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Chemical profiling of Portuguese Pinus pinea L. nuts.
J Sci Food Agric. 2010 Apr 30; 90(6):1041-9.JS

Abstract

BACKGROUND

The first detailed chemical characterisation of Portuguese pine nut (Pinus pinea L.) is reported concerning proximate composition, fatty acid, mineral and vitamin contents.

RESULTS

Based on the analysis of 27 different populations, pine nuts were characterised by high contents of fat (47.7 g per 100 g dry matter (DM)), protein (33.8 g per 100 g DM) and phosphorus (1130 mg per 100 g DM) and low contents of moisture (5.9 g per 100 g DM) and starch (3.5 g per 100 g DM). They were also found to be a good source of zinc, iron and manganese.

CONCLUSION

Mineral composition seemed to be most prone to variation, suggesting its potentially useful role in discriminating Mediterranean pine nuts. A significant variability was found in the nut composition of Portuguese P. pinea populations.

Authors+Show Affiliations

Instituto Nacional de Recursos Biológicos, I.P., Quinta do Marquês, P-2780-159 Oeiras, Portugal. Isabel.evaristo@inrb.ptNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20355145

Citation

Evaristo, Isabel, et al. "Chemical Profiling of Portuguese Pinus Pinea L. Nuts." Journal of the Science of Food and Agriculture, vol. 90, no. 6, 2010, pp. 1041-9.
Evaristo I, Batista D, Correia I, et al. Chemical profiling of Portuguese Pinus pinea L. nuts. J Sci Food Agric. 2010;90(6):1041-9.
Evaristo, I., Batista, D., Correia, I., Correia, P., & Costa, R. (2010). Chemical profiling of Portuguese Pinus pinea L. nuts. Journal of the Science of Food and Agriculture, 90(6), 1041-9. https://doi.org/10.1002/jsfa.3914
Evaristo I, et al. Chemical Profiling of Portuguese Pinus Pinea L. Nuts. J Sci Food Agric. 2010 Apr 30;90(6):1041-9. PubMed PMID: 20355145.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical profiling of Portuguese Pinus pinea L. nuts. AU - Evaristo,Isabel, AU - Batista,Dora, AU - Correia,Isabel, AU - Correia,Paula, AU - Costa,Rita, PY - 2010/4/1/entrez PY - 2010/4/1/pubmed PY - 2010/9/24/medline SP - 1041 EP - 9 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 90 IS - 6 N2 - BACKGROUND: The first detailed chemical characterisation of Portuguese pine nut (Pinus pinea L.) is reported concerning proximate composition, fatty acid, mineral and vitamin contents. RESULTS: Based on the analysis of 27 different populations, pine nuts were characterised by high contents of fat (47.7 g per 100 g dry matter (DM)), protein (33.8 g per 100 g DM) and phosphorus (1130 mg per 100 g DM) and low contents of moisture (5.9 g per 100 g DM) and starch (3.5 g per 100 g DM). They were also found to be a good source of zinc, iron and manganese. CONCLUSION: Mineral composition seemed to be most prone to variation, suggesting its potentially useful role in discriminating Mediterranean pine nuts. A significant variability was found in the nut composition of Portuguese P. pinea populations. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20355145/Chemical_profiling_of_Portuguese_Pinus_pinea_L__nuts_ L2 - https://doi.org/10.1002/jsfa.3914 DB - PRIME DP - Unbound Medicine ER -