Effect of the extraction method and pecan nut quality on the physicochemical characteristics and lipid profile of the oil for potential clinical application
DOI:
https://doi.org/10.29105/idcyta.v11i1.142Keywords:
pecan nut oil, nutraceutical, cold pressing, fatty acids, clinical interventionAbstract
Overweight is associated with chronic low-grade inflammation and metabolic risk. In this context, pecan nut oil constitutes a nutraceutical alternative due to its unsaturated fatty acid content. However, the extraction process can affect its quality and composition. This study evaluated the effect of two extraction methods: cold pressing and hexane, and three sizes: Granzón (Gz), Granillo (Gr), and Pawnee (Pw), on the yield, physicochemical quality, color, microbiological safety, and fatty acid profile of the oils obtained. Gz presented the highest yield with hexane (p<0.05) with 74.1%, while for pressed it was 51%. In the physicochemical quality for Pw, the peroxidation and acidity index were 2.3 meq O₂/kg, and 0.45 mg KOH/g, 4.6 meq O₂/kg and 0.91 mg KOH/g for the first and second, respectively. It also showed greater luminosity (6.3) and a greenish hue (-0.8). Both methods produced oils with profiles rich in unsaturated fatty acids exceeding 80%, with oleic, linoleic, and linolenic acids of up to 65.05, 35.85, and 1.98%, respectively, through pressing without microbial growth. Therefore, pressing enhances the physicochemical quality, safety, and nutraceutical potential of the oil for clinical applications.
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