University of Hohenheim, Institute of Biological Chemistry and Nutrition, Garbenstraße 30, 70593 Stuttgart, Germany; Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional, Toxicology, Dornburger Straße 24, 07743 Jena, Germany.
Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional, Toxicology, Dornburger Straße 24, 07743 Jena, Germany.
Food Chem. 2017 Apr 15;221:222-227. doi: 10.1016/j.foodchem.2016.10.065. Epub 2016 Oct 17.
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/100g (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.
坚果中的 B 族维生素、类胡萝卜素和生育酚的浓度在不同物种之间可能有所不同，并且可能受到烘烤的影响。使用高效液相色谱法（荧光/紫外可见检测）测定了不同品种生坚果和烤坚果中硫胺素、核黄素、吡哆醇、叶黄素、玉米黄质、β-胡萝卜素和α-/γ-生育酚的含量。分析结果表明，开心果中硫胺素和吡哆醇的含量非常高（分别为推荐日摄入量/100g（RDI）的 57%和 79%），杏仁中核黄素的含量为 RDI 的 119%。开心果富含叶黄素/玉米黄质，并且是坚果中β-胡萝卜素含量最高的。杏仁和榛子富含α-生育酚（超过生育酚当量 RDI 的 4 倍），而开心果和核桃富含γ-生育酚。烘烤对硫胺素、类胡萝卜素和生育酚的影响尤其明显，尤其是在杏仁和核桃中。坚果在 B 族维生素、叶黄素/玉米黄质和生育酚方面可以为健康饮食做出重要贡献。烘烤会降低微量营养素的含量，具体取决于坚果的种类和特定的微量营养素。
