{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,7]],"date-time":"2025-11-07T09:24:02Z","timestamp":1762507442425,"version":"build-2065373602"},"reference-count":34,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2018,7,15]],"date-time":"2018-07-15T00:00:00Z","timestamp":1531612800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100007822","name":"Almond Board of California","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007822","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Activated almonds are raw almonds that have been soaked in water for 12\u201324\u00a0h at room temperature, sometimes followed by a 24\u2009h drying period at low temperature (50\u00a0\u00b1\u00a05\u2009\u00b0C). This treatment is thought to enhance the nutrient bioavailability of almonds by degrading nutrient inhibitors, such as phytic acid or <jats:sc>d<\/jats:sc>\u2010<jats:italic>myo\u2010<\/jats:italic>inositol hexaphosphate (InsP<jats:sub>6<\/jats:sub>), through the release of phytase or passive diffusion of InsP<jats:sub>6<\/jats:sub> into the soaking water. Over a wide pH range, InsP<jats:sub>6<\/jats:sub> is a negatively charged compound that limits the absorption of essential nutrients by forming insoluble complexes with minerals such as iron and zinc. It is hypothesized that hydrating the seed during soaking triggers InsP<jats:sub>6<\/jats:sub> degradation into lower <jats:italic>myo<\/jats:italic>\u2010inositol phosphates with less binding capacity.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Anion\u2010exchange chromatography coupled with tandem mass spectrometry was used to quantify <jats:italic>myo<\/jats:italic>\u2010inositol mono\u2010, di\u2010, tris\u2010, tetra\u2010, penta\u2010, and hexaphosphates (InsP<jats:sub>1\u20136<\/jats:sub>) in raw pasteurized activated almonds. At least 24\u00a0h of soaking at ambient temperature was required to reduce InsP<jats:sub>6<\/jats:sub> content from 14.71 to 14.01\u2009\u00b5mol\u2009g<jats:sup>\u22121<\/jats:sup>.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>The reduction in InsP<jats:sub>6<\/jats:sub> is statistically significant (<jats:italic>P<\/jats:italic>\u00a0&lt;\u00a00.05) after 24\u00a0h of activation, but only represents a 4.75% decrease from the unsoaked almonds. \u00a9 2018 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9151","type":"journal-article","created":{"date-parts":[[2018,5,29]],"date-time":"2018-05-29T01:54:50Z","timestamp":1527558890000},"page":"117-123","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Determination of <scp>d<\/scp>\u2010<i>myo<\/i>\u2010inositol phosphates in \u2018activated\u2019 raw almonds using anion\u2010exchange chromatography coupled with tandem mass spectrometry"],"prefix":"10.1002","volume":"99","author":[{"given":"Lianna Y","family":"Lee","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology University of California  Davis CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0286-5238","authenticated-orcid":false,"given":"Alyson E","family":"Mitchell","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology University of California  Davis CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2018,7,15]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-013-0978-y"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1177\/15648265100312S206"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2621.2002.00640.x"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb09609.x"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.03.040"},{"key":"e_1_2_6_7_1","first-page":"123","article-title":"Phytase for food application","volume":"44","author":"Greiner R","year":"2006","journal-title":"Food Technol Biotechnol"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-010-0142-x"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02196068"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.02.064"},{"key":"e_1_2_6_11_1","unstructured":"US Department of Agriculture Agricultural Research Service Nutrient Data Laboratory.USDA National Nutrient Database for Standard Reference Legacy. 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