LIPIDS OF PECAN NUTMEATS

Abstract

ABSTRACT Lipids from the nutmeats of six pecan cultivars ( Carya illinoensis Wang) were identified and quantitated by thin‐layer chromatography and gas‐liquid chromatography‐mass spectrometry. Six classes of lipids were separated and identified as complex lipids, monoglycerides, α,β‐diglycerides, α,α′‐diglycerides, sterols and triglycerides Triglycerides were predominant with mean concentration for the six cultivars equal to 71.25 g/100g of nutmeat. Means of other classes were <1 g/100 g of nutmeat. Ten fatty acids were isolated, esterified and identified as hexa‐decanoic, hexadecenoic, heptadecanoic, heptadecenoic, octadecanoic, octadecenoic, octadecadienoic, octadecatrienoic, eicosanoic, and eicosenoic acids. Among these, unsaturated acids were predominant with mean concentration equal to‐63.19 g/100g of nutmeat. Mean concentration for the saturated acids was 6.31 g/100g of nutmeat.