Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

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...

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Main Authors: Ivo Oliveira, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, Berta Gonçalves
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Plants
Subjects:
Online Access:https://www.mdpi.com/2223-7747/9/11/1627
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author Ivo Oliveira
Anne S. Meyer
Sílvia Afonso
Alex Sequeira
Alice Vilela
Piebiep Goufo
Henrique Trindade
Berta Gonçalves
author_facet Ivo Oliveira
Anne S. Meyer
Sílvia Afonso
Alex Sequeira
Alice Vilela
Piebiep Goufo
Henrique Trindade
Berta Gonçalves
author_sort Ivo Oliveira
collection DOAJ
description 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.
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spelling doaj.art-12f9e25c56f74bc78cbaa064f44f2db32023-11-20T22:00:26ZengMDPI AGPlants2223-77472020-11-01911162710.3390/plants9111627Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial CharacteristicsIvo Oliveira0Anne S. Meyer1Sílvia Afonso2Alex Sequeira3Alice Vilela4Piebiep Goufo5Henrique Trindade6Berta Gonçalves7Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, PortugalDepartment of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, DK-2800 Kgs, 2800 Lyngby, DenmarkCentre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, PortugalUniversidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, PortugalBiology and Environment Department, CQ-VR, Chemistry Research Centre–Vila Real, Food and Wine Sensory Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, PortugalCentre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, PortugalCentre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, PortugalCentre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, PortugalAlmond 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.https://www.mdpi.com/2223-7747/9/11/1627<i>Prunus dulcis</i>processingsensorial analysisfatty acidsantioxidant
spellingShingle Ivo Oliveira
Anne S. Meyer
Sílvia Afonso
Alex Sequeira
Alice Vilela
Piebiep Goufo
Henrique Trindade
Berta Gonçalves
Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
Plants
<i>Prunus dulcis</i>
processing
sensorial analysis
fatty acids
antioxidant
title Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
title_full Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
title_fullStr Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
title_full_unstemmed Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
title_short Effects of Different Processing Treatments on Almond (<i>Prunus dulcis</i>) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
title_sort effects of different processing treatments on almond i prunus dulcis i bioactive compounds antioxidant activities fatty acids and sensorial characteristics
topic <i>Prunus dulcis</i>
processing
sensorial analysis
fatty acids
antioxidant
url https://www.mdpi.com/2223-7747/9/11/1627
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