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Pecan kernels and oil are considered gourmet products with nutty flavor and functional properties, being important sources of phytochemicals associated with antioxidant, anti-inflammatory, and card...

Pecan nut oil is conventionally obtained by mechanical extraction characterized by a low oil extraction yield (OEY) compared to solvent extraction. Pulsed electric fields (PEF) have been employed as a pretreatment to enhance OEY from several oilseeds, but no studies have been found regarding tree nut oil. Hence, PEF was applied at different specific energy inputs (0.5–17.6 kJ kg−1) to evaluate its impact on OEY, oil acidity, and antioxidant capacity (AC), along with total phenolics (TP), condensed tannins (CT), and AC of the by-product generated from oil extraction. Kernels treated by PEF were compared against untreated and soaked kernels due to sample water immersion during PEF processing. The water immersion reduced the initial oil content of soaked and PEF-treated kernels (7.3–11.7%), transferring between 3.8 ± 0.0 and 6.2 ± 0.1 g of oil into the soaking water ( $${o}_{SW}$$ ). OEYTOTAL of soaked and PEF-treated samples was calculated considering $${o}_{SW}$$ . The application of 0.5 kJ kg−1 increased OEYTOTAL by 21.4 and 17.6% compared to untreated and soaked kernels, respectively, while oil acidity and AC of PEF-treated kernels were within values reported for pecan nut oil. The highest concentration of TP and CT in the by-product was achieved at 0.8 kJ kg−1, increasing 9.5 and 30.1%, respectively, compared to untreated kernels. Results evidenced that PEF processing might be a suitable technology to increase OEY from pecan nuts, but the oil extracted during kernels water immersion must be recovered. Furthermore, the by-product of PEF-treated kernels displayed an enhanced content of phenolic compounds increasing its potential as food ingredient.

La producción, el proceso y la industrialización de la nuez mexicana son un tema de gran importancia para la economía y el desarrollo del país (particularmente para los estados productores), así como también la comercialización y el comportamiento del mercado, local e internacional. Dado lo anterior, el principal objetivo de este documento es analizar diversos aspectos de la nuez pecanera (en adelante se referirá a ésta con el término genérico: nuez) en el mercado internacional como lo son la competitividad, producción y comercialización. Utilizando datos de la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO), del Servicio de Información Agroalimentaria y Pesquera (SIAP), la United States Department of Agriculture (USDA) y el Instituto Nacional de Estadística y Geografía (INEGI), se obtuvieron resultados relevantes donde se identificó que los mayores compradores y socios comerciales de este producto son México, Estados Unidos de América y China, siendo éste último el principal competidor de nuez pecanera en el mercado internacional, a pesar de que la competitividad de México ha aumentado en los últimos años.

Pecan nut is a crop of growing economic importance with a worldwide production around 124,000 tons during the 2017/2018 harvest. Thus, a simple and fast method for the determination of pesticide residues in this crop based on a QuEChERS sample preparation procedure and liquid chromatography tandem mass spectrometry (LC-MS/MS) analysis was developed and validated. Despite the complexity of this matrix, with high fat content, the method was suitable to analyze 47 compounds in pecan nuts employing original QuEChERS salts and clean-up with the sorbents PSA and C18. This combination showed best results for lipid removal and compound recoveries when compared with the sorbents Z-Sep+, EMR-Lipid®, chitosan, diatomaceous earth, silica, and Florisil®. Validation was performed according to SANTE guideline using blank samples spiked at 5, 10, 20, 50, and 100 μg kg−1, and the proposed method presented satisfactory results with recoveries for most of the pesticides in the range of 70–120% with RSD

