Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality

MARCHETTI LUCAS; ROMERO LILIAN; ANDRÉS SILVINA CECILIA; CALIFANO A N

GRASAS Y ACEITES

INST GRASA SUS DERIVADOS

Lugar: Madrid; Año: 2017

0017-3495

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 20ºC) for 12 months. 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: malonaldehyde = 0.23 mg/kg, IC50 DPPH = 9.0 mg/mL, and IC50 ABTS = 21 mg/mL after one year storage). Extremely low molds and yeast levels were found in PNEC in low permeability vacuum package, regardless storage temperature. Thus, PNEC could retain suitable quality attributes up to 12 months using the right combination of packaging and temperature.