Chemical profiling of Portuguese Pinus pinea L. nuts

Effect of Fertilization on the Performance of Adult Pinus pinea Trees

BACKGROUND

Pinus pinea L. (stone pine) produces pine nuts of high value. Its cultivation is carried out in forests and plantations, with intensive management techniques being studied to stimulate diameter growth, which is positively related to cone production.

AIMS

To evaluate the effect of fertilization in a 30-year-old plantation and to understand if adult trees respond to nutritional management.

METHODS

A trial with completely randomized block design was established with two treatments (fertilization/control) and three repetitions. The plantation, with a density of 204 trees/ha, is located in central Chile, on a sandy-loam soil with neutral pH, medium organic matter content, and a fertility condition that limits tree development. Fertilization considered the repeated application of macro (N, P, K, S, Mg) and micronutrients (B, Fe, and Zn). Periodic measurements of height, stem and crown diameter, and cone production were made up to age 36. Cone production was evaluated using mixed generalized linear models and growth variables using ANOVA (analysis of variance).

RESULTS

Significant effects of fertilization on DBH annual growth (35% higher than the control, p < 0.001) and in cone production (3 times higher, p < 0.0001) were found.

CONCLUSIONS

Fertilization is a useful practice to improve the growth and cone productivity of the species.

Characterization of the chemical composition (mineral, lead and centesimal) in pine nut (Araucaria angustifolia (Bertol.) Kuntze) using exploratory data analysis

In this study, mineral composition, centesimal composition and lead were evaluated in pine nut seeds (raw and cooked) from five Brazilian states. Mineral composition was determined by ICP OES and lead by GF AAS. The results for minerals were evaluated by Boxplot, PCA and HCA, using the R software. Average minerals in raw and cooked samples (mg 100 g^-1) were: 15.2 and 10.8 (Ca), 0.168 and 0.113 (Cu), 0.506 and 0.330 (Fe), 536 and 420 (K), 51.3 and 40.6 (Mg), 0.373 and 0.208 (Mn), 132 and 102 (P) and 0.746 and 0.520 (Zn). The average centesimal composition (raw and cooked) was: 53.5 and 47.2% (moisture), 1.76 and 1.26% (ash), 3.90 and 3.53% (protein), 40.8 and 48.0% (carbohydrate) and 179 and 206 kcal/100 g (total caloric value) and Pb was not detected. The chemometric analysis showed a distinction of raw and cooked samples due to significant nutrient losses after thermal processing.

Effect of Monochamus galloprovincialis feeding on Pinus pinaster and Pinus pinea, oleoresin and insect volatiles

In Portugal, the pine black sawyer Monochamus galloprovincialis is the principal vector of the pinewood nematode, Bursaphelenchus xylophilus, the causal agent of pine wilt disease (PWD), a lethal phyopathogen with major ecological and economic consequences to European forestry. The aim of this study was to determine the influence of M. galloprovincialis feeding on the volatiles emitted by pine trees. This study focused on the pine species which are most relevant to Portugal, that is, Pinus pinaster (maritime pine) and Pinus pinea (stone or umbrella pine), assessing to what extent pine chemotypes might influence feeding by the insect vector. Preliminary evaluation of each maritime pine essential oil allowed recognizing the existence of two main chemotypes (C1 and C2) and absence of chemical variability in P. pinea. Emission of volatiles from pine trees was evaluated before and during 24 h of feeding by a mixed-sex pair of newly emerged, unfed M. galloprovincialis. Volatiles were also collected from the oleoresin released from the feeding wounds as well as from the insects after feeding. Pine volatiles were collected by solid phase microextraction (SPME) and insect volatiles extracted with pentane, and all analysed by gas chromatography-mass spectrometry (GC-MS) and by GC for component identification and quantification, respectively. Of the seventeen emitted volatiles detected in SPME analyses of P. pinaster, β-pinene, α-pinene, β-caryophyllene, and germacrene D showed the highest average fold increases as a result of M. galloprovincialis feeding. When grouped by P. pinaster chemotype, C1 and C2 groups of trees showed different patterns of responses. β-Caryophyllene and germacrene D showed the highest fold increase in C1 trees, whereas β-pinene and α-pinene clearly dominated in C2 trees. Likewise, the oleoresin volatiles from C1 trees were dominated by δ-3-carene and/or β-pinene, whereas α-pinene and β-pinene were the main volatile components from oleoresin of C2 trees. Nine components were detected in P. pinea volatiles, of which limonene showed the highest fold increase as a result of insect feeding. The volatiles collected from the insects after they had fed on P. pinaster included α-pinene, β-pinene, and abietic acid, and by the straight-chain n-alkanes n-C27, n-C29, and n-C25, together with the methyl-branched hydrocarbons 3-meC29, 2-meC28, and 3-meC27. A better understanding of the responses of different P. pinaster chemotypes to feeding by M. galloprovincialis may be helpful in the development of new lures to improve pine sawyer trapping in integrated pest management for control of PWD.

