Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588422 | Food Chemistry | 2016 | 32 Pages |
Abstract
The thermal processing of almond kernels implies the use of techniques that produce chemical changes such as oxidation. Phytoprostanes (PhytoPs) are considered biomarkers of the oxidative stress in plants. We studied the PhytoP profile in kernels of almond cultivars under different conditions, in relation to packaging, temperature and time of storage and processing. The most abundant PhytoP was the F1t series. The PhytoP levels increased significantly with the time of storage (3 and 6 months) and the total PhytoP concentration was higher under air than in a vacuum packaging atmosphere. Storage at 24 °C raised the concentrations of individual PhytoPs and the total sum of PhytoPs. The frying and roasting processes led to a strong reduction of the original concentration of most PhytoPs and promoted the synthesis of specific PhytoPs that were not detected in raw kernels and thus could be biomarkers of the degree of oxidative degradation of almonds.
Keywords
BHAPUFAsPhytoPMUFAsMRMALASPEETo2,6-di-tert-butyl-4-methylphenolGC–MSROSNutsinternal standardSolid-phase extractionα-linolenic acidArachidonic acidPolyunsaturated fatty acidsmonounsaturated fatty acidsOxidationOxidative stressFriedphytoprostaneBiomarkersmultiple reaction monitoringRoastedprostaglandingas chromatography coupled to mass spectrometryReactive oxygen species
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana MarÃa Carrasco-Del Amor, Encarna Aguayo, Jacinta Collado-González, Alexandre Guy, Jean-Marie Galano, Thierry Durand, Ángel Gil-Izquierdo,