Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznan, Poland.
Molecules. 2022 Jul 6;27(14):4326. doi: 10.3390/molecules27144326.
Edible nuts are an important component of a healthy diet, and their frequent consumption has beneficial impact on human health, including reducing the risk of cardiovascular and neurodegenerative diseases. Moreover, various factors, including cultivar, climate, soil characteristic, storage and treatment have influence on the chemical composition of nuts. Therefore, nine tree nut types and peanuts commonly available on Polish market were evaluated for phenolic profile and mineral elements content. The concentration of individual phenolic compounds, including flavonoids, aromatic acids and caffeic acid phenethyl ester (CAPE) was determined by ultra-high pressure liquid chromatography, while the content of macro-elements and trace minerals was analyzed by atomic absorption spectrometry. The phenolic profile of analyzed nuts substantially varied depending on the type of nut. The highest total content of all analyzed flavonoids was determined in walnuts (114.861 µg/g), while the lowest in almonds (1.717 µg/g). In turn, the highest total content of all tested aromatic acid was determined in pecans (33.743 µg/g), and the lowest in almonds (0.096 µg/g). Epicatechin and cinnamic acid were detected in the highest concentration in tested nuts. Moreover, in examined nuts (except walnuts and Brazil nuts), the presence of CAPE was confirmed. The tested nuts were also characterized by wide variation in element concentrations. Almonds contained high concentration of macro-elements (13,111.60 µg/g), while high content of trace elements was determined in pine nuts (192.79 µg/g). The obtained results indicate that the tested nuts are characterized by a significant diversity in the content of both phenolic compounds and minerals. However, all types of nuts, apart from the well-known source of fatty acids, are a rich source of various components with beneficial effect on human health.
食用坚果是健康饮食的重要组成部分，经常食用对人类健康有益，包括降低心血管和神经退行性疾病的风险。此外，品种、气候、土壤特性、储存和处理等各种因素都会影响坚果的化学成分。因此，评估了波兰市场上常见的九种树坚果和花生的酚类物质组成和矿物质元素含量。采用超高压液相色谱法测定了单体酚类化合物（包括类黄酮、芳香酸和咖啡酸苯乙酯 (CAPE)）的浓度，原子吸收光谱法分析了常量元素和微量元素的含量。分析的坚果的酚类物质组成因坚果种类而异。所有分析的类黄酮中总含量最高的是核桃（114.861 µg/g），而杏仁中总含量最低（1.717 µg/g）。相反，所有测试的芳香酸中总含量最高的是山核桃（33.743 µg/g），而杏仁中总含量最低（0.096 µg/g）。儿茶素和肉桂酸在测试的坚果中含量最高。此外，在检查的坚果中（除了核桃和巴西坚果），还证实了 CAPE 的存在。测试的坚果在元素浓度上也表现出广泛的差异。杏仁中含有大量的常量元素（13,111.60 µg/g），而松仁中则含有大量的微量元素（192.79 µg/g）。研究结果表明，所测试的坚果在酚类物质和矿物质的含量上都具有显著的多样性。然而，除了众所周知的脂肪酸来源外，所有类型的坚果都是各种对人体健康有益的成分的丰富来源。
