TY - JOUR AU - Pinheiro do Prado, Ana Cristina AU - Monalise Aragão, Analu AU - Fett, Roseane AU - Block, Jane Mara PY - 2009/09/30 Y2 - 2024/03/28 TI - Antioxidant Properties of Pecan Nut [Carya illinoinensis (Wangenh.) C. Koch] Shell Infusion JF - Grasas y Aceites JA - Grasas aceites VL - 60 IS - 4 SE - Research DO - 10.3989/gya.107708 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/582 SP - 330-335 AB - The nutritional composition of Pecan nut [<i>Carya illinoinensis</i> (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. ER -