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Prevalence and ecological factors affecting the distribution of plant-parasitic nematodes in Prunus groves in Spain

Journal of Integrative Agriculture 2024年第2期23卷 566-589页

作者： Ilenia Clavero-Camacho Antonio Archidona-Yuste Carolina Cantalapiedra-Navarrete Pablo Castillo Juan Emilio Palomares-Rius Institute for Sustainable Agriculture(IAS) Spanish National Research Council(CSIC)Córdoba 14004Spain Andalusian Institute of Agricultural and Fisheries Research and Training(IFAPA) Centro Alameda del ObispoCórdoba 14004Spain

A wide survey was conducted to study plant-parasitic nematodes(PPNs)associated with Prunus groves in Spain.This research aimed to determine the prevalence and distribution of PPNs in Prunus groves,as well as the influence of explanatory variables describing soil,climate and agricultural management in structuring the variation of PPNs community composition.A total of 218 sampling sites were surveyed and 84 PPN species belonging to 32 genera were identified based of an integrative taxonomic approach.PPN species considered as potential limiting factors in Prunus production,such as Meloidogyne arenaria,M.incognita,M.javanica,Pratylenchus penetrans and P.vulnus,were identified in this survey.Seven soil physico-chemical(C,Mg,N,Na,OM,P,pH and clay,loamy sand and sandy loam texture classes),four climate(Bio04,Bio05,Bio13 and Bio14)and four agricultural management variables(grove-use history less than 10 years,irrigation,apricot seedling rootstock,and Montclar rootstock)were identified as the most influential variables driving spatial patterns of PPNs communities.In particular,younger plantations showed higher values for species richness and diversity indices than groves cultivated for more than 20 years with Prunus spp.Our study increases the knowledge of the distribution and prevalence of PPNs associated with Prunus rhizosphere,as well as on the influence of explanatory variables driving the spatial structure PPNs communities,which has important implications for the successful design of sustainable management strategies in the future in this agricultural system.

关键词： nematodes Meloidogyne Pratylenchus Paratylenchus rootstock distribution soil grove-use almond peach

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almond cold-pressed oil by-product as ingredient for cookies with potential health benefits:Chemical and sensory evaluation

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Food Science and Human Wellness 2019年第3期8卷 292-298页

作者： Joao C.M.Barreira M.Antonia Nunes Beatriz Vieira da Silva Filipa B.Pimentel Anabela S.G.Costa M.Alvarez-Ortic J.E.Pardo M.Beatriz P.P.Oliveira REQUIMTE/LAQV Faculdade de Farmácia da Universidade do PortoR.Jorge Viterbo Ferreira 2284050-313PortoPortugal Centro de Investigacade Montanha(CIMO) Instituto Politécnico de BragancaCampus de Santa Apolónia5300-253PortoPortugal Escuela Técnica Superior de Ingenieros Agrónomos y de Montes Universidad de Castilla-La ManchaCampus Universitario02071AlbaceteSpain

Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-products of high specialty oils processing,for instance,have remarkable nutritional and organoleptic properties.Accordingly,the partially delipidified almond flour(PDAF)remaining from almond oil extraction,was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”).For comparison purposes,four different“almendrados”formulations(one industrial,two with PDAF,and one with whole almond flour),were compared regarding nutritional composition,vitamin E and fatty acids profiles.To assess the cookie sensory properties,seventy-four consumers evaluated“appearance”,“taste”,“sweetness”,“crunchiness”,“hardness”,“overall quality”using adequate hedonic scales.Fat and protein levels showed significant differences among industrial and the other three samples.Cookies with PDAF presented similar tocopherols and fatty acids to the traditional(more expensive)formulation,besides reaching the highest scores on“appearance”,“sweetness”,“hardness”,“overall quality”and“buying predisposition”parameters.Accordingly,the incorporation of PDAF might represent an effective way of adding value to an industrial by-product,while providing a pleasant novel cookie formulation.

