Oxidative Stability and Sensory Properties of Pecan Nuts

Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Biolatto, Andrea; Frusso, Enrique Alberto; Grigioni, Gabriela Maria; Rossetti, Luciana; Muhammad, Akram

Oxidative Stability and Sensory Properties of Pecan Nuts

Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and acidity, loss of sweetness and firmness, darker kernels, and darker shells. The use of different strategies for the conservation of entire and shelled nuts is discussed in terms of oxidation and the consequences on nuts quality.

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Bibliographic Details
Main Authors:	Descalzo, Adriana Maria, Rizzo, Sergio Anibal, Perez, Carolina Daiana, Biolatto, Andrea, Frusso, Enrique Alberto, Grigioni, Gabriela Maria, Rossetti, Luciana
Other Authors:	Muhammad, Akram
Format:	info:ar-repo/semantics/parte de libro biblioteca
Language:	eng
Published:	IntechOpen 2022-10-04
Subjects:	Carya illinoinensis, Carya pecan, Pacana, Oxidación, Frutos Xecos, Análisis Organoléptico, Tocoferoles, Antioxidantes, Pecans, Oxidation, Nuts, Organoleptic Analysis, Tocopherols, Antioxidants, Volatile Compounds, Compuesto Volátil, Postharvest, Poscosecha,
Online Access:	http://hdl.handle.net/20.500.12123/14281 https://www.intechopen.com/online-first/82944 https://doi.org/10.5772/intechopen.106175
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spelling	oai:localhost:20.500.12123-142812023-03-20T16:17:29Z Oxidative Stability and Sensory Properties of Pecan Nuts Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana Muhammad, Akram Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and acidity, loss of sweetness and firmness, darker kernels, and darker shells. The use of different strategies for the conservation of entire and shelled nuts is discussed in terms of oxidation and the consequences on nuts quality. Las pecanas son el fruto seco con mayor contenido de aceite. Además, presentan una gran número de ácidos grasos poliinsaturados, que son susceptibles de oxidación. El daño oxidativo en pecanas se traduce en aspectos de menor calidad, aparición de rancidez y acidez, pérdida de dulzura y firmeza, granos más oscuros y cáscaras más oscuras. El uso de diferentes estrategias para la conservación de nueces enteras y sin cáscara se discute en términos de oxidación y las consecuencias en la calidad de las nueces. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Descalzo, Adriana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Descalzo, Adriana María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Perez, Carolina Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina. Fil: Frusso, Enrique Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto De Investigación en Recursos Biológicos; Argentina. Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. 2023-03-20T14:09:00Z 2023-03-20T14:09:00Z 2022-10-04 info:ar-repo/semantics/parte de libro info:eu-repo/semantics/bookPart info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/14281 https://www.intechopen.com/online-first/82944 978-1-80356-633-7 https://doi.org/10.5772/intechopen.106175 eng info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001/AR./Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor. info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf IntechOpen Nut Crops - New Insights [Working Title] / edited by: Dr. Muhammad Akram. IntechOpen, 2022. 17 p.
institution	INTA AR
collection	DSpace
country	Argentina
countrycode	AR
component	Bibliográfico
access	En linea
databasecode	dig-inta-ar
tag	biblioteca
region	America del Sur
libraryname	Biblioteca Central del INTA Argentina
language	eng
topic	Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha
spellingShingle	Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana Oxidative Stability and Sensory Properties of Pecan Nuts
description	Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and acidity, loss of sweetness and firmness, darker kernels, and darker shells. The use of different strategies for the conservation of entire and shelled nuts is discussed in terms of oxidation and the consequences on nuts quality.
author2	Muhammad, Akram
author_facet	Muhammad, Akram Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana
format	info:ar-repo/semantics/parte de libro
topic_facet	Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha
author	Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana
author_sort	Descalzo, Adriana Maria
title	Oxidative Stability and Sensory Properties of Pecan Nuts
title_short	Oxidative Stability and Sensory Properties of Pecan Nuts
title_full	Oxidative Stability and Sensory Properties of Pecan Nuts
title_fullStr	Oxidative Stability and Sensory Properties of Pecan Nuts
title_full_unstemmed	Oxidative Stability and Sensory Properties of Pecan Nuts
title_sort	oxidative stability and sensory properties of pecan nuts
publisher	IntechOpen
publishDate	2022-10-04
url	http://hdl.handle.net/20.500.12123/14281 https://www.intechopen.com/online-first/82944 https://doi.org/10.5772/intechopen.106175
work_keys_str_mv	AT descalzoadrianamaria oxidativestabilityandsensorypropertiesofpecannuts AT rizzosergioanibal oxidativestabilityandsensorypropertiesofpecannuts AT perezcarolinadaiana oxidativestabilityandsensorypropertiesofpecannuts AT biolattoandrea oxidativestabilityandsensorypropertiesofpecannuts AT frussoenriquealberto oxidativestabilityandsensorypropertiesofpecannuts AT grigionigabrielamaria oxidativestabilityandsensorypropertiesofpecannuts AT rossettiluciana oxidativestabilityandsensorypropertiesofpecannuts
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Oxidative Stability and Sensory Properties of Pecan Nuts

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