Phytochemical composition and antioxidant capacity in Mexican pecan nut

Flores-Córdova, María Antonia; Muñoz-Márquez, Esteban; Barrios, Dámaris Leopoldina Ojeda; Soto-Parra, Juan Manuel; Rangel, Pablo Preciado

doi:10.9755/ejfa.ejfa-2016-08-1075

Cited by 22 publications

(28 citation statements)

References 8 publications

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“…quality nuts. In another study, where the phenolic content was compared in two varieties, the results indicated that the total phenolic content was 23.13 mg•g −1 of the Wichita variety and 19.25 mg•g −1 for the Western variety [30]. The results in our research are superior over those reported by previous authors.…”

Section: Discussioncontrasting

confidence: 89%

Impact of Organic and Mineral Fertilization in Pecan Nut on Production, Quality and Antioxidant Capacity

Noperi-Mosqueda¹,

Soto-Parra²,

Sánchez³

et al. 2019

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The pecan nut is considered one of the most important dried fruits in the world by its classification as healthy food. The nutritional balance in the harvest is crucial for its impact on the production, quality and content of bioactive compounds. This research was carried out in the city of Aldama, Chihuahua (Mexico), where doses of mineral and organic fertilization were tested in L25 Taguchi structure with 6 factors and 5 levels by factor: nitrogen (N) 0-240 kg•ha −1 , phosphate (P 2 O 5) 0-120 kg•ha −1 , potassium (K 2 O) 0-100 kg•ha −1 , calcium (CaO) 0-400 kg•ha −1 , liquid humus 0-3600 L•ha −1 and solid humus 0-8000 kg•ha −1. An average yield of 2.2 t•ha −1 was obtained; 145 nuts per kilogram, 60% of the edible part of the nut. The total phenolic content was 225.9 mg gallic acid g −1 and the antioxidant capacity was 180.9 mg Trolox g −1. It is concluded that the factor with the greatest impact on yield, quality and antioxidant capacity in pecan nut was nitrogen. It was also found that the combination of mineral and organic fertilization helps to maintain the production and quality ranges of the nut. In turn, these factors contribute to the increase in the phenolic strength and antioxidant capacity. The optimal fertilization dosis to obtain the maximum levels in production of 3.2 t•ha −1 ; decrease the number of nuts per kilogram to 135, increase the percentage of the edible part of the nut to 61.8%, the increase in the total phenolic content to 318.6 mg of gallic acid g −1 and in the antioxidant capacity with 187.2 mg of Trolox g −1 , was 184 kg•ha −1 of N, 107.4 kg•ha −1 of P 2 O 5 , 50 kg•ha −1 of K 2 O y 2777 L•ha −1 of liquid humus. Finally, the mineral fertilization complemented with organic fertilization is considered a good fertilization strategy for pecan trees and its possible benefits to health and the environment.

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Section: Discussioncontrasting

confidence: 89%

Impact of Organic and Mineral Fertilization in Pecan Nut on Production, Quality and Antioxidant Capacity

Noperi-Mosqueda¹,

Soto-Parra²,

Sánchez³

et al. 2019

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“…In kernel, most studies have used acetone/water as extraction solvent and total polyphenols range from 829 to 2,016 mg GAE/100 g of whole kernel. A study that used methanol/ chloroform/1% NaCl (1:1:0.5, v/v/v) found slightly higher values (1,925-2,313 mg GAE/100g, (Flores-Córdova et al, 2017); while a work that extracted bound polyphenols after basic hydrolysis of the sample (Yang, 2009) found low levels of this type of phenolic compounds in pecan kernel (236.6 mg GAE/100g). Differences among samples may be due to cultivar, location, environmental or extraction conditions; anyhow the content of total polyphenols in pecan kernel is high in comparison with other foods, placing pecans among the 50 richest dietary sources of polyphenols (Bolling et al, 2011).…”

Section: Hydrophylic Phytochemicals In Pecan: Polyphenols In Kernel Amentioning

confidence: 95%

“…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 (ω-3 PUFA) is also synthesized from oleic acid, however their inverse correlation is not as strong as that between oleic and linoleic.…”

Section: Extractionmentioning

confidence: 98%

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

́Álvarez-Parrilla¹,

Urrea-López²,

Rosa³

2018

JFB

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Pecan is a North American native tree that produces a stone fruit or kernel, commonly known as pecan nut,which is highly valuable worldwide due to its sensory quality, and health promoting properties derived from the presence of mono- and polyunsaturated fatty acids, tocopherols and monomeric and polymeric polyphenolic compounds. The increase in the demand for pecan nut leads to an increase in by-products such as leaves, cake and principally nutshell, which have high contents of bioactive components, making them interesting raw materials to produce nutraceuticals with health benefits. The phytochemical content of pecan oil and kernel, as well as that of the main pecan by-products is discussed in detail, paying special attention to the presence of individual polyphenols with monomeric and polymeric structures. Finally, studies regarding the biological activity and potential use of pecan oil, kernel and by-products are summarized and discussed.

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“…The vanillin assay method, according to Flores-Córdova et al [26], was followed with some modifications to quantify the CTC. Hereby, 50 µL of the shell extract (1:20 (w/v) in ethanol-water at 50:50 (v/v)) was added to 4 mL of 37% HCl solution with 8% MeOH (v/v) and a vanillin solution prepared in 4% MeOH (v/v) at a proportion of 50:50 (v/v).…”

Section: Condensed Tannin Contentmentioning

confidence: 99%

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

et al. 2019

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The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity. Compounds in extrudates, performed at 70 °C and 150 rpm, were quantified by high-performance liquid chromatography (HPLC) with a diode-array detector (DAD) and identified by liquid chromatography coupled with time-of-flight mass spectrometry (LC-MSD-TOF). Extrusion significantly increased most phenolic acid compounds, including gallic acid, ellagic acid pentose, ellagic acid, dimethyl ellagic acid rhamnoside, and dimethyl ellagic acid. The soluble fiber in extrudates was more than three-fold higher than in the control. Therefore, extrusion at 70 °C and 150 rpm increased the concentration of phenolic compounds, antioxidant activity, and total dietary and soluble fiber. Our findings support the notion that extruded pecan nut shell can be used in clean-label products and improve their nutraceutical value.

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Phytochemical composition and antioxidant capacity in Mexican pecan nut

Cited by 22 publications

References 8 publications

Impact of Organic and Mineral Fertilization in Pecan Nut on Production, Quality and Antioxidant Capacity

Impact of Organic and Mineral Fertilization in Pecan Nut on Production, Quality and Antioxidant Capacity

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

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

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