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California Almond Board
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Duong Q.H.,University of Georgia | Clark K.D.,University of Georgia | Lapsley K.G.,California Almond Board | Pegg R.B.,University of Georgia
Food Chemistry | Year: 2017

The extraction and measurement of all six forms of inositol phosphates (InsPs) in almond meal and brown skins were improved from existing methods by pH adjustment, supplementation of EDTA, and rapid analysis via anion-exchange high-performance liquid chromatography coupled with electrospray ionization mass spectrometry. The quantity of InsPs in six major almond cultivars ranged from 8 to 12 μmol/g in the meal and 5 to 14 μmol/g in the brown skins. InsP6 was the dominant form, but lower forms still accounted for ∼20% of the total InsPs molar concentration in a majority of the samples. InsPs contributed 32–55% of the organic phosphorus content and 20–38% of the total phosphorus content in the meal. In brown skins, these ranges were 44–77% and 30–52%, respectively. The successful application of this analytical method with almonds demonstrates its potential use for re-examination of the reported phytic acid contents in many other tree nuts, legumes, grains, and complex foods. © 2017 Elsevier Ltd

Yada S.,77 Cheltonwood Avenue | Lapsley K.,California Almond Board | Huang G.,California Almond Board
Journal of Food Composition and Analysis | Year: 2011

Prunus dulcis, the cultivated sweet almond, has long been recognized as a source of nutrients in many traditional diets, and is increasingly promoted as a healthy snack and ingredient. This paper reviews the global research over the past 50 years that has contributed to knowledge on the composition and characterization of almond macronutrients and micronutrients, specifically the lipids and fatty acids, proteins and amino acids, carbohydrates (including dietary fiber), minerals and vitamins. Tables providing an overview of major macronutrient and micronutrient contents (range of means per 100. g) as reported for almonds grown in various production regions are presented. Considerable variability in lipid content has been reported within and among commercial varieties and breeding selections; total lipids range from 25 to 66. g/100. g almonds (fresh weight). Oleic and linoleic acids account for about 90% of total lipids, and saturated fatty acid levels are very low (<10%) in all varieties from all regions. However, oleic/linoleic acid ratios vary widely among varieties. Total protein contents range from 14 to 26. g/100 g almonds α-Tocopherol is the major vitamin E isomer in all almond varieties assessed; β-, γ- and δ-tocopherols are minor components. Published data on total dietary fiber (TDF), minerals and other vitamins in almonds are limited. © 2011 Elsevier Inc.

Tosh S.M.,Agriculture and Agri Food Canada | Yada S.,California Almond Board
Food Research International | Year: 2010

Pulses are a good source of dietary fibre and other important nutrients. Flours and fibre-rich fractions obtained from pulse crops can be incorporated into processed foods to increase dietary fibre content and/or serve as functional ingredients. This review focuses on research conducted in the past ten years on the non-starch polysaccharides and oligosaccharides found in dry beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), lentils (Lens culinaris), and dry peas (Pisum sativum). The isolation, composition, and structure of these pulse fibres are described. Common terms used to describe the physicochemical properties of fibre fractions are defined and briefly discussed. Recent studies on the effects of processing on the ratio of insoluble to soluble dietary fibre and on the α-galacto-oligosaccharide content of pulses and fibre fractions are cited and summarized. Food applications for pulse fibre fractions and flours in fibre enrichment, nutrient enrichment, fat binding and retention, and texture modification, as well as some non-food applications, are reviewed. Crown Copyright © 2009.

Liu Z.,Fuzhou University | Lin X.,Fuzhou University | Huang G.,California Almond Board | Zhang W.,Fuzhou University | And 2 more authors.
Anaerobe | Year: 2014

Almonds and almond skins are rich in fiber and other components that have potential prebiotic properties. In this study we investigated the prebiotic effects of almond and almond skin intake in healthy humans. A total of 48 healthy adult volunteers consumed a daily dose of roasted almonds (56g), almond skins (10g), or commercial fructooligosaccharides (8g) (as positive control) for 6 weeks. Fecal samples were collected at defined time points and analyzed for microbiota composition and selected indicators of microbial activity. Different strains of intestinal bacteria had varying degrees of growth sensitivity to almonds or almond skins. Significant increases in the populations of Bifidobacterium spp. and Lactobacillus spp. were observed in fecal samples as a consequence of almond or almond skin supplementation. However, the populations of Escherichia coli did not change significantly, while the growth of the pathogen Clostridum perfringens was significantly repressed. Modification of the intestinal microbiota composition induced changes in bacterial enzyme activities, specifically a significant increase in fecal β-galactosidase activity and decreases in fecal β-glucuronidase, nitroreductase and azoreductase activities. Our observations suggest that almond and almond skin ingestion may lead to an improvement in the intestinal microbiota profile and a modification of the intestinal bacterial activities, which would induce the promotion of health beneficial factors and the inhibition of harmful factors. Thus we believe that almonds and almond skins possess potential prebiotic properties.© 2013 Elsevier Ltd.

