Open AccessCharacterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
Author(s) -
Lucas Marchetti,
Lucía Romero,
Silvina Cecilia Andrés,
Alicia Noemí Califano
Publication year - 2018
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.0667171
Subject(s) - tbars , chemistry , dpph , food science , abts , thiobarbituric acid , lipid oxidation , malondialdehyde , antioxidant , lipid peroxidation , biochemistry
Pecan nut expeller cake (PNEC), a by-product of pecan oil extraction, was characterized and the effect of packaging and storage conditions was investigated. Samples were packaged under vacuum or in normal atmosphere and stored (10 or 20 ºC) for 12 months. Its composition, water and oil absorption, fatty acids profile, lipid oxidation (thiobarbituric acid reactive substances, TBARS), antioxidant activity [Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl] radical, DPPH● and [(2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical cation, ABTS●+), and microbiological quality were analyzed. PNEC showed high lipid and fiber contents (51.4 and 21.6 g/100g, respectively) with good water and oil absorption capacity. Vacuum storage at 10 ºC preserved antioxidant capacity (TBARS: malondialdehyde= 0.23 mg/kg, IC50 DPPH = 9.0 mg/mL, and IC50 ABTS = 21 mg/mL after one year storage). Extremely low mold and yeast levels were found in PNEC in low permeability vacuum packages, regardless of the storage temperature. Thus, PNEC could retain suitable quality attributes for up to 12 months using the right combination of packaging and temperature