Luisel Rosana Flórez Acosta
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The organizations/institutes from the scholar's latest article
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Research Interests
Luisel Rosana Flórez Acosta has a total of 2 co-authors. Here are the top co-authors by number of shared publications:
- Ana María Fernández-León
Área de Fruticultura Mediterránea, Instituto de Investigación Finca La Orden-Valdesequera (LA ORDEN-CICYTEX), Junta de Extremadura, A.V. Km 372, 06187 Guadajira, Spain
1 shared publication - María Fernanda Fernández-León
Departmental Section of Food Technology, Veterinary Faculty, Complutense University of Madrid, Av. Puerta de Hierro S/N, 28040 Madrid, Spain
1 shared publication
Latest Publications
- Open Access
Effect of Thermal Processing on the Nutritional Composition and Bioactive Compounds of ‘Largueta’ Almonds (Prunus dulcis)
Almond (Prunus dulcis) is a highly nutritious nut, rich in unsaturated fatty acids, fibre, and bioactive compounds such as tocopherols, phenolic compounds, and carotenoids. Processing methods commonly applied in the almond industry, including blanching and roasting, may modify the nutritional composition and bioactive profile of the kernels. Therefore, the aim of this study was to evaluate the effect of blanching and roasting on the nutritional composition and bioactive compound content of the ‘Largueta’ almond variety. Three forms were analysed: raw almonds with skin, blanched (peeled) raw almonds, and roasted almonds, with their chemical composition, lipid profile and bioactive compound content being examined. The data obtained indicated that raw almonds with skin showed higher levels of fibre (12.16 g/100 g), phenolic compounds (66.35 mg gallic acid/100 g), and β-carotene (65.88 µg/100 g). Roasted almonds contained lower amounts of phenolic compounds (42.87 mg gallic acid/100 g), tocopherols (7.64 mg α-tocopherol/100 g and 1.99 mg γ-tocopherol/100 g) and essential amino acids such as tryptophan (1.23 g/100 g protein) and lysine (3.22 g/100 protein). Blanching, by removing the skin, significantly reduces fibre (7.52 g/100 g) and carotenes (26.60 µg β-carotene/100 g). With regard to fatty acids, the main components of nuts, oleic acid predominated in all samples (>65%), with no significant changes due to processing. Thermal treatments modify the composition of almonds. Roasting concentrates some nutrients but reduces antioxidants, while blanching mainly affects fibre content. Therefore, the consumption of raw sweet almonds with skin is recommended to preserve their nutritional and antioxidant benefits, or to subject them to moderate heat treatment.
Open AccessEffect of Thermal Processing on the Nutritional Composition and Bioactive Compounds of ‘Largueta’ Almonds (Prunus dulcis)
Almond (Prunus dulcis) is a highly nutritious nut, rich in unsaturated fatty acids, fibre, and bioactive compounds such as tocopherols, phenolic compounds, and carotenoids. Processing methods commonly applied in the almond industry, including blanching and roasting, may modify the nutritional composition and bioactive profile of the kernels. Therefore, the aim of this study was to evaluate the effect of blanching and roasting on the nutritional composition and bioactive compound content of the ‘Largueta’ almond variety. Three forms were analysed: raw almonds with skin, blanched (peeled) raw almonds, and roasted almonds, with their chemical composition, lipid profile and bioactive compound content being examined. The data obtained indicated that raw almonds with skin showed higher levels of fibre (12.16 g/100 g), phenolic compounds (66.35 mg gallic acid/100 g), and β-carotene (65.88 µg/100 g). Roasted almonds contained lower amounts of phenolic compounds (42.87 mg gallic acid/100 g), tocopherols (7.64 mg α-tocopherol/100 g and 1.99 mg γ-tocopherol/100 g) and essential amino acids such as tryptophan (1.23 g/100 g protein) and lysine (3.22 g/100 protein). Blanching, by removing the skin, significantly reduces fibre (7.52 g/100 g) and carotenes (26.60 µg β-carotene/100 g). With regard to fatty acids, the main components of nuts, oleic acid predominated in all samples (>65%), with no significant changes due to processing. Thermal treatments modify the composition of almonds. Roasting concentrates some nutrients but reduces antioxidants, while blanching mainly affects fibre content. Therefore, the consumption of raw sweet almonds with skin is recommended to preserve their nutritional and antioxidant benefits, or to subject them to moderate heat treatment.