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


  • Ana Cristina Pinheiro do Prado Department of Food Science and Technology, UFSC – Florianópolis
  • Analu Monalise Aragão Department of Food Science and Technology, UFSC – Florianópolis
  • Roseane Fett Department of Food Science and Technology, UFSC – Florianópolis
  • Jane Mara Block Department of Food Science and Technology, UFSC – Florianópolis



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


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.


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How to Cite

Pinheiro do Prado AC, Monalise Aragão A, Fett R, Block JM. Antioxidant Properties of Pecan Nut [Carya illinoinensis (Wangenh.) C. Koch] Shell Infusion. grasasaceites [Internet]. 2009Sep.30 [cited 2023Jan.27];60(4):330-5. Available from:




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