Cold pressed pecan (Carya illinoinensis) oil

Abstract

Pecan (Carya illinoensis) is one of the oldest tree nuts that grow naturally in North America. Pecans are used in a wide range of food products such as bakery, confectionery, and candies due to their sweet aroma and crunchy texture. Approximately 93% of the pecan kernel is composed of lipids (up to 75%, w/w), and carbohydrates (up to 18%, w/w), depending on location, variety, and growing conditions. These kernels are an important raw material for oil production due to the high oil content. There are several techniques for extracting oil from pecan kernels. The most preferred method in oil production is the cold press method. Green extraction methods include supercritical fluid extraction, ultrasound and/or microwave-assisted extraction, pulsed electric field assisted extraction, and pressurized liquid extraction. Pecan oils are rich in unsaturated fatty acids including monounsaturated (~ 60% of total