Fil: Prinsich, Ariadna Vanesa. Universidad Nacional del Litoral. Facultad de Ciencias Económicas; Argentina. Los emprendedores, los microemprendimientos y las pymes son transformadores de la realidad social, crean nuevos negocios, empleos e impactan en el desarrollo local del lugar donde se instalan. Sin embargo, la mayoría de los emprendimientos fracasan antes de alcanzar los 3 años de vida. La principal barrera, al momento de emprender, es intrínseca, y es el planteo de un modelo de negocios que sea viable y escalable en el tiempo, a partir del cual pueda desarrollarse un plan que permita poner en funcionamiento el negocio. Es por ello que la finalidad de este trabajo es desarrollar el modelo de negocio a emplear en un emprendimiento de producción y comercialización de nueces pecan, a partir del cual se elabora el plan de negocios. Con este fin se revisan primeramente los conceptos de: modelo de negocios y plan de negocios, a fin de comprender ambos en profundidad. Luego se describe detalladamente el modelo CANVAS, sus conceptos y elementos claves. Seguidamente, el trabajo se concentra en el uso de la herramienta CANVAS de Alexander Osterwalder e Yves Pigneur, para definir el modelo de negocios de un emprendimiento de “Nueces Pecan”, que permita crear, proporcionar y captar valor para sus propietarios. Finalmente, se establece una guía para poner en marcha el emprendimiento. Para ello, se confecciona una versión simplificada de un plan de negocios, adecuando la propuesta Osterwalder & Pigneur al emprendimiento, a partir del modelo de negocios definido previamente. Business entrepreneurs, microbusiness and medium enterprises are powerful drivers of social transformation. Such enterprises create new jobs and business opportunities, thus having a positive social impact on their local surrounding environment. Despite its key importance, most of these enterprises run out of business during their first three years. The major barrier at the moment of initiating a microbusiness is considered intrinsic, and is the failure to build up a business model that would allow the enterprise to reach, over time, self-sustainability and scalability. The business model is the keystone on which the business plan is then developed. The aim of this thesis work is to define the business model under which a pecan nut production and commercialization microbusiness located in Entre Riíos, Argentina, could operate, to serve as the basis for the development of its business plan. Firstly, the thesis work explores and revises concepts on business models and business plans, with the aim of achieving a thorough understanding of their fundamentals. Afterwards, the CANVAS model by Osterwalder & Pigneur is described in detail, including concepts and key elements. Subsequently, the thesis work describes the use of the CANVAS to develop the business model of a pecan nut microbusiness, with the focus on value proposition, channels, customer segments and revenues. Finally, a guideline for initiating the activities of such a microbusiness is presented. The guideline is focused on a a simplified version of a business plan, tailoring concepts proposed by Osterwalder & Pigneur, focusing on a business model previously defined.

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF. This research was funded by Tecnológico de Monterrey and Consejo Nacional de Ciencia y Tecnología (CONACyT) scholarship programs (CVU 418204).

Control of pests of pecan (Carya illinoensis K. Koch) nuts involves multiple challenges. Appropriate application timing is a crucial first step, followed by complete coverage of the nut surface area by contact insecticides, while dissipation of pesticides because of numerous biotic and abiotic factors affects pest control effectiveness through time. Increase of untreated area because of growth of the nut surface, exposing a non-protected part of the shuck to pest attack is rarely considered. We measured the area of pecan nuts at weekly intervals to establish a surface area growth pattern that indicated increase between 15 and 30%. The rapid growth left a considerable area exposed to insect attack, or having less concentration of insecticide on the expanded treated area only a week after the previous application of insecticide make nuts more susceptible to pest attack. The information can be useful when reapplying pesticides to control pests of pecan nuts.

Chihuahua es el principal productor de nuez pecanera del país con una participación de un 64% de la producción nacional. Se desconoce cuál es el porcentaje de esta producción que es vendida inmediatamente después de la cosecha, así como los beneficios obtenidos por aquéllos que optan por almacenarla antes de venderla. La presente investigación parte de la premisa que el almacenamiento de nuez representa un beneficio económico para el productor al aumentar la posibilidad de obtener un mejor precio ampliando el período de mercadeo. La falta de información sobre precios y manejo después de la cosecha ocasiona frecuentemente que los productores se apresuren a vender su nuez. El objetivo es generar información de beneficios económicos de almacenamiento postcosecha de la nuez en la región centro-sur del estado de Chihuahua. Para la obtención de la información, se realizó un análisis histórico de los precios promedio de venta por mes. Se aplicó un cuestionario a una muestra representativa de nogaleros de la región y en base a ello se hizo una caracterización de la situación actual de almacenamiento para identificar la relación costo-beneficio del almacenamiento de nuez, de acuerdo a los resultados obtenidos se concluye que sí es rentable almacenar la nuez por ciertos periodos y dichos resultados permiten determinar en qué mes es más rentable vender la nuez.

Background/objectives The influence of cardioprotective foods on nontraditional indexes related to dysglycemia and body fat distribution is unknown in individuals with coronary artery disease (CAD). This study aimed to evaluate the effect of a healthy diet supplemented with pecan nuts or extra-virgin olive oil on glycemic profile and adipose tissue dysfunction assessed by anthropometric indexes in patients with stable CAD. Subjects/methods In a randomized, pragmatic, parallel clinical trial lasting 12 weeks, 204 individuals were allocated to three interventions: a healthy diet (control group [CG], n = 67), a healthy diet plus 30 g/day of pecan nuts (pecan nut group [PNG], n = 68), or a healthy diet plus 30 mL/day of extra-virgin olive oil (olive oil group [OOG], n = 69). Triglyceride-glucose (TyG) index (primary outcome) and other markers of glycemic profile were evaluated, and nontraditional anthropometric indexes as well. Diet quality was assessed according to the Alternate Healthy Eating Index (mAHEI). Results After adjustment for baseline values, use of antidiabetic drugs and insulin, there were no differences in both glycemic and anthropometric profiles according to groups at the end of the study. PNG improved the quality of the diet in comparison to other groups (final mAHEI scores: CG: 19 ± 7.5; PNG: 26 ± 8; OOG: 18.9 ± 6; P Conclusions There was no difference regarding glycemic and anthropometric parameters according to interventions in patients with stable CAD. However, adding pecan nuts to a healthy diet may improve its quality. Further studies must be conducted considering dietary interventions on secondary cardiovascular prevention setting. Clinical trials identifier number NCT02202265. First Posted: July 2014; Last Update: September 2020.

