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Elemental composition and chemical characteristics of five edible nuts (almond, Brazil, pecan, macadamia and walnut) consumed in Southern Africa.
J Environ Sci Health B. 2007 Jun-Jul; 42(5):585-91.JE

Abstract

The total elemental concentrations and proximate chemical composition of five different tree nuts, almond (Prunus dulcus), Brazil (Bertholletia excelsa), pecan (Carya pecan), macadamia (Macadamia integrifolia) and walnut (Juglans nigra) that are consumed in South African households were investigated. In addition, six physicochemical properties of the extracted nut oils, namely acid value, iodine value, saponification value, refractive index, density and specific gravity were evaluated. A high concentration of Se (36.1 +/- 0.4 microg g(- 1)) was found in the Brazil nuts only. With maximum and minimum limits being set by the almond and pecan nut samples, Cr ranging from 0.94 +/- 0.14-2.02 +/- 0.07 microg g(- 1) was detected in the nut samples. Generally, the order of the concentrations of the elements in all the nut samples is found to be Mg > Ca > Fe > Cu > Cr > As > Se. The concentrations of Mn and Zn showed greater variation amongst the different types of nuts. The extracted oils showed low acid values and high saponification values with the macadamia nut sample having the highest oil content (76.0 +/- 0.5 g per 100 g of sample), the lowest acid value (0.42 +/- 0.01 mg KOH per g of oil) and highest saponification value (193.7 +/- 2.4 mg KOH per g of oil). The present findings are useful in calculating the Dietary Reference Intakes of these nutrients.

Authors+Show Affiliations

School of Chemistry, University of KwaZulu-Natal, Durban, South Africa.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17562467

Citation

Moodley, Roshila, et al. "Elemental Composition and Chemical Characteristics of Five Edible Nuts (almond, Brazil, Pecan, Macadamia and Walnut) Consumed in Southern Africa." Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes, vol. 42, no. 5, 2007, pp. 585-91.
Moodley R, Kindness A, Jonnalagadda SB. Elemental composition and chemical characteristics of five edible nuts (almond, Brazil, pecan, macadamia and walnut) consumed in Southern Africa. J Environ Sci Health B. 2007;42(5):585-91.
Moodley, R., Kindness, A., & Jonnalagadda, S. B. (2007). Elemental composition and chemical characteristics of five edible nuts (almond, Brazil, pecan, macadamia and walnut) consumed in Southern Africa. Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes, 42(5), 585-91.
Moodley R, Kindness A, Jonnalagadda SB. Elemental Composition and Chemical Characteristics of Five Edible Nuts (almond, Brazil, Pecan, Macadamia and Walnut) Consumed in Southern Africa. J Environ Sci Health B. 2007 Jun-Jul;42(5):585-91. PubMed PMID: 17562467.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Elemental composition and chemical characteristics of five edible nuts (almond, Brazil, pecan, macadamia and walnut) consumed in Southern Africa. AU - Moodley,Roshila, AU - Kindness,Andrew, AU - Jonnalagadda,Sreekanth B, PY - 2007/6/15/pubmed PY - 2007/9/18/medline PY - 2007/6/15/entrez SP - 585 EP - 91 JF - Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes JO - J Environ Sci Health B VL - 42 IS - 5 N2 - The total elemental concentrations and proximate chemical composition of five different tree nuts, almond (Prunus dulcus), Brazil (Bertholletia excelsa), pecan (Carya pecan), macadamia (Macadamia integrifolia) and walnut (Juglans nigra) that are consumed in South African households were investigated. In addition, six physicochemical properties of the extracted nut oils, namely acid value, iodine value, saponification value, refractive index, density and specific gravity were evaluated. A high concentration of Se (36.1 +/- 0.4 microg g(- 1)) was found in the Brazil nuts only. With maximum and minimum limits being set by the almond and pecan nut samples, Cr ranging from 0.94 +/- 0.14-2.02 +/- 0.07 microg g(- 1) was detected in the nut samples. Generally, the order of the concentrations of the elements in all the nut samples is found to be Mg > Ca > Fe > Cu > Cr > As > Se. The concentrations of Mn and Zn showed greater variation amongst the different types of nuts. The extracted oils showed low acid values and high saponification values with the macadamia nut sample having the highest oil content (76.0 +/- 0.5 g per 100 g of sample), the lowest acid value (0.42 +/- 0.01 mg KOH per g of oil) and highest saponification value (193.7 +/- 2.4 mg KOH per g of oil). The present findings are useful in calculating the Dietary Reference Intakes of these nutrients. SN - 0360-1234 UR - https://www.unboundmedicine.com/medline/citation/17562467/Elemental_composition_and_chemical_characteristics_of_five_edible_nuts__almond_Brazil_pecan_macadamia_and_walnut__consumed_in_Southern_Africa_ L2 - http://www.tandfonline.com/doi/full/10.1080/03601230701391591 DB - PRIME DP - Unbound Medicine ER -