Journal article
Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability
Journal of Food Science and Technology, Vol.56(2), pp.792-798
2019
Abstract
Daily consumption of nuts is recommended as a part of a healthy diet as they contain protein and are rich inbeneficial fatty acids and essential nutrients. The nutritional qualities of nuts are affected by their fatty acid composition and other factors such as maturity. Oil oxidative stability is important to determine nut nutritional quality in terms of fatty acid composition over storage. Therefore, this study aimed to (a) assess the nutritionalquality (photooxidative stability and nutrient composition) of almond, cashew, pistachio and canarium (a newlycommercialised indigenous nut); and (b) explore differences in nutrient concentrations between immature and mature canarium nuts. A decrease in polyunsaturated fatsafter photooxidation in almond and pistachio was observed. Canarium oil did not change following photooxidation suggesting canarium may display a long shelf life whenstored appropriately. Our study indicated that almond provided over 50% of the recommended daily intake for manganese whereas canarium intake provided 50% of the recommended daily intake for iron (for males). Pistachio was richer in potassium compared with other nuts and canarium was richer in boron, iron and zinc than other nut species. Mature canarium kernels were richer in boron, iron and zinc but contained less potassium than immature canarium. Therefore, the current study recommended to store kernels in dark to decrease oil photooxidation, and maturity of canarium kernels at the harvest time was important affecting nutrient concentrations of kernels.
Details
- Title
- Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability
- Authors
- Shahla Hosseini Bai (Corresponding Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringPeter R Brooks (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringRepson Gama (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringTio Nevenimo (Author) - National Agriculture Research Institute, Papua New GuineaGodfrey Hannet (Author) - National Agriculture Research Institute, Papua New GuineaDalsie Hannet (Author) - National Agriculture Research Institute, Papua New GuineaBruce Randall (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringDavid Walton (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringElektra L Grant (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and EngineeringHelen M Wallace (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
- Publication details
- Journal of Food Science and Technology, Vol.56(2), pp.792-798
- Publisher
- Springer (India) Private Ltd.
- Date published
- 2019
- DOI
- 10.1007/s13197-018-3539-6
- ISSN
- 0022-1155
- Organisation Unit
- School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; GeneCology Research Centre - Legacy; School of Science, Technology and Engineering; Centre for Bioinnovation
- Language
- English
- Record Identifier
- 99450631702621
- Output Type
- Journal article
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