Chemical evaluation and antioxidant capacity of Western and Wichita pecan nut cultivars [Carya illinoinensis (Wangenh.) K. Koch]

The proximal composition of Western and Wichita cultivars of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] was evaluated, as well as, the phenol content, total flavonoids, condensed tannins and the antioxidant capacity of kernel cake extracts. The presence of phenolic acids and flavonoids in the kernel cake was demonstrated by MS2 analysis. In addition, the tocopherol content, fatty acids profile, and oxidative stability of the pecan nut oil were determined. Pecan nut presented an oil high content (60 - 73%) in both cultivars. The most representative fatty acids were oleic acid (50 - 60%) and linoleic acid (28 - 37%). A significant concentration of γ-tocopherol was also found. Kernel cake presented a high antioxidant capacity due to the phenolic, flavonoid and tannin contents in both cultivars. The results indicated that pecan nut, in addition to being an oil-rich fruit, possesses phytochemicals with antioxidant capacity.