Grasas y Aceites, Vol 60, No 4 (2009)

Antioxidant Properties of Pecan Nut [Carya illinoinensis (Wangenh.) C. Koch] Shell Infusion


https://doi.org/10.3989/gya.107708

Ana Cristina Pinheiro do Prado
Department of Food Science and Technology, UFSC – Florianópolis, Brazil

Analu Monalise Aragão
Department of Food Science and Technology, UFSC – Florianópolis, Brazil

Roseane Fett
Department of Food Science and Technology, UFSC – Florianópolis, Brazil

Jane Mara Block
Department of Food Science and Technology, UFSC – Florianópolis, Brazil

Abstract


The nutritional composition of Pecan nut [Carya illinoinensis (Wangenh.) C. Koch] shells and the total phenolic and condensed tannin contents of Pecan nut shell infusion were determined and the antioxidant activity of the infusion was evaluated through ABTS, DPPH and β-carotene/linoleic acid systems. The shell presented high fiber content (48% ± 0.06), the total phenolic content ranged from 116 to 167 mg GAE/g and the condensed tannin content was between 35 and 48 mg CE/g. The antioxidant activity varied from 1112 and 1763 μmol TEAC/g in the ABTS system. In the DPPH method, the antioxidant activity was from 305 to 488 mg TEAC/g (30 minutes reaction) and from 482 to 683 mg TEAC/g (24 h reaction). The oxidation inhibition percentage obtained in the β-carotene/linoleic acid system varied from 70 to 96%. The results indicated the high phenolic content and antioxidant activity of Pecan nut shell infusion.

Keywords


Antioxidant activity; Iinfusion; Nutritional composition; Oxidation; Pecan nut shell; Phenolic compounds

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