{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T10:48:42Z","timestamp":1782816522367,"version":"3.54.5"},"reference-count":45,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,2,17]],"date-time":"2023-02-17T00:00:00Z","timestamp":1676592000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["AppliedChem"],"abstract":"<jats:p>Nuts are dry, single-seeded fruits with a combination of beneficial compounds that aid in disease prevention and treatment. The aims of this research are to evaluate the total antioxidant activity (AI) by ferric reducing antioxidant power (FRAP) assay, fatty acids by acid-catalyzed esterification method, and minerals by inductively coupled plasma optical emission (ICP-OE) spectrometer in hazelnuts, pistachios, and almond seeds and skins. Considering total AI, the results demonstrated that the highest activity was found in hazelnut and pistachio skin. The results considering minerals demonstrated that manganese, zinc, and iron levels are high in almond and hazelnut skins, copper is dominant in pistachio skin and hazelnut seed, and selenium is high in pistachio and almond skins and seed. Finally, the results showed palmitic acid is present in almond skin and pistachio seed, palmitoleic acid is high in almond and pistachio skins, and stearic acid is present in almond and hazelnut skins. Oleic acid was found in hazelnut seeds and their skin, linoleic acid in almond skin and pistachio seeds, and \u03b1-linolenic acid in almond and pistachio skins. In conclusion, hazelnut, pistachio, and almond skins are a great source of antioxidants, minerals, and healthy fatty acids, making them useful for nutraceutical development.<\/jats:p>","DOI":"10.3390\/appliedchem3010008","type":"journal-article","created":{"date-parts":[[2023,2,17]],"date-time":"2023-02-17T02:57:22Z","timestamp":1676602642000},"page":"110-118","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Analysis of the Antioxidant Activity, Lipid Profile, and Minerals of the Skin and Seed of Hazelnuts (Corylus avellana L.), Pistachios (Pistacia vera) and Almonds (Prunus dulcis)\u2014A Comparative Analysis"],"prefix":"10.3390","volume":"3","author":[{"given":"Duha","family":"Mohammed","sequence":"first","affiliation":[{"name":"Department of Biology, College of Science, University of Bahrain, Sakhir Campus, Zallaq P.O. Box 32038, Bahrain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5005-7388","authenticated-orcid":false,"given":"Afnan","family":"Freije","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Science, University of Bahrain, Sakhir Campus, Zallaq P.O. Box 32038, Bahrain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hawra","family":"Abdulhussain","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Science, University of Bahrain, Sakhir Campus, Zallaq P.O. Box 32038, Bahrain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aysha","family":"Khonji","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Science, University of Bahrain, Sakhir Campus, Zallaq P.O. Box 32038, Bahrain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariam","family":"Hasan","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Science, University of Bahrain, Sakhir Campus, Zallaq P.O. Box 32038, Bahrain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4148-2136","authenticated-orcid":false,"given":"Cinzia","family":"Ferraris","sequence":"additional","affiliation":[{"name":"Laboratory of Food Education and Sport Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1088-6648","authenticated-orcid":false,"given":"Clara","family":"Gasparri","sequence":"additional","affiliation":[{"name":"Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona \u2018\u2018Istituto Santa Margherita\u2019\u2019, University of Pavia, 27100 Pavia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3193-5402","authenticated-orcid":false,"given":"Mona A.","family":"Aziz Aljar","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Science, University of Bahrain, Sakhir Campus P.O. Box 32038, Bahrain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9665-9074","authenticated-orcid":false,"given":"Ali","family":"Ali Redha","sequence":"additional","affiliation":[{"name":"The Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter EX1 2LU, UK"},{"name":"Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QL 4072, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Attilio","family":"Giacosa","sequence":"additional","affiliation":[{"name":"CDI (Centro Diagnostico Italiano), 20147 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8336-4851","authenticated-orcid":false,"given":"Mariangela","family":"Rondanelli","sequence":"additional","affiliation":[{"name":"IRCCS Mondino Foundation, 27100 Pavia, Italy"},{"name":"Unit of Human and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2720-1473","authenticated-orcid":false,"given":"Simone","family":"Perna","sequence":"additional","affiliation":[{"name":"Department of Biology, College of Science, University of Bahrain, Sakhir Campus, Zallaq P.O. Box 32038, Bahrain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,17]]},"reference":[{"key":"ref_1","unstructured":"Robert, M. (2019). Encyclopedia of Food Chemistry, 1st, ed., E-Book."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez-Gonz\u00e1lez, M.\u00c1., Hershey, M.S., Zazpe, I., and Trichopoulou, A. (2017). Transferability of the Mediterranean diet to non-Mediterranean countries. What is and what is not the Mediterranean diet. 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