关键词： By-products almond Food security Cookie formulation Principal component analysis

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Utilization of almond residues

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International Journal of Agricultural and Biological Engineering 2010年第4期3卷 1-18页

作者： Paul Chen Yanling Cheng Shaobo Deng Xiangyang Lin Guangwei Huang Roger Ruan Center for Biorefining Department of Bioproducts and Biosystems EngineeringUniversity of Minnesota1390 Eckles AvenueSt.PaulMN 55108USA College of Biological Science and Technology Fuzhou UniversityFuzhou 350108China almond Board of California ModestoCaliforniaUSA State Key Laboratory of Food Science and Technology Engineering Research Center for Biomass ConversionMinistry of EducationNanchang UniversityNanchang 330047China

almond production generates millions of tons of residues in addition to almond nuts.almond residues,including shells,hulls,pruning,leaves,skin and inedible kernel disposition,are good feedstocks for production of bioenergy and other valuable compounds.In this article,research on the utilization of almond residues as energy and non-energy feedstocks is reviewed.Technical options for converting almond residues to energy and other valuable products are discussed.Several commercial conversion technologies are examined.Needs for further research and development are recommended.

关键词： activated carbons almond anti-oxidants bioenergy biomass biorefinery gasification heat power pyrolysis

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Effects of commercially produced almond by-products on chemotherapy-induced mucositis in rats

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World Journal of Gastrointestinal Pathophysiology 2017年第4期8卷 176-187页

作者： Alexandra L Whittaker Ying Zhu Gordon S Howarth Chi S Loung Susan E P Bastian Michelle G Wirthensohn School of Animal and Veterinary Sciences the University of AdelaideRoseworthy Campus School of Agriculture Food and Winethe University of Adelaide Department of Gastroenterology Women’s and Children’s HospitalNorth Adelaide

AIM To determine if almond extracts reduce the severity of chemotherapy-induced mucositis as determined through biochemical,histological and behavioural markers.METHODS Intestinal mucositis is a debilitating condition characterized by inflammation and ulceration of the gastrointestinal mucosa experienced by cancer patients undergoing chemotherapy.Certain bioactive plant products have shown promise in accelerating mucosal repair and alleviating clinical symptoms.This study evaluated almond extracts for their potential to reduce the severity of chemotherapy-induced mucositis in Dark Agouti rats.Female Dark Agouti rats were gavaged(days 3-11) with either PBS,almond hull or almond blanched water extract at two doses,and were injected intraperitoneally with 5-fluorouracil(5-FU-150 mg/kg) or saline on day 9 to induce mucositis.Burrowing behavior,histological parameters and myeloperoxidase activity were assessed.RESULTS Bodyweight was significantly reduced in rats that received 5-FU compared to saline-treated controls(P almond hull extract caused a pro-inflammatory response in rats with mucositis as evidenced by increased myeloperoxidase activity in the jejunum when compared to 5-FU alone(rise 50%,1088 ± 96 U/g vs 723 ± 135 U/g,P = 0.02).Other extractrelated effects on inflammatory activity were minimal.5-FU significantly increased histological severity score compared to healthy controls confirming the presence of mucositis(median of 9.75 vs 0; P almond extracts at these dosages offer little beneficial effect on mucositis severity.Burrowing provides a novel measure of affective state in studies of ch

关键词： Cancer Mucositis Burrowing 5-Fluorouracil almond

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A Methodological Approach to Study almond Oil Stability in Relation to <i>α</i>-Tocopherol Supplementation

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Food and Nutrition Sciences 2012年第12期3卷 1710-1715页

作者： Lizette Auezova Chawki Saliba Elie Hajj-Moussa Leina El Hosry Said Yammine Ramez Chahine Department of Chemistry Faculty of Sciences II Lebanese University Fanar Jdaidet el Matn Lebanon Faculty of Agriculture and Veterinary Sciences Lebanese University Dekwaneh Beirut Lebanon Faculty of Medical Sciences Lebanese University Hadath Campus Beirut Lebanon Faculty of Pharmacy Lebanese University Hadath Campus Beirut Lebanon

