Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7596486 | Food Chemistry | 2014 | 8 Pages |
Abstract
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 β-sitosterol, Î5-avenasterol, and campesterol were the most abundant phytosterol compounds at all ripening stages.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Intidhar Bouali, Hajer Trabelsi, Wahid Herchi, Lucy Martine, Ali Albouchi, Ghaith Bouzaien, Samira Sifi, Sadok Boukhchina, Olivier Berdeaux,