Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
Auteur(s)
- OLIVEIRA Ivo
- MEYER Anne S.
- AFONSO Sílvia
- SEQUEIRA Alex
- VILELA Alice
- GOUFO Piebiep
- TRINDADE Henrique
- GONÇALVES Berta
Editeur(s)
Autre(s)
Id
MBCJ36QD
Version
2962
Date ajout
6 janvier 2021 16:24
Date modification
6 janvier 2021 16:24
Résumé anglais
Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.
Note
None
CRAW tags
- AB - Utile à l'AB
- FREDO qualité des produits
- FREDO transformation et valorisation
- GEO Portugal
- amande
- composition nutritionnelle
WEB tags
- prunus dulcis
- antioxidant
- fatty acids
- processing
- sensorial analysis
Titre de la publication
Plants
Volume
9
Pages
1627
Date caractères
2020/11
Date publication
24 novembre 2020
Doi
10.3390/plants9111627
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