Huang G.,California Almond Board | Lapsley K.,California Almond Board
Journal of Food Composition and Analysis | Year: 2013

The natural variability in nutrient composition among and within commercially important California almond varieties was investigated in a multi-year study. Seven major almond varieties (Butte, Carmel, Fritz, Mission, Monterey, Nonpareil and Sonora) were collected over three separate harvests and from various orchards in the north, central and south growing regions in California. Comprehensive nutritional analysis (20 macronutrients and micronutrients, 3 phytosterols) of 39 almond samples was carried out by accredited commercial laboratories. The macronutrient and micronutrient profiles obtained were notably similar for all the almond varieties in this study. The three-year mean contents of protein, total lipid, fatty acids (saturated, monounsaturated and polyunsaturated) and dietary fiber for these major varieties varied by no more than 1.2-fold. For individual nutrients, statistically significant variety, year and/or growing region effects were observed, which contributed to the natural variability in nutrient composition of the California almonds among and within varieties. Harvest year had a highly significant effect (P< 0.01) on the contents of total lipid, monounsaturated fatty acids and dietary fiber. Growing region had a significant effect (P< 0.05) on the content of ash and all minerals tested. © 2013 Elsevier Inc.

Zhang G.,University of California at Davis | Huang G.,California Almond Board | Xiao L.,University of California at Davis | Mitchell A.E.,University of California at Davis
Journal of Agricultural and Food Chemistry | Year: 2011

A sensitive and reliable LC-(ESI)MS/MS method was developed and validated for the simultaneous analysis of five common advanced glycation endproducts (AGEs) after enzymatic digestion in raw and roasted almonds. AGEs included carboxymethyl-lysine (CML), carboxyethyl-lysine (CEL), pyralline (Pyr), argpyrimidine (Arg-p), and pentosidine (Pento-s). This method allows accurate quantitation of free and AGE-protein adducts of target AGEs. Results indicate that CML and CEL are found in both raw and roasted almonds. Pyr was identified for the first time in roasted almonds and accounted for 64.4% of free plus bound measured AGEs. Arg-p and Pento-s were below the limit of detection in all almond samples tested. Free AGEs accounted for 1.3-26.8% of free plus bound measured AGEs, indicating that protein-bound forms predominate. The roasting process significantly increased CML, CEL, and Pyr formation, but no significant correlation was observed between these AGEs and roasting temperature. © 2011 American Chemical Society.

Civille G.V.,Spectrum | Lapsley K.,California Almond Board | Huang G.,California Almond Board | Seltsam J.,Spectrum
Journal of Sensory Studies | Year: 2010

A unique comprehensive sensory lexicon for describing the appearance, aroma, flavor and texture attributes of almonds was developed by a nine-member panel with extensive experience in descriptive analysis. The almond lexicon was then used to profile the sensory properties of 20 almond samples obtained from three growing regions in California over two harvest years and encompassing seven major almond varieties, to better understand the natural variability in raw almonds. Range graphs were plotted to depict the intensity range (minimum to maximum score) for a given attribute across all samples evaluated for a variety. Descriptive analysis results revealed that the major almond varieties tested had a range of inherent variability and that specific varieties had unique attributes. Distinct walnut, tea and squash flavor aromatics were detected in only some almond varieties. Appearance, aroma, basic taste and chemical feeling factor attribute ranges were generally small and consistent among varieties. Practical applications: The detailed, working almond lexicon created in this study will provide researchers, producers and manufacturers with an effective platform to communicate observations for the evaluation of almonds. The sensory attribute assessment of almond varieties obtained from different regions, growers and harvest years allows for a better understanding of the natural variability in almonds. Establishing the range of natural variability found in raw almonds of the major California varieties provides the basis for future research on the effects of processing treatments on the sensory characteristics of almonds. © 2009, Almond Board of California. Journal compilation © 2009, Wiley Periodicals, Inc.

