Wojdyło Aneta, Turkiewicz Igor Piotr, Tkacz Karolina, Nowicka Paulina, Bobak Łukasz
Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Food Chem X. 2022 Aug 8;15:100418. doi: 10.1016/j.fochx.2022.100418. eCollection 2022 Oct 30.
The aim of the present study was to examine the nutritional (fat, fatty acids, minerals, sugars) and bioactive compounds (polyphenols, tocochromanols, triterpene) and their influence on anti-diabetic (pancreatic α-amylase and intestinal α-glucosidase), anti-obesity (pancreatic lipase) and anti-cholinergic (AChE and BuChE) inhibitory activity of 8 different popular nuts-pecan, pine, hazelnuts, pistachio, almonds, cashew, walnuts, and macadamia. The total content of phenolic compounds in nuts ranged from 432.9 (walnuts) to 5.9 (pistachio) mg/100 g. The dominant polyphenols are polymeric procyanidins (walnuts - 415.1 mg/100 g). Nuts are rich in tocochromanols (832.9-4377.5 μg/100 g), especially α- and γ-tocopherols. The highest content of α-tocopherol (vitamin E) was detected in hazelnuts and almonds (2551.0 and 2489.7 μg/100 g, respectively) while the lowest amounts were detected in macadamia, cashew and walnuts. The most abundant in nuts are oleanic and pomolic acids (35 and 22 % of total, respectively), while betulin, uvaol and erythrodiol are less characteristic triterpenes for nuts (<1%). Pine nuts are the nuts with the highest content of triterpene (690.3 mg/100 g). Pistachio and almonds are the richest in total fat (>45 %), but monounsaturated (17.5-79.3 %; hazelnuts, almonds, cashew, macadamia, pistachio and pecan) and polyunsaturated (7.5-69.3 %; pine, walnuts) are the dominant fatty acids. Moreover, nuts are low in Cu, Zn, Mn and Na content, but rich in K (464.5-1772.3 mg/100 g) and Mg (197.0-502.5 mg/100 g). Macadamia, walnuts and cashew are good sources of Se. Pistachio, almonds and cashew were characterized by the highest content of sugars, but the dominant sugar was saccharose (58.2-2399.3 mg/100 g). All nuts showed high activity in inhibiting intestinal α-glucosidase (>90 %), but lower ability to inhibit pancreatic α-amylase and pancreatic lipase activity. The activity in inhibiting acetyl- and butylcholinesterase was up to 30 %. As described above, all nuts contain various compounds that improve the nutritional value. Therefore they should be one of the important components of the daily human diet rich in functional foods.
本研究的目的是检测8种不同的常见坚果——山核桃、松子、榛子、开心果、杏仁、腰果、核桃和澳洲坚果中的营养成分（脂肪、脂肪酸、矿物质、糖类）和生物活性化合物（多酚、生育三烯酚、三萜），以及它们对降糖（胰腺α-淀粉酶和肠道α-葡萄糖苷酶）、抗肥胖（胰腺脂肪酶）和抗胆碱能（乙酰胆碱酯酶和丁酰胆碱酯酶）抑制活性的影响。坚果中酚类化合物的总含量在432.9（核桃）至5.9（开心果）mg/100 g之间。主要的多酚是聚合原花青素（核桃——415.1 mg/100 g）。坚果富含生育三烯酚（832.9 - 4377.5 μg/100 g），尤其是α-和γ-生育酚。在榛子和杏仁中检测到最高含量的α-生育酚（维生素E）（分别为2551.0和2489.7 μg/100 g），而在澳洲坚果、腰果和核桃中检测到的含量最低。坚果中最丰富的是齐墩果酸和坡模酸（分别占总量的35%和22%），而桦木醇、羽扇豆醇和香树脂醇是坚果中不太典型的三萜（<1%）。松子是三萜含量最高的坚果（690.3 mg/100 g）。开心果和杏仁的总脂肪含量最高（>45%），但单不饱和脂肪酸（17.5 - 79.3%；榛子、杏仁、腰果、澳洲坚果、开心果和山核桃）和多不饱和脂肪酸（7.5 - 69.3%；松子、核桃）是主要的脂肪酸。此外，坚果中的铜、锌、锰和钠含量较低，但钾含量丰富（464.5 - 1772.3 mg/100 g），镁含量丰富（197.0 - 502.5 mg/100 g）。澳洲坚果、核桃和腰果是硒的良好来源。开心果、杏仁和腰果的糖类含量最高，但主要的糖类是蔗糖（58.2 - 2399.3 mg/100 g）。所有坚果在抑制肠道α-葡萄糖苷酶方面都表现出高活性（>90%），但抑制胰腺α-淀粉酶和胰腺脂肪酶活性的能力较低。抑制乙酰胆碱酯酶和丁酰胆碱酯酶的活性高达30%。如上所述，所有坚果都含有各种能提高营养价值的化合物。因此，它们应该是富含功能性食品的人类日常饮食的重要组成部分之一。
