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

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 act...

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Autores: Rábago Panduro, Lourdes Melisa, Martín Belloso, Olga, Welti-Chanes, Jorge, Morales-de la Peña, Mariana
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/69740
Acceso en línea:https://doi.org/10.24275/rmiq/Alim1149
http://hdl.handle.net/10459.1/69740
Access Level:acceso abierto
Palabra clave:Pecan nuts
Storage
Phenolic compounds
Antioxidant capacity
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spelling Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storageariaciones en el contenido de compuestos bioactivos y capacidad antioxidante de la nuezpecanera [Carya illinoinensis(Wangenh. K. Koch)] durante su almacenamientoRábago Panduro, Lourdes MelisaMartín Belloso, OlgaWelti-Chanes, JorgeMorales-de la Peña, MarianaPecan nutsStoragePhenolic compoundsAntioxidant capacityPecan 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.La almendra de nuez pecanera es rica en compuestos con alto potencial funcional como ácidos grasos insaturados, tocoferolesy compuestos fenólicos. Debido a su importancia en la dieta, resulta esencial evaluar los efectos del tratamiento de secado, asícomo tiempo y temperaturas de almacenamiento sobre estos fitoquímicos. En este sentido, se determinaron humedad, actividadde agua, contenido de lípidos y bioactivos, así como capacidad antioxidante (CA) de nuez pecanera (variedad Western) húmeday seca. Posteriormente, se almacenaron (240 días) almendras y nuez en cáscara a 4 y 25 ºC, monitoreando los cambios en laconcentración deγ-tocoferol (γ-T), contenido de fenólicos (CF) y CA. Las almendras húmedas y secas presentaron similitudesen el perfil de ácidos grasos yγ-T (20.37±0.73 y 19.27±1.62 mg·100 g−1almendra en base seca), mientras que, CF y CAdisminuyeron 33.2 y 22.3% debido al proceso de secado. Durante el almacenamiento, la concentración de taninos condensados(TC) se redujo 31.5 y 41.8% en almendras y nuez en cáscara, en cambio, CA aumentó 216.4 y 188.4%, respectivamente. Estosresultados demuestran que el secado y el tiempo de almacenamiento son variables importantes en el procesamiento postcosechade la nuez pecanera; siendo necesario investigar a profundidad la relación entre TC y CA.The authors recognize the support from Tecnológicode Monterrey and Consejo Nacional de Ciencia yTecnología (CONACYT) scholarship programs.Academia Mexicana de Investigación y Docencia en Ingeniería Química2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.24275/rmiq/Alim1149http://hdl.handle.net/10459.1/69740reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)EspañolReproducció del document publicat a https://doi.org/10.24275/rmiq/Alim1149Revista Mexicana de Ingeniería Química, 2020, vol. 19, núm. 3, p. 1439-1452cc-by-nc-nd (c) Revista Mexicana de Ingeniería Química, 2020info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/697402026-06-24T12:42:17Z
dc.title.none.fl_str_mv Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
ariaciones en el contenido de compuestos bioactivos y capacidad antioxidante de la nuezpecanera [Carya illinoinensis(Wangenh. K. Koch)] durante su almacenamiento
title Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
spellingShingle Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
Rábago Panduro, Lourdes Melisa
Pecan nuts
Storage
Phenolic compounds
Antioxidant capacity
title_short Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
title_full Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
title_fullStr Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
title_full_unstemmed Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
title_sort Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
dc.creator.none.fl_str_mv Rábago Panduro, Lourdes Melisa
Martín Belloso, Olga
Welti-Chanes, Jorge
Morales-de la Peña, Mariana
author Rábago Panduro, Lourdes Melisa
author_facet Rábago Panduro, Lourdes Melisa
Martín Belloso, Olga
Welti-Chanes, Jorge
Morales-de la Peña, Mariana
author_role author
author2 Martín Belloso, Olga
Welti-Chanes, Jorge
Morales-de la Peña, Mariana
author2_role author
author
author
dc.subject.none.fl_str_mv Pecan nuts
Storage
Phenolic compounds
Antioxidant capacity
topic Pecan nuts
Storage
Phenolic compounds
Antioxidant capacity
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.24275/rmiq/Alim1149
http://hdl.handle.net/10459.1/69740
url https://doi.org/10.24275/rmiq/Alim1149
http://hdl.handle.net/10459.1/69740
dc.language.none.fl_str_mv Español
language_invalid_str_mv Español
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.24275/rmiq/Alim1149
Revista Mexicana de Ingeniería Química, 2020, vol. 19, núm. 3, p. 1439-1452
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Revista Mexicana de Ingeniería Química, 2020
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Revista Mexicana de Ingeniería Química, 2020
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Academia Mexicana de Investigación y Docencia en Ingeniería Química
publisher.none.fl_str_mv Academia Mexicana de Investigación y Docencia en Ingeniería Química
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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