Changes in Fatty Acid, Tocopherol and Xanthophyll Contents During the Development of Tunisian-Grown Pecan Nuts

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• 作者：Intidhar Bouali (1)
  Hajer Trabelsi (1)
  Ikram Bou Abdallah (1)
  Ali Albouchi (3)
  Lucy Martine (2)
  Sthane Groire (2)
  Ghaith Bouzaien (3)
  Mhemmed Gandour (4)
  Sadok Boukhchina (1)
  Olivier Berdeaux (2)
  
• 关键词：Total lipids ; Fatty acids ; Tocopherols ; Xanthophylls ; Pecan nut fruit ; Accumulation
• 刊名：Journal of the American Oil Chemists' Society
• 出版年：2013
• 出版时间：December 2013
• 年：2013
• 卷：90
• 期：12
• 页码：1869-1876
• 全文大小：
• 作者单位：Intidhar Bouali (1)
  Hajer Trabelsi (1)
  Ikram Bou Abdallah (1)
  Ali Albouchi (3)
  Lucy Martine (2)
  Sthane Groire (2)
  Ghaith Bouzaien (3)
  Mhemmed Gandour (4)
  Sadok Boukhchina (1)
  Olivier Berdeaux (2)
  
  1. Facultdes Sciences de Tunis, Unitde Biochimie des Lipides, dartement de Biologie, Universitde Tunis El Manar, 2092, Tunis, Tunisia
  3. Laboratoire dcologie Forestie, Institut Nationale des recherches en Gie Rural, Eaux et Fors, 2080, Ariana, Tunis, Tunisia
  2. Centre des Sciences du Got et de llimentation, UMR6265 CNRS, UMR1324 INRA, Universitde Bourgogne, Agrosup Dijon, 21000, Dijon, France
  4. Laboratoire ddaptation des Plantes aux Stress Abiotiques, Centre de Biotechnologie de Borj-Cria, BP 901, 2050, Hammam-Lif, Tunis, Tunisia
  
• ISSN：1558-9331

文摘

Among oil compounds, fatty acids, tocopherols and xanthophylls (lutein and zeaxanthin) are of special interest due to their nutritional properties. The identification and quantification of these compounds in pecan nuts (Carya illinoinensis) could therefore be very useful to produce functional foods rich in compounds of this type. This paper reports studies on their accumulation and the effect of ripening on the content of these high value-added compounds. The total lipid content increased during the ripening. Saturated and polyunsaturated fatty acids decreased significantly, whereas, monounsaturated fatty acids increased during the ripening of pecan nut fruit. Maximum levels of total tocopherol (279.53mg/kg oil) and xanthophyll (6.18mg/kg oil) were detected at 20th weeks after the flowering date. These amounts decreased gradually as ripening advances. The early stages of pecan ripening seem to have nutritional and pharmaceutical interests. These results may be useful for evaluating the pecan nut quality and determining the optimal period when the pecans accumulated the maximum of these nutritional and healthy compounds.