Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil

Ribeiro, Stéphanie Reis; Klein, Bruna; Ribeiro, Quellen Machado; Santos, Ingrid Duarte dos; Genro, Ana Luísa Gomes; Ferreira, Daniele de Freitas; Hamann, Jonas Janner; Barin, Juliano Smanioto; Cichoski, Alexandre José; Fronza, Diniz; Both, Vanderlei; Wagner, Róger

doi:10.1016/j.foodres.2020.109596

Cited by 34 publications

(25 citation statements)

References 75 publications

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“…Various substances, including DG, LPC, PC, PS, and TG, were negatively correlated with oxidation stability ( Figure S3c ). This observation is consistent with reports by Mitchell and Stephanie [ 33 , 34 ], which demonstrated that the substances are susceptible to oxidation because of their high degree of unsaturated content. Lipid composition affects lipid oxidation, nutritional value and other properties [ 35 , 36 ].…”

Section: Discussionsupporting

confidence: 93%

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

Huang

et al. 2021

Foods

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Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.

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Section: Discussionsupporting

confidence: 93%

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

Huang

et al. 2021

Foods

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“…This confirms the high variability in the bioactive content among pecan cultivars because of the genetic factor since all were grown under the same climatic conditions and cultural management. Similar results were observed in the pecan nuts cultivars in Southern Brazil (44), although a different phytochemical characterization was evaluated.…”

Section: Bioactive Compounds and Antioxidant Capacity Analysis In Ker...supporting

confidence: 76%

“…Furthermore, it is remarkable that some genotypes evaluated in these particular conditions of Uruguay have a high level on nutraceuticals and potential antioxidant capacity. Other studies have shown that the importance of genetic variability, locations, or cultivation conditions on chemical composition of pecan nut ( 8 , 41 , 44 ), indicating that each country needs to establish its own data for nutritional purposes.…”

Section: Resultsmentioning

confidence: 99%

Influence of Cultivar on Nutritional Composition and Nutraceutical Potential of Pecan Growing in Uruguay

et al. 2022

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Composition and antioxidant properties of sixteen pecan [Carya illinoinensis (Wangenh) K. Koch] cultivars grown simultaneously in a single experimental orchard in Uruguay were evaluated to characterize their nutritional properties and nutraceutical potential. The percentage of oil, moisture, ash, minerals, and proteins were determined and also the fatty acid profile. Total phenolic compounds [18–41 mg gallic acid equivalents (GAEs)/g], condensed tannin [2–12 mg catechin equivalents (CEs)/g], and tocopherols (110–163 μg/g) contents were estimated in nut kernels. Total phenolic compounds (32–117 mg GAE/g), condensed tannins (130–357 mg CE/g), and total anthocyanins (1–3 mg 3-glucoside cyanidin/g) were also determined for pecan shells. The antioxidant activity in shells [57.15–578.88 μmol Trolox equivalents (TEs)/g] was 5 times higher compared with the kernels (23.15–156.60 μmol TEs/g) measured with hydrophilic ORAC. Bioactive compounds concentrations present statistically significant genetic variability between cultivars studied (p < 0.05). The presence of phenolic compounds was related with high-antioxidant capacity in kernels and shells, and a strong correlation between content of total phenolic compounds and condensed tannins in pecan shells was found. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) show association between cultivars and the observed variables. The nutritional profile in the different cultivars showed the trends described in other countries, but this work shows some significant differences that could be attributed to the specific edaphoclimatic conditions of cultivation in Uruguay.

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“…Oil contents, expressed in percentage of dry weight, are reported in Table 1. It can be deduced that the amount of lipids differs among pecan nut cultivars as has been observed previously (Ribeiro et al, 2020). Moore kernels had lipid content significantly higher (72.57 %) than those of Mahan (69.64 %).…”

Section: Total Lipid Contentsupporting

confidence: 71%

Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils

et al. 2022

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An investigation on fatty acid, triacylglycerol, tocopherol, and xanthophyll contents and thermal properties of pecan (Carya illinoinensis) kernel oils from two cultivars was carried out. The main fatty acids were oleic acid, followed by linoleic and palmitic acids. The predominant triacylglycerols were OOL, OOO, and OLL (where O stands for oleoyl and L for linoleoyl). Pecan kernel oil is a rich source of tocopherols, mainly γ-tocopherol. Two xanthophylls (lutein and zeaxanthin) were investigated, and lutein was found to be the major one. Thermal behavior was studied by differential scanning calorimetry (DSC). Pecan nut oil displayed melting and crystallization transitions at low-temperature zones. The difference between DSC parameter values provides a path for distinguishing among cultivars. These data promote pecan kernel oil as a potential source of bioactive compounds with nutraceutical properties (monounsaturated fatty acids, tocopherols, and xanthophylls) and reveal, for the first time, the thermal properties of Carya illinoinensis oil.

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Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil

Cited by 34 publications

References 75 publications

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

Influence of Cultivar on Nutritional Composition and Nutraceutical Potential of Pecan Growing in Uruguay

Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils

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