Analysis of pecan nut ([i]Carya illinoinensis[/i]) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2014

Analysis of pecan nut ([i]Carya illinoinensis[/i]) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition

Résumé

Changes in 4-desmethylsterol, 4-monomethylsterol, 4,4-dimethylsterol and phytostanol composition were quantitatively and qualitatively investigated during the ripening of three varieties of Tunisian-grown pecan nuts (Mahan, Moore and Burkett). These components have many health benefits, especially in lowering LDL-cholesterol and preventing heart disease. The phytosterol composition of whole pecan kernel was quantified by Gas Chromatography-Flame Ionisation Detection (GC-FID) and identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen phytosterols and one phytostanol were quantified. The greatest amount of phytosterols (2852.5 mg/100 g of oil) was detected in Mahan variety at 20 weeks after the flowering date (WAFD). Moore had the highest level of phytostanols (7.3 mg/100 g of oil) at 20 WAFD. Phytosterol and phytostanol contents showed a steep decrease during pecan nut development. Results from the quantitative characterisation of pecan nut oils revealed that p-sitosterol, Delta 5-avenasterol, and campesterol were the most abundant phytosterol compounds at all ripening stages.
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Dates et versions

hal-01223554 , version 1 (02-11-2015)

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Intidhar Bouali, Hajer Trabelsi, Wahid Herchi, Lucy Martine, Ali Albouchi, et al.. Analysis of pecan nut ([i]Carya illinoinensis[/i]) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition. Food Chemistry, 2014, 164, pp.309-316. ⟨10.1016/j.foodchem.2014.05.029⟩. ⟨hal-01223554⟩
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