B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts. (15th April 2017)

• Record Type: Journal Article
• Authors: Stuetz, Wolfgang; Schlörmann, Wiebke; Glei, Michael
• Is Part Of: Food chemistry. Volume 221(2017)
• Page Start: 222
• Page End: 227
• Publication Date: 2017-04-15
• Subjects: Carotenoids -- Nuts -- Pyridoxine -- Riboflavin -- Thiamine -- Tocopherol; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.10.065
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Different raw and roasted nut varieties were examined. B vitamins, carotenoids and tocopherol concentrations were determined. Individual B vitamers were analyzed (reversed-phase HPLC/fluorescence detection). The influence of roasting on these health related compounds was determined. Roasting diminished the micronutrient content dependent of the nut variety. Abstract: The concentrations of B-vitamins, carotenoids and tocopherols in nuts may differ between species and might be influenced by roasting. Thiamine, riboflavin, pyridoxine, lutein, zeaxanthin, β-carotene and α-/γ-tocopherol were determined in different varieties of raw and roasted nuts using HPLC (fluorescence/UV–vis detection). The analysis revealed remarkable concentrations of thiamine and pyridoxine in pistachios (57%, 79% of the recommended daily intake/100 g (RDI), respectively) and riboflavin in almonds (119% of the RDI). Pistachios were rich in lutein/zeaxanthin and contained highest β-carotene levels among nuts. Almonds and hazelnuts were abundant in α-tocopherol (>4-fold the RDI for tocopherol equivalents) while pistachios and walnuts were rich in γ-tocopherol. Roasting had a diminishing effect on thiamine, carotenoids and tocopherols especially in almonds and walnuts. Nuts could make a valuable contribution to a healthy diet in regard to B-vitamins, lutein/zeaxanthin and tocopherols. A reduction in micronutrient content by roasting is reliant on the nut variety and specific micronutrient.