Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative humidity and the oxidative stability was evaluated a...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/9444 https://www.sciencedirect.com/science/article/abs/pii/S0925521421001307 https://doi.org/10.1016/j.postharvbio.2021.111591 |
| _version_ | 1855484396994297856 |
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| author | Descalzo, Adriana Maria Biolatto, Andrea Rizzo, Sergio Anibal Perez, Carolina Daiana Frusso, Enrique Alberto Carduza, Fernando Jose Rossetti, Luciana |
| author_browse | Biolatto, Andrea Carduza, Fernando Jose Descalzo, Adriana Maria Frusso, Enrique Alberto Perez, Carolina Daiana Rizzo, Sergio Anibal Rossetti, Luciana |
| author_facet | Descalzo, Adriana Maria Biolatto, Andrea Rizzo, Sergio Anibal Perez, Carolina Daiana Frusso, Enrique Alberto Carduza, Fernando Jose Rossetti, Luciana |
| author_sort | Descalzo, Adriana Maria |
| collection | INTA Digital |
| description | The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative humidity and the oxidative stability was evaluated at 60 days intervals. At 20 °C, lipid oxidation markers were significantly higher than at 2 °C. Kinetic of oxidation showed significant changes after 210 days of storage with hexanal and pentanal levels 10-fold higher at 20 °C than at 2 °C, leading to development of rancid and bitter taste with the significant loss of typical flavour and sweetness. Low storage temperature helped lower the levels of oxidative markers but did not avoid the rise of oxidation. Fatty acids and α-tocopherol did not change throughout storage, but γ- tocopherol showed a 12 % and 24 % decrease when pecans were stored for 300 days at 2 °C and 20 °C respectively. The Principal component analysis showed a clear correlation between hexanal and pentanal and the appearance of bitter and rancid taste in nuts along with the storage time. Aldehydes resulted in a suitable non-destructive marker of pecans stability and quality. Therefore, refrigeration of in-shell pecans reduced the oxidation and its sensory consequences. |
| format | Artículo |
| id | INTA9444 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA94442021-05-28T12:08:59Z Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions Descalzo, Adriana Maria Biolatto, Andrea Rizzo, Sergio Anibal Perez, Carolina Daiana Frusso, Enrique Alberto Carduza, Fernando Jose Rossetti, Luciana Pecans Tocopherols Organoleptic Analysis Pacana Tocoferoles Análisis Organoléptico Carya illinoinensis Carya pecan Stuart Pecan Headspace Volatiles Sensory Analysis Thiobarbituric Acid Reactive Substances (TBARS) Stuart Nuez Pecana Análisis Sensorial Sustancias Reactivas al Acido Tiobarbitúrico (TBARS) The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative humidity and the oxidative stability was evaluated at 60 days intervals. At 20 °C, lipid oxidation markers were significantly higher than at 2 °C. Kinetic of oxidation showed significant changes after 210 days of storage with hexanal and pentanal levels 10-fold higher at 20 °C than at 2 °C, leading to development of rancid and bitter taste with the significant loss of typical flavour and sweetness. Low storage temperature helped lower the levels of oxidative markers but did not avoid the rise of oxidation. Fatty acids and α-tocopherol did not change throughout storage, but γ- tocopherol showed a 12 % and 24 % decrease when pecans were stored for 300 days at 2 °C and 20 °C respectively. The Principal component analysis showed a clear correlation between hexanal and pentanal and the appearance of bitter and rancid taste in nuts along with the storage time. Aldehydes resulted in a suitable non-destructive marker of pecans stability and quality. Therefore, refrigeration of in-shell pecans reduced the oxidation and its sensory consequences. Instituto de Investigación de Tecnología de Alimentos Fil: Descalzo, Adriana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Descalzo, Adriana María. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina. Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rizzo, Sergio Anibal. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Perez, Carolina Daiana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Frusso, Enrique Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina. Fil: Carduza, Fernando José. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Carduza, Fernando José. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Rossetti, Luciana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. 2021-05-28T11:57:49Z 2021-05-28T11:57:49Z 2021-05-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/9444 https://www.sciencedirect.com/science/article/abs/pii/S0925521421001307 0925-5214 https://doi.org/10.1016/j.postharvbio.2021.111591 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-repo/semantics/restrictedAccess application/pdf Elsevier Postharvest Biology and Technology 179 : 111591 (September 2021). |
| spellingShingle | Pecans Tocopherols Organoleptic Analysis Pacana Tocoferoles Análisis Organoléptico Carya illinoinensis Carya pecan Stuart Pecan Headspace Volatiles Sensory Analysis Thiobarbituric Acid Reactive Substances (TBARS) Stuart Nuez Pecana Análisis Sensorial Sustancias Reactivas al Acido Tiobarbitúrico (TBARS) Descalzo, Adriana Maria Biolatto, Andrea Rizzo, Sergio Anibal Perez, Carolina Daiana Frusso, Enrique Alberto Carduza, Fernando Jose Rossetti, Luciana Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions |
| title | Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions |
| title_full | Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions |
| title_fullStr | Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions |
| title_full_unstemmed | Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions |
| title_short | Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions |
| title_sort | oxidative stability parameters and sensory properties of in shell stuart pecans carya illinoinensis wangenh k koch stored at different temperatures under non accelerated conditions |
| topic | Pecans Tocopherols Organoleptic Analysis Pacana Tocoferoles Análisis Organoléptico Carya illinoinensis Carya pecan Stuart Pecan Headspace Volatiles Sensory Analysis Thiobarbituric Acid Reactive Substances (TBARS) Stuart Nuez Pecana Análisis Sensorial Sustancias Reactivas al Acido Tiobarbitúrico (TBARS) |
| url | http://hdl.handle.net/20.500.12123/9444 https://www.sciencedirect.com/science/article/abs/pii/S0925521421001307 https://doi.org/10.1016/j.postharvbio.2021.111591 |
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