Study of the composition and nutritional value of argentine pecan and its by-products

SILVIA GIACOMINO; LAURA DE LA CASA; GUSTAVO LEVIN; CAMPAÑÁ ANGELINA; MARÍA CLARA MELCHIORI; ÁNGELA ZULETA

Buenos Aires

Congreso; 12th International Food Data Conference Argentina, Buenos Aires 2017; 2017

IntroductionPecan Nut is a fruit with unique characteristics inside the nuts, of excellent flavor and high nutritive value. The Food and Drug Administration (FDA) approved a health claim for pecans regarding their role in helping to reduce heart disease, confirming that a heart-healthy diet can include good-tasting foods such as pecans.ObjectiveTaking into account that the chemical characterization of pecan nuts grown in different areas is important due to health, commercial, and genetic concerns, and most available data have been obtained in the main productive countries, the aim of the study was to assess the current pecan nut chemical composition in Argentina.MethodologyThe study focuses on the chemical composition of pecan nuts, and pecan defatted flour residue of the extraction of the oil of the seed, two harvests (2015-2016). Protein content was determined by Kjeldahl ,AOAC 920.54.Crude fat was assessed using the AOAC 920.39, moisture was determined using the AOAC 945.15, and ash was determined using the AOAC method 942.05. Dietary fiber was measured using the AOAC enzymatic-gravimetric method 991.43. The fatty acid profile was determined by Gas chromatographyMain FindingsThe main component nut was fat (72 g +0,04 %), followed by , protein (8,21 g +0,14 %). Dietary fiber averaged 10,52 g +0,09 %, while ashes averaged 3.25 g +0,02 %. Carbohydrates are calculated by difference, 3.24 %. The defatted flour have more protein, 19 g +0,11 % and fiber, 12 g +0,08 %, and less fat, 57 g +0,06 % . Gas chromatography showed high levels of total monounsaturated fatty acids content (61.20 + 1.61%), low levels of saturated fatty acids (8.96+ 0.11%) and polyunsaturated fatty acids content was 29.82 + 1.69%. No significant difference between the two harvests (2015-2016) were found.ConclusionOn one hand, the results obtained indicate that pecan and pecan defatted flour present a high nutritional quality, which justifies their inclusion in a healthy diet. The defatted flour is proposed as a healthy ingredient, in the development of gluten-free foods, providing proteins and fiber.