Extraction of bioactive compounds from pecan nutshell: An added-value and low-cost alternative for an industrial waste.

The pecan nutshell [Carya illinoinensis (Wangenh) C. Koch] (PNS) is a source of bioactives with important beneficial properties for the human health. PNS represents between 40-50 % of total mass of the nut, resulting as waste without any added value for the food industry.

An overview on extraction, composition, bioactivity and food applications of peanut phenolics.

Peanuts contain a diverse and vast array of phenolic compounds having important biological properties. They are allocated mostly in the seed coat (skin), an industrial waste with minor and undervalued applications. In the last few years, a considerable amount of scientific knowledge about extraction, composition, bioactivities and health benefits of peanut skin phenolics has been generated.

Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion.

Background: The peanut skin (PS) is considered as an industrial waste with undervalued applications. Although several studies report potent antioxidant capacities of PS phenolics, the effectiveness in highly unsaturated lipid systems has not yet been evaluated. The objectives of the present study were two-fold: (i) to characterize a PS phenolic extract (PSE) obtained by means of a green technology and (ii) to evaluate its antioxidant efficacy on pure chia oil and chia oil in water (O/W) acid emulsion.

Phenolic Compounds from Nuts: Extraction, Chemical Profiles, and Bioactivity.

Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic lignans, and stilbene derivatives. The complexity in composition does not allow for setting a universal extraction procedure suitable for extraction of all nut phenolics.

Nutritional profile and nutraceutical components of olive ( L.) seeds.

Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates that olive seeds are an unusually rich source of total dietary fibre (≅ 47% dry weight basis, DWB), as well as lipids (≅ 30%) and proteins (≅ 17%). Oil composition shows high levels of oleic (≅ 62% of total fatty acids) and linoleic (≅ 24%) acids, moderate concentrations of tocopherols (≅ 460 mg/kg) and squalene (≅ 194 mg/kg), and relatively high amounts of several sterols and non-steroidal triterpenoids.

Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization.

A process to obtain phenolic compounds with antioxidant properties from pistachio nuts using water/ethanol mixture under high temperature and pressure conditions was carried out. To optimize extraction conditions and antioxidant activity of bioactive compounds, theoretical models were scanned against experimental data. Phenolic profile was dominated by several flavonoids and gallic acid derivatives.

Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments.

Olive ( L.) is a crop well adapted to the environmental conditions prevailing in the Mediterranean Basin. Nevertheless, the increasing international demand for olive oil and table olives in the last two decades has led to expansion of olive cultivation in some countries of the southern hemisphere, notably in Argentina, Chile, Perú and Australia.

Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions.

Sesame seeds contain a vast array of lignans and phenolic compounds having important biological properties. An optimized method to obtain these seed components was designed by using water and ethanol at high pressure and temperature conditions. The maximum concentrations of lignans, total phenolics, flavonoids and flavonols compounds were achieved at 220°C extraction temperature and 8MPa pressure, using 63.

Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina.

Almond (Prunus dulcis (Miller) D.A. Webb) genetic resources (Marcona, Guara, Non Pareil, IXL, AI, Martinelli C, Emilito INTA, Cáceres Clara Chica, Javier INTA) were studied during two consecutive crop years in order to evaluate variations in kernel oil yield and composition, and oil oxidative parameters.