Sugar content of almond, pecan, and macadamia nuts

Sugar content of almond, pecan, and macadamia nuts

The individual sugar contents of five almond cultivars, pecan, and macadamia nuts were determined by a gas chromatographic method. Good separations of carbohydrates were obtained within a short time with use of a combination of OV-1 and OV-225 as stationary phase. Sucrose was identified as the main...

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Veröffentlicht in:Journal of agricultural and food chemistry 1990-01, Vol.38 (1), p.101-104
Hauptverfasser: Fourie, Phillip C, Basson, David S
Format: Artikel
Sprache:eng
Schlagworte:
ALMENDRA
AMANDE
AZUCARES
AZUCARES ALCOHOLES
Biological and medical sciences
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
MACADAMIA
NOIX DE PECAN
PACANA
PLANTAS DE FRUTOS SECOS
PLANTE A FRUITS A COQUE
SACCHAROSE
SUCRE ALCOOL
SUCRES
SUCROSA
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Zusammenfassung:The individual sugar contents of five almond cultivars, pecan, and macadamia nuts were determined by a gas chromatographic method. Good separations of carbohydrates were obtained within a short time with use of a combination of OV-1 and OV-225 as stationary phase. Sucrose was identified as the main constituent in almond, pecan, and macadamia nuts. Small quantities of other sugars and sugar alcohols were detected
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00091a020