Fecha/hora: 13/06/2024 09:08:33

Biblioteca(s): | INIA Las Brujas.
Fecha corriente: | 29/06/2022
Fecha de la última actualización: | 02/12/2022
Autoria: | FERRARI, V.; GIL, G.; HEINZEN, H.; ZOPPOLO, R.; IBÁÑEZ, F.
Afiliación: | VIRGINIA PAULINA FERRARI MORENA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUILLERMO GIL, Laboratorio de Química de Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay; HORACIO HEINZEN, Laboratorio de Química de Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay; ROBERTO JOSE ZOPPOLO GOLDSCHMIDT, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FACUNDO IBÁÑEZ SILVA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay.
Título: | Influence of Cultivar on Nutritional Composition and Nutraceutical Potential of Pecan Growing in Uruguay.
Año de publicación: | 2022
Fuente/Imprenta: | Frontiers in Nutrition, 2022, volume 9, e868054. OPEN ACESS. doi: https://doi.org/10.3389/fnut.2022.868054
DOI: | 10.3389/fnut.2022.868054
Idioma: | Inglés
Notas: | Article history: Received 02 February 2022; Accepted 30 May 2022; Published: 22 June 2022. -- Correspondence: Facundo Ibáñez, fibanez@inia.org.uy  -- Edited by: Elena Ibañez, Institute of Food Science Research (CSIC), Spain. Reviewed by: Anabela Marisa Azul, University of Coimbra, Portugal; Lucia Panzella, University of Naples Federico II, Italy; Abraham Wall-Medrano, Universidad Autónoma de Ciudad Juárez, Mexico. LICENCE: This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). -- This article is part of the research topic "Insights into Food Science and Technology in Latin America" - https://www.frontiersin.org/research-topics/27424/insights-into-food-science-and-technology-in-latin-america#articles

Contenido:

ABSTRACT. - Composition and antioxidant properties of sixteen pecan [Carya illinoinensis (Wangenh) K. Koch] cultivars grown simultaneously in a single experimental orchard in Uruguay were evaluated to characterize their nutritional properties and nutraceutical potential. The percentage of oil, moisture, ash, minerals, and proteins were determined and also the fatty acid profile. Total phenolic compounds [18-41 mg gallic acid equivalents (GAEs)/g], condensed tannin [2-12 mg catechin equivalents (CEs)/g], and tocopherols (110-163 ?g/g) contents were estimated in nut kernels. Total phenolic compounds (32-117 mg GAE/g), condensed tannins (130-357 mg CE/g), and total anthocyanins (1-3 mg 3-glucoside cyanidin/g) were also determined for pecan shells. The antioxidant activity in shells [57.15-578.88 ?mol Trolox equivalents (TEs)/g] was 5 times higher compared with the kernels (23.15-156.60 ?mol TEs/g) measured with hydrophilic ORAC. Bioactive compounds concentrations present statistically significant genetic variability between cultivars studied (p < 0.05). The presence of phenolic compounds was related with high-antioxidant capacity in kernels and shells, and a strong correlation between content of total phenolic compounds and condensed tannins in pecan shells was found. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) show association between cultivars and the observed variables. The nutritional profile in the different cultivars showed the trends described in other countries, but this work shows some significant differences that could be attributed to the specific edaphoclimatic conditions of cultivation in Uruguay. 
Copyright © 2022 Ferrari, Gil, Heinzen, Zoppolo and Ibáñez. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).

Palabras-Clave: | Antioxidant activity (AA); Carya illinoinensis; Fatty acids; Nuts; ORAC; PLATAFORMA AGROALIMENTOS; Polyphenols; Tannins; Tocopherols.
Categoría del tema: | F01 Cultivo
URL: | http://www.ainfo.inia.uy/digital/bitstream/item/16899/1/fnut-09-868054.pdf
Registro original: | INIA Las Brujas (LB)
Ejemplares: | LB - (103106-1) - PXI - AP - DD - Frontiers in Nutrition/2022 -  -  - DIS