The consumption of nuts and extra-virgin olive oil has been associated with suppression of inflammatory pathways that contribute to atherosclerosis, but its role on the modulation of the inflammatory profile in patients with established coronary artery disease (CAD) is unclear. The aim of this study was to evaluate the effects of adding pecan nuts or extra-virgin olive oil to a healthy diet on inflammatory markers in patients with stable CAD. In this randomised clinical trial, 204 patients were enrolled to three study groups: sixty seven to control group (CG: healthy diet), sixty eight to pecan nuts group (PNG: 30 g/d of pecans + healthy diet) and sixty nine to extra-virgin olive oil group (OOG: 30 ml/d of extra-virgin olive oil + healthy diet). High-sensitivity C-reactive protein (hs-CRP, in mg/l), fibrinogen (mg/dl), IL 2, 4, 6, 10 (pg/ml) and interferon-γ (IFN-γ, in pg/ml), IL-6/IL-10, IL-2/IL-4 and IFN-/γIL-4 ratios were evaluated at baseline and after the follow-up (12 weeks). As main results, after adjustment for sex, statin used and relative body weight variation, there were no differences between groups regarding inflammatory markers at the end of the study. IL-6 levels (primary outcome) were reduced in 12 weeks when compared with baseline in all study groups (CG: difference: −0·593 (se = 0·159) pg/dL; PNG: difference: −0·335 (se = 0·143) pg/dl; OOG: IL-6 difference: −0·325 (se = 0·143) pg/dl). In conclusion, there was no significant effect of including pecan nuts or extra virgin olive oil to a healthy diet on inflammatory markers in individuals with CAD.

0000-0002-0427-7547 Pecan nut kernels have been identified as an important source of mono- and polyunsaturated fatty acids, phytosterols, tocopherols, and phenolic compounds. Likewise, the oil commonly extracted by mechanical pressing of pecan nut kernels, is considered a specialty product due to its phytochemical profile. However, the effect of processing and storage on these bioactive compounds and how to improve the mechanical extraction of pecan nut oil have been scarcely investigated. Pulsed electric fields (PEF) are being applied as a pretreatment to improve oil extraction from different seeds increasing the oil extraction yield (OEY) and enhancing the oil phytochemical profile. Therefore, this dissertation aimed to evaluate i) the effect of drying and storage conditions on phytochemical content and antioxidant capacity (AC) of pecan nuts, and ii) the application of PEF as a pecan nuts pretreatment to improve OEY along with its effect on oil stability and bioactive compounds concentration of the oil and by-product generated usually named cake. Fatty acids, tocopherols, phenolic compounds (PC), and AC of fresh and dry kernels were determined to assess the effect of drying on pecan nuts. PC and AC of kernels and in-shells nuts stored during 240 days at 4 and 25°C were analyzed to study the effect of storage conditions. PEF was evaluated on fresh and dry pecan nuts by comparison of PEF-treated kernels against untreated and soaked kernels. Fresh kernels were pretreated at different levels of specific energy inputs (0.5–17.6 kJ·kg-1) to evaluate OEYTOTAL, oil acidity and AC along with cake PC and AC. Dry kernels were pretreated at 0.8, 7.8, and 15.0 kJ·kg-1 to assess OEYTOTAL and kernels microstructure. Oil stability was investigated by determination of acidity, AC, oil stability index (OSI), phytosterols, tocopherols, and lipoxygenase (LOX) activity. Cake PC and AC were also analyzed. The results showed that the drying process reduced the initial concentration of PC and AC (33.2 and 22.3%, respectively), but it helped to preserve pecan nut kernels for 240 days without microbial deterioration. During storage, a decrement of condensed tannins (CT) concentration (31.5–41.8%) and an increment of AC (188.4–216.4%) on both kernels and in-shell nuts were observed. Regarding the evaluation of PEF, water immersion of fresh kernels to PEF pretreatment decreased the initial oil content (7.3–11.7%). Despite that, the highest OEYTOTAL was achieved in kernels pretreated at 0.5 kJ·kg-1, being 21.4 and 17.6% higher than values of untreated and soaked kernels, respectively. A rise of PC content was observed in cakes generated from kernels pretreated at 0.8 kJ·kg-1 in comparison with cakes from untreated and soaked kernels (9.5–17.8 and 30.1–39.3% for PC and CT, respectively). Despite PC improvement, the PEF pretreatment did not increase the AC of cakes. Dry kernels water immersion also caused a reduction of the initial oil content (9.7%). OEY of untreated kernels was 88.7%, being higher than OEYTOTAL of soaked (76.5–83.0) and PEF-treated kernels (79.8–85.0%). The microstructural analysis of kernels pretreated at 0.8 kJ·kg-1 showed that PEF processing induced oleosomes fusion within the intracellular space of kernels cotyledon tissue. Neither soaking nor PEF processing significantly modified oil acidity, AC, OSI, and LOX activity. In contrast, the application of 0.8 kJ·kg-1 to dry kernels increased cake CT and AC by 43.5 and 21.8%, respectively, compared to untreated kernels while in comparison with control kernels was 27.0 and 24.3% higher, respectively. This dissertation proved that PC and AC of kernels are highly susceptible to drying and storage time, evidencing their impact on the functional properties of pecan nuts. Concerning pretreatment with PEF, it was demonstrated that it is necessary to take into consideration the recovery of the oil retained into the soaking water. Furthermore, the effectiveness of PEF to improve OEYTOTAL depended on whether the pretreatment was applied to fresh or dry pecan nuts. The microstructural analysis showed that the application of PEF modifies kernels oleosomes. Oil extracted from PEF-treated kernels displayed comparable characteristics to pecan nut oil extracted by mechanical and solvent processes. The by-product generated from PEF-treated kernels exhibited an improved CT concentration, making it an attractive ingredient to consider in food formulations. Doctor en Biotecnología

Se reporta la asociación entre el parasitoide Calliephialtes grapholithae y la larva de Cydia caryana. Se colectaron nueces pecaneras en el área de Jaumave, Tamaulipas, después las frutas fueron confinadas en cajas plásticas para esperar la emergencia de los adultos. Otro himenóptero que emergió durante el estudio fue Eupelmus sp.; sin embargo, su asociación no puede ser confirmada debido a que podría comportarse como parasitoide o hiperparasitoide.

Background Food choices represent a highly significant approach to combat human obesity. Dietary intake of lipids, especially polyunsaturated and monounsaturated fatty acids, is gaining popularity in the effort to reduce or eliminate the occurrence of obesity. Pecan (Carya illinoinensis) nuts are an abundant source of these dietary fatty acids. Moreover, they are a rich source of epigallocatechin-3-gallate (EGCG), a polyphenol with a variety of health-beneficial properties. Scope and approach In this review, we summarize the literature reports examining physiological effects associated with pecan nuts consumption and described effects of their bioactive constituents. Key findings and conclusions The growing body of evidence suggests including pecan nuts into obesity management strategies. The consumption of pecan nuts can mitigate inflammation by reducing the extent of the synthesis of inflammatory mediator molecules. Pecan nuts can also counteract the pro-inflammatory effects of a diet rich in commonly overconsumed saturated fatty acids, characteristic of the Western diet. Additionally, consumption of pecans and other nuts has been linked to reduced risk of physiological parameters associated with cardiovascular disease or metabolic disorders. Diets enriched with tree nuts and peanuts can modulate the blood level of cholesterol, adiposity, and insulin resistance. Almonds and walnuts have been so far the most studied nuts, and studies with them have led to a greater understanding of the protective effects of diverse tree nuts on human physiology. In this review, we summarize the available data indicating that pecan nuts exert similar health-promoting benefits.

The effects of the nut moisture content (MC) and storage conditions on the physicochemical quality and volatile compound (VC) profile after storage of pecan nuts are still poorly understood. Therefore, the present study aimed to evaluate the effects of MC (6 and 4 %) and the interaction with atmospheric conditions (20.9 kPa) and low O2 partial pressure (2 kPa O2) on ‘Barton’ and ‘Jackson’ pecan storage. Color parameters, internal browning (IB) incidence and severity, respiration rate, acidity, peroxide value (PV), and VC profile after 8 and 12 months of storage at 20 °C were evaluated. ‘Barton’ and ‘Jackson’ pecans stored with 6 % MC + 2 kPa O2 presented the highest hue and luminosity (L) values, i.e. lighter color, after 8 and 12 months of storage. However, ‘Barton’ and ‘Jackson’ pecans stored with 6 % MC + 20.9 kPa O2 had the highest IB incidence and severity and respiration rate. After 8 months, pecans stored with 4 % MC + 20.9 kPa O2 had lower acidity and PV in both cultivars, compared with the pecans stored under 6 % MC + 20.9 kPa O2. The lower O2 in ‘Barton’ pecans stored with 6 % MC decreased PV, which was also the case for ‘Jackson’ nuts stored at 4 % MC. Regardless of the MC, pecans stored under 2 kPa O2 had the lowest hexanal and hexanol contents in both cultivars. Our findings suggest that it is necessary to choose between reducing MC or kPa O2 when aiming to maintain the quality of ‘Barton’ and ‘Jackson’ pecans stored under ambient temperature conditions (20 °C).

