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.
Highlights
Peanuts and tree nuts are considered natural functional foods
Pink (PPN) pine nuts (Pinnus cembroides) and peanuts (PNT; Arachys hypogaea) were harvested in central Mexico (Hidalgo), pistachios (PIS; Pistacia vera) and pecans (PEC; Carya illinoinensis) were obtained locally (Valley of Juárez, Chihuahua México), and Emory oak acorns (EOA; Quercus emory) were collected from wild trees located in Cuitaca, Sonora Mexico (31◦ 000 1700 N, 110◦ 290 3300 O) during fruiting season (Jun-Jul)
EOA was rich in palmitic acid (C16:0, 33.2 g 100 g−1 oil or 11.4 g 100 g−1 raw nuts), while WNT
Summary
Besides being moderate-to-good sources of dietary fiber, macro (e.g., fats, protein) and micronutrients (e.g., magnesium, selenium and vitamins B), they contain a wide range of hydrophilic and lipophilic phytochemicals with health-promoting properties including sterols, tocols [tocopherols (T; α, β, γ, δ) + tocotrienols (T3; α, β, γ, δ)], unsaturated fatty acids, and phenolic compounds. The amount of tocols released from food matrices in the GI tract depends on several physical and chemical factors—their interaction with macromolecules (e.g., pancreatic enzymes, fatty acids, and mucin) and their own physicochemical properties (e.g., hydrophobicity and polar surface area) are just two factors [5]. Reboul et al [7] reported that the bioaccessibility of αT ranges from 0.5% (from apples) to 100% (from lettuce) passing by 11–14% from almonds and hazelnuts, while O’Callaghan and. The chemical interaction of tocols with fatty acids [saturated (SF), mono (MUFAs) and polyunsaturated (PUFAs)], the food matrix’s particle size and macronutrient composition and their interaction with GI enzymes affects tocols’ bioaccessibility [9,10]
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