Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics.

Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.

Quality preservation of sweet cherry cv. 'staccato' by using glycine-betaine or Ascophyllum nodosum.

Pre-harvest application of exogenous compounds has been employed in many crops, as a cultural practice, to promote their adaptation to a new climate-changing environment. Effect of foliar pre-harvest application of salicylic acid, glycine-betaine complex and seaweed extract (Ascophyllum nodosum) on the cherry quality from 'Staccato' cultivar was studied. Treatments significantly affected (p < 0.01) the fruit size, soluble solids content, pH, colour, polyphenols, vitamin C and antioxidant activity. Glycine-betaine and A. nodosum treated cherries presented higher dimensions, soluble solids content and pH and lower acidity. In addition, these cherries had a higher content of polyphenols and vitamin C and antioxidant capacity, but lower values of L*, C*ab and hue angle, meaning that both treatments can rise the fruit ripening process. Therefore, the pre-harvest application of glycine-betaine and A. nodosum can be a good alternative to promote the adaptation of sweet cherry tree to stressful environmental conditions, without compromising the fruit quality.

Effects of nonaldehyde immersion disinfection on the mechanical properties of flexible denture materials.

STATEMENT OF PROBLEM: Variation in the baseline mechanical properties of polyamide thermoplastic polymers used in the fabrication of prosthetic dental appliances and the effects of nonaldehyde disinfectants on the mechanical properties of these polymers are unclear. PURPOSE: The purpose of this in vitro study was to compare the flexural and impact strengths of 2 flexible denture materials (Valplast and Sunflex) and evaluate the effect of 24-hour immersion in nonaldehyde disinfectant (Perform) on their flexural and impact strengths. MATERIAL AND METHODS: Of 48 specimens of Valplast and Sunflex, half were immersed in nonaldehyde disinfectant solution containing the active ingredient 2% peroxymonosulfate for 24 hours. Flexural and impact strengths were measured using a universal testing machine. The Student t test with Bonferroni correction was used (α=.008). RESULTS: For the Valplast group, the mean ±standard deviation flexural strength was 27.8 ±0.57 MPa, and the impact strength was 3.5 ±0.98 kJ/m2. For the Sunflex group, the mean flexural strength was 57.4 ±4.09 MPa, and the impact strength was 6.0 ±3.11 kJ/m2. Sunflex showed greater flexural strength (P≤.001) and impact strength (P=.001) than Valplast. A significant increase in the impact strength (P≤.001) but not in the flexural strength of Valplast was observed after exposure to the disinfectant solution. Immersion disinfection had no significant effect on the strength of Sunflex. CONCLUSIONS: The flexural and impact strengths of Sunflex were significantly greater than those of Valplast. Immersion disinfection with peroxymonosulfate had no significant effect on Sunflex but increased the impact strength of Valplast.