The aim of this work was to evaluate the effect of different temperatures and partial oxygen pressures (pO2) during the storage of 'Barton' pecans in shell. Changes in pecan color, respiration ratio, and other markers of oxidation, such as peroxide index (PI), acidity index (AI), and volatile compounds (VC) were evaluated. The temperatures 10 and 1.5 °C better preserved the initial characteristics of the pecan color than 20 °C and resulted in lower AI and PI values and VC of oxidation. At 20 °C, these alterations were minimized by reducing pO2. Moreover, regardless of the pO2, adopting a higher temperature (20 °C) increased the main VCs. However, the reduced pO2 presented an important contribution at 20 °C by reducing oxidative processes and maintaining quality. Thus, this study is a step forward in pecan nut storage techniques showing alternative that require reduced energy costs with refrigeration.

Pecan is a North American native tree that produces a stone fruit or kernel, commonly known as pecan nut,which is highly valuable worldwide due to its sensory quality, and health promoting properties derived from the presence of mono- and polyunsaturated fatty acids, tocopherols and monomeric and polymeric polyphenolic compounds. The increase in the demand for pecan nut leads to an increase in by-products such as leaves, cake and principally nutshell, which have high contents of bioactive components, making them interesting raw materials to produce nutraceuticals with health benefits. The phytochemical content of pecan oil and kernel, as well as that of the main pecan by-products is discussed in detail, paying special attention to the presence of individual polyphenols with monomeric and polymeric structures. Finally, studies regarding the biological activity and potential use of pecan oil, kernel and by-products are summarized and discussed.

The objective of this work was to evaluate the quality of a bologna-type meat product designed for the elderly. Treatments were: control, without addition of cranberries (C), prunes (P), pecan nuts (N) or flaxseed (F); NP, with 5% N + 5% P; FC, with 5% F + 5% C; NC, with 5% N + 5% C; FP, with 5% F + 5% P. These formulations resulted in a product with high protein, low SFA and high antioxidant activity. Treatments with pecan nuts had higher MUFA while those with flaxseed had higher polyunsaturated fatty acids (PUFA). Treatments with pecan nuts and flaxseed had higher PUFA/SFA ratios, but only those with flaxseed had very low n6/n3 ratios when compared to the control. Although treatments showed acceptable scores (> 5.4), they were lower than the control. A combination of these non-traditional ingredients could be used to develop a meat product for older adults to provide a better nutritional profile with acceptable sensory properties.

A supply of pure, intact oil bodies is essential for carrying out morphological and biochemical studies of these plant organelles and exploring their application. Preparation requires a carefully controlled breakage of plant cells, followed by separation of the oil bodies from cytoplasm and cell debris. This paper focuses on the recovery and characterisation of oil bodies from pecan nuts where no work has been published to date. The results showed that soaking softens the nut tissue and appears to reduce the damage to oil bodies during grinding and centrifugal force must be carefully selected to minimise oil bodies damage on recovery. A 24 h soaking time coupled with a 5500 RCF recovery force allows for the recovery of intact pecan nut oil bodies.

To investigate the influence of various levels of SOP and dipping time on seed germination and growth of pecan nuts, a study was carried out at Horticulture Department, Agriculture University Peshawar, Pakistan (during 2012). The experiment consists of SOP levels (0,2,4,6,8 & 10%) and dipping times (5,10,15 & 20 hours) respectively in order to find out the optimum level of SOP and best dipping time for successful germination and better growth of pecan nuts. The results revealed that SOP levels and dipping time significantly affected most of the parameters under study. The interactions between SOP and dipping time showed significant differences for all parameters except germination percentage, root length, leaf area plant-1, stem diameter. The pecan nuts treated with 10% SOP solution showed best result regarding, number of roots plant-1(73.00), seedling height plant-1 (22.53 cm), stem diameter plant-1 (0.63 cm), root length (61.67 cm), germination percentage (70.83%). The mean data for dipping time indicated that the pecan nuts dipped for 10 hours showed best results for number of roots plant-1(69.00), seedling height plant-1 (19.04 cm), root length plant-1 (56.11 cm), germination percentage (65.00 %), and. It was concluded from the experiment that SOP @ 10% with 10 hours of dipping time gave best results in seed germination, seedling growth and establishment of pecan nuts plants under agro climatic conditions of Peshawar, Pakistan. Keywords: Dipping times; Sulphate of potash; Pecan nuts; Germination http://dx.doi.org/10.19045/bspab.2017.60029

