Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED Grasas y Aceites Pub Date : 2022-09-08 DOI:10.3989/gya.0436211

I. Bouali, H. Rattouli, W. Herchi, L. Martine, S. Grégoire, A. Albouchi, Enrique Martínez-Force, S. Boukhchina, O. Berdeaux

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Abstract

An investigation on fatty acid, triacylglycerol, tocopherol, and xanthophyll contents and thermal properties of pecan (Carya illinoinensis) kernel oils from two cultivars was carried out. The main fatty acids were oleic acid, followed by linoleic and palmitic acids. The predominant triacylglycerols were OOL, OOO, and OLL (where O stands for oleoyl and L for linoleoyl). Pecan kernel oil is a rich source of tocopherols, mainly γ-tocopherol. Two xanthophylls (lutein and zeaxanthin) were investigated, and lutein was found to be the major one. Thermal behavior was studied by differential scanning calorimetry (DSC). Pecan nut oil displayed melting and crystallization transitions at low-temperature zones. The difference between DSC parameter values provides a path for distinguishing among cultivars. These data promote pecan kernel oil as a potential source of bioactive compounds with nutraceutical properties (monounsaturated fatty acids, tocopherols, and xanthophylls) and reveal, for the first time, the thermal properties of Carya illinoinensis oil.

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突尼斯山核桃油的化学成分和热性能

对两个品种山核桃仁油的脂肪酸、甘油三酯、生育酚和叶黄素含量及热性能进行了研究。主要脂肪酸为油酸，其次为亚油酸和棕榈酸。主要的三酰基甘油是OOL、OOO和OLL(其中O代表油基，L代表亚油基)。山核桃仁油含有丰富的生育酚，主要是γ-生育酚。研究了两种叶黄素(叶黄素和玉米黄素)，发现叶黄素是主要的叶黄素。用差示扫描量热法(DSC)研究了其热行为。山核桃油在低温区呈现熔融结晶转变。DSC参数值的差异为品种间的区分提供了途径。这些数据促进了山核桃仁油作为具有营养保健性质(单不饱和脂肪酸、生育酚和叶黄素)的生物活性化合物的潜在来源，并首次揭示了山核桃油的热特性。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality