Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil was written by Reis Ribeiro, Stephanie;Klein, Bruna;Machado Ribeiro, Quellen;Duarte dos Santos, Ingrid;Gomes Genro, Ana Luisa;de Freitas Ferreira, Daniele;Janner Hamann, Jonas;Smanioto Barin, Juliano;Cichoski, Alexandre Jose;Fronza, Diniz;Both, Vanderlei;Wagner, Roger. And the article was included in Food Research International in 2020.Category: esters-buliding-blocks This article mentions the following:
Nuts are considered highly nutritious foods and a source of health-promoting compounds Therefore, the aim of this study was to evaluate the chem. composition (proximate composition, fatty acids, volatile compounds, total phenolics, squalene, and 灏?sitosterol) of eleven pecan cultivars harvested in Rio Grande do Sul State (Brazil) and investigate their oxidative stability by the Rancimat method. ‘Barton’ is the main cultivar produced in Brazil and presented the highest protein, linoleic acid, and linolenic acid values and the lowest saturated fatty acid values, which provide health benefits. ‘Mahan’ showed the highest oxidation induction time, both in extracted oil and ground samples, low abundance of lipid oxidation compounds, low polyunsaturated fatty acids, high levels of oleic acid and 灏?sitosterol, which suggests potential for storage. ‘Stuart’ and ‘Success’ had the highest total dietary fiber values. Moreover, anal. showed that ‘Chickasaw’ and ‘Success’ had large quantities of compounds correlated to lipid oxidation, suggesting low stability for long-term storage. These results imply that the physicochem. characteristics and proximate composition of pecan nut cultivars from southern Brazil have variable parameters that may depend on their genetic variability. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Category: esters-buliding-blocks).
5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics