Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated con...

Autores
Descalzo, Adriana Maria; Biolatto, Andrea; Rizzo, Sergio Anibal; Perez, Carolina Daiana; Frusso, Enrique Alberto; Carduza, Fernando Jose; Rossetti, Luciana
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fuente
Postharvest Biology and Technology 179 : 111591 (September 2021).
Materia
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)
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9444
Acceder
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oai_identifier_str oai:localhost:20.500.12123/9444
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditionsDescalzo, Adriana MariaBiolatto, AndreaRizzo, Sergio AnibalPerez, Carolina DaianaFrusso, Enrique AlbertoCarduza, Fernando JoseRossetti, LucianaPecansTocopherolsOrganoleptic AnalysisPacanaTocoferolesAnálisis OrganolépticoCarya illinoinensisCarya pecanStuart PecanHeadspace VolatilesSensory AnalysisThiobarbituric Acid Reactive Substances (TBARS)Stuart Nuez PecanaAnálisis SensorialSustancias 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 AlimentosFil: 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.Elsevier2021-05-28T11:57:49Z2021-05-28T11:57:49Z2021-05-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9444https://www.sciencedirect.com/science/article/abs/pii/S09255214210013070925-5214https://doi.org/10.1016/j.postharvbio.2021.111591Postharvest Biology and Technology 179 : 111591 (September 2021).reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo: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/restrictedAccess2025-09-11T10:23:46Zoai:localhost:20.500.12123/9444instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-11 10:23:46.557INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle 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
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)
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_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_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
dc.creator.none.fl_str_mv Descalzo, Adriana Maria
Biolatto, Andrea
Rizzo, Sergio Anibal
Perez, Carolina Daiana
Frusso, Enrique Alberto
Carduza, Fernando Jose
Rossetti, Luciana
author Descalzo, Adriana Maria
author_facet Descalzo, Adriana Maria
Biolatto, Andrea
Rizzo, Sergio Anibal
Perez, Carolina Daiana
Frusso, Enrique Alberto
Carduza, Fernando Jose
Rossetti, Luciana
author_role author
author2 Biolatto, Andrea
Rizzo, Sergio Anibal
Perez, Carolina Daiana
Frusso, Enrique Alberto
Carduza, Fernando Jose
Rossetti, Luciana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv 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)
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)
dc.description.none.fl_txt_mv 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.
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.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-28T11:57:49Z
2021-05-28T11:57:49Z
2021-05-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0925-5214
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Postharvest Biology and Technology 179 : 111591 (September 2021).
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.993085

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