title: B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts.
abstract: The concentrations of B-vitamins, carotenoids and tocopherols in nuts may differ between species and might be influenced by roasting. Thiamine, riboflavin, pyridoxine, lutein, zeaxanthin, β-carotene and α-/γ-tocopherol were determined in different varieties of raw and roasted nuts using HPLC (fluorescence/UV-vis detection). The analysis revealed remarkable concentrations of thiamine and pyridoxine in pistachios (57%, 79% of the recommended daily intake/100g (RDI), respectively) and riboflavin in almonds (119% of the RDI). Pistachios were rich in lutein/zeaxanthin and contained highest β-carotene levels among nuts. Almonds and hazelnuts were abundant in α-tocopherol (>4-fold the RDI for tocopherol equivalents) while pistachios and walnuts were rich in γ-tocopherol. Roasting had a diminishing effect on thiamine, carotenoids and tocopherols especially in almonds and walnuts. Nuts could make a valuable contribution to a healthy diet in regard to B-vitamins, lutein/zeaxanthin and tocopherols. A reduction in micronutrient content by roasting is reliant on the nut variety and specific micronutrient.
authors.affiliation: University of Hohenheim, Institute of Biological Chemistry and Nutrition, Garbenstraße 30, 70593 Stuttgart, Germany; Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional, Toxicology, Dornburger Straße 24, 07743 Jena, Germany.
authors.forename: Wolfgang
authors.initials: W
authors.lastname: Stuetz
authors.affiliation: Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional, Toxicology, Dornburger Straße 24, 07743 Jena, Germany. Electronic address: wiebke.schloermann@uni-jena.de.
authors.forename: Wiebke
authors.initials: W
authors.lastname: Schlörmann
authors.affiliation: Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional, Toxicology, Dornburger Straße 24, 07743 Jena, Germany.
authors.forename: Michael
authors.initials: M
authors.lastname: Glei
mesh_terms: D002338:Carotenoids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D031211:Corylus / Q000737:chemistry; D005511:Food Handling; D031324:Juglans / Q000737:chemistry; D014975:Lutein / Q000032:analysis; D018977:Micronutrients / Q000032:analysis; D009754:Nuts / Q000737:chemistry*; D027927:Pistacia / Q000737:chemistry; D000068181:Prunus dulcis / Q000737:chemistry; D011736:Pyridoxine; D012256:Riboflavin / Q000032:analysis; D013831:Thiamine / Q000032:analysis; D014803:Vitamin B Complex / Q000032:analysis*; D065146:Zeaxanthins / Q000032:analysis; D024502:alpha-Tocopherol / Q000032:analysis*; D024504:gamma-Tocopherol / Q000032:analysis*
chemical_list: D018977:Micronutrients; D065146:Zeaxanthins; D014803:Vitamin B Complex; D002338:Carotenoids; D024504:gamma-Tocopherol; D024502:alpha-Tocopherol; D011736:Pyridoxine; D012256:Riboflavin; D013831:Thiamine; D014975:Lutein
keywords: Carotenoids; Nuts; Pyridoxine; Riboflavin; Thiamine; Tocopherol