Update on the healthful lipid constituents of commercially important tree nuts

dc.contributor.author	Robbins, KS	en
dc.contributor.author	Shin, E-C	en
dc.contributor.author	Shewfelt, RL	en
dc.contributor.author	Eitenmiller, RR	en
dc.contributor.author	Pegg, RB	en
dc.date.accessioned	2014-06-06T06:51:05Z
dc.date.available	2014-06-06T06:51:05Z
dc.date.issued	2011	en
dc.identifier.issn	00218561	en
dc.identifier.uri	http://dx.doi.org/10.1021/jf203187v	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5308
dc.subject	chemical composition	en
dc.subject	fatty acids	en
dc.subject	health benefits	en
dc.subject	phytosterols	en
dc.subject	tocopherols	en
dc.subject	tree nuts	en
dc.subject	USDA National Nutrient Database for Standard Reference	en
dc.subject	vitamin E	en
dc.subject.other	Chemical compositions	en
dc.subject.other	health benefits	en
dc.subject.other	phytosterols	en
dc.subject.other	tocopherols	en
dc.subject.other	tree nuts	en
dc.subject.other	USDA National Nutrient Database for Standard Reference	en
dc.subject.other	vitamin E	en
dc.subject.other	Alcohols	en
dc.subject.other	Carbohydrates	en
dc.subject.other	Fatty acids	en
dc.subject.other	Isomers	en
dc.subject.other	Linoleic acid	en
dc.subject.other	Nutrients	en
dc.subject.other	Quality control	en
dc.subject.other	Saturated fatty acids	en
dc.subject.other	Unsaturated fatty acids	en
dc.subject.other	Forestry	en
dc.subject.other	lipid	en
dc.subject.other	article	en
dc.subject.other	chemistry	en
dc.subject.other	fruit	en
dc.subject.other	high performance liquid chromatography	en
dc.subject.other	mass fragmentography	en
dc.subject.other	nut	en
dc.subject.other	tree	en
dc.subject.other	Chromatography, High Pressure Liquid	en
dc.subject.other	Fruit	en
dc.subject.other	Gas Chromatography-Mass Spectrometry	en
dc.subject.other	Lipids	en
dc.subject.other	Nuts	en
dc.subject.other	Trees	en
dc.subject.other	Alcohols	en
dc.subject.other	Carbohydrates	en
dc.subject.other	Chemical Composition	en
dc.subject.other	Fatty Acids	en
dc.subject.other	Forestry	en
dc.subject.other	Isomers	en
dc.subject.other	Linoleic Acid	en
dc.subject.other	Nutrients	en
dc.subject.other	Quality Control	en
dc.subject.other	Anacardium occidentale	en
dc.subject.other	Bertholletia excelsa	en
dc.subject.other	Carya illinoinensis	en
dc.subject.other	Corylus	en
dc.subject.other	Juglans nigra	en
dc.subject.other	Juglans regia	en
dc.subject.other	Macadamia	en
dc.subject.other	Pistacia vera	en
dc.subject.other	Prunus dulcis	en
dc.title	Update on the healthful lipid constituents of commercially important tree nuts	en
heal.type	journalArticle	en
heal.identifier.primary	10.1021/jf203187v	en
heal.publicationDate	2011	en
heal.abstract	Uncharacteristic of most whole foods, the major component of tree nuts is lipid; surprisingly, information on the lipid constituents in tree nuts has been sporadic and, for the most part, not well reported. Most published papers focus on only one nut type, or those that report a cultivar lack a quality control program, thus making data comparisons difficult. The present study was designed to quantify the healthful lipid constituents of 10 different types of commercially important tree nuts (i.e., almonds, black walnuts, Brazil nuts, cashews, English walnuts, hazelnuts, macadamias, pecans, pine nuts, and pistachios) according to standardized, validated methods. The total lipid content of each nut type ranged from 44.4 ± 1.9% for cashews to 77.1 ± 1.7% for macadamias. As expected, the major fatty acids present in the tree nuts were unsaturated: oleic (18:1 9) and linoleic (18:2 ω6) acids. A majority of the lipid extracts contained <10% saturated fatty acids with the exceptions of Brazil nuts (24.5%), cashews (20.9%), macadamias (17.1%), and pistachios (13.3%). The total tocopherol (T) content ranged from 1.60 ± 1.27 mg/100 g nutmeat in macadamias to 32.99 ± 0.78 in black walnuts. The predominant T isomers in the nut types were α- and γ-T. Tocotrienols were also detected, but only in 6 of the 10 nut types (i.e., Brazil nut, cashews, English walnuts, macadamias, pine nuts, and pistachios). In most cases, total phytosterol contents were greater in the present study than reported in peer-reviewed journal papers and the USDA National Nutrient Database for Standard Reference, which is attributed to total lipid extraction and the inclusion of steryl glucosides in the analysis; the levels were highest for pistachios (301.8 ± 15.4 mg/100 g nutmeat) and pine nuts (271.7 ± 9.1 mg/100 g nutmeat). Minor sterols were also quantified and identified using GC-FID and GC-MS techniques. © 2011 American Chemical Society.	en
heal.journalName	Journal of Agricultural and Food Chemistry	en
dc.identifier.issue	22	en
dc.identifier.volume	59	en
dc.identifier.doi	10.1021/jf203187v	en
dc.identifier.spage	12083	en
dc.identifier.epage	12092	en