Tocopherol quantification by HPLC in pecans and relationship to kernel quality during storage
1992
Yao, F. | Dull, G. | Eitenmiller, R.
Changes in tocopherols were followed in Stuart, Desirable and Schley cultivars during storage at 23.9 degrees C and 60-70% RH and 0.6 degrees C and 75% RH for 12 mo. Quality changes in the pecans were monitored using Hunter color measurements and conjugated diene measurement. alpha-, beta-, gamma- and delta-tocopherols were found in the three cultivars and gamma-tocopherol was the primary form in each. Decreases of gamma- and total tocopherols and L, hue angle and saturation index values were observed for pecans stored at 23.9 degrees C (P < 0.05). Positive correlations (P < 0.05) were found between gamma- and total tocopherols and Hunter color values for samples stored at 23.9 degrees C. Conjugated diene levels did not correlate with tocopherol levels and Hunter values (P < 0.05). Pecans could be stored at 0.6 degrees C and 75% RH for 12 mo without changes in kernel color, oil quality, tocopherols or conjugated diene levels.
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