Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut

Fernandes, Gabriel D.; Gómez‐Coca, Raquel B.; Pérez‐Camino, María del Carmen; Moreda, Wenceslao; Barrera‐Arellano, Daniel

doi:10.1155/2017/2609549

Cited by 69 publications

(60 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The FA profile obtained for PNEC at t = 0 days (Table 2) was found to be similar to those reported by Fernandes et al (2017) for pecan oil. The amounts of monounsaturated FA (MUFA) and polyunsaturated FA (PUFA) were 63.27 and 29.93 g/100g, respectively, with lower saturated FA(SFA) levels (6.09 g/100g).…”

Section: Quality Characteristics During Storagesupporting

confidence: 83%

“…It has been reported that pecan nuts have high levels of tocopherols (> 200 mg/kg, Fernandes et al, 2017), with a high proportion of γ-tocopherol as the isomer with the highest in-vitro antioxidant capacity. This may lead to an important antioxidant capacity of PNEC (Miraliakbari and Shahidi, 2008).…”

Section: Quality Characteristics During Storagementioning

confidence: 99%

“…Mainly produced in the U.S., production is gradually increasing in Argentina. Pecan nut seeds are a rich source of lipids, mainly composed of mono-and polyunsaturated fatty acids (> 70% of total lipids; Fernandes et al, 2017) Pecans are in the top 15 foods known for their antioxidant activity according to the USDA (Haytowitz et al, 2006). They contain many phyto-chemical substances that may contribute to their overall antioxidant activity (E vitamin, β-carotene, lutein, zea-xanthin) (Pinheiro do Prado et al, 2009) and several important B-complex vitamins (riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, folates), minerals (manganese, potassium, calcium, iron, magnesium, zinc, selenium), and phytosterols (b-sitosterol, stigmasterol, campesterol) (USDA, 2016;Fernandes et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

et al. 2018

View full text Add to dashboard Cite

SUMMARY:Pecan nut expeller cake (PNEC), a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC) for 12 months. Its composition, water and oil absorption, fatty acids profile, lipid oxidation (thiobarbituric acid reactive substances, TBARS), antioxidant activity [Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl] radical, DPPH• and [(2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation, ABTS•+ ), and microbiological quality were analyzed. PNEC showed high lipid and fiber contents (51.4 and 21.6 g/100g, respectively) with good water and oil absorption capacity. Vacuum storage at 10 ºC preserved antioxidant capacity (TBARS: malondialdehyde= 0.23 mg/kg, IC 50 DPPH = 9.0 mg/mL, and IC 50 ABTS = 21 mg/mL after one year storage). Extremely low mold and yeast levels were found in PNEC in low permeability vacuum packages, regardless of the storage temperature. Thus, PNEC could retain suitable quality attributes for up to 12 months using the right combination of packaging and temperature.KEYWORDS: Antioxidant capacity; Fatty acid profile; Pecan nut expeller cake; Storage; TBARS RESUMEN: Caracterización de la torta prensada de nuez de pecan y efecto del almacenamiento sobre su calidad microbiológica y oxidativa. La torta de prensada de nuez de pecan (PNEC), un sub-producto dela extracción de aceite de pecan, fue caracterizado y se investigó el efecto del embalaje y condiciones de almacenamiento. Las muestras fueron envasadas con y sin vacío y almacenadas (10 o 20ºC) durante 12 meses. Se analizó la composición, absorción de agua y aceite, perfiles de ácidos grasos, oxidación lipídica (sustancias reactivas al ácido tiobarbitúrico, TBARS), actividad antioxidante [radical (difenil-1-(2,4,6-trinitrofenil) hidracilo] DPPH• y catión radical [ácido (2,2′-azinobis-(3-etilbenzotiazolin-6-sulfónico)], ABTS•+ ) y calidad microbiológica. El PNEC mostró altos contenidos de lípidos y fibra (51.4 y 21.6 g/100g, respectivamente) con buenas capacidades de absorción de agua y aceite. El almacenamiento bajo vacío a 10ºC preservó la capacidad antioxidante (TBARS: malondialdehído, MDA = 0.23 mg/kg, IC 50 DPPH = 9.0 mg/mL, y IC 50 ABTS = 21 mg/mL luego de un año de almacenamiento). Los recuentos de hongos y levaduras fueron extremadamente bajos en los tratamientos con vacío y envases de baja permeabilidad, para ambas temperaturas. Por lo tanto, el PNE pudo retener adecuados atributos de calidad hasta 12 meses empleando la adecuada combinación de envase y temperatura.