The objectives of the present study were to identify a suitable parameter to assess the oil oxidation and to study the possibilities of delaying the oxidation of moderately oxidized unrefined almond oil by adding supplementary amounts of α-tocopherol. Three oil samples, with initial peroxide values of 13.3, 19.5 (moderately oxidized oils), and 28.9 (oxidized oil), were supplemented with 100, 250 and 500 ppm of α-tocopherol and subjected to the oxidation at 50°C for 9 days. The level of oxidation was determined by measuring peroxide value (PV), conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS). Chemometric analysis indicated that, under the conditions of the present study, PV was the most suitable indicator of oil oxidation. The results have shown that the α-tocopherol could have an anti- oxidant or pro-oxidant effects, depending on its concentration and initial level of oil oxidation. Results also show that α-tocopherol addition at all the concentrations tested resulted in pro-oxidation of the moderately oxidized oils;hence additional supplementation with α-tocopherol could not be recommended to delay oxidation of unrefined almond oil.

关键词： almond Oil Oxidative Stability α-Tocopherol PV CD TBARS Chemometrics

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Development of Bitter Chocolate Bonbon Stuffed with almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance

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Journal of Food Science and Engineering 2019年第6期9卷 217-224页

作者： Jacqueline Rodríguez-Rodríguez Esther Albarrán-Rodríguez Department of Public Health University Center of Biological and Agricultural SciencesUniversity of GuadalajaraCamino Ing.Ramón Padilla Sánchez No.2100Ejido de NextipacZapopan 45110JaliscoMéxico

Objective: Develop and evaluate bitter chocolate bonbons filled with granulated flour/almond cream, cinnamon powder and decaffeinated coffee essence. Methodology: Two formulations of bitter chocolate bonbons (73% cocoa) stuffed with granulated flour (F1) almond cream (F2), cinnamon powder, and coffee essence were made;no sweeteners. Physicochemical analyses of protein, fat, ash, dry matter, moisture and pH were performed. The nutritional content was estimated according to the regulations. In addition, an evaluation of subjective sensory acceptance was performed with 5-point hedonic scale, with 100 untrained judges who rated the attributes of aroma, texture, taste and color, a descriptive and inferential statistical analysis of the sum of ranges Mann-Whitney (Sigma Stat 4.0). Results: A bonbon with a characteristic chocolate color was obtained as a final product, with a firm texture. The interior obtained a soft beige color with creamy texture and almond pieces. The aroma was chocolate and coffee. The bonbon was characterized by the fat content (67 g) and protein content (21.9 g). Sensory evaluation favored F2 with 89% acceptance, the range of values found for the different attributes of the two formulations was 4 to 4.4, and there was no statistical difference (p > 0.05). Conclusions: We obtained a bitter chocolate bonbon (73% cocoa) without sweetener, it was characterized nutritionally, and both formulations obtained an important acceptance.

关键词： Chocolate bonbon almond functionality acceptance evaluation

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Assessment of Genetic Diversity of Moroccan Cultivated almond(Prunus dulcis Mill.DA Webb)in Its Area of Extreme Diffusion,Using Nuclear Microsatellites

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American Journal of Plant Sciences 2012年第9期3卷 1294-1303页

作者： Abdelali Elhamzaoui Ahmed Oukabli Jamal Charafi Mohiéddine Moumni Research Unit of Plant Breeding and Genetic Resources Regional Agricultural Research Centre of MeknesNational Agronomic Research InstituteMeknesMorocco Moulay Ismail University Faculty of ScienceDepartment of BiologyZitouneMeknèsMorocco

Assessment of genetic diversity of Moroccan cultivated almond (Prunus dulcis Mill.) grown from seed and cultivated at four eco-geographical regions was performed using 16 nuclear SSRs. 238 alleles were detected with an average of 14.88 alleles per locus, ranging from 4 (locus BPPCT027) to 24 (locus CPSCT018). The size of alleles ranged from 84 bp (locus UDP96-003) to 253 bp (locus UDP96-018). A high genetic diversity of the local almonds is apparent and structured into three major clusters (Oasis cluster, High and Anti Atlas cluster, and Middle Atlas cluster). Compared to the Mediterranean genetic pools, from the East to West, the genetic diversity tends to be limited in Morocco which is the area of its extreme diffusion.

