Molecules, Vol. 27, Pages 4326: The Content of Phenolic Compounds and Mineral Elements in Edible Nuts

Molecules, Vol. 27, Pages 4326: The Content of Phenolic Compounds and Mineral Elements in Edible Nuts Molecules doi: 10.3390/molecules27144326 Authors: Magdalena Woźniak Agnieszka Waśkiewicz Izabela Ratajczak Edible nuts are an important component of a healthy diet, and their frequent consumption has beneficial impact on human health, including reducing the risk of cardiovascular and neurodegenerative diseases. Moreover, various factors, including cultivar, climate, soil characteristic, storage and treatment have influence on the chemical composition of nuts. Therefore, nine tree nut types and peanuts commonly available on Polish market were evaluated for phenolic profile and mineral elements content. The concentration of individual phenolic compounds, including flavonoids, aromatic acids and caffeic acid phenethyl ester (CAPE) was determined by ultra-high pressure liquid chromatography, while the content of macro-elements and trace minerals was analyzed by atomic absorption spectrometry. The phenolic profile of analyzed nuts substantially varied depending on the type of nut. The highest total content of all analyzed flavonoids was determined in walnuts (114.861 µg/g), while the lowest in almonds (1.717 µg/g). In turn, the highest total content of all tested aromatic acid was determined in pecans (33.743 µg/g), and the lowest in almonds (0.096 µg/g). Epicatechin and cinnamic acid were detected in the highes...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research