Grasas y Aceites, Vol 68, No 4 (2017)

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


https://doi.org/10.3989/gya.0667171

L. Marchetti
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Argentina
orcid http://orcid.org/0000-0002-0451-2826

L. Romero
Laboratorio de Investigación y Desarrollo de Métodos Analíticos (LIDMA), CONICET, Argentina
orcid http://orcid.org/0000-0003-3020-1746

S. C. Andrés
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Argentina
orcid http://orcid.org/0000-0002-4032-9607

A. N. Califano
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Argentina
orcid http://orcid.org/0000-0002-3872-4130

Abstract


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, IC50 DPPH = 9.0 mg/mL, and IC50 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

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