Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke
https://doi.org/10.20914/2310-1202-2020-2-124-130
Abstract
The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews
About the Authors
L. P. Nilova
Peter the Great St. Petersburg Polytechnic University
Russian Federation
Cand. Sci. (Engin.), associate professor, graduate school of service and trade, institute of industrial management, economics and trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
Russian Federation
Cand. Sci. (Engin.), associate professor, graduate school of service and trade, institute of industrial management, economics and trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
S. M. Malyutenkova
Peter the Great St. Petersburg Polytechnic University
Cand. Sci. (Engin.), associate professor, graduate school of service and trade, institute of industrial management, economics and trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
Cand. Sci. (Engin.), associate professor, graduate school of service and trade, institute of industrial management, economics and trade, Politechnicheskaya St., 29, Saint-Petersburg, 195251, Russia
References
1. Alasalvar C., Bollin B.W. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. British Journal of Nutrition. 2015. no. 113. pp. 68–78. doi: 10.1017/S0007114514003729
2. Yada S., Lapsley K., Huang G. A review of composition studies of cultivated almonds: Macronutrients and micronutrients. Journal of Food Composition and Analysis. 2011. vol. 24. nо. 4–5. pp. 469–480. doi: 10.1016/j.jfca.2011.01.007
3. Yang J., Liu H.R., Halim L. Antioxidant and antiproliferative activities of common edible nut seeds. LWT – Food Science and Technology. 2009. vol. 42. no. 1. pp. 1–8. doi:10.1016/j.lwt.2008.07.007
4. Albert C.M., Gaziano J.M., Willett W.C., Manson J.E. et al. Nut consumption and decreased risk of sudden cardiac death in the physicians’health study. Archives of Internal Medicine. 2002. no. 162. pp. 1382–1387. doi: 10.1001/archinte.162.12.1382
5. Food and Drug Administration (FDA), Qualifi Health Claims: Letter of Enforcement Discretion – Nuts and Coronary Heart Disease, Docket № 02P 0505, Food and Drug Administration, Washington, DC, 2003.
6. Chang S.K., Alasalvar C., Bolling B.W., Shahid F. Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review. Journal of Functional Foods. 2016. no. 26. pp. 88–122. doi: 10.1016/j.jff.2016.06.029
7. Alasalvar C., Salvad? J.S., Ros E. Bioactives and health benefits of nuts and dried fruits. Food Chemistry. 2020. no. 314. 126192. doi:10.1016/j.foodchem.2020.126192
8. Bolotova A.S. Chemical composition of nuts of introduced varieties of sweet almonds in southern Kyrgyzstan. Sciences of Europe. 2017. № 13 (13). pp. 8–12. (in Russian).
9. Nilova L.P., Shelenga T.V., Vasipov V.V. Influence of pine nut flour on biochemical composition of bakery products. Technology and the study of merchandise of innovative foodstuffs. 2017. no. 2 (43). pp. 3–8. (in Russian).
10. Kamiloglu S., Pasli А.А., Ozcelik В., Capanoglu Е. Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts. LWT – Food Science and Technology. 2014. vol. 56. no. 2. pp. 284–289. doi: 10.1016/j.lwt.2013.11.040
11. Lainas К., Alasalvar С., Bolling B.W. Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. Journal of Functional Foods. 2016. no. 23. pp. 647–653. doi: 10.1016/j.jff.2016.03.029
12. Kalogeropoulos N., Chiou A., Ioannou M.S., Karathanos, V.T. Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece. International Journal of Food Sciences and Nutrition. 2013. no 64. pp. 757–767. doi: 10.3109/09637486.2013.793298
13. Slatnar A., Mikulic-Petkovsek M., Stampar F., Veberic R. et al. HPLC-MSn identification and quantification of phenolic compounds in hazelnut kernels, oil and bagasse pellets. Food Research International. 2014. no. 64. pp. 783–789. doi: 10.1016/j.foodres.2014.08.009
14. Pelvan E., Olgun E.?., Karada? А., Alasalvar С. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry. 2018. no. 244. pp. 102–108. doi: 10.1016/j.foodchem.2017.10.011
15. Dmitrieva A.N., Makarova N.V. Comparative analysis of the chemical composition and antioxidant properties of nut raw materials. Storage and Processing of Farm Products. 2015. no. 12. pp. 40–43. (in Russian).
16. U.S. Department of Agriculture (USDA), National Nutrient Database for Standard Reference, Release 19. Available at: http://www.nal.usda.gov/fnic/foodcomp/search.
17. Barros A., Nunes F.M., Gonзalves B., Bennett R.N. et al. Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.). Food Chemistry. 2011. no. 128. pp. 165–172. doi: 10.1016/j.foodchem.2011.03.013
18. Ta? N.G., G?kmen V. Phenolic compounds in natural and roasted nuts and their skins: a brief review. Current Opinion in Food Science. 2017. no. 14. pp. 103–109. doi: 10.1016/j.cofs.2017.03.001
19. Ta? N.G., G?kmen V. Bioactive compounds in different hazelnut varieties and their skins. Journal of Food Composition and Analysis. 2015. no. 43. pp. 203–208. doi: 10.1016/j.jfca.2015.07.003
20. Stuetz W., Schl?rmann W., Gle М. B-vitamins, carotenoids and ?-/?-tocopherol in raw and roasted nuts. Food Chemistry. 2017. no. 221. pp. 222–227. doi: 10.1016/j.foodchem.2016.10.065
21. Kornsteiner M., Wagner K.-H., Elmadfa I. Tocopherols and total phenolics in 10 different nut types. Food Chemistry. 2006. vol. 98. no. 2. pp. 381–387. doi: 10.1016/j.foodchem.2005.07.033
22. Kerry Yi.Zh., Wilkinson L., Wirthensohn M.G. Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study. Journal of Food Composition and Analysis. 2015. no. 39. pp. 120–127. doi: 10.1016/j.jfca.2014.12.003
23. Chen C-Y.O., Blumberg J.B. Phytochemical composition of nuts // Asia Pacific journal of clinical nutrition. 2008. vol. 17. no. 1. pp. 329–332. doi: 10.6133/apjcn.2008.17.s1.81
24. Wang М., Zhang L., Wu Х., Zhao Ya. et al. Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS. LWT – Food Science and Technology. 2019. no. 100. pp. 355–361. doi: 10.1016/j.lwt.2018.10.077
25. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B. et al. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 2004. no. 52. pp. 4026–4037. doi: 10.1021/jf049696w. (in Russian).
Review
For citations:
Nilova L.P., Malyutenkova S.M. Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(2):124-130. (In Russ.) https://doi.org/10.20914/2310-1202-2020-2-124-130
Views:
703
Email this article 
Post a Comment 
