Impact of room-temperature storage on the pecan kernel color, carotenoids, polyphenols, and physicochemical properties

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dc.contributor.authorPham, Thi
dc.contributor.authorYusufali, Zahra
dc.contributor.authorWang, Xinwang
dc.contributor.authorKubenka, Keith
dc.contributor.authorDu, Xiaofen
dc.creator.orcidhttps://orcid.org/0000-0003-1596-5684
dc.date.accessioned2024-02-12T17:31:51Z
dc.date.available2024-02-12T17:31:51Z
dc.date.issued2023-05
dc.descriptionArticle originally published by ACS Food Science & Technology, 23(6), 1077–1089. English. Published May 2023. https://doi.org/10.1021/acsfoodscitech.3c00216 Post-print has been placed under a 12-month publisher embargo and will become available June 1, 2024.
dc.description.abstractThis study aimed to investigate the changes in the pecan kernel color, carotenoids, polyphenols, and physicochemical properties during five months of storage at room temperature for five different pecan varieties. The results showed that the pecan kernel color darkened with a shift toward more red and less yellow during the storage. Additionally, the dorsal side of the kernel had a lighter color than the ventral side. Total carotenoids deceased from 92.0–118.8 to 45.2–101.9 μg/100 g of whole kernel, while total polyphenols had no significant differences (18.1–27.0 mg of GAE (gallic acid equivalent)/g of whole kernel) commonly. Three phenolics (gallic acid, catechin, and ellagic acid) were of 6.7–9.6, 31.4–46.7, and 11.7–16.2 mg/100 g of whole kernel and increased during storage. The pecan kernel moisture loss was significant, while the total lipids remained unchanged. Five texture parameters (hardness, toughness, slope, fracturability, and break) showed irregular changes. Genotypic variation was observed in all five varieties, although the storage was the main factor affecting the compositions.
dc.identifier.citationThis is the post-print version of an article that is available at https://doi.org/10.1021/acsfoodscitech.3c00087. Recommended citation: Pham, T., Yusufali, Z., Wang, X., Kubenka, K., & Du, X. (2023). Impact of room-temperature storage on the pecan kernel color, carotenoids, polyphenols, and physicochemical properties. ACS Food Science & Technology, 23(6), 1077–1089. This item has been deposited in accordance with publisher copyright and licensing terms and with the author’s permission.
dc.identifier.urihttps://hdl.handle.net/11274/15748
dc.identifier.urihttps://doi.org/10.1021/acsfoodscitech.3c00087
dc.language.isoen_US
dc.publisherAmerican Chemical Society
dc.subjectCarya illinoinensis
dc.subjectPecan shelf life
dc.subjectPolyphenol
dc.subjectCarotenoids
dc.subjectPecan color
dc.subjectPecan texture
dc.titleImpact of room-temperature storage on the pecan kernel color, carotenoids, polyphenols, and physicochemical properties
dc.typePost-Print

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