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

Authors

  • 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

DOI:

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

Keywords:

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

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.

Downloads

Download data is not yet available.

References

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

Basile A, Ferrara L, Del Pozzo M, Mele G, Sorbo S, Bassi P, Montesano D. 2005. Antibacterial and antioxidant activities of ethanol extract from Paullinia cupana Mart, Journal Ethnopharmacol 102, 32-36. doi:10.1016/j.jep.2005.05.038 PMid:16040216

Beal BH. 2006. Atividade antioxidante e identificação dos ácidos fenólicos do gengibre (Zingiber officinale Roscoe). 87 p. Dissertação (Mestrado em Ciência dos Alimentos) – Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, Florianópolis.

Brand-Williams W, Cuvelier AE, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity, Lebensm.-Wiss. u.- Technol 28, 25 - 30.

Budini R, Tonelli D, Girotti S. 1980. Analysis of total phenols using the Prussian blue method. Journal of Agricultural and Food Chemistry 28, 1236-1238. doi:10.1021/jf60232a056

Cuvelier ME, Bondet V, Berset C. 2000. Behavior of phenolic antioxidants in a partitioned medium: structure-activity relationship. Journal of the American Oil Chemists’ Society 77, 819-823.

Frankel EN, Huang, SW, Kanner J, German JB. 1994. Interfacial phenomena in the evaluation of antioxidants: bulk oils vs. emulsions. Journal of Agricultural and Food Chemistry 42, 1054-1059. doi:10.1021/jf00041a001

Gordon MH, Paiva-martins F, Almeida M. Antioxidant activity of hydroxytyrosol acetate compared with that other olive oil polyphenols. 2001. Journal of Agricultural and Food Chemistry 49, 2480-2485. doi:10.1021/jf000537w PMid:11368623

Hancock, B.G. 1997. Texas Pecan Handbook. Development of Pecan Industry, Texas Agricultural Extension Service: College Station, TX.

Joly, A.B. 1993. Botânica: Introdução à taxonomia vegetal, Nacional, São Paulo.

Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolics phytochemicals. Journal Agricultural Food Chemistry 50, 3713 - 3717. doi:10.1021/jf020071c PMid:12059148

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

Kris-Etherton PM, Yu-Poth S, Sabaté J, Ratcliffe HE, Zhao G, Etherton TD. 1999. Nuts and their bioactive constituents: effects on serum lipids and other factors that affect disease risk. American Journal of Clinical Nutrition 70, 504 - 511.

Kyoung Chun OK, Kim D. 2004. Consideration on equivalent chemicals in total phenolic assay of chlorogenic acid-rich plums. Food Research International 37, 337 - 342. doi:10.1016/j.foodres.2004.02.001

Marco GJ. 1968. A rapid method for evaluation of antioxidants. Journal of the American Oil Chemist’s Society 45, 494-598. doi:10.1007/BF02668958

Miller HE. 1971. A simplified method for the evaluation of antioxidants. Journal of the American Oil Chemist’s Society 48, 91. doi:10.1007/BF02635693

Prat, DE. 1990. Natural antioxidants not exploited commercially, In: Prat, D.E (Ed). Food antioxidants, Elsevier Apllied Science, London, p. 171-192.

Price ML, Van Scoyoc S, Butler LG. 1978. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum. Journal of Agricultural and Food Chemistry 26, 1214 - 1218. doi:10.1021/jf60219a031

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cátion decolorization assay. Free Radical Biology & Medicine 26, 1231 -1237. doi:10.1016/S0891-5849(98)00315-3 PMid:10381194

Rice-Evans CA, Miller NJ, Pagança G. 1997. Antioxidant properties of phenolic compounds. Trends in plant science, 2, 152 - 159. doi:10.1016/S1360-1385(97)01018-2

Samman, S., Sandström, B., Toft, M.B., Bukhave, K., Jensen, M., & Sorensen, S.S. 2001. Green tea or rosemary extract added to foods reduces nonhemeiron absorption, American Journal of Clinical Nutrition 73, 607 - 612.

Santos-Buelga CE, Scalbert A. 2000. Proantocyanidins and tannin-like compounds-nature, occurrence dietary intake and effects on nutrition and health. Journal of the Science of Food and Agriculture 80, 1094 - 1117. doi:10.1002/(SICI)1097-0010(20000515)80:7<1094::AID-JSFA569>3.0.CO;2-1

Scalbert A, Williamson G. 2000. Dietary intake and bioavail-abbility of polyphenols. Journal of Nutrition, 130 (Suppl. 8S), 2073S - 2085S.

Soares SE. 2002. Ácidos Fenólicos como antioxidantes. Revista de Nutrição 15, 71 - 81. doi:10.1590/S1415-52732002000100008

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

Wilkinson J. 2000. Efffect of ginger tea on the fetal development of Sprague-Dawley rats. Reproductive Toxicology 14, 507 - 512. doi:10.1016/S0890-6238(00)00106-4 PMid:11099876

Worley, R. E. 1994. Pecan physiology and composition, in C. R. Santerre (Ed.). Pecan technology, Chapman & Hall, New York, 39 – 45.

Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52, 4026 - 4037. doi:10.1021/jf049696w PMid:15186133

Downloads

Published

2009-09-30

How to Cite

1.
Pinheiro do Prado AC, Monalise Aragão A, Fett R, Block JM. Antioxidant Properties of Pecan Nut [Carya illinoinensis (Wangenh.) C. Koch] Shell Infusion. Grasas aceites [Internet]. 2009Sep.30 [cited 2024Mar.19];60(4):330-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/582

Issue

Section

Research

Most read articles by the same author(s)