Nutritional and phytochemical composition of pecan nut [ Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model
Bibliographic Data
| ID | 21295170 |
|---|---|
| Authors | Beenu Tanwar (0000-0002-5223-3207, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya), Rajni Modgil (Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya), Ankit Goyal (0000-0002-4076-3980, ICAR-Indian Institute of Agricultural Biotechnology) |
| Year | 2021 |
| Volume | 123 |
| Issue | 4 |
| Pages | 1433-1448 |
| Publication date | 2021-02-22 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-08-2020-0689 |
| OpenAlex | W3113330392 |
| Language | EN |
| References cited | 51 |
Purpose The health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the nutritional and antinutritional/phytochemical constituents of pecan nut and its effect (as a whole nut flour) on the blood lipid profile in the rat model. Design/methodology/approach The nutritional composition as well as phytochemicals were evaluated by using standard chemical methods. A controlled randomized study was conducted to assess the hypocholesterolemic effect of nut supplementation in male Wistar albino rats. Findings Phytochemicals/antinutrients analysis exhibited remarkable amount of phenolic compounds (47.05 ± 9.85–302.67 ± 7.72 mg GAE/100 g) and flavonoids (44.95 ± 0.23 mg/100 g) with low trypsin inhibitor activity (TIA) (1.18 ± 0.03 TIU/mg), saponins (0.49 ± 0.04 g/100 g), alkaloids (0.26 ± 0.03 mg/100 g), phytic acid (854.75 ± 15.47) and oxalates (8.15 ± 0.58 mg/100 g) content. Kernel oil showed 2.87 ± 0.75 meq O 2 /kg oil peroxide value (PV), well below the maximum permissible limit, demonstrating good oxidative stability of pecan oil. Pecan nut-supplemented diet exhibited a favorable alteration in the blood lipid profile by decreasing total cholesterol (TC) (from 85.42 ± 1.62–229.23 ± 3.43 to 72.24 ± 1.39–106.10 ± 1.69 mg/dl) and low-density lipoprotein cholesterol (LDL-C) (from 64.02 ± 1.96–199.07 ± 4.40 to 38.73 ± 0.79–55.48 ± 1.69 mg/dl) and increasing high density lipoprotein cholesterol (HDL-C) (from 8.70 ± 0.85–9.64 ± 1.10 to 20.25 ± 0.65–24.96 ± 0.56 mg/dl) when compared with control (CC). Research limitations/implications This information would be further useful for assessing the biological quality of pecan nut as well as developing value-added food products by exploiting deoiled pecan protein concentrates. Originality/value Pecan nut is a rich source of traditional nutrients and phytochemicals and can be recommended to patients with hypercholesterolemia and related cardiovascular diseases
Cholesterol · Composition (language) · Nut · Peroxide value · Phytic acid · Phytochemical · Traditional medicine · Biochemistry · Botany, Ecology, and Taxonomy Studies · Chemistry · Cholesterol and Lipid Metabolism · Food Science · Medicine · Nuts composition and effects
| Highly cited | No |
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