The pecan nuts are widely cultivated in states of north of Mexico and the residues generated during nut processing are abundant and not reused. In the present study, the pericarp of pecan (PP) was physicochemically characterized and their use as low cost biosorbent of lead and acid blue 25 was studied in batch systems at different experimental conditions. Also, the PP was used as precursor of activated carbon and a natural modifier agent extracted from egg shells was used in the synthesis of the carbons. Results suggest that the pericarp of pecan (PP) has an acidic character due to the presence of phenolic and carboxylic groups, which play an important role in the adsorption of lead, obtaining a maximum adsorption capacity of 6 mg g−1 at pH 5. But this adsorption performance was higher in the activated carbon (79 mg g−1). This behavior was similar for the adsorption of AB25, indicating that carbons are more effectives in the removal of lead and AB25 than PP. The equilibrium data were fitted to Langmuir, Redlich–Peterson and Freundlich isotherm models and the Redlich–Peterson model gave a better fit for modeling our adsorption isotherms.

The present study evaluates the effect of food processing on the antigenicity of pecan proteins as measured by enzyme-linked immunosorbent assay (ELISA). In addition, proteomic tools were used to identify potential pecan markers suitable for confirming the presence of pecan proteins in food and validating new methods developed to detect traces of the commodity. To assess the effects of processing on protein stability and antigenicity, pecan nuts were submitted to heat treatments and extracts were analysed by ELISA, sodium dodecyl sulphate polyacrylamide gel electrophoresis and Western blot. The ELISA method was able to detect pecan traces even after submitting the commodity to rigorous treatments, though these treatments affected the detectability to varying degrees. Proteomic assessment showed that the majority of pecan proteins were matched by homology to walnut proteins, which are more abundantly populated in the protein sequence databases. However, there were a few important exceptions: 7S vicilin, 11S legumin and putative allergen I1, unambiguously identified as pecan in origin. Interestingly, putative allergen I1 offered unique analytical advantages to be used as a pecan marker for validation and confirmation purposes.

Pecan nuts are included among the so-called big-eight food allergens, which are responsible for 90% of food allergies. However, unlike other tree nuts such as Brazil nut and hazelnut, studies on pecan from the point of view of allergies are scarce, and only a few analytical methods to detect its presence in food have been published. The objective of the present study was to develop an enzyme-linked immunosorbent assay (ELISA) method to detect traces of pecan in foods. Therefore, pecan-specific polyclonal antibodies were developed in rabbits and characterized for their specificity to pecan proteins and for their selectivity in challenging studies with other food ingredients and allergens. In addition, the research was complemented with more specific analyses like sodium dodecyl sulfate polyacrylamide gel electrophoresis to characterize the protein standard and western blot to identify the reactive proteins. By applying the selected conditions, the data were fitted to a four parameter logistic curve, which gave a R square of 0.999, and IC50 and IC80 values of 5.0 and 2.2 ng/mL, respectively. This highly sensitive method allows the detection of trace amounts of pecan protein within complex food matrices, which can provide the food industry with a useful tool to comply with the requirements enforced by regulatory agencies.

SummaryThe fungus, Fusicladosporium effusum (G. Winters) Partridge & Morgan-Jones, causes scab disease in pecan [Carya illinoinensis (Wangenh.) C. Koch] in the southeastern USA. Infections of the fruit shuck severely reduce nut production and could be minimised with a greater understanding of the ecology of the disease. We investigated the relative impacts of rain and elevation on the incidence of scab, as noted by a decline in nut weight. Data on the suppression of nut growth (weights from sprayed trees – weights from unsprayed trees) due to scab were collected from 18 orchards within ten counties in southern Georgia over 6 years, along with rainfall and elevation data from the National Climatic Data Center. Stepwise multiple regression analyses demonstrated that scab-mediated inhibition of nut growth decreased with elevation, but increased with the maximum rain period in April, June, July, and August (R2 = 0.82). Elevation had twice the effect of rain on the reduction in nut growth due to scab. Substitu...