News Article | December 8, 2016

SACRAMENTO, Calif., Dec. 8, 2016 /PRNewswire/ -- This week, Almond Board of California (ABC) announced innovative research that looks into new potential applications for almond coproducts. The almond community has always taken responsibility for its coproducts – almond hulls, shells, and...

News Article | April 14, 2015

Clearly, the California drought is the fault of almonds. At least, you might be excused for thinking that after endless throwaway jokes (guilty here), angry editorials, think pieces, and multi-part series that put the Central Valley’s all-star crop in the crosshairs. So you’d expect the almond industry (Big Nuts?) to be a little defensive. So I called the guy in charge of the nut’s public image: Richard Waycott, CEO of the California Almond Board, the industry-funded trade group. But you know what? He isn’t mad. In fact, he kinda gets it: It takes a lot of water to grow an almond, and California has a lot of almonds. But that doesn’t mean Waycott thinks the bad rap is fair. And he’d appreciate it if you’d maybe reconsider the almond. “I can’t tell you why we became the poster child for the drought that we’ve been for the last few months,” Waycott says. But he has an idea. Waycott thinks it was a killer little statistic: It takes one gallon of water to grow a single almond. Like the nuts to which it refers, that datum was easily digestible, and like the delicious butter that one can make from those nuts, it was sticky. Plus, California grows a lot of almonds—82 percent of the world’s consumption by Waycott’s count. “The size of the statewide crop played a big role,” he says. They happened because people have been hungry for them for a long time. In fact, the Almond Board that Waycott currently leads dates back to 1950, when demand for the crop led farmers and producers to push the government to form a group to represent them in the free market. “We’re talking about an industry that was built around government policy, economics, and agricultural efficiency,” says Waycott. All those thirsty acres of almonds are only there because everyone is so hungry for almonds. This is partly because the Almond Board has done such a great job marketing the nut as milk, roasted & salty, or as a substitute for peanut butter. They’re also incredibly healthy—a calorically dense source of protein, vitamins, minerals, and fiber. And the Central Valley is the perfect place to grow the nuts: Short, cool-but-not-cold winters, and mild springs followed by a long, hot summer. Kicked off by health-conscious eaters, almonds became hugely popular, and because California is pretty much the only place to grow them at scale, the state went, well, nuts. “They really don’t grow well anywhere else in the world,” Waycott says. Contrary to the narrative that ag was left out of California’s recent, historic water cuts, farmers have actually been feeling a constant pinch for several years. Last year, the state passed legislation that will regulate groundwater for the first time. And almond farmers are becoming more efficient. According to Waycott, over 70 percent of all the almond acreage in California is irrigated with either drip systems or microsprinklers. And many use special sensors that tell them exactly how much water the trees need. “I think our attitude is there should be a good biological opinions that drive the policies, and if anything we need the best minds and objective process for arriving at what can be pumped and what can’t be,” Waycott says. Even with those concessions, Waycott refuses to shoulder the blame for the drought. “You’re talking about food, so really some of the criticisms of food and agriculture as being this water hog have been a little overboard,” he says. “It takes humans to eat the food that we produce.” Waycott says he thinks unglamorous engineering projects will be the only solution—like catchments to divert excess rain or snow runoff into the deep ground aquifers. After that: cheaper, more efficient desalination. But here’s the thing: The state is in the middle of a hugely complicated water crisis. And no matter how friendly or well-meaning the spokespeople, almonds are still a huge part of that equation. Waycott is right: The crop is grown because people want to eat the crop. He’s also right that rhetoric isn’t going to solve the crisis. California may be the target du jour for everyone’s resource-shortened frustrations, but it’s also a perfect climate for almonds—and lettuce, pistachios, walnuts, strawberries, carrots, cabbage, sunflowers, grapes, asparagus, and alfalfa. But when the weather isn’t cooperating, policymakers, farmers, and industry trade groups have to start.

News Article | February 16, 2017

MODESTO, Calif., Feb. 16, 2017 /PRNewswire/ -- Today on both National Almond Day and National Innovation Day, Almond Board of California (ABC) is announcing a research commitment that will benefit the almond community in 2017 and beyond. Through this program, ABC is investing $4.7 million...

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