67B-28 |
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A. SZULCZEWSKA-REMI, Department of Food Science & Technology, August Cieszkowski Agricultural University of Poznan, Poznan, Poland, L. Ye, Deparment of Food Science & Technology, University of Georgia, Athens, GA 30602, R. R. Eitenmiller, Dept. of Food Science & Technology, Univ. of Georgia, 216 Food Science Bldg., Athens, GA 30602-7610, and W. Florkowski, Agricultural and Applied Economics, University of Georgia, 1109 Experimental Street, Griffin, 30223. Pecans represent a commercially important crop in the United States. The composition of older pecan cultivars has been extensively studied. However, little data exists on new commercial cultivars. To determine tocopherol content of newer pecan cultivars and examine the effects of cultivar and location of growth. Samples Pecans were grown under intensive management at the USDA, Southeastern Fruit and Tree Nut Research Laboratory, Byron, GA and at the University of Georgia, College of Agricultural and Environmental Sciences Tifton campus, Tifton, GA. Pawnee, Cape Fear, Elliot, Sumner and Moore came from Tifton and Pawnee, Cape Fear, Elliot, Sumner, Moore, Oconee and Gloria Grande came from Byron. At maturity, samples were selected from three trees where available for each cultivar. In-shell pecans were shipped to the University of Georgia, Athens, GA for analysis. Tocopherol Analysis. Analysis consisted of direct solvent extraction and normal phase LC on LiChrosorb Si60 with a mobile phase of hexane:isopropanol (99.2:0.8) and fluorescence detection. Total tocopherol levels ranged from 19.8 to 26.9 mg/100 g. Byron samples contained statistically higher total tocopherol levels (p<0.05) compared to pecans produced at Tifton. Gloria Grande, sampled only at Byron, contained the highest amount (26.9 mg/100 g). Pawnee samples contained 26.8 and 24.7 mg/100g from Byron and Tifton, respectively. g-Tocopherol provided > 90% of the total tocopherol. Order of concentration for the tocopherols was g->a->b->d-. Significant cultivar differences (p<0.05) were noted for total tocopherols and each specific vitamin E homolog. Tocopherol content of the newer cultivars closely compares to published values for established cultivars. Tocopherol content of pecans is dependent upon cultivar and location of production. Since g-tocopherol is predominant and a-tocopherol is usually present at levels < 1.0 mg/100 g, pecans provide minimal vitamin E activity to the human but can be considered an excellent antioxidant source.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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