show abstract

Section: Quality Characteristics During Storagesupporting

confidence: 83%

Section: Quality Characteristics During Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Another important observation is that the fatty acid profiles obtained for these avocado oil samples were quite similar to those described for other vegetable oils, such as olive oils and nut oils (IOC, 2015b;Fernandes et al, 2017). Especially, regarding the comparison with olive oil, the FA profile is very similar, including the minor FA; actually, the only meaningful difference can be noticed in the palmitoleic acid content in the Chile A sample.…”

Section: Major Compounds Fatty Acids and Triacylglycerol Profilessupporting

confidence: 72%

Chemical characterization of commercial and single-variety avocado oils

et al. 2018

Self Cite

View full text Add to dashboard Cite

SUMMARY:This work aimed to determine the major and minor compounds of avocado oils. Mono-varietal oils from the Bacon, Fuerte, Hass, and Pinkerton cultivars were obtained by means of an Abencor® system, while commercial oils from Brazil, Chile, Ecuador and New Zealand were purchased locally. The content of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl-methyl-and dimethyl-sterols, squalene and tocopherols were determined. The main triacylglycerols were those with ECN48. In addition, the oleic, palmitic and linoleic acids prevailed. Desmethyl-sterols were the principal minor compounds. Low amounts of aliphatic and terpenic alcohols were also found. Squalene concentrations were higher in Bacon, Fuerte and Pinkerton oils than in the other oils. The most abundant tocopherol was α-tocopherol. Partial least squares discriminant analysis made it possible to express the differences among the samples. To summarize, this work brings a different approach to the complete characterization of avocado oil. RESUMEN: Caracterización química de aceites monovarietales y comerciales de aguacate. El objetivo de este trabajo ha sido la determinación los componentes mayoritarios y minoritarios del aceite de aguacate. Los aceites monovarietales de las variedades Bacon, Fuerte, Hass y Pinkerton se obtuvieron mediante un sistema Abencor®, mientras que los aceites comerciales de Brasil, Chile, Ecuador y Nueva Zelanda se compraron en la localidad. Se determinó el contenido de triacilgliceroles, ácidos grasos, alcoholes alifáticos y terpénicos, desmetilmetil, metil y dimetil esteroles, escualeno y tocoferoles. Los principales triacilgliceroles fueron aquellos con ECN48. Además, prevalecieron los ácidos grasos oleico, palmítico y linoleico. Los desmetil esteroles fueron los compuestos minoritarios principales. También se encontraron bajas cantidades de alcoholes alifáticos y terpénicos. Las concentraciones de escualeno fueron más altas en los aceites de las variedades Bacon, Fuerte y Pinkerton que en las otras variedades. El tocoferol más abundante fue el α-tocoferol. El análisis discriminante de mínimos cuadrados permitió expresar las diferencias entre las muestras. En resumen, este trabajo aporta un enfoque diferente a la caracterización completa del aceite de aguacate.

show abstract

“…Its seeds may contain up to more than 50% oils (on dry basis) and 21% proteins (on dry basis). The advantages of oils and proteins from almond have been extensively reported in the literature (Esteban, Carpena, & López‐Andréu, ; Fernandes, Gómez‐Coca, Carmen Pérez‐Camino, Moreda, & Barrera‐Arellano, ; Moghadas & Rezaei, ; Yusuf, ; Zhao, Yue, & Li, ). The developing tendency of processing oil seeds is to utilize both oil and de‐oiled meal (Anang et al, ; Jahurul et al, ; Pacheco et al, ; Tan, Chong, Hamzah, & Ghazali, ).…”

Section: Introductionmentioning

confidence: 95%

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

2019

J Food Process Preserv

View full text Add to dashboard Cite

Concerns over environment, safety, and cost encourage the development of an aqueous process to extract almonds oils. A new method of processing almonds using a small amount of water was established, which recovered 96.32% of oils from the almond seeds with 55.47% crude oil content. The oil produced had 0.12 mg KOH/g acid value and 1.50 mmol/kg peroxide value. The residual oil content in de‐oiled almond meal was 4.38%. No waste water was produced during the aqueous extraction of oils, and the method has a higher recovery rate of oils as compared with high‐temperature pressing and solvent extraction in terms of producing first‐class edible oils. The method developed from this study produced high‐quality de‐oiled meal that could be used for edible purposes without further refinement. Practical applications The established method has the potential of replacing solvent extraction and high‐temperature expressing for extracting almond seed oils. The findings of this study should be useful for guiding the future development of research and practice of almond seeds processing on a commercial scale.

show abstract

Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut

Cited by 69 publications

References 22 publications

Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

Chemical characterization of commercial and single-variety avocado oils

Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water

Contact Info

Product

Resources

About