Quality evaluation of Pecan nuts [<i>Carya illinoinensis</i> (Wangenh.) C. Koch] during storage in different packaging

Tatiana Oro; Paulo José Ogliari; Renata Dias de Mello Castanho Amboni; Daniel Barrera-Arellano; Jana Mara Block

doi:10.3989/gya.2008.v59.i2.501

Authors

Tatiana Oro Centro de Ciências Agrárias, Departamento de Ciência de Alimentos, UFSC – Florianópolis
Paulo José Ogliari Centro de Ciências Agrárias, Departamento de Ciência de Alimentos, UFSC – Florianópolis
Renata Dias de Mello Castanho Amboni Centro de Ciências Agrárias, Departamento de Ciência de Alimentos, UFSC – Florianópolis
Daniel Barrera-Arellano Faculdade de Engenharia de Alimentos – UNICAMP
Jana Mara Block Centro de Ciências Agrárias, Departamento de Ciência de Alimentos, UFSC – Florianópolis

DOI:

https://doi.org/10.3989/gya.2008.v59.i2.501

Keywords:

Carya illinoinensis, Pecan nut, Quality, Shelf-life

Abstract

In the present work, the quality changes of pecan nuts stored in nylon-polyethylene plastic film under vacuum and in polypropylene plastic recipients at ambient temperature for 150 days were evaluated. The nutritional composition, fatty acid composition and tocopherol content of the pecan nuts reveal interesting nutritional characteristics and an oil with high contents of mono-unsaturated fatty acids and γ-tocopherol. During storage, moisture content did not suffer significant changes, but a gradual and significant darkening of the surface of the nuts occurred. The changes in acid value, peroxide value and specific extinction of the extracted oil were significant. The microbiological quality was excellent and the presence of Salmonella sp. was not detected. Through sensory analysis, the shelf-life of the product was determined as 120 days, without significant differences between the two types of packaging used.

Downloads

Download data is not yet available.

References

Alves MAO, Arruda CSA, Ogliari PJ, Meinert EM, Teixeira E, Barrera-Arellano D, Block JM. 2005. Efecto de la adición del absorbedor UV (Tinuvin 234) sobre la calidad del aceite de soja en envases de polietileno tereftalato (PET). Grasas y Aceites 53 (4) 245-253.

AOAC 2005. Association of Official Analytical Chemists. Official methods of analysis of the AOAC. 18th Ed. AOAC, Arlington, VA.

AOCS. 2003. Official Methods and Recommended Practices of the American Oil Chemist’s Society, 15th Ed., AOCS Press, Champaign (Il).

APHA 2001. American Public Health Association. Compendium of Methods for the Microbiological Examination of Foods, 4th Ed., APHA.Washington, D.C. Brasil. Ministério da Agricultura, Pecuária e Abastecimento. 2007. www.agricultura.gov.br, 12/01/2007.

Brasil - Agência Nacional de Vigilância Sanitária – Ministerio da Saúde. 2001. Resolução RDC n° 12, de 02 de Janeiro de 2001. Regulamento técnico sobre padrões microbiológicos para alimentos. Diário Oficial da União, Brasília.

Buera MP, Lozano RD, Petriella, C. 1985. Definition of colour in the nonenzymatic browning process. Die Farbe 32/33, 316-326.

Chun J, Lee J, Eitenmiller RR. 2005. Vitamine E and stability during storage of raw and dry roasted peanuts packaged under air and vacuum. Journal of Food Science 70 (4) 292-297.

Chun J, Lee J, Eitenmiller R. 2002. Effects of variety and crop year on tocopherols in pecan. Journal of Food Science 67, 1356-1359. doi:10.1111/j.1365-2621.2002.tb10288.x

Crews C, Hough P, Godward P, Brereton P, Lees M, Guiet S, Winkelmann, W. 2005. Study of the main constituents of some authentic walnut oils. Journal of Agricultural and Food Chemistry 53, 4853-4860. doi:10.1021/jf0478354

De Marchi R, Monteiro M, Cardello HMB. 2003. Avaliação da vida-de-prateleira de um isotônico natural de maracujá (Passiflora edulis Sims. f. flavicarpa Deg.). Brazilian Journal of Food Technology 6 (2) 292-300.

