Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage

Ribeiro, Paula Cristina Engler; Policarpi, Priscila de Britto; Bo, Andrea Dal; Barbetta, Pedro Alberto; Block, Jane Mara

doi:10.1002/jsfa.8141

Cited by 15 publications

(9 citation statements)

References 41 publications

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“…Phenolics found in pecan kernels were mainly flavan-3-ols [ 6 ], anthocyanidins [ 7 ], proanthocyanidins [ 4 ], phenolic acid [ 8 ], and their sugar-containing glycosides [ 9 ] or polymeric tannins with degrees up to 10 [ 4 ]. Phenolics were reported to have strong antioxidant activities, which can capture radical particles to reduce the risks of chronic diseases, including cardiovascular [ 10 ], cancer [ 11 ], and diabetes [ 12 ], and protect other components from oxidation [ 5 , 13 , 14 ]. Phenolics have also been proven to have antiviral [ 15 ] and antihypertensive activities [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles

Jia

Luo

et al. 2018

Molecules

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Pecan (Carya illinoinensis) kernels have a high phenolics content and a high antioxidant capacity compared to other nuts—traits that have attracted great interest of late. Changes in the total phenolic content (TPC), condensed tannins (CT), total flavonoid content (TFC), five individual phenolics, and antioxidant capacity of five pecan cultivars were investigated during the process of kernel ripening. Ultra-performance liquid chromatography coupled with quadruple time-of-flight mass (UPLC-Q/TOF-MS) was also used to analyze the phenolics profiles in mixed pecan kernels. TPC, CT, TFC, individual phenolics, and antioxidant capacity were changed in similar patterns, with values highest at the water or milk stages, lowest at milk or dough stages, and slightly varied at kernel stages. Forty phenolics were tentatively identified in pecan kernels, of which two were first reported in the genus Carya, six were first reported in Carya illinoinensis, and one was first reported in its kernel. The findings on these new phenolic compounds provide proof of the high antioxidant capacity of pecan kernels.

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Section: Introductionmentioning

confidence: 99%

Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles

Jia

Luo

et al. 2018

Molecules

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“…Antioxidant phenolic compounds may also be extracted from nutshells, since high phenolic contents have been reported to be found in pecan nutshells, hazelnut shells, pistachio hulls, and cashew nut shell liquid . Actually, pecan nutshell extracts have been reported to present an antioxidant capacity similar to that of BHT to extend margarine stability …”

Section: Nutshells As Sources Of Coating Componentsmentioning

confidence: 99%

In a nutshell: prospects and challenges on coatings for edible kernels

et al. 2020

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Edible kernels have been popular food items since ancient times. Although in‐shell nuts are naturally protected and relatively shelf stable, convenience demands require their commercialization in shelled form. However, whereas shelled kernels are more convenient, they are more exposed to oxygen, and thus more susceptible to oxidative rancidity and loss of crunchiness, which negatively affect the product acceptability. In this review, we discuss the role of edible coatings in extending stability of edible kernels, which is an opportunity to be better explored by the industry. The discussion also includes the role of antioxidants in the context of active coatings. Finally, future prospects and research challenges are addressed. © 2019 Society of Chemical Industry

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“…25,29 The impact of an aqueous extract of PNS on the oxidative stability of margarines during storage has also been reported. 30 The exploitation of PNS as a carbon source for fungal or bacterial production of bioactives is another emerging field of application of this multifaceted waste material. 31,32 Prompted by these observations, the possible use of PNSE in food industry applications, with particular reference to antioxidant active packaging, enzymatic browning inhibition in fruits, and stabilization of anthocyanins largely used as food colorants, was investigated.…”

Section: ■ Introductionmentioning

confidence: 99%

Pecan (Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization

Moccia

Agustin-Salazar

Berg

et al. 2020

ACS Sustainable Chem. Eng.

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Herein, the antioxidant and food stabilizing properties of a pecan nut shell (PNS) hydroalcoholic extract (PNSE) are reported. Chemical degradation of PNSE demonstrated the presence of condensed tannins as the main phenolic components. PNSE showed remarkable antioxidant properties in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (EC 50 = 0.004 mg/mL). PNSE was initially tested as an inhibitor of mushroom tyrosinase, exhibiting a quite low IC 50 value (0.055 mg/mL) against the enzyme diphenolase activity, suggesting its use in enzymatic browning inhibition. The anthocyanin stabilization properties were evaluated under accelerated aging conditions of both pure pigments and commercial fruit juices, and PNSE was found to be effective at concentrations (0.05 mg/mL) at which well-known stabilizers such as chlorogenic and ferulic acids proved to fail. PNSE also performed well in the stabilization of spray-dried anthocyanins for use as a food colorant, increasing the half-life of blackberry anthocyanins up to 20%. In order to explore the possibility of using PNSE as a functional additive for active packaging, polylactic acid (PLA) films containing PNSE were prepared by solvent casting, and no substantial alteration of the mechanical properties was found on addition of the extract up to 10% w/w. The films showed remarkable antioxidant properties (DDPH reduction >60% with a 3% w/w loading, at a dose of 1 mg/mL in the DPPH solution) and delayed the onset of browning of apple smoothies (ca. 30% inhibition with a 10% w/w loading). These results highlight the exploitation of PNS as a low-cost polyphenol source for food industry applications.

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Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage

Cited by 15 publications

References 41 publications

Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles

Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles

In a nutshell: prospects and challenges on coatings for edible kernels

Pecan (Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization

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