title: Impact of processing conditions on the phytoprostanes profile of three types of nut kernels.
abstract: The goal of this work was the identification and quantification of phytoprostanes (PhytoPs) in three types of nuts: "Walnut", "Macadamia", and "Pecan". This study represents a first approach to the relationship between the quantitative and qualitative PhytoP profiles in the "Macadamia" and "Pecan" nuts subjected to fried salt or fried honey processing. The kernels were found to contain 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP, 16-B1-PhytoP, ent-16-B1-PhytoP, 9-L1-PhytoP, and ent-9-L1-PhytoP. "Macadamia" fried salt nuts were the only ones that produced 9-epi-9-D1-PhytoP and 9-D1-PhytoP. The total PhytoP concentration in raw nuts was in the range of 5541-7830 ng kg-1fresh weight (FW); for most of the PhytoPs, the concentrations were lowest in raw walnuts, indicating that concentration of each PhytoP was influenced by the genotype. The frying process increased the total PhytoPs concentration to the range of 8903-33,727 ng kg-1FW. Therefore, this is the first work describing PhytoPs in nuts and reinforces the capacity of these compounds to act as biomarkers to monitor the processing treatments that influence the final quality of nuts.
authors.affiliation: a Postharvest and Refrigeration Group , Universidad Politécnica de Cartagena (UPCT) , Cartagena , Spain.|b Institute of Plant Biotechnology, Unit of Food Quality and Health, UPCT , Cartagena , Spain.
authors.forename: Ana María
authors.initials: AM
authors.lastname: Carrasco-Del Amor
authors.affiliation: a Postharvest and Refrigeration Group , Universidad Politécnica de Cartagena (UPCT) , Cartagena , Spain.|b Institute of Plant Biotechnology, Unit of Food Quality and Health, UPCT , Cartagena , Spain.
authors.forename: Encarna
authors.initials: E
authors.lastname: Aguayo
authors.affiliation: c Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology , CEBAS (CSIC) , Murcia , Spain.
authors.forename: Jacinta
authors.initials: J
authors.lastname: Collado-González
authors.affiliation: d Faculty of Pharmacy , Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM , Montpellier , France.
authors.forename: Alexandre
authors.initials: A
authors.lastname: Guy
authors.affiliation: d Faculty of Pharmacy , Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM , Montpellier , France.
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Galano
authors.affiliation: d Faculty of Pharmacy , Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM , Montpellier , France.
authors.forename: Thierry
authors.initials: T
authors.lastname: Durand
authors.affiliation: c Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology , CEBAS (CSIC) , Murcia , Spain.
authors.forename: Ángel
authors.initials: Á
authors.lastname: Gil-Izquierdo
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D003517:Cyclopentanes / Q000032:analysis* / Q000378:metabolism; D004032:Diet; D005231:Fatty Acids, Unsaturated / Q000032:analysis* / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D005663:Furans / Q000032:analysis* / Q000378:metabolism; D006801:Humans; D031324:Juglans / Q000737:chemistry / Q000378:metabolism; D039106:Macadamia / Q000737:chemistry / Q000378:metabolism; D009754:Nuts / Q000737:chemistry* / Q000378:metabolism*; D027861:Prunus / Q000737:chemistry / Q000378:metabolism; D053719:Tandem Mass Spectrometry
chemical_list: D003517:Cyclopentanes; D005231:Fatty Acids, Unsaturated; D005663:Furans; C500684:phytoprostane B1 type I; C473305:phytoprostane D1; C486066:phytoprostane F1
keywords: PUFA; Walnut; fried; macadamia; pecan; α-linolenic acid