Characterization of bioactive substances and composition of selected nuts available on Polish market

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Key words: 

nuts, fatty acids, sterol, phenolic compounds, protein, fat

Summary

The study presents the characteristics of bioactive compounds of five types (hazelnuts, peanuts, walnuts, pistachios, cashew) of edible nuts available on Polish market. The scope of the research included determination of fat, protein, phenolic compounds and sterol content and also fatty acids profile in selected nuts.  All nuts were characterized by high content of fat (50-66 g/100 g of product) and protein concentration ranged 15-26 g/100 g of product. The highest content of proteins was noted in peanuts (26.16 g/100 g). Analysis of fatty acid composition showed, that nuts were rich in unsaturated fatty acids, mainly monounsaturated fatty acids e.g. oleic acid. β-sitosterol was the most abundant sterol in nuts, and its content ranged from 169.9 mg/100 g of oil in hazelnuts to 564.03 mg/100 g of oil of pistachio nuts. Moreover, hazelnuts (1597.31 mg /100 g of product) and walnuts (1246.73 mg /100 g of product) were investigated to have the highest content of phenolic compounds. 

dr inż. Dorota DEREWIAKA, mgr inż. Angelika WELENC,  dr inż. Beata DRUŻYŃSKA, dr inż. Marta CIECIERSKA,  dr hab. Ewa MAJEWSKA, dr hab. Jolanta KOWALSKA,  dr hab. Rafał WOŁOSIAK 

Warsaw University of Life Science, Faculty of Food Sciences. Department. of Biotechnology, Microbiology and Food Evaluation  Nowoursynowska Str. 159, 02-776 Warsaw, Poland  Corresponding author:  e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. tel.: (+48) 22-563-7685