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




Antioxidant capacity, Fatty acid profile, Pecan nut expeller cake, Storage, TBARS


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.


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How to Cite

Marchetti L, Romero L, Andrés SC, Califano AN. Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality. Grasas aceites [Internet]. 2017Dec.30 [cited 2024Feb.25];68(4):e226. Available from: