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

Ana Cristina Pinheiro do Prado; Analu Monalise Aragão; Roseane Fett; Jane Mara Block

doi:10.3989/gya.107708

Autores/as

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

Palabras clave:

Actividad antioxidante, Cáscara de nuez Pecana, Compuestos fenólicos, Composición nutricional, Infusión, oxidación

Resumen

La composición nutricional de la cáscara de nuez Pecana [Carya illinoinensis (Wangenh.) C. Koch] y los contenidos de fenoles totales y de taninos condensados de la infusión de la cáscara de nuez Pecana se determinaron en este trabajo. La actividad antioxidante de la infusión se evaluó a través de los sistemas ABTS, DPPH y β-caroteno/ácido linoleico. La cáscara presentó un contenido elevado de fibras (48% ± 0,06), el contenido de fenoles totales varió de 116 a 167 mg GAE/g y el de taninos condensados se encontró entre 35 y 48 mg CE/g. La actividad antioxidante varió entre 1112 y 1763 μmol TEAC/g en el sistema ABTS. Por el método DPPH, la actividad antioxidante fue de 305 a 488 mg TEAC/g (30 minutos de reacción) y de 482 a 683 mg TEAC/g (24 h de reacción). El porcentaje de inhibición de la oxidación que se obtuvo en el sistema β -caroteno/ácido linoleico varió de 70 a 96%. Los resultados indicaron un elevado contenido de fenoles y una elevada actividad antioxidante para la infusión de la cáscara de nuez Pecana.

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