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

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.

Online LC-GC-based analysis of minor lipids in various tree nuts and peanuts

As information on free sterols/stanols and steryl/stanyl esters in nuts is lacking, the compositions and contents of these lipid constituents in ten different nut types were analyzed. The applied approach was based on online liquid chromatography-gas chromatography and enabled the simultaneous analysis of free sterols/stanols and individual steryl/stanyl fatty acid esters, and additionally of tocopherols and squalene. Total contents of free sterols/stanols ranged from 0.62 mg/g nut in hazelnuts to 1.61 mg/g nut in pistachios, with sitosterol as the predominant compound. Total contents of steryl/stanyl fatty acid esters were in the range of 0.11-1.26 mg/g nut, being lowest in Brazil nuts and highest in pistachios. There were considerable differences between the various nut types not only regarding the contents, but also the compositions of both classes. The levels of tocopherols were highest in pine nuts (0.33 mg/g nut); those of squalene were remarkably high in Brazil nuts (1.11 mg/g nut).

Mineral Analysis of Pine Nuts (Pinus spp.) Grown in New Zealand

Mineral analysis of seven Pinus species grown in different regions of New Zealand; Armand pine (Pinus armandii Franch), Swiss stone pine (Pinus cembra L.), Mexican pinyon (Pinus cembroides Zucc. var. bicolor Little), Coulter pine (Pinus coulteri D. Don), Johann's pine (Pinus johannis M.F. Robert), Italian stone pine (Pinus pinea L.) and Torrey pine (Pinus torreyana Parry ex Carrière), was carried out using an inductively coupled plasma optical emission spectrophotometer (ICP-OES) analysis. Fourteen different minerals (Al, B, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, S and Zn) were identified in all seven varieties, except that no Al or Na was found in Pinus coulteri D. Don. New Zealand grown pine nuts are a good source of Cu, Mg, Mn, P and Zn, meeting or exceeding the recommended RDI for these minerals (based on an intake of 50 g nuts/day) while they supplied between 39%-89% of the New Zealand RDI for Fe. Compared to other commonly eaten tree-nuts New Zealand grown pine nuts are an excellent source of essential minerals.

Characterization of pine nuts in the U.S. market, including those associated with "pine mouth", by GC-FID

Taste disturbances following consumption of pine nuts, referred to as "pine mouth", have been reported by consumers in the United States and Europe. Nuts of Pinus armandii have been associated with pine mouth, and a diagnostic index (DI) measuring the content of Δ5-unsaturated fatty acids relative to that of their fatty acid precursors has been proposed for identifying nuts from this species. A 100 m SLB-IL 111 GC column was used to improve fatty acid separations, and 45 pine nut samples were analyzed, including pine mouth-associated samples. This study examined the use of a DI for the identification of mixtures of pine nut species and showed the limitation of morphological characteristics for species identification. DI values for many commercial samples did not match those of known reference species, indicating that the majority of pine nuts collected in the U.S. market, including those associated with pine mouth, are mixtures of nuts from different Pinus species.

Nuclear magnetic resonance spectroscopy and chemometrics to identify pine nuts that cause taste disturbance

Nontargeted 400 MHz (13)C and (1)H nuclear magnetic resonance (NMR) spectroscopy was used in the context of food surveillance to reveal Pinus species whose nuts cause taste disturbance following their consumption, the so-called pine nut syndrome (PNS). Using principal component analysis, three groups of pine nuts were distinguished. PNS-causing products were found in only one of the groups, which however also included some normal products. Sensory analysis was still required to confirm PNS, but NMR allowed the sorting of 53% of 57 samples, which belong to the two groups not containing PNS species. Furthermore, soft independent modeling of class analogy was able to classify the samples between the three groups. NMR spectroscopy was judged as suitable for the screening of pine nuts for PNS. This process may be advantageous as a means of importation control that will allow the identification of samples suitable for direct clearance and those that require further sensory analysis.

Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry

Key odorants in roasted pistachio nuts have been determined for the first time. Two different pistachio varieties (Fandooghi and Kerman) have been analyzed by means of headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GCO). The aroma extract dilution analyses (AEDA) applied have revealed 46 and 41 odor-active regions with a flavor dilution (FD) factor≥64 for the Fandooghi and the Kerman varieties, respectively, and 39 of them were related to precisely identified compounds. These included esters, pyrazines, aldehydes, acids, furans, and phenols. The results show that the Fandooghi variety presents, not only more odor-active regions but also higher FD factors than the Kerman variety that can lead to the conclusion that the first variety has a richer aromatic profile than the second one. The descriptive sensory analysis (DSA) showed that the roasted, chocolate/coffee, and nutty attributes were rated significantly higher in the Fandooghi variety, whereas the green attribute was significantly higher in the Kerman one.