Journal of Food, Agriculture and Environment

Investigation of tocopherol composition and total amounts in pecan nut [Carya illinoinensis (Wangenh.) K. Koch] varieties


Murat Şeker, Engin Gür, Turgut Yeşıloğlu, Sefa Polatöz, Çağlar Kaya

Recieved Date: 2022-01-04, Accepted Date: 2022-03-18


Pecans are an important source of folic acid, vitamins A, C and E, and minerals such as calcium, magnesium, phosphorus, potassium and zinc. Thanks to the tocopherols it contains, it protects against diseases such as heart attack and stroke, reduces the risk of diabetes and strengthens the immune system. More importantly, pecan, which is rich in B complex group B1, B2, B3, B5 and B6 vitamins, balances the appetite and helps the body use the calories it needs. Consuming a handful of walnuts a day contributes to brain development. Pecan has higher oil content than many other nuts. This situation may vary according to factors such as the quality characteristics of the fruit, such as oil and fatty acid composition, cultural processes applied, especially the variety, and growing conditions. Pecan nut has unique characteristics such as its shell can be easily cracked by hand, its internal efficiency is high, and it can be grown with less expense in temperate climatic regions. Tocopherols are important fat-soluble antioxidants that protect cells from the harmful effects of free radicals and are critical to health. It is actually a term for eight related groups of tocopherols and tocotrienols; Out of the eight tocopherols, alpha tocopherols are the most widely available and are also preferentially absorbed and used by the body. The aim of this research was to investigate and to compare tocopherol composition and amounts in pecan nut oils which were obtained from different varieties grown in the Mediterranean region of Turkey. For this purpose, the oils obtained from 20 different pecan nut varieties were examined in 2012 and 2013 growing seasons. The separation, identification of tocopherol composition and quantification were investigated by using the high-performance liquid chromatography technique. According to the obtained results, γ-tocopherol was the major component of total tocopherol, followed by α-tocopherol.


HPLC, Juglandaceae, nut oil, quality, γ-tocopherol

Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 2
Category: Agriculture
Pages: 91-95

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