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Bouabdallah I.,Tunis el Manar University | Bouali I.,Tunis el Manar University | Martinez-Force E.,CSIC - Instituto de la Grasa | Albouchi A.,Institute Nationale des Recherches en Genie Rural | And 2 more authors.
Natural Product Research | Year: 2014

The chemical composition (total oil content, fatty acids, triacylglycerols (TAGs) and polar compounds) of six walnuts (Juglans regia L.) cultivars (Lauzeronne, Franquette, Hartley, Local pt, Local gd and Parisienne) collected from Mateur (north of Tunisia) was evaluated. The major fatty acids found in the walnut oils are linoleic acid (60.42-65.77%), oleic acid (13.21-19.94%) and linolenic acid (7.61-13%). The TAG species were mainly composed of trilinolein (LLL), dilinoleoyl-linolenoyl-glycerol, dilinoleoyl-oleoyl-glycerol and palmitoyl-dilinoleoyl-glycerol classes. The results revealed that Local pt variety has the highest level of oil (62.56%), linoleic acid (65.77%) and LLL (33.48%). Significant differences among oil samples were observed, therefore showing a great variability in the oil composition among cultivars. © 2014 © 2014 Taylor & Francis.

Bouali I.,Tunis el Manar University | Trabelsi H.,Tunis el Manar University | Abdallah I.B.,Tunis el Manar University | Albouchi A.,Institute Nationale des Recherches en Genie Rural | And 6 more authors.
JAOCS, Journal of the American Oil Chemists' Society | Year: 2013

Among oil compounds, fatty acids, tocopherols and xanthophylls (lutein and zeaxanthin) are of special interest due to their nutritional properties. The identification and quantification of these compounds in pecan nuts (Carya illinoinensis) could therefore be very useful to produce functional foods rich in compounds of this type. This paper reports studies on their accumulation and the effect of ripening on the content of these high value-added compounds. The total lipid content increased during the ripening. Saturated and polyunsaturated fatty acids decreased significantly, whereas, monounsaturated fatty acids increased during the ripening of pecan nut fruit. Maximum levels of total tocopherol (279.53 mg/kg oil) and xanthophyll (6.18 mg/kg oil) were detected at 20th weeks after the flowering date. These amounts decreased gradually as ripening advances. The early stages of pecan ripening seem to have nutritional and pharmaceutical interests. These results may be useful for evaluating the pecan nut quality and determining the optimal period when the pecans accumulated the maximum of these nutritional and healthy compounds. © 2013 AOCS.

Bouali I.,Unite de Biochimie des Lipides et des Proteines | Trabelsi H.,Unite de Biochimie des Lipides et des Proteines | Herchi W.,Unite de Biochimie des Lipides et des Proteines | Martine L.,University of Burgundy | And 5 more authors.
Food Chemistry | Year: 2014

Changes in 4-desmethylsterol, 4-monomethylsterol, 4,4-dimethylsterol and phytostanol composition were quantitatively and qualitatively investigated during the ripening of three varieties of Tunisian-grown pecan nuts (Mahan, Moore and Burkett). These components have many health benefits, especially in lowering LDL-cholesterol and preventing heart disease. The phytosterol composition of whole pecan kernel was quantified by Gas Chromatography-Flame Ionisation Detection (GC-FID) and identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen phytosterols and one phytostanol were quantified. The greatest amount of phytosterols (2852.5 mg/100 g of oil) was detected in Mahan variety at 20 weeks after the flowering date (WAFD). Moore had the highest level of phytostanols (7.3 mg/100 g of oil) at 20 WAFD. Phytosterol and phytostanol contents showed a steep decrease during pecan nut development. Results from the quantitative characterisation of pecan nut oils revealed that β-sitosterol, Δ5-avenasterol, and campesterol were the most abundant phytosterol compounds at all ripening stages. © 2014 Elsevier Ltd. All rights reserved.

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