Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts

Jazmín C. Stevens-Barrón, Laura A. de la Rosa, Abraham Wall-Medrano, Emilio Álvarez-Parrilla, Roberto Rodríguez-Ramirez, Ramón E. Robles-Zepeda, Humberto Astiazaran-García

Research output: Contribution to journalArticle

Abstract

The ultimate health benefits of peanuts and tree nuts partially depend on the effective gastrointestinal delivery of their phytochemicals. The chemical composition and in vitro bioaccessibility of tocopherols, tocotrienols and phenolic compounds from peanuts and seven tree nuts were evaluated by analytical and chemometric methods. Total fat and dietary fiber (g 100 g-1) ranged from 34.2 (Emory oak acorn) to 72.5 (pink pine nut; PPN) and from 1.2 (PPN) to 22.5 (pistachio). Samples were rich in oleic and linoleic acids (56-87 g 100 g-1 oil). Tocopherols and tocotrienols (mg·kg-1) ranged from 48.1 (peanut) to 156.3 (almond) and 0 (almond, pecan) to 22.1 (PPN) and hydrophilic phenolics from 533 (PPN) to 12,896 (Emory oak acorn); flavonoids and condensed tannins (mg CE.100 g-1) ranged from 142 (white pine nut) to 1833 (Emory oak acorn) and 14 (PPN) to 460 (Emory oak acorn). Three principal components explained 90% of the variance associated with the diversity of antioxidant phytochemicals in samples. In vitro bioaccessibility of tocopherols, tocotrienols, hydrophilic phenolics, flavonoids, and condensed tannins ranged from 11-51%, 16-79%, 25-55%, 0-100%, and 0-94%, respectively. Multiple regression analyses revealed a potential influence of dietary fiber, fats and/or unsaturated fatty acids on phytochemical bioaccessibility, in a structure-specific manner.

Original languageEnglish
Article number2303
JournalNutrients
Volume11
Issue number10
DOIs
StatePublished - 27 Sep 2019

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Quercus emoryi
Nuts
Phytochemicals
Tocotrienols
nuts
tocotrienols
phytopharmaceuticals
Tocopherols
Antioxidants
chemical composition
tocopherols
peanuts
antioxidants
Proanthocyanidins
fruits
Dietary Fiber
almonds
proanthocyanidins
Flavonoids
Carya

Keywords

  • bioaccessibility
  • flavonoids
  • peanuts
  • phenolic compounds
  • tannins
  • tocopherols
  • tocotrienols
  • tree nuts

Cite this

Stevens-Barrón, J. C., de la Rosa, L. A., Wall-Medrano, A., Álvarez-Parrilla, E., Rodríguez-Ramirez, R., Robles-Zepeda, R. E., & Astiazaran-García, H. (2019). Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts. Nutrients, 11(10), [2303]. https://doi.org/10.3390/nu11102303
Stevens-Barrón, Jazmín C. ; de la Rosa, Laura A. ; Wall-Medrano, Abraham ; Álvarez-Parrilla, Emilio ; Rodríguez-Ramirez, Roberto ; Robles-Zepeda, Ramón E. ; Astiazaran-García, Humberto. / Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts. In: Nutrients. 2019 ; Vol. 11, No. 10.
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Stevens-Barrón, JC, de la Rosa, LA, Wall-Medrano, A, Álvarez-Parrilla, E, Rodríguez-Ramirez, R, Robles-Zepeda, RE & Astiazaran-García, H 2019, 'Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts', Nutrients, vol. 11, no. 10, 2303. https://doi.org/10.3390/nu11102303

Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts. / Stevens-Barrón, Jazmín C.; de la Rosa, Laura A.; Wall-Medrano, Abraham; Álvarez-Parrilla, Emilio; Rodríguez-Ramirez, Roberto; Robles-Zepeda, Ramón E.; Astiazaran-García, Humberto.

In: Nutrients, Vol. 11, No. 10, 2303, 27.09.2019.

Research output: Contribution to journalArticle

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AU - Álvarez-Parrilla, Emilio

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Stevens-Barrón JC, de la Rosa LA, Wall-Medrano A, Álvarez-Parrilla E, Rodríguez-Ramirez R, Robles-Zepeda RE et al. Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts. Nutrients. 2019 Sep 27;11(10). 2303. https://doi.org/10.3390/nu11102303