This study was conducted to determine the oxalate contents in common nuts either locally grown or imported into New Zealand. Samples of imported nuts were purchased from supermarkets in Christchurch while locally grown nuts were obtained directly from the growers. In this experiment gastric soluble and intestinal soluble oxalates were extracted from the nuts using an in vitro assay, which involved incubations of the food samples for 2 h at 37 °C in gastric and intestinal juice. The extracted oxalates were then determined by HPLC chromatography. Roasted pistachio nuts and chestnuts contained very low levels (

A real-time PCR-based method for the detection of the pecan (Carya illinoiensis) component in food is described. The method consists of DNA isolation by chaotropic solid phase extraction and the subsequent PCR with pecan-specific primers and a TaqMan fluorescent probe. The primers and the probe are targeted to the putative gene for allergenic vicilin-like seed storage protein of pecan. The method was positive for 10 pecan varieties and negative for all other tested plant materials used in food industry, including walnut. The intrinsic detection limit of the method was 1 pg pecan DNA which corresponds to 1.2 haploid genome copies. Using a series of model pastry samples with defined pecan contents, a practical detection limit of 0.01% (w/w) pecan was estimated. Practical applicability of the PCR method was tested by the analysis of 13 food samples; no discrepancies between the declared and detected pecan contents were found. The presented PCR method is useful for sensitive and selective detection of pecans in food samples and can be performed in one working day.

An attempt is made in this chapter to accumulate, for reference purposes, data on the permittivities, or dielectric properties, of agricultural materials, and to identify other sources of such data that have already been tabulated. Included are references to such data appearing in other chapters of this book. Data on dielectric properties over wide frequency ranges, and for ranges of other variables influencing the dielectric properties, are presented graphically or in tabular form for wheat (hard red winter and soft red winter), corn, rice (rough, brown, and white), grain sorghum, soybeans, oats, barley, and winter rye. Microwave dielectric properties of individual kernels or seeds are presented for wheat, corn, soybeans, and rice. Microwave dielectric properties data at several frequencies from 5 to 15 GHz are tabulated for wheat, corn, barley, oats, soybeans, and canola. Tabular data are also included for 11 fruits and vegetables, pecan nuts, and for insects.

Physical characteristics of pecan nuts describing size, specific gravity, shell thickness, nutmeat to shell ratio are not only quality indicators but are also important for designing handling and processing equipment for pecans. Length, maximum and minimum diameters, and shell thickness of a pecan were measured for 30 samples of 'Native - A', 'Squirrels’ Delight', 'Maramek', and 'Native - B' cultivars equilibrated at 40% and 78% Rh. Length of pecan nuts varied from 29.3 to 45.2 mm, whereas maximum and minimum diameters around largest periphery varied from 23.9 to 16.3 and 21.1 to 10.0 mm, respectively. Specific gravity of pecan nuts, shell and nutmeat was determined by a water displacement method using a specific gravity bottle. Mean specific gravities were observed to be 0.837 for pecan nut; 1.065 for pecan shell; and 0.945 for pecan nutmeat. In general nutmeatto- shell ratio was greater than 1, the ratio being higher for the improved cultivars than natives.

Alternate bearing is a major economic problem for producers of pecan nuts [Carya illinoinensis (Wangenh.) K. Koch], yet a fundamental understanding of alternate bearing remains elusive. Nut yields (over a period of up to 78 years) from a commercial-like orchard of 66 cultivars was used to calculate alternate bearing intensity (I). Best-fit regression analysis indicates no association between I and fruit ripening date (FRD) or nut volume; although, there was moderate association with post-ripening foliation periods (PRFP) in that I tends to decrease as the length of the PRFP decreases. Multiple regression models indicated that FRD and nut volume were poor predictors of I: however, PRFP possessed significant inverse predictive power. Late-season canopy health, as measured by percentage of leaflet retention, decreased as FRD approached early-season ripening. Late-season photoassimilation rate was high er on foliage of trees with late FRDs than those with mid- or early-season ripening dates. These data provide new insight into the complex nature of alternate bearing in pecan and provide evidence for modifying the existing theories of alternate bearing of pecan.

Changes in 4-desmethylsterol, 4-monomethylsterol, 4,4-dimethylsterol and phytostanol composition were quantitatively and qualitatively investigated during the ripening of three varieties of Tunisian-grown pecan nuts (Mahan, Moore and Burkett). These components have many health benefits, especially in lowering LDL-cholesterol and preventing heart disease. The phytosterol composition of whole pecan kernel was quantified by Gas Chromatography-Flame Ionisation Detection (GC-FID) and identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen phytosterols and one phytostanol were quantified. The greatest amount of phytosterols (2852.5 mg/100 g of oil) was detected in Mahan variety at 20 weeks after the flowering date (WAFD). Moore had the highest level of phytostanols (7.3 mg/100 g of oil) at 20 WAFD. Phytosterol and phytostanol contents showed a steep decrease during pecan nut development. Results from the quantitative characterisation of pecan nut oils revealed that p-sitosterol, Delta 5-avenasterol, and campesterol were the most abundant phytosterol compounds at all ripening stages.

Pecan nuts ( Carya illinoensis ) were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α -tocopherol equivalents by a colorimetric method. A trained sensory panel found that irradiation at 1 kGy produced no significant changes in appearance, aroma, texture and flavor attributes. The vitamin E content of irradiated pecan nuts remained stable, but from the point of view of sensory quality a dose of merely 1 kGy can be considered as recommendable.

