title: Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage.
abstract: BACKGROUND
  The oxidative properties of margarines supplemented with pecan nut shell extract, rosemary extract and butylated hydroxytoluene (BHT) were investigated.
  
  
  RESULTS
  The extracts of pecan nut shell and rosemary showed a high content of total phenolics and condensed tannins (93 and 102.9 mg GAE g-1and 46 and 38.9 mg CE g-1respectively) as well as a high antioxidant activity (1257 and 2306 µmol TEAC g-1and 293 and 856 mg TEAC g-1by ABTS and DPPH methods respectively). Gallic acid, chlorogenic acid, p-hydroxybenzoic acid, epicatechin and epicatechin gallate were identified in the pecan nut shell extract. Peroxide and p-anisidine values of 3.75-4.43 meq kg-1and 1.22-2.73 respectively, Totox values of 9.88-10.8 and specific extinction values of 4.38-4.59 and 0.92-0.94 at 232 and 268 nm respectively were observed after 8 months of storage in the studied samples.
  
  
  CONCLUSIONS
  Margarines supplemented with pecan nut shell extract, rosemary extract or BHT during prolonged storage were found to be of equal quality within the degree of confidence limits. The extract of pecan nut shell may be considered as a natural product replacement for the synthetic antioxidant BHT. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga 1346, Itacorubi, Florianópolis, Santa Catarina, Brazil.
authors.forename: Paula Cristina
authors.initials: PC
authors.lastname: Engler Ribeiro
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga 1346, Itacorubi, Florianópolis, Santa Catarina, Brazil.
authors.forename: Priscila
authors.initials: P
authors.lastname: de Britto Policarpi
authors.affiliation: Bunge, Rodovia Jorge Lacerda, Km 20 S/N, Poço Grande, Gaspar, Santa Catarina, Brazil.
authors.forename: Andrea
authors.initials: A
authors.lastname: Dal Bo
authors.affiliation: Department of Informatics and Statistics, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
authors.forename: Pedro Alberto
authors.initials: PA
authors.lastname: Barbetta
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga 1346, Itacorubi, Florianópolis, Santa Catarina, Brazil.
authors.forename: Jane Mara
authors.initials: JM
authors.lastname: Block
mesh_terms: D031325:Carya / Q000737:chemistry*; D005503:Food Additives / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005707:Gallic Acid / Q000737:chemistry; D008383:Margarine / Q000032:analysis*; D009754:Nuts / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000032:analysis*; D044945:Proanthocyanidins / Q000737:chemistry
chemical_list: D005503:Food Additives; D010936:Plant Extracts; D044945:Proanthocyanidins; D005707:Gallic Acid; D008383:Margarine
keywords: margarines; oxidative quality; pecan nut shell; rosemary