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Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability

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Abstract

Daily consumption of nuts is recommended as a part of a healthy diet as they contain protein and are rich in beneficial fatty acids and essential nutrients. The nutritional qualities of nuts are affected by their fatty acid composition and other factors such as maturity. Oil oxidative stability is important to determine nut nutritional quality in terms of fatty acid composition over storage. Therefore, this study aimed to (a) assess the nutritional quality (photooxidative stability and nutrient composition) of almond, cashew, pistachio and canarium (a newly commercialised indigenous nut); and (b) explore differences in nutrient concentrations between immature and mature canarium nuts. A decrease in polyunsaturated fats after photooxidation in almond and pistachio was observed. Canarium oil did not change following photooxidation suggesting canarium may display a long shelf life when stored appropriately. Our study indicated that almond provided over 50% of the recommended daily intake for manganese whereas canarium intake provided 50% of the recommended daily intake for iron (for males). Pistachio was richer in potassium compared with other nuts and canarium was richer in boron, iron and zinc than other nut species. Mature canarium kernels were richer in boron, iron and zinc but contained less potassium than immature canarium. Therefore, the current study recommended to store kernels in dark to decrease oil photooxidation, and maturity of canarium kernels at the harvest time was important affecting nutrient concentrations of kernels.

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Acknowledgements

We thank the University of the Sunshine Coast and the Papua New Guinea Government for support to undertake this study. Financial support was provided by the Australian Centre for International Agricultural Research (Project FST/2014/099).

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Authors and Affiliations

  1. Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia

    Shahla Hosseini Bai, Peter Brooks, Repson Gama, Bruce Randall, David Walton, Elektra Grant & Helen M. Wallace

  2. School of Medical and Applied Sciences, Central Queensland University, Bundaberg, QLD, 4670, Australia

    Shahla Hosseini Bai

  3. National Agriculture Research Institute, Kerevat, Papua New Guinea

    Tio Nevenimo, Godfrey Hannet & Dalsie Hannet

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  1. Shahla Hosseini Bai
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  2. Peter Brooks
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Correspondence to Shahla Hosseini Bai.

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Bai, S.H., Brooks, P., Gama, R. et al. Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability. J Food Sci Technol 56, 792–798 (2019). https://doi.org/10.1007/s13197-018-3539-6

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  • DOI: https://doi.org/10.1007/s13197-018-3539-6

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