Impact of packaging atmosphere, storage and processing conditions on the generation of phytoprostanes as quality processing compounds in almond kernels.
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 6months) 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.
Postharvest and Refrigeration Group - Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain; Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain.
Ana María
AM
Carrasco-Del Amor
Postharvest and Refrigeration Group - Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain; Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain. Electronic address: encarna.aguayo@upct.es.
Encarna
E
Aguayo
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
Jacinta
J
Collado-González
Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM, Faculty of Pharmacy, Montpellier, France.
Alexandre
A
Guy
Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM, Faculty of Pharmacy, Montpellier, France.
Jean-Marie
JM
Galano
Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM, Faculty of Pharmacy, Montpellier, France.
Thierry
T
Durand
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain. Electronic address: angelgil@cebas.csic.es.
Ángel
Á
Gil-Izquierdo
D001272:Atmosphere; D005231:Fatty Acids, Unsaturated / Q000032:analysis* / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D027861:Prunus / Q000737:chemistry; D000068181:Prunus dulcis / Q000737:chemistry* / Q000378:metabolism
D005231:Fatty Acids, Unsaturated
Biomarkers; Fried; Nuts; Oxidation; Polyunsaturated fatty acids; Roasted; α-Linolenic acid