Nuts are dry, single-seeded fruits, with a combination of beneficial compounds that aid in disease prevention and treatment. This review aims to summarize the antioxidant components nutraceutical properties applications hazelnut, almond, pistachio skins, as well discuss their ability prevent treat specific diseases based on vitro vivo studies. The search strategy included searching PubMed datab...

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A research was conducted at Pistachio Research Institute in Rafsanjan, Iran, to evaluate the effects of P. vera L. ‘Badami’, P. vera L. ‘Sarakhs’ and P. mutica F and M. ‘Beneh’ rootstocks on mineral content of leaves and kernels of ‘Owhadi’, ‘Kalleh-ghuchi’ and ‘Ahamd-aghaii’ pistachio scion cultivars. Twenty year old trees of these combinations were used during study over 2003 and 2004. Leaves...

We examined interrelationships between crop load, nitrogen (N), phosphorus (P), and potassium (K) uptake, and root growth in mature, alternate-bearing pistachio (Pistacia vera L.) trees. Pistachio trees bear heavy (on-year) and light (off-year) fruit crops in alternate years. Uptake and partitioning of N, P, and K among tree parts were determined during (a) spring flush (mid-March to late May),...

Curcumin is a secondary plant metabolite present in Curcuma longa L. Since curcumin is widely used as a food colorant in thermally processed food it may undergo substantial chemical changes which in turn could affect its biological activity. In the current study, curcumin was roasted at 180 °C up to 70 minutes and its kinetic of degradation was analyzed by means of HPLC-PDA and LC-MS, respectiv...

Given the successful application of spectroscopic methods in the field of coffee analysis as fast and reliable routine techniques, the objective of this work was to evaluate the feasibility of employing Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) for discrimination between roasted coffees that presented distinct sensory characteristics and were submitted to a range of r...

Coffee is one of mankind's most popular beverages obtained from green coffee beans by roasting. Much effort has been expended towards the chemical characterisation of the components of the roasted coffee bean, frequently termed melanoidines, which are dominated byproducts formed from its most relevant secondary metabolites - chlorogenic acids. However, impeded by a lack of suitable authentic re...

The extraction of sulphur produces a hematite-rich waste, known as roasted pyrite ash, which contains significant amounts of environmentally sensitive elements in variable concentrations and modes of occurrence. Whilst the mineralogy of roasted pyrite ash associated with iron or copper mining has been studied, as this is the main source of sulphur worldwide, the mineralogy, and more importantly...

BACKGROUND IgE-binding of process-modified foods or proteins is the most common method for examination of how food processing affects allergenicity of food allergens. How processing affects sensitization capacity is generally studied by administration of purified food proteins or food extracts and not allergens present in their natural food matrix. OBJECTIVES The aim was to investigate if the...