Nutritional quality, fatty acids content and antioxidant capacity of pecan nut fruits from Criolla and Improved walnut varieties

Nidya F. CURIEL-MACIEL; Jesús G. ARREOLA-ÁVILA; Juan R. ESPARZA-RIVERA; Edén A. LUNA-ZAPIÉN; José R. MINJARES-FUENTES; Erick SIERRA-CAMPOS; Jorge A. MEZA-VELÁZQUEZ

doi:10.15835/nbha49212021

Authors

Nidya F. CURIEL-MACIEL Universidad Autónoma del Estado de Morelos, Centro de Investigación en Biotecnología, Av. Universidad No. 1001, Col. Chamilpa, C.P. 62209, Cuernavaca, Morelos (MX)
Jesús G. ARREOLA-ÁVILA Universidad Autónoma Chapingo Unidad Regional Universitaria de Zonas Áridas, Carretera Gómez Palacio - Ciudad Juárez, Bermejillo km 40, C.P. 35230, Dgo (MX)
Juan R. ESPARZA-RIVERA Universidad Juárez del Estado de Durango, Facultad de Ciencias Químicas, Av. Articulo 123 s/n Fraccionamiento Filadelfia, C.P. 35010, Gómez Palacio, Dgo (MX)
Edén A. LUNA-ZAPIÉN Universidad Autónoma Chapingo Unidad Regional Universitaria de Zonas Áridas, Carretera Gómez Palacio - Ciudad Juárez, Bermejillo km 40, C.P. 35230, Dgo (MX)
José R. MINJARES-FUENTES Universidad Juárez del Estado de Durango, Facultad de Ciencias Químicas, Av. Articulo 123 s/n Fraccionamiento Filadelfia, C.P. 35010, Gómez Palacio, Dgo (MX)
Erick SIERRA-CAMPOS Universidad Juárez del Estado de Durango, Facultad de Ciencias Químicas, Av. Articulo 123 s/n Fraccionamiento Filadelfia, C.P. 35010, Gómez Palacio, Dgo (MX)
Jorge A. MEZA-VELÁZQUEZ Universidad Juárez del Estado de Durango, Facultad de Ciencias Químicas, Av. Articulo 123 s/n Fraccionamiento Filadelfia, C.P. 35010, Gómez Palacio, Dgo (MX)

DOI:

https://doi.org/10.15835/nbha49212021

Keywords:

health benefits, nut, nutriments, oleic acid

Abstract

In the current study were evaluated the nutrimental quality, fatty acid and mineral content, and antioxidant capacity of pecan nut of Criolla and Improved walnut varieties. Nut fruit samples of three Criolla walnut varieties (‘Nazas I’, ‘Nazas II’ and ‘Norteña’), and two Improved varieties (‘Western’ and ‘Wichita’) were collected in La Laguna (Nazas, Durango) in Northern Mexico. The analyses run in nut samples were: bromatological and mineral content, fatty acids profile and antioxidant capacity. The results showed that Criolla and Improved varieties had similar bromatological content except ‘Nazas I’, which had the lowest protein and fat content. Furthermore, nuts from Criolla varieties had a higher mineral content, including iron (~38 mg/100 g dw), zinc (~51 mg/100 g dw) and manganese (25 mg/100 g dw). Besides, the fatty acid profile indicates a higher rate of oleic acid (71%) in nut oil of Criolla varieties than in Improved varieties (61%). Regarding antioxidant capacity (AC) the obtained values were similar in all varieties, with ‘Norteña’ variety (850 µM trolox equivalent/g of oil) in Criolla, and ‘Western’ (800 µM trolox equivalent/g of oil) in Improved as the highest values of AC among all varieties. Hence, pecan nut fruits of Criolla varieties are good nutrients and beneficial health compounds source for consumers, and their production and marketing represent interesting opportunity areas for nut producers.

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