of The Plant Samplesmentioning

confidence: 99%

Phytochemical composition and antioxidant activity of extracts of some medicinal plants in Tunisia

Athmouni¹,

Belghith²,

Fek³

et al. 2016

IJPT

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“…Frequently eating hickory nut can help decrease the T CHO level in the human body. [2] In addition, the phenols and fatty acids contained in the hickory nut have promising antioxidant activity. [3] Yogurt is a fermented dairy product with pleasant flavor which is believed to have function of balancing intestinal flora and anti-aging.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and flavor compounds of hickory yogurt

et al. 2016

International Journal of Food Properties

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Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p > 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, fat, crude protein, and amino acids, but lower ash and not-fat solids. Sensory evaluation showed that the appearance and flavor scores of hickory milk yogurt had no significant difference from cow milk yogurt (p > 0.05), but the texture score was significantly higher (p < 0.05). IC 50 values in relation to 1,1-diphenyl-2-picrylhydrazyl scavenging activity and inhibition of lipid peroxidation (46.88 and 26.70 g/L) of hickory milk yogurt were significantly lower than those of cow milk yogurt which suggested that the antioxidant activity of hickory milk yogurt was significantly higher than cow milk yogurt (p < 0.05). There were 30 and 28 kinds of volatile compounds identified in hickory milk yogurt and cow milk yogurt, respectively. Compared with cow milk yogurt, the concentration of acetaldehyde, hexanal, nonanal, 2-nonanone, caproic acid, heptylic acid, and nonanoic acid in hickory milk yogurt increased significantly, and the concentration of benzaldehyde, 2,3-pentanedione, 2,3-butanedione, 3-hydroxy-2-butanone, acetic acid, butyric acid, and benzoic acid decreased significantly (p < 0.05). ARTICLE HISTORY

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“…With respect to the appearance attributes, the color intensity was different for all samples throughout the storage period. The appearance and color of a food product provides the first indication of quality (Abdallah and others ). The rating for this attribute increased during storage for all samples.…”

Section: Resultsmentioning

confidence: 99%

Sensory Quality Preservation of Coated Walnuts

Grosso

Asensio

Grosso

et al. 2016

Journal of Food Science

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The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis. A consumer acceptance test was carried out on the fresh product (storage day 0) to evaluate flavor. All samples exhibited significant differences in their sensory attributes initially and after storage. Intensity ratings for oxidized and cardboard flavors increased during storage. NC showed the highest oxidized and cardboard intensity ratings (39 and 22, respectively) and NMC exhibited the lowest intensity ratings for these negative attributes (8 and 17, respectively) after 210 d of storage. Alternatively, the intensity ratings for sweetness and walnut flavors were decreased for all samples. NMC had the lowest decrease at the end of storage for these positive attributes (75.86 in walnut flavor and 12.09 in sweetness). The results of this study suggest a protective effect of the use of an edible coating to preserve sensory attributes during storage, especially for samples coated with MC. The results of the acceptance test showed that addition of the coating negatively affected the flavor acceptance for NMC and NCMC coated walnuts. Edible coatings help to preserve sensory attributes in walnuts, improving their shelf-life, however, these coatings may affect consumer acceptance in some cases.

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Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties

Cited by 154 publications

References 44 publications

Phytochemical composition and antioxidant activity of extracts of some medicinal plants in Tunisia

Phytochemical composition and antioxidant activity of extracts of some medicinal plants in Tunisia

Antioxidant activity and flavor compounds of hickory yogurt

Sensory Quality Preservation of Coated Walnuts

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