Ribeiro, S.R., B. Klein, Q.M. Ribeiro, I.D. Dos Santos, A.L. Gomes Genro, D. de Freitas Ferreira, J.J. Hamann, J.S. Barin, A.J. Cichoski, D. Fronza, V. Both, R. Wagner, 2020. Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil. Food Res Int. 136:109596. doi: 10.1016/j.foodres.2020.109596.
Nuts are considered highly nutritious foods and a source of health-promoting compounds. Therefore, the aim of this study was to evaluate the chemical composition (proximate composition, fatty acids, volatile compounds, total phenolics, squalene, and β-sitosterol) of eleven pecan cultivars harvested in Rio Grande do Sul State (Brazil) and investigate their oxidative stability by the Rancimat method. ‘Barton’ is the main cultivar produced in Brazil and presented the highest protein, linoleic acid, and linolenic acid values and the lowest saturated fatty acid values, which provide health benefits. ‘Mahan’ showed the highest oxidation induction time, both in extracted oil and ground samples, low abundance of lipid oxidation compounds, low polyunsaturated fatty acids, high levels of oleic acid and β-sitosterol, which suggests potential for storage. ‘Stuart’ and ‘Success’ had the highest total dietary fiber values. Moreover, analysis showed that ‘Chickasaw’ and ‘Success’ had large quantities of compounds correlated to lipid oxidation, suggesting low stability for long-term storage. These results imply that the physicochemical characteristics and proximate composition of pecan nut cultivars from southern Brazil have variable parameters that may depend on their genetic variability.