Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1185826
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorFOSCARINI, S. C.
dc.contributor.authorSILVA, T. D. da
dc.contributor.authorSIEBENEICHLER, T. J.
dc.contributor.authorCRIZEL, R. L.
dc.contributor.authorMARTINS, C. R.
dc.contributor.authorZIEGLER, V.
dc.contributor.authorFERREIRA, C. D.
dc.contributor.authorHOFFMANN, J. F.
dc.date.accessioned2026-03-26T14:50:59Z-
dc.date.available2026-03-26T14:50:59Z-
dc.date.created2026-03-26
dc.date.issued2026
dc.identifier.citationAgrociencia Uruguay, v. 30, n. NE1, p. e1641, 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1185826-
dc.descriptionThe demand for pecan consumption has been increasing, and consequently, the volume of waste generated from shelling and processing for pecan oil extraction has also grown. This study aimed to characterize the residues resulting from the oil extraction process of the Barton cultivar. For this purpose, pecans from commercial orchards were shelled for oil extraction via pressing. The shells and the cake resulting from the oil extraction were collected. Both the shells and cake were evaluated for their proximal composition and bioactive compounds. The cake showed a composition of 18.62% protein and 17.42% lipids, with a fatty acid profile similar to pecan kernels. The shells stood out for their total phenolic content and antioxidant capacity, as well as their fiber content (36.50%). The valorization of these byproducts is essential as they have potential for use in the food industry and for the development of new products. This study contributes to a more sustainable and economically viable production chain while encouraging the exploration of pecan byproducts, which have an excellent nutritional profile and high added value, expanding market opportunities.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCompostos bioativos
dc.subjectComposicao nutricional
dc.subjectNutritional composition
dc.titlePecan nut sustainable utilization: the nutritional and bioactive potential of pecan shell and meal.
dc.typeArtigo de periódico
dc.subject.thesagroNoz Peca
dc.subject.thesagroCasca
dc.subject.nalthesaurusPecans
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusPecan shells
riaa.ainfo.id1185826
riaa.ainfo.lastupdate2026-03-26
dc.identifier.doi10.31285/AGRO.30.1641
dc.contributor.institutionSTEFANY CRISTINA FOSCARINI, UNIVERSIDADE DO VALE DO RIO DOS SINOS; TAMIRES DUARTE DA SILVA, UNIVERSIDADE DO VALE DO RIO DOS SINOS; TATIANE JÉSSICA SIEBENEICHLER, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANE LOPES CRIZEL, UNIVERSIDADE FEDERAL DE PELOTAS; CARLOS ROBERTO MARTINS, CPACT; VALMOR ZIEGLER, UNIVERSIDADE DO VALE DO RIO DOS SINOS; CRISTIANO DIETRICH FERREIRA, UNIVERSIDADE DO VALE DO RIO DOS SINOS; JESSICA FERNANDA HOFFMANN, UNIVERSIDADE DO VALE DO RIO DOS SINOS.
Aparece nas coleções:Artigo em periódico indexado (CPACT)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Pecan-Nut-Sustainable-Utilization-The-Nutritional-and-Bioactive-Potential-of-Pecan-Shell-and-Meal.pdf726,72 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace