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Martinez M, Wallace HM, Searle C, Elliott B, Hosseini Bai S. Understanding chemical pathways of brown centre formation in laboratory induced and conventionally dried nut-in-shell macadamia kernels. Heliyon 2024; 10:e25221. [PMID: 38356544 PMCID: PMC10864918 DOI: 10.1016/j.heliyon.2024.e25221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 01/07/2024] [Accepted: 01/23/2024] [Indexed: 02/16/2024] Open
Abstract
World tree nut production has increased rapidly by around 50 % in the past decade; however, nut defects cause losses. For example, we know that brown centres are a major internal discolouration defect in macadamia nuts and are linked to the storage of nut-in-shell under improper conditions at high temperature and humidity. However, key chemical changes in brown centre kernels have not been described. In this study, we compared brown centres and white kernels from: 1) samples that were "induced" in the laboratory by storing at high moisture concentration; and 2) samples that were dried immediately after harvest using industry best practice methods recommended by the Australian Macadamia Society (AMS). We measured the moisture concentration, sugar concentration, fatty acid concentration, peroxide value, nutrient concentration and volatile compounds of induced and AMS samples. Our results showed that storing nut-in-shell macadamia under wet and hot conditions increased brown centres compared with samples immediately dried using the AMS regime, 10.33 % vs 1.44 %, respectively. Induced brown centres had significantly higher moisture concentrations than induced white centres. Volatile compounds including nonanoic acid, octanoic acid and 2,3 butanediol were identified and associated with brown centre formation in macadamia kernels and the initiation of lipid oxidation. Our results suggest sugar hydrolysis and the Maillard reaction are associated with brown centres both in laboratory induced samples and those formed using industry best practice drying methods. Our study suggests improper drying and storage at high temperature and high humidity are likely to result in brown centre formation. We recommend brown centre losses can be reduced by appropriate drying and storage practices.
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Affiliation(s)
- Marcela Martinez
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| | - Helen M. Wallace
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| | - Chris Searle
- MacAvo Consulting, Pashley's Road, Welcome Creek, QLD, 4670, Australia
| | - Brittany Elliott
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| | - Shahla Hosseini Bai
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
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Aruwajoye NN, Buthelezi NMD, Mditshwa A, Tesfay SZ, Magwaza LS. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts ( Macadamia integrifolia). Foods 2023; 12:foods12112116. [PMID: 37297359 DOI: 10.3390/foods12112116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. 'A4' and 'Beaumont' were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min. The quantity of phenols, flavonoids, and antioxidants in kernels roasted at 50, 75, and 100 °C was significant (p < 0.001); however, these kernels also had high levels of moisture content, oxidation-sensitive unsaturated fatty acids (UFAs), and peroxide value (PV), and poor sensory quality. Low moisture content, flavonoids, phenols, antioxidants, fatty acid (FA) compositions, high PV, and poor sensory quality-i.e., excessive browning, an exceptionally crunchy texture, and a bitter flavor-were all characteristics of kernels roasted at 150 °C. With a perfect crispy texture, a rich brown color, and a strong nutty flavor, kernels roasted at 125 °C had lower PV; higher oxidation-resistant UFA compositions; considerable concentrations of flavonoids, phenols, and antioxidants; and good sensory quality. Therefore, 'A4' and 'Beaumont' kernels could be roasted at 125 °C for use in the industry to improve kernel quality and palatability.
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Affiliation(s)
- Noluthando Noxolo Aruwajoye
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Nana Millicent Duduzile Buthelezi
- Department of Biology and Environmental Sciences, Sefako Makgatho Health Sciences University, P.O. Box 235, Medunsa, Ga-Rankuwa 0204, South Africa
| | - Asanda Mditshwa
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
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Optimizing Uniaxial Oil Extraction of Bulk Rapeseeds: Spectrophotometric and Chemical Analyses of the Extracted Oil under Pretreatment Temperatures and Heating Intervals. Processes (Basel) 2021. [DOI: 10.3390/pr9101755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Optimizing the operating factors in edible oil extraction requires a statistical technique such as a response surface methodology for evaluating their effects on the responses. The examined input factors in this study were the diameter of pressing vessel, VD (60, 80, and 100 mm), temperature, TPR (40, 60, and 80 °C), and heating time, HTM (30, 60 and 90 min). The combination of these factors generated 17 experimental runs where the mass of oil, oil yield, oil extraction efficiency, and deformation energy were calculated. Based on the response surface regression analysis, the combination of the optimized factors was VD: 100 (+1) mm; TPR: 80 °C (+1) and HTM: 60 (0) min); VD: 60 (–1) mm; TPR: 80 °C (+1) and HTM: 75 (+0.5) min and VD: 100 (+1) mm; TPR: 80 °C (+1) and HTM: 90 (+1). The absorbance and transmittance values significantly (p < 0.05) correlated with the wavelength and temperature, but they did not correlate significantly (p > 0.05) with heating time. The peroxide value did not correlate significantly with temperature, however, it correlated significantly with heating time. Neither the acid value nor the free fatty acid value correlated with both temperature and heating time. The findings of the present study are part of our continuing research on oilseeds’ processing optimization parameters.
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Tahmasbian I, Wallace HM, Gama T, Hosseini Bai S. An automated non-destructive prediction of peroxide value and free fatty acid level in mixed nut samples. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110893] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Hosseini-Bai S, Trueman SJ, Nevenimo T, Hannet G, Randall B, Wallace HM. The effects of tree spacing regime and tree species composition on mineral nutrient composition of cocoa beans and canarium nuts in 8-year-old cocoa plantations. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:22021-22029. [PMID: 31144175 DOI: 10.1007/s11356-019-05519-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Accepted: 05/17/2019] [Indexed: 06/09/2023]
Abstract
The selection of shade trees with appropriate spacing is important for minimising their impact on nutrient accumulation by understorey cash crops in agroforestry systems. Cocoa trees may be intercropped with overstorey legume or non-legume shade trees. A legume tree and/or a non-legume timber tree with edible kernels (Gliricidia sepium and Canarium indicum, respectively) are used as shade trees in cocoa plantations particularly in Papua New Guinea. This study explored the nutrient concentrations of cocoa beans in response to both tree-shade species and shade-tree spacing regime. The study also investigated the extent to which C. indicum tree spacing altered the nutrient concentrations of canarium kernels. G. sepium trees in the study had a final spacing of 12 m × 12 m while the spacing regimes of either 8 m × 8 m or 8 m × 16 m used for C. indicum. The calcium (Ca) concentrations of cocoa beans did not differ significantly between plants located next to G. sepium and plants located next to C. indicum. Cocoa beans next to C. indicum trees with spacing of 8 m × 16 m had higher potassium (K) concentrations than those next to G. sepium trees. However, phosphorus (P) concentrations of cocoa beans next to C. indicum trees with spacing of 8 m × 8 m or next to G. sepium trees were significantly higher than those next to C. indicum trees with spacing of 8 m × 16 m. The K concentrations in cocoa beans and soil were not correlated nor were the P concentrations in cocoa beans and soil. Correlations between nutrients in leaves and cocoa beans, or between leaves and canarium kernels, were not strong. Our results suggest that cocoa and canarium trees can be intercropped successfully, and that they do not compete for soil nutrients.
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Affiliation(s)
- Shahla Hosseini-Bai
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia.
- School of Health, Medical and Applied Sciences, Central Queensland University, Bundaberg, QLD, 4670, Australia.
| | - Stephen J Trueman
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia
| | - Tio Nevenimo
- National Agricultural Research Institute, Islands Regional Centre, Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Godfrey Hannet
- National Agricultural Research Institute, Islands Regional Centre, Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Bruce Randall
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia
| | - Helen M Wallace
- Genecology, University of the Sunshine Coast, Maroochydore DC, QLD, 4558, Australia
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Bai SH, Brooks P, Gama R, Nevenimo T, Hannet G, Hannet D, Randall B, Walton D, Grant E, Wallace HM. Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:792-798. [PMID: 30906037 PMCID: PMC6400731 DOI: 10.1007/s13197-018-3539-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2018] [Accepted: 12/03/2018] [Indexed: 01/01/2023]
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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Affiliation(s)
- Shahla Hosseini Bai
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558 Australia
- School of Medical and Applied Sciences, Central Queensland University, Bundaberg, QLD 4670 Australia
| | - Peter Brooks
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558 Australia
| | - Repson Gama
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558 Australia
| | - Tio Nevenimo
- National Agriculture Research Institute, Kerevat, Papua New Guinea
| | - Godfrey Hannet
- National Agriculture Research Institute, Kerevat, Papua New Guinea
| | - Dalsie Hannet
- National Agriculture Research Institute, Kerevat, Papua New Guinea
| | - Bruce Randall
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558 Australia
| | - David Walton
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558 Australia
| | - Elektra Grant
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558 Australia
| | - Helen M. Wallace
- Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, QLD 4558 Australia
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Hosseini Bai S, Darby I, Nevenimo T, Hannet G, Hannet D, Poienou M, Grant E, Brooks P, Walton D, Randall B, Wallace HM. Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content. PLoS One 2017; 12:e0184279. [PMID: 28902859 PMCID: PMC5597184 DOI: 10.1371/journal.pone.0184279] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 08/21/2017] [Indexed: 11/28/2022] Open
Abstract
Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments. Hence, this study aimed to explore the effects of roasting on kernel chemical quality and colour development of Canarium indicum and examine to what extent testa would protect kernels against damage from roasting. Roasting decreased peroxide value but increased free fatty acid, probably due to increased cell destruction and lack of enzyme inactivation, respectively. Protein content of kernels significantly decreased after roasting compared to raw kernels. However, testa-on kernels contained significantly higher protein content compared to testa-off kernels. Whilst colour development and mottling were observed in temperatures beyond 120°C, roasting did not alter fatty acid compositions of kernels. The mild roasting and presence of testa in kernels can be used to enhance health benefits of kernels.
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Affiliation(s)
- Shahla Hosseini Bai
- Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia
- * E-mail:
| | - Ian Darby
- Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia
| | - Tio Nevenimo
- National Agricultural Research Institute, Islands Regional Centre – Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Godfrey Hannet
- National Agricultural Research Institute, Islands Regional Centre – Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Dalsie Hannet
- National Agricultural Research Institute, Islands Regional Centre – Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Matthew Poienou
- National Agricultural Research Institute, Islands Regional Centre – Keravat, Kokopo, East New Britain Province, Papua New Guinea
| | - Elektra Grant
- Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia
| | - Peter Brooks
- Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia
| | - David Walton
- Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia
| | - Bruce Randall
- Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia
| | - Helen M. Wallace
- Genecology, Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland, Australia
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