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Physicochemical and Sensory Quality of Crude Brazilian Pecan Nut Oil during Storage
Author(s) -
Oro Tatiana,
Bolini Helena Maria André,
Arellano Daniel Barrera,
Block Jane Mara
Publication year - 2009
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-009-1434-z
Subject(s) - peroxide value , acid value , nut , chemistry , saponification value , food science , iodine value , shelf life , taste , biochemistry , structural engineering , engineering
The physicochemical and sensory characteristics of pecan nut [ Carya illinoensis (Wangenh.) K. Koch] oil obtained by cold pressing and stored at room temperature (average of 22.5 °C) in amber glass flasks for 120 days were determined. The pecan nut oil had an iodine value of 98.4; a refraction index at 40 °C of 1.469; saponification value of 184.3 g/100 g; a peroxide value (PV) of 0.55 mequiv O 2 /kg; an Oil Stability Index (OSI), i.e. an oxidative stability of 9.8 h and an acid value of 0.13 mg KOH/g. During the storage period, changes in the peroxide value (PV), specific extinction (SE) at 232 nm, acid value, and color of the oil were observed but, after 120 days, the oil still had adequate quality characteristics according to the Brazilian legislation for crude oils. Sensory analysis (descriptive profile and acceptance) showed that the sensory characteristics of pecan nut oil were unaltered for up to 60 days of storage. After 90 days, there was a significant increase in oxidized taste and bitterness, with a reduction in nut taste and acceptability of the oil ( p ≤ 0.05). After 120 days of storage, sensory changes became more pronounced and were unacceptable. It was concluded that crude pecan nut oil stored in amber glass flasks at room temperature had a shelf life of 90 days.