Research Initiative Focused on Activated Almonds
ASSESSORATO REGIONALE DELL’AGRICOLTURA, DELLO SVILUPPO RURALE E DELLA PESCA MEDITERRANEA
DIPARTIMENTO REGIONALE DELL'AGRICOLTURA
SERVIZIO 15 – ISPETTORATO PROVINCIALE DELL’AGRICOLTURA DI TRAPANI
PROGRAMMA DI SVILUPPO RURALE SICILIA 2014-2020
Misura 16 - Sottomisura 16.1 “Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttività e sostenibilità dell'agricoltura”
Bando 2018
CUP G97F19000290009
Privacy Policy | credits: valeriamonti.net
Research Initiative Focused on Activated Almonds
ASSESSORATO REGIONALE DELL’AGRICOLTURA, DELLO SVILUPPO RURALE E DELLA PESCA MEDITERRANEA
DIPARTIMENTO REGIONALE DELL'AGRICOLTURA
SERVIZIO 15 – ISPETTORATO PROVINCIALE DELL’AGRICOLTURA DI TRAPANI
PROGRAMMA DI SVILUPPO RURALE SICILIA 2014-2020
Misura 16 - Sottomisura 16.1 “Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttività e sostenibilità dell'agricoltura”
Bando 2018
CUP G97F19000290009
Privacy Policy | credits: valeriamonti.net
News
Almond activation
the first results
of the project
Activated almonds have undergone optimized extraction protocols aimed at recovering polyphenolic compounds with antioxidant activity and obtaining the polysaccharide component, which is of interest due to its potential prebiotic properties. Additionally, the nutritional content in macro- and micronutrients was evaluated.
Comparing the results obtained with those from non-activated almonds will allow for the assessment/optimization of the effectiveness of the activation treatment in significantly improving the nutritional and nutraceutical properties of almonds.
The initial results have made it possible to:
_develop an optimized analytical protocol for the bioactive component;
qualitatively and quantitatively assess the presence of polyphenolic compounds such as flavonoids, cinnamic acids, and procyanidins, all of which have antioxidant activity;
_highlight structural differences in polysaccharides between activated and untreated almonds-molecules that are still poorly studied in almonds;
_detect a higher content of calcium, total Vitamin B3, and Vitamin E in activated almonds.
The companies involved have observed growing consumer interest in innovative and healthy products, confirming the commercial potential of activated almonds.
The project will continue with further studies and experiments to optimize the production process of activated almonds in all its phases and enhance all their nutritional properties.
The results achieved in the BIOMA project will be published in various contexts to share the data collected with the scientific community, consumers, and interested farmers.
Future Perspectives
The BIOMA project represents a concrete example of applied agroecology, where the recovery of traditional farming practices meets scientific innovation, environmental sustainability, and the economic regeneration of rural areas.
But this is just the beginning.
The next phases will include:
_optimizing the production process in all its phases;
_evaluating the inhibition of the antinutritional factor phytic acid;
_characterizing the polysaccharides to conduct in vitro studies aimed at evaluating their prebiotic properties;
_assessing differences in the macro- and micronutrient content of almonds before and after the optimized activation process;
_evaluating the shelf life of activated almonds.