Nut and seed butters: lipid component quality and its changes during storage

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925069" target="_blank" >RIV/60461373:22330/22:43925069 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s00217-022-04067-y" target="_blank" >https://link.springer.com/article/10.1007/s00217-022-04067-y</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-022-04067-y" target="_blank" >10.1007/s00217-022-04067-y</a>

Result language
angličtina
Original language name
Nut and seed butters: lipid component quality and its changes during storage
Original language description
Nowadays, pure nut and seed butters are a popular food category perceived as health-beneficial. However, only limited attention is paid to potentially toxic/antinutritional products of lipid oxidation. This study assessed lipid component quality and its changes in 40 different nut and seed butters (peanut; almond; hazelnut; walnut; cashew; sunflower, hemp, and pumpkin seed) available on the Czech market. Within the 7-month storage, acid values were stable or only slightly increasing except the walnut samples with up to 8× increase. Peroxide values varied depending not only on sample type, but also between individual samples; in general, cashew and hazelnut samples had the lowest peroxide values, while significant differences were found between peanut butters produced from high-oleic and standard peanut varieties. For a deeper insight into ongoing processes, triacylglycerol oxidation products were screened by supercritical fluid chromatography coupled to high-resolution tandem mass spectrometry (SFC-HRMS/MS). Moreover, fatty acid composition, determined by gas chromatography coupled to flame ionization detector (GC-FID), and TAG composition, profiled by SFC-HRMS/MS, were compared with the literature, and no adulteration by replacing/adding other than declared nuts/seeds was detected.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - 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
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)