关键词： almond Genetic Diversity Polymorphism Spatial Genetic Structure Prunus dulcis Microsatellites SSR

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Encapsulation of almond Essential Oil by Co-Extrusion/Gelling Using Chitosan as Wall Material

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Journal of Encapsulation and Adsorption Sciences 2017年第1期7卷 67-74页

作者： Capablanca Lucía Ferrándiz Marcela López Ainhoa Biotechnology Research Group Textile Research Institute (AITEX) Alcoy Spain Universitat Politè cnica de Valencia (UPV) Campus de Alcoy Alcoy Spain

Encapsulation confers protection to substances as essential oils from processes like oxidation, evaporation or uncontrolled release. In this study almond oil capsules were obtained by co-extrusion/gelling technique. Chitosan was used as shell material and sodium triphosphate pentabasic as cross linking agent. Different encapsulation process variables were studied: cross-linker concentration, nozzles size and potential. Optical microscopy was used to determine the capsules morphology and degradability tests were performed in order to study capsules degradation over time. Results showed that nozzles size and cross linking concentration are key variables to consider in the encapsulation process. Degradability tests showed rapid weight loss.

关键词： Chitosan almond Oil TTP Co-Extrusion/Gelling

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Non-covalent interaction between almond protein and sinapic acid: impact on protein structure and antioxidant activity

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Oil Crop Science 2019年第4期4卷 275-284页

作者： Xiao Jia Xin Ning Wenlin Li Qianchun Deng Xiao Yu Chen Cheng Qi Zhou Oil Crops Research Institute Chinese Academy Agricultural SciencesOil Crops and Lipids Process Technology National&Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina College of Chemistry and Food Science Yulin Normal UniversityYulinChina

Plant phenolic acids are good sources of antioxidants and sinapic acid(SA)is one of them that can be applied in protein-based food system.However,little research is available regarding interactions between almond protein(AP)and SA.In this study,structure-affinity interaction between SA and AP,structure and antioxidant activity of proteins were investigated.Different mathematical models showed that Ka of binding SA and AP were 3.27×10^4 L/mol and 3.08×10^4 L/mol.CD(Circular dichroism)spectroscopy and FT-IR(Fourier transform infrared)spectroscopy showed that the amount of random coil andα-helix decreased whileβ-sheet increased in AP-SA complex.In combination,the interaction model of AP-SA complex was static quenching and attributed to hydrophobic interaction.Further,AP-SA complex exerted better DPPH radical scavenging ability(36.97±0.78%),ABTS+radical scavenging ability(47.26±0.45%),and higher ORAC value(2.41±0.23 M trolox/g)compared to AP.In the further,SA can be applied in protein matrix to improve film stability,gel strength and restraining fat oxidation degradation.

关键词： almond protein(AP) sinapic acid(SA) non-covalent interaction structure antioxidant activities

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Some physical properties of Australian Nonpareil almonds related to bulk storage

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International Journal of Agricultural and Biological Engineering 2014年第5期7卷 116-122页

作者： Zheng Dingke John Fielke College of Engineering South China Agricultural UniversityGuangzhou 510642China Barbara Hardy Institute School of EngineeringUniversity of South AustraliaMawson LakesSA 5095Australia

The Australian almond industry desires to improve storage of harvested almonds awaiting processing.The present work quantified some storage-related physical properties of almonds.The sample used in the study was Nonpareil almonds with a kernel moisture content of 4.5% d.b.The mass composition of the sample was 55% hull,32% kernel and 13% shell.Tests showed that the bulk stored in-shell almonds had only 41% of the volume of in-hull almonds and 45% of the mass.Thus removing hulls before storage would result in saving both storage and subsequent transportation costs.Tests simulating various storage heights of almonds showed that a 10 m storage height of almonds increased the bulk density of in-hull almonds from 320 to 355 kg/m^(3),of in-shell almonds(hull removed)from 356 to 378 kg/m3,and kernels(hull and shell removed)from 604 to 649 kg/m^(3).A 10 m storage height of almonds reduced the porosity of in-hull almonds from 67% to 64%,of in-shell almonds from 58% to 55%,and of the kernel from 48% to 44%.Observation showed that the change in bulk density and porosity occurred in an exponential manner with fitted curves that provided R2 between 0.97 and 0.99.

关键词： almond storage bulk density true density porosity kernel in-hull in-shell

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