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Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model

Beenu Tanwar (Department of Food Science Nutrition and Technology, Himachal Pradesh Agricultural University, Palampur, India) (Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India)
Rajni Modgil (Department of Food Science Nutrition and Technology, Himachal Pradesh Agricultural University, Palampur, India)
Ankit Goyal (Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India)

British Food Journal

ISSN: 0007-070X

Article publication date: 7 December 2020

Issue publication date: 22 February 2021

200

Abstract

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 O2/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.

Keywords

Acknowledgements

The first author is thankful to the University Grants Commission (UGC), Government of India, for providing Junior Research Fellowship (JRF) during Doctoral degree program.Funding: This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.Conflicts of interest: There are no conflicts of interest to declare among the authors.

Citation

Tanwar, B., Modgil, R. and Goyal, A. (2021), "Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model", British Food Journal, Vol. 123 No. 4, pp. 1433-1448. https://doi.org/10.1108/BFJ-08-2020-0689

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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