Overview of Fatty Acids and Volatiles in Selected Nuts: Their Composition and Analysis

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F25%3A103164" target="_blank" >RIV/60460709:41340/25:103164 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/pr13082444" target="_blank" >https://doi.org/10.3390/pr13082444</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr13082444" target="_blank" >10.3390/pr13082444</a>

Result language

angličtina

Original language name

Overview of Fatty Acids and Volatiles in Selected Nuts: Their Composition and Analysis

Original language description

Nuts are nutrient-dense foods recognized for their complex chemical composition and associated health benefits. This review provides a comprehensive overview of the botanical classification, morphology, production, and consumption patterns of key nut species, including walnuts, almonds, pistachios, pecans, peanuts, cashews, bitter kola, and kola nuts. It emphasizes the fatty acid profiles, noting that palmitic acid (C16:0) is the predominant saturated fatty acid, while oleic acid (C18:1) and linoleic acid (C18:2) are the most abundant monounsaturated and polyunsaturated fatty acids, respectively. The review also details various analytical techniques employed for extracting and characterizing bioactive compounds, which are crucial for assessing nut quality and health benefits. Methods such as Soxhlet extraction, solid-phase microextraction (SPME), supercritical fluid extraction (SFE), gas chromatography (GC-FID and GC-MS), and high-performance liquid chromatography (HPLC) are highlighted. Furthermore, it discusses scientific evidence linking nut consumption to antioxidant and anti-inflammatory properties, improved cardiovascular health, and a reduced risk of type 2 diabetes, establishing nuts as important components in a healthy diet. This review underscores the role of nuts as functional foods and calls for standardized methodologies in future lipidomic and volatilomic studies.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Volume of the periodical

13

Issue of the periodical within the volume

AUG 1 2025

Country of publishing house

CH - SWITZERLAND

Number of pages

30

Pages from-to

—

UT code for WoS article

001557616100001

EID of the result in the Scopus database

2-s2.0-105014314760