Fatty acid profile of pecan nut oils obtained from pressurized n-butane and cold pressing compared with commercial oils

Abstract

This short note compares the chemical profile of pecan nut oil samples obtained from pressurized -butane and cold pressing with two commercial oils. The conventional cold pressing technique yielded 58.9 wt%, while pressurized-butane yielded from 53 to 65 wt%, being the highest yield at 55 °C, and pressure of 40 bar. The -butane behaves nearly like a piston fluid within the experimental conditions used. The results showed that the extraction variables had a slight influence on the fatty acid composition of the samples. Extraction with-butane thus showed to be a promising alternative technique to conventional extraction methods, as very mild operating conditions and eco-friendly solvent can be used to provide good results without any residues in the final product.

Bioactive components and health effects of pecan nuts and their byproducts: a review

“…It also contains other bioactive components such as phytosterols, phospholipids, sphingolipids, squalene, polyphenols and low amounts of carotenoids and tocotrienols. Pecan oil is nowadays a commercial product well appreciated as a cosmetic and gourmet food ingredient (Salvador et al, 2016;Scapinello et al, 2017) and whose popularity is increasing due to its potential health benefits . Commercial pecan nut oil is usually obtained by mechanical pressing and, due to its novelty, information on its composition is scarce in the scientific literature and no information is yet available from the USDA National Nutrient Database for Standard Reference .…”

“…It is apparent that the effect of the oil extraction technique or conditions on the content of oleic and linoleic acids is marginal compared with their wide natural variations in samples of different origins and cultivars. The high- Oleic acid (w-9) 56.3-72.5 % Supercritical fluids Different cultivars and extraction conditions, residual oil Alexander et al, 1997;Salvador et al, 2016 51.1-75.3 % Soxhlet with different solvents Different cultivars, locations, harvest years, tree ages, ripening stages, residual oil, raw and roasted nuts Bouali et al, 2013;Juhaimi et al, 2017;Salvador et al, 2016;Toro-Vazquez et al, 1999;Venkatachalam et al, 2007;Venkatachalam & Sathe, 2006;Wakeling et al, 2001 38.2-75.0 % RT with different solvents and extraction protocols Different cultivars, locations, harvest years, extraction conditions Derewiaka et al, 2014;Domínguez-Avila et al, 2013;Flores-Córdova et al, 2016;Miraliakbari & Shahidi, 2008b;Ryan et al, 2006;Villarreal-Lozoya et al, 2007 53.9-78.1 % Mechanical pressing Different cultivars, harvest years and extraction conditions, commercial oils from different locations Castelo-Branco et al, 2016;do Prado et al, 2013;Fernandes et al, 2017;Scapinello et al, 2017 53.0-65.3...…”

“…Bioactive compounds in pecan nuts and by-products est oleic/linoleic ratios (5.0 and higher) have been reported in oil extracted by cold-pressing of pecan nuts native to southern Brazil (Scapinello et al, 2017) and in oil obtained by solvent extraction of nuts from the Shawnee cultivar grown in southern USA (Villarreal-Lozoya et al, 2007). The lowest ratio (0.8, showing more linoleic than oleic acid) was reported in solvent-extracted oil from samples of the Western Schley cultivar grown in northern Mexico (Flores-Córdova et al, 2017) and from commercial nuts in Ireland (Ryan et al, 2006).…”

“…Linolenic acid content in pecan oil ranges from undetectable to 5%, the lowest contents (under 2%) have been reported in oils obtained by mechanical pressing, including commercial oils, and residual oils recovered by supercritical fluid extraction (SFE) of the pecan cakes obtained as end product of commercial oil extraction (Salvador et al, 2016). Although this low linolenic acid could be in part attributed to characteristics of the cultivar (as in the case of oleic and linoleic acids), the results of (Scapinello et al, 2017) showed that, extraction of the same samples using pressurized n-butane yielded oil with higher levels of linolenic acid than those obtained in cold-pressed oil. (Salvador et al, 2016) also found a better recovery of linolenic acid in oil obtained by Soxhlet extraction than in oil obtained by SFE.…”

Nutritional composition, fatty acid profile, phytochemistry and evaluation of the effects of Carya illinoinensis on diabetes

“…The analysis showed both the presence of MUFAs and PUFAs, the former being represented by oleic acid and the latter by linoleic acid (Salvador et al ., ). The concentration of palmitic acid, as well as stearic acid and saturated acids, is also in agreement with the literature (Scapinello et al ., ). However, the data may change according to the habitat conditions of the plant species.…”