Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage

Thumbnail
View/Open
Issue date
2020
Author
Rábago-Panduro, L. M.
Martín Belloso, Olga
Welti-Chanes, Jorge
Morales de la Peña, Mariana
Suggested citation
Rábago-Panduro, L. M.; Martín Belloso, Olga; Welti-Chanes, Jorge; Morales de la Peña, Mariana; . (2020) . Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage. Revista Mexicana de Ingeniería Química, 2020, vol. 19, núm. 3, p. 1439-1452. https://doi.org/10.24275/rmiq/Alim1149.
Impact

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
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.
URI
http://hdl.handle.net/10459.1/69740
DOI
https://doi.org/10.24275/rmiq/Alim1149
Is part of
Revista Mexicana de Ingeniería Química, 2020, vol. 19, núm. 3, p. 1439-1452
Collections

The following license files are associated with this item:

cc-by-nc-nd (c) Revista Mexicana de Ingeniería Química, 2020
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Revista Mexicana de Ingeniería Química, 2020