Abstract
The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase® were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolysates, phenolic compounds, and antioxidant capacity (reducing potential of the hydrophilic compounds, RPHC, 2,2-diphenyl-1-picrylhydrazyl, DPPH; and inhibition of lipid peroxidation) were determined. The proximate composition and microstructure were evaluated in SF. The results indicated a DH of 3.9%. The sample treated with the enzyme (ET) showed a molecular weight of proteins lower than 15 kDa. The ET showed higher content of phenolics (726.3 mg GAE/100 g) and antioxidant capacity higher than the sample without enzymatic treatment. The SF showed a residual lipid content rich in oleic and linoleic acids. Furthermore, changes in the proximate composition and the microstructure were observed. The results indicate the potentiality of hydrolyzed fractions for application in food.
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- AF:
-
Aqueous fraction
- CE:
-
Catechin equivalent
- DH:
-
Degree of hydrolysis
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl
- EAE:
-
Enzyme-assisted aqueous extraction
- ET:
-
Enzyme-treated sample
- GAE:
-
Gallic acid equivalent
- ILP:
-
Inhibition of lipid peroxidation
- NET:
-
Non-enzyme-treated sample
- RPHC:
-
Reducing potential of the hydrophilic compounds
- SF:
-
Solid fraction
- TCA:
-
Trichloroacetic acid
- TPC:
-
Total phenolic content
- GC:
-
Gas chromatography
- SDS-PAGE:
-
Denaturing polyacrylamide gel electrophoresis
- SEM:
-
Scanning electron microscopy
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Acknowledgements
The authors thank LNF Latino Americana and Divinut for the donation of the Alcalase® and the pecan nut, respectively; Laboratório Multiusuário de Estudos em Biologia (LAMEB/Center for Biological Sciences) and Laboratório Central de Microscopia Eletrônica (LCME), from UFSC, for the assistance in fluorescence and scanning electron microscopy analyses, respectively; Laboratório de Fitopatologia (UFSC) for the use of the spectrophotometer; and professor Dr. Pedro Luiz Manique Barreto (UFSC), for the use of the freeze dryer.
Funding
This study was financed in part by the Coordination for the Improvement of Higher Education Personnel—Brazil (CAPES)—Finance Code 001. Authors J. M. Block and A.C.M. Arisi received productivity funding from National Council for Scientific and Technological Development—Brazil (CNPq) Processes n. 311070/2018-3 and n. 310517/2015-0, respectively. Authors G. Polmann and L. G. Maciel received funding from CNPq for the Master’s scholarship (Grant n. 132264) and CAPES for the doctoral scholarship (Grant No. 88882.344928/2019-01), respectively. Author G. L. Teixeira received funding from CAPES for the postdoctoral (Grants No. 1795263 and 88882.316463/2019-01).
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GP conceived and carried out the experiments, analyzed the data, discussed the results, and wrote the MS; GBR carried out the SDS-PAGE analysis and discussed the results; GLT carried out the GC analysis, translated the MS draft, and revised the MS; LGM carried out the phenolics and antioxidant capacity analyses, discussed the results, and revised the MS; ADF supervised the microscopy analyses, discussed the results, and revised the MS; ACMA supervised the SDS-PAGE analysis, discussed the results, and revised the MS; JMB supervised the work, discussed the results, and revised the MS; MMCF conceived the idea, supervised the work, discussed the results, and revised and edited the manuscript.
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Polmann, G., Rossi, G.B., Teixeira, G.L. et al. High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology. J Food Sci Technol 59, 2284–2294 (2022). https://doi.org/10.1007/s13197-021-05242-x
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DOI: https://doi.org/10.1007/s13197-021-05242-x