An atopic girl experienced an anaphylactic reaction after eating cookies containing pecan nuts. Investigations revealed that she had developed IgE antibodies exclusively specific against allergenic determinants present in aged or heated pecan nuts, but not in fresh pecans. These neoallergenic determinants were located on protein(s) with a molecular weight of approximately 15 kDa. Neoallergens appearing during heating or storing of foods may be important in some anaphylactic reactions.

Importance of moisture control in pecans to preserve quality is discussed. The radio-frequency (RF), dual-frequency impedance measuring technique to sense moisture content in individual pecan nuts (in-shell pecans) and shelled pecan kernel halves is described. Previously developed calibration equations for impedance-sensing moisture determination in whole nuts and kernel halves are reviewed, and improved equations are presented for kernel halves. Data are presented on the performance of these equations in predicting the moisture contents of individual in-shell pecans and kernel halves from four validation lots representing different pecan cultivars. Standard errors of prediction (standard deviations of differences between predicted and vacuum-oven moisture determinations) of about 0.8% moisture content were achieved for kernel moisture determined from measurements on both individual whole pecan nuts and individual shelled kernel halves. The technique offers promise for practical use but requires further research and development.

Research conducted at Mississippi State Univ. Use of trade names does not imply endorsement of the products named nor criticism of similar ones not named Approved for publication as Journal article no. J-8649 of the Mississippi Agricultural and Forestry Experiment Station, Mississippi State Univ., Mississippi State, MS 39762. Research completed as part of the Mississippi Agricultural and Forestry Experiment Station project no. MIS1029. We thank the Western Pecan Growers Association for their partial support Thanks also to Sabrina Hunt and Donna Bland for their typing and editing, and to all participants in the taste panel for their time and patience. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact. State Univ. Physical, chemical, and sensory characteristics were studied to assess eating quality of popular New Mexico pecan (Carya illinoinensis) cultivars. The force and energy necessary to break (shear) pecan nuts, and Hunter ‘a’ and hue angle values varied with harvest year and cultivar. All other traits, including sensory evaluation results, varied only with cultivar. ‘Ideal’ was of light color, small size, and not as firm as the others, while ‘Burkett’ was soft and slightly rancid. ‘Wichita’ was the cultivar rated best by panelists, despite its slightly darker color. ‘Western Schley’ and ‘Salopek’ were also acceptable, although not as acceptable as ‘Wichita’.

The moisture content of single corn and peanut kernels, single in-shell pecan nuts and pecan kernel halves was determined by measurement of the impedance of a small parallel-plate capacitor with the kernel or nut between and in contact with the plates at two frequencies between 1 and 5 MHz. Standard errors of performance ranged from 0.5 to 0.7 percent moisture, and the method appears useful for practical applications. >

Four cultivars of pecan [Carya illinoinensis (Wangenh.) K. Koch] were studied for 3 years to determine if variations in yield influence fatty acid composition of kernels. Trees used in the study are part of the U.S. Dept. of Agriculture, Agricultural Research Service Historical Block, a test orchard planted in randomized block design with four blocks, having one single-tree replication per block and containing 36 cultivars. Four trees of each of four cultivars (`Cheyenne', `Mohawk', `Pawnee', and `Osage') were used in this test. Trees were in their 5th to 7th leaf from grafting and showed patterns of increasing yield over time for each cultivar. `Osage' was earliest to mature nuts each year and produced nuts with the lowest linoleic acid content. `Cheyenne' was latest to mature nuts and had nuts with the highest linoleic acid content. Oleic acid composition varied with yield in `Osage' and `Pawnee': as yield (kilogram/square decimeter trunk area) increased, oleic acid content decreased. Kernel color, as determined by a Hunter LabScan 5100 Spectrocolorimeter, varied in relation to fatty acid composition for `Osage' and `Pawnee': as oleic acid content increased, kernel lightness decreased. High oleic acid content and light kernel color are associated with high-quality pecans. The pattern of decreasing oleic acid content associated with increasing kernel lightness raises questions concerning the role kernel color evaluation should play in selecting high-quality pecan cultivars.

An experiment was conducted to determine emergence, free abscisic acid (ABA), and total indoleacetic acid (IAA) levels of 'Hughes' and 'Owens' pecan nuts subjected for 45, 90, and 135 days to stratification and storage at 10C; 'Hughes' nut showed a positive relationship between emergence and days in stratification. However, free ABA and total IAA were not related to days in stratification. Emergence percentages of 'Hughes' and 'Owens' were negatively related to days of storage at 10C. Emergence was not related to levels of free ABA or IAA. Free ABA levels and total IAA levels of 'Hughes' were negatively related to days in storage at 10C.