GENETIC, ENVIRONMENTAL, AND MATURITY EFFECTS ON PECAN KERNEL LIPID, FATTY ACID, TOCOPHEROL, AND PROTEIN COMPOSITION
| Autor: | G. V. Odell, C. J. Rudolph, H. A. Hinrichs, Stanley J. Kays, D. A. Hopfer |
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| Rok vydání: | 1992 |
| Předmět: |
chemistry.chemical_classification
Maturity (geology) Linoleic acid food and beverages Fatty acid Biology chemistry.chemical_compound chemistry Genotype Botany lipids (amino acids peptides and proteins) Composition (visual arts) Cultivar Food science Tocopherol Safety Risk Reliability and Quality Chemical composition Food Science |
| Zdroj: | Journal of Food Quality. 15:263-278 |
| ISSN: | 1745-4557 0146-9428 |
| DOI: | 10.1111/j.1745-4557.1992.tb00991.x |
| Popis: | Concentrations of kernel oil, fatty acids, protein, and tocopherols were analyzed in 70 cultivars and selections to assess genetic, environmental, and maturity effects on composition. The most abundant fatty acids in pecan kernels were oleic > linoleic > palmitic > stearic > linolenic, and their concentrations varied with genotype, maturity, and year of production. The concentration of oil and protein in individual lines ranged from 60 to 76% and 7 to 17%, respectively. The lipid composition of 8 individual cultivars varied substantially due to production year, with the degree of variation being cultivar dependent. An inverse linear relationship was found between the concentration of oleic and linoleic acids. During maturation, there was a general decline in linoleic acid with a commensurate increase in oleic, yielding a progressively more mono-unsaturated oil. |
| Databáze: | OpenAIRE |
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