Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Oliveira, Ivo; Meyer, Anne S.; Afonso, Sílvia; Aires, Alfredo; Goufo, Piebiep; Trindade, Henrique; Gonçalves, Berta

doi:10.1111/jfbc.12887

Cited by 37 publications

(29 citation statements)

References 52 publications

(97 reference statements)

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“…Cultivars, climate and geography can affect total phenols concentration in almond kernels [57,58,112,113]. For Rabadán et al [12,70], the variability of total polyphenol content depended mainly on the crop year.…”

Section: Phenolsmentioning

confidence: 99%

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Roncero

Álvarez‐Ortí

Pardo-Giménez³

et al. 2020

Foods

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This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4–35.1%), in which the globulin–albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14–28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.

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Section: Phenolsmentioning

confidence: 99%

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Roncero

Álvarez‐Ortí

Pardo-Giménez³

et al. 2020

Foods

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“…The beneficial effects of almond consumption are associated with its composition of macro-and micronutrients. Among the compounds with beneficial properties for health, the lipid profile, predominantly monounsaturated fatty acids (MUFA, 60%), followed by polyunsaturated fatty acids (PUFA, 30%), fiber, vitamins, minerals, phytosterols and polyphenols, can be highlighted [9,10]. The great diversity of varieties as well as the forms of cultivation and the climatic characteristics determine the remarkable differences in almonds' chemical composition [11].…”

Section: Introductionmentioning

confidence: 99%

Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds

et al. 2020

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Almonds (Prunus dulcis Miller D. A. Webb (the almond or sweet almond)), from the Rosaceae family, have long been known as a source of essential nutrients; nowadays, they are in demand as a healthy food with increasing popularity for the general population and producers. Studies on the composition and characterization of almond macro-and micronutrients have shown that the nut has many nutritious ingredients such as fatty acids, lipids, amino acids, proteins, carbohydrates, vitamins and minerals, as well as secondary metabolites. However, several factors affect the nutritional quality of almonds, including genetic and environmental factors. Therefore, investigations evaluating the effects of different factors on the quality of almonds were also included. In epidemiological studies, the consumption of almonds has been associated with several therapeutically and protective health benefits. Clinical studies have verified the modulatory effects on serum glucose, lipid and uric acid levels, the regulatory role on body weight, and protective effects against diabetes, obesity, metabolic syndrome and cardiovascular diseases. Moreover, recent researchers have also confirmed the prebiotic potential of almonds. The present review was carried out to emphasize the importance of almonds as a healthy food and source of beneficial constituents for human health, and to assess the factors affecting the quality of the almond kernel. Electronic databases including PubMed, Scopus, Web of Science and SciFinder were used to investigate previously published articles on almonds in terms of components and bioactivity potentials with a particular focus on clinical trials.

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“…Almond kernels are useful due to their health benefits such as anticancer, antitherogenic effect (Rabadan et al., 2019). Almonds have recognized health benefits, due to high fatty acids, phenolics, and proteins (Barreira et al., 2008; Bolling et al., 2010; Oliveira et al., 2019). The most important unsaturated fatty acids of almond oils are oleic and linoleic acids (Berryman et al., 2011; Özcan et al., 2011; Yada et al., 2011).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars

Banjanin

Nikolić

Uslu

et al. 2020

J Food Process Preserv

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The oil contents of almond kernels were determined between 37.60% (Selection 25) and 49.10% (Tuono). Total carotenoid and total flavonoid contents of almond kernels varied between 0.21 µg/g (Nessebar) and 1.85 µg/g (Teteny Botermo) to 44.75 mg/100 g (Selection 25) and 479.13 mg/100 g (Teteny Rekord), respectively. In addition, total phenolic contents and antioxidant activity values of almond kernels changed between 6.04 mg GAE/100 g (Ne Plus Ultra) and 83.19 mg GAE/100 g (Teteny Rekord) to 4.55% (Selection 25) and 90.15% (Teteny Rekord), respectively. Oleic acid contents of almond kernel oils were determined between 61.39% (Ne Plus Ultra) and 73.51% (Texas), linoleic acid contents of oil samples varied between 16.02% (Masbovera) and 30.60% (Ne Plus Ultra). Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, 1,2‐dihydroxybenzene, syringic acid, caffeic acid, and quercetin were the key phenolic constituents of kernels showed partly differences depending on almond varieties. Almond kernels are rich in K, P, Ca, Mg, Na, and S elements. Practical applications Almonds are used as ingredients in a variety of processed foods such as bakery and confectionery products, almond milk, and almond fermented milk. The roasted almond kernels used in desserts, salads, and ice‐creams is a popular snack in Turkey. Almonds are considered to be a valuable source of plant proteins in the human diet. Almonds have recognized health benefits, due to high fatty acids, phenolics, and proteins. The most important unsaturated fatty acids of almond oils are oleic and linoleic acids. Phenolic compounds comprise a large and heterogeneous group of secondary plant metabolites distributed widely throughout the plant kingdom.

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Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Cited by 37 publications

References 52 publications

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds

Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars

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