Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate Composition
Pecan nuts (<i>Carya illinoinensis</i>) provide a wide range of bioactive compounds (particularly polyphenols) that improve the nutritional quality of diets. This study aimed to monitor the evolution of polyphenolic compounds (total phenols, total flavonoids, total flavanols, total conde...
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MDPI AG
2023-10-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/10/1093 |
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| author | Intidhar Bouali Athanassios Tsafouros Efstathios Ntanos Ali Albouchi Sadok Boukhchina Peter A. Roussos |
| author_facet | Intidhar Bouali Athanassios Tsafouros Efstathios Ntanos Ali Albouchi Sadok Boukhchina Peter A. Roussos |
| author_sort | Intidhar Bouali |
| collection | DOAJ |
| description | Pecan nuts (<i>Carya illinoinensis</i>) provide a wide range of bioactive compounds (particularly polyphenols) that improve the nutritional quality of diets. This study aimed to monitor the evolution of polyphenolic compounds (total phenols, total flavonoids, total flavanols, total condensed tannins, and total o-diphenols), the phenolic profile, the antioxidant activity, and the sugar concentration during pecan nut development in three Tunisian cultivars. Condensed tannins (41.98–221.13 mg catechin assay equivalents g<sup>−1</sup> FW) were the dominant class of phenolics at all maturity stages, followed by total phenols (12.25–57.92 mg gallic acid equivalents g<sup>−1</sup> FW). Ellagic acid and catechin were the most abundant phenolics at all maturity stages. The highest phenolic content and antioxidant activity were found at an early stage of ripening but as maturity progressed, a decreasing trend was observed. Sucrose (6.09–30.79 mg g<sup>−1</sup> FW) was the predominant sugar followed by fructose and then glucose. A decreasing and later increasing trend of total carbohydrate concentration was detected during nut development. A Canonical Discriminant Analysis of the data succeeded in separating the three pecan cultivars due to their unique characteristics. Overall, the cultivar and the degree of maturity are the major factors controlling the chemical composition and antioxidant capacity of pecan nuts. This study provides more information on the optimal period when the maximum concentration of these health-enhancing compounds is found for use in food, nutraceutical, cosmetic, and pharmaceutical applications. |
| first_indexed | 2024-03-10T21:13:02Z |
| format | Article |
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| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-10T21:13:02Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-b2154576d9224669b19bdf4e06bc3aa62023-11-19T16:39:15ZengMDPI AGHorticulturae2311-75242023-10-01910109310.3390/horticulturae9101093Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate CompositionIntidhar Bouali0Athanassios Tsafouros1Efstathios Ntanos2Ali Albouchi3Sadok Boukhchina4Peter A. Roussos5Unité de Biochimie des Lipides et des Protéines, Département de Biologie, Faculté des Sciences de Tunis, Université Tunis El-Manar, Tunis 2092, TunisiaLaboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 118 55 Athens, GreeceLaboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 118 55 Athens, GreeceLaboratoire d’Ecologie Forestière, Institut National de Recherches en Génie Rural, Eaux et Forêts, Rue Hédi El Karray, El Menzah IV, Université de Carthage, Tunis 1082, TunisiaUnité de Biochimie des Lipides et des Protéines, Département de Biologie, Faculté des Sciences de Tunis, Université Tunis El-Manar, Tunis 2092, TunisiaLaboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Botanikos, 118 55 Athens, GreecePecan nuts (<i>Carya illinoinensis</i>) provide a wide range of bioactive compounds (particularly polyphenols) that improve the nutritional quality of diets. This study aimed to monitor the evolution of polyphenolic compounds (total phenols, total flavonoids, total flavanols, total condensed tannins, and total o-diphenols), the phenolic profile, the antioxidant activity, and the sugar concentration during pecan nut development in three Tunisian cultivars. Condensed tannins (41.98–221.13 mg catechin assay equivalents g<sup>−1</sup> FW) were the dominant class of phenolics at all maturity stages, followed by total phenols (12.25–57.92 mg gallic acid equivalents g<sup>−1</sup> FW). Ellagic acid and catechin were the most abundant phenolics at all maturity stages. The highest phenolic content and antioxidant activity were found at an early stage of ripening but as maturity progressed, a decreasing trend was observed. Sucrose (6.09–30.79 mg g<sup>−1</sup> FW) was the predominant sugar followed by fructose and then glucose. A decreasing and later increasing trend of total carbohydrate concentration was detected during nut development. A Canonical Discriminant Analysis of the data succeeded in separating the three pecan cultivars due to their unique characteristics. Overall, the cultivar and the degree of maturity are the major factors controlling the chemical composition and antioxidant capacity of pecan nuts. This study provides more information on the optimal period when the maximum concentration of these health-enhancing compounds is found for use in food, nutraceutical, cosmetic, and pharmaceutical applications.https://www.mdpi.com/2311-7524/9/10/1093pecan nut kernelphytochemicalsantioxidant activitycarbohydratescultivarmaturation |
| spellingShingle | Intidhar Bouali Athanassios Tsafouros Efstathios Ntanos Ali Albouchi Sadok Boukhchina Peter A. Roussos Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate Composition Horticulturae pecan nut kernel phytochemicals antioxidant activity carbohydrates cultivar maturation |
| title | Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate Composition |
| title_full | Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate Composition |
| title_fullStr | Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate Composition |
| title_full_unstemmed | Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate Composition |
| title_short | Influence of Ripening Process on Pecan Nut (<i>Carya illinoinensis</i>) Kernel Quality: Phenolic Profile, Antioxidant Activity, and Carbohydrate Composition |
| title_sort | influence of ripening process on pecan nut i carya illinoinensis i kernel quality phenolic profile antioxidant activity and carbohydrate composition |
| topic | pecan nut kernel phytochemicals antioxidant activity carbohydrates cultivar maturation |
| url | https://www.mdpi.com/2311-7524/9/10/1093 |
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