Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
Rábago Panduro, Lourdes Melisa
Morales de la Peña, Mariana
MetadataShow full item record
Pecan nut kernels are rich in health-promoting substances such as unsaturated fatty acids, tocopherols, and phenolic compounds. Due to their importance in the human diet, it is essential to evaluate the effects of drying, and storage temperature and time, on these phytochemicals. Moisture, water activity, lipid content, bioactive compounds concentration, and antioxidant capacity of wet and dry pecan nuts (Western variety) were determined. Then kernels and in-shell nuts were stored (240 days) at 4°C and 25°C, monitoring the changes in tocopherols concentration, phenolic content, and antioxidant capacity. Wet and dry kernels exhibited similar fatty acids profile and γ-tocopherol concentration (20.37±0.73 and 19.27±1.62 mg·100 g-1 kernels in dry basis), whereas phenolic content and antioxidant capacity decreased due to the drying process (33.2 and 22.3%, respectively). Throughout storage, condensed tannins concentration of kernels and in-shell nuts reduced by 31.5 and 41.8%, while DPPH antioxidant capacity improved 216.4 and 188.4%, respectively. These results evidenced that drying and storage time are the most significant variables regarding pecan nuts postharvest processing; nonetheless, further research related to the relationship between condensed tannins degradation and the increments in DPPH antioxidant capacity is needed.
Is part ofRevista Mexicana de Ingeniería Química, 2020, vol. 19, núm. 3, p. 1439-1452
European research projects
The following license files are associated with this item:
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Revista Mexicana de Ingeniería Química, 2020
Showing items related by title, author, creator and subject.
Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound Morales de la Peña, Mariana; Rosas-González, M. C.; Martín Belloso, Olga; Welti-Chanes, Jorge (Academia Mexicana de Investigación y Docencia en Ingeniería Química, A.C., 2018)Mango smoothies prepared with whole milk (WM-MS) or soymilk (SM-MS) were processed by ultrasound (400 W, 24 kHz, 100 µm amplitude for 20 min at 35 and 55 °C) in order to evaluate the effects on physicochemical parameters ...
Application of novel processing methods for greater retention of functional compounds in fruit-based beverages Morales de la Peña, Mariana; Welti-Chanes, Jorge; Martín Belloso, Olga (MDPI, 2016)Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop ...
High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content Morales de la Peña, Mariana; Martín Belloso, Olga; Welti-Chanes, Jorge (Elsevier, 2018-07-31)Ultrasound (US) was applied as a pre-treatment in hydrated soybeans (HSB) and soybean slurry (SBS) during soymilk elaboration process to evaluate the feasibility of increasing the isoflavone content (IC) in the resultant ...