Erickson MC, Santerre CR, Malingre ME. 1994. Oxidative stability in raw and roasted pecans: chemical, physical and sensory measurements. Journal of Food Science 59 (6) 1234-1239. doi:10.1111/j.1365-2621.1994.tb14684.x

Firestone, D. 1999. Physical and Chemical Characteristics of Oils, Fats and Waxes. AOCS Press, Washington, DC.

Forbus Jr WR, Sente, SD, Lyon BG, Dupuy HP. 1980. Correlation of objective and subjective measurements of pecan kernel quality. Journal of Food Science 45, 1376-1379. doi:10.1111/j.1365-2621.1980.tb06558.x

Gamli ÖF, Hayoglu I. 2007. The effect of the different packaging and storage conditions on the quality of pistachio nut paste. Journal of Food Engineering 78 (2) 443-448. doi:10.1016/j.jfoodeng.2005.10.013

García-Pascual P, Mateos M, Carbonell V, Salazar DM. 2003. Influence of storage conditions on the quality of shelled and roasted almonds. Biosystens Engineering 84 (2) 201-209. doi:10.1016/S1537-5110(02)00262-3

Kolakowska A. 2003. Lipid Oxidation in Food Systems en Sikorski ZE, Kolakowska A. (Eds) Chemical and Functional Properties of Food Lipids. 133-165. CRC Press, London, UK.

Kornsteiner M, Wagner KH, Elmadfa I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chenistry 98, 381-387. doi:10.1016/j.foodchem.2005.07.033

Maskan M, Karatas S. 1999. Storage stability of wholesplit pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry 66, 227-233. doi:10.1016/S0308-8146(99)00055-2

Meilgaard M, Civille GV, Carr BT. 1999. Affective Tests: Consumer Test and In-House Panel Acceptance Tests en Sensory Evaluation Techniques, 3rd Ed., 231-263. CRC Press, London.

Munõz AM, Civille VG, Carr BT. 1992. Sensory evaluation in quality control, Van Mostrand, Reinhold USA.

Ortiz ERN. 2000. Propriedades nutritivas e nutracêuticas das nozes. (Monografia) – Especialização em Tecnología de Alimentos, Universidade de Santa Cruz do Sul, RG, Brasil. 49 p.

Shahidi F. Miraliakbari H. 2005. Tree Nut Oils en Shahidi F. (Ed). Bailey’s Industrial Oil and Fat Products 3, 6th Ed. John Wiley & Sons, Inc. Hoboken, NJ.

Singanusong R, Mason RL, D’arcy BRD. 2003. Compositional changes of Australia-grown western schley pecans [Carya illinoinensis (Wangenh.) K. Koch] during maturation. Journal of Agricultural and Food Chemistry 51, 406-412. doi:10.1021/jf025869a

United States Department of Agriculture – USDA. National Nutrient Database for Standard Reference, Release 19 (2006), www.nal.usda.gov/fnic/foodcomp/ search, 21/04/2007.

Valenzuela AB, Nieto SK. 2001. Los antioxidantes: protectores de la calidad en la industria alimentaria. Libro 10° Aniversario. Recopilación de Artículos Técnicos de 1990-2000. ASAGA- Asociación Argentina de Grasas y Aceites. 1-41, 85-94.

Venkatachalam, M. 2004. Chemical composition of select pecan [Carya illinoinensis (Wangenh.) K. Koch] varieties and antigenic stability of pecan proteins. (Dissertation) - College of Human Sciences, The Florida State University.

Villarreal-Lozoya JE, Lombardini L, Zevallos LC. 2007. Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars. Food Chemistry 102 (4) 1241-1249. doi:10.1016/j.foodchem.2006.07.024

Wakeling LT, Mason RL, D’arcy BR, Caffin NA. 2001. Composition of pecan cultivars Wichita and Western Schley [Carya illinoinensis (Wangenh.) C. Koch] grown in Australia. Journal of Agricultural and Food Science 49, 1277-1281. doi:10.1021/jf000797d