Submitted to: European Journal of Lipid Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/30/2018
Publication Date: 9/27/2018
Citation: Dean, L.L. 2018. Targeted and non-targeted analyses of secondary metabolites in nut and seed processing. European Journal of Lipid Science and Technology. Vol 120:(1700479)1-14. http://dx.doi.org/10.1002/ejlt.201700479.
Interpretive Summary: Tree nuts and seeds are sources of high quality protein and oils worldwide. This review gathers information about more recent studies of the secondary metabolites that are present in these products. The identification and understanding of their mechanism of their formation is needed for expanding the role of tree nuts and related seeds in nutrition and health. A critical review allows for the collection of research in this topic to increase access of the results to those in the field who continue to advance these studies.
Technical Abstract: Tree nuts and related seeds such as peanuts and oilseeds contain large numbers of secondary metabolites. These compounds have beneficial qualities for human health and wellness, but the reports on them are scattered. The growing field of metabolomics aims to characterize these compounds in a systematic way so that the mechanism of their formation can be better understood. This review gathers current studies using both targeted and non-targeted approaches to the analysis of secondary metabolites from tree nuts and related oilseeds. Almonds, Brazil nuts, hazelnuts, macadamia nuts, pecan, pine nuts, pistachios, walnuts, peanuts, rapeseeds, and sesame seeds are included along with some lesser known products. The changes with roasting are also discussed. Phenotypic data of this type is useful for identifying specific genetic markers that could be used for crop improvement. High value crops such as tree nuts, peanuts and oilseeds would benefit from these advances in the understanding of the development of secondary metabolites as they are crucial to seed development, growth, and characteristic flavors.