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This paper investigated the effects of Prunus pedunculatus (P. pedunculatus) seed pre-treatment, including microwaving (M), roasting (R), steaming (S) and roasting plus steaming (RS) on crude oil quality in terms of yield, color change, fatty acid composition, and oxidative stability. The results showed an increase in monounsaturated fatty acid content and oxidative stability of the oils obtained from different processing treatments compared to the oil obtained from raw seeds (RW) without processing. The oils, obtained from pretreated seeds, had higher conjugated diene (CD) and 2-thiobarbituric acid (2-TBA) values, compared to that obtained from RW when stored in a Schaal oven at 65 °C for 168 h. However, polyphenol and tocopherol contents decreased in all oil samples, processed or unprocessed. The effect of pre-treating the seeds was more prominent in the oil sample obtained through the RS technique, and showed higher oxidative stability than the other processed oils and the oil from RW. [ABSTRACT FROM AUTHOR]

In this paper the extraction methods of virgin almond oil and its chemical composition are reviewed. The most common methods for obtaining oil are solvent extraction, extraction with supercritical fluids (CO2) and pressure systems (hydraulic and screw presses). The best industrial performance, but also the worst oil quality is achieved by using solvents. Oils obtained by this method cannot be considered virgin oils as they are obtained by chemical treatments. Supercritical fluid extraction results in higher quality oils but at a very high price. Extraction by pressing becomes the best option to achieve high quality oils at an affordable price. With regards chemical composition, almond oil is characterized by its low content in saturated fatty acids and the predominance of monounsaturated, especially oleic acid. Furthermore, almond oil contains antioxidants and fat-soluble bioactive compounds that make it an oil with interesting nutritional and cosmetic properties. [ABSTRACT FROM AUTHOR]

It was developed an almond flavoring in paste with addition of dry fruits. A D-Optimal mixture design was applied, using as factors: Glucidex it 12 (1.6 to 2.0%) and almond flavouring AD-1 (1.0 to 2.0%). Water was used to balance the mixture and the other components were constant. Response variables were viscosity and sensory evaluation. Other evaluated parameters were: soluble solids, density and microbiological evaluation. An almond flavoring in paste was obtained with 62.1 °Brix, pH 2.04, viscosity 840 mPa·s, density 2.5984 g/cm³ and the sensory qualification was among good and very good. The microbiological analyses were negative. [ABSTRACT FROM AUTHOR]

The Brazil-nut production chain is limited to two neighboring territories, historically based on debt bondage. Both regions have undergone profound changes in recent decades and offer a rare opportunity to compare the working conditions in the same supply chain. We present indicators that, unlike Bolivia, social mobilization in Acre allowed the restructuring of the supply chain, making it more inclusive and sustainable. [ABSTRACT FROM AUTHOR]

Introduction: Over a period of time researchers have become more interested in finding out the potential of various foods to maintain the general health and to treat diseases. Almonds are a very good source of many nutrients which may help to sharpen the memory and to reduce cardiovascular risk factors. Objective: The present study was conducted to evaluate the nootropic effects of almonds. Effect of oral intake of almond was also monitored on food intake and plasma cholesterol levels. Methods: Rats were given almond paste orally with the help of feeding tube for 28 days. Memory function in rats was assessed by Elevated Plus Maze (EPM) and Radial Arm Maze (RAM). Brain tryptophan, 5-HT and 5-HIAA were estimated at the end of the treatment by HPLC-EC method. Results: A significant improvement in learning and memory of almond treated rats compared to controls was observed. Almond treated rats also exhibited a significant decrease in food intake and plasma cholesterol levels while the change in growth rate (in terms of percentage) remained comparable between the two groups. Analysis of brain tryptophan (TRP) monoamines exhibited enhanced TRP levels and serotonergic turnover in rat brain following oral intake of almonds. Conclusion: The findings show that almonds possess significant hypophagic and nootropic effects. Results are discussed in context of enhanced 5-HT metabolism following almond administration. [ABSTRACT FROM AUTHOR]

A mixing design with two factors: Arabic gum and almond concentrate, was applied to pilot plant experiments in order to obtain a spray dried almond flavor. Test small polyethylene bags, were used for conservation. Sensory analysis, moisture and yield were the response variables. An almond flavor was obtained with 25.4 % almond concentrate and 11.8% arabic gum. It was sensory qualified with a marked almond flavor, also slowed a moisture between 3 and 5 % and a yield of 90 %. The dried flavor preserved its sensory properties after six months storage in a dry and fresh place at room temperature and its moisture content kept under 10 %, the top value permitted. [ABSTRACT FROM AUTHOR]

In this work, 8 different solvents/mixtures have been tested for the extraction of antioxidants from by-products derived from the industrial processing of almonds (skin or seed coating, brown hull, and green shell cover or mesocarp). The oxygen radical absorption capacity (ORAC) as well as the phenolics content of the extracts has been determined. The extracting solution methanol/HCl (1000:1, v/v) was the most effective for the almond skin and shell, whereas, for the hull, it corresponded to acetone/water (50:50, v/v), resulting in ORACFluorescein values of 0.467, 1.45 and 0.0504 mmol of Trolox/mg, respectively. At the same time, the mixtures acetone/water exhibited the highest content of total polyphenols and proanthocyanidins for the three by-products studied. Finally, results have shown that the by-products derived from almond processing, in particular, the skin and shell, posses a similar antioxidant capacity to that of grape by-products which are currently used in the development (or production) of antioxidant products. [ABSTRACT FROM AUTHOR]