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Article

Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics

by
Ivo Oliveira
1,*,
Anne S. Meyer
2,
Sílvia Afonso
1,
Alex Sequeira
3,
Alice Vilela
4,
Piebiep Goufo
1,
Henrique Trindade
1 and
Berta Gonçalves
1
1
Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
2
Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, DK-2800 Kgs, 2800 Lyngby, Denmark
3
Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
4
Biology and Environment Department, CQ-VR, Chemistry Research Centre–Vila Real, Food and Wine Sensory Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Plants 2020, 9(11), 1627; https://doi.org/10.3390/plants9111627
Submission received: 26 October 2020 / Revised: 12 November 2020 / Accepted: 19 November 2020 / Published: 23 November 2020
(This article belongs to the Special Issue Quality Evaluation of Plant-Derived Foods)
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Abstract

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.
Keywords: Prunus dulcis; processing; sensorial analysis; fatty acids; antioxidant Prunus dulcis; processing; sensorial analysis; fatty acids; antioxidant
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MDPI and ACS Style

Oliveira, I.; Meyer, A.S.; Afonso, S.; Sequeira, A.; Vilela, A.; Goufo, P.; Trindade, H.; Gonçalves, B. Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. Plants 2020, 9, 1627. https://doi.org/10.3390/plants9111627

AMA Style

Oliveira I, Meyer AS, Afonso S, Sequeira A, Vilela A, Goufo P, Trindade H, Gonçalves B. Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. Plants. 2020; 9(11):1627. https://doi.org/10.3390/plants9111627

Chicago/Turabian Style

Oliveira, Ivo, Anne S. Meyer, Sílvia Afonso, Alex Sequeira, Alice Vilela, Piebiep Goufo, Henrique Trindade, and Berta Gonçalves. 2020. "Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics" Plants 9, no. 11: 1627. https://doi.org/10.3390/plants9111627

APA Style

Oliveira, I., Meyer, A. S., Afonso, S., Sequeira, A., Vilela, A., Goufo, P., Trindade, H., & Gonçalves, B. (2020). Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. Plants, 9(11), 1627. https://doi.org/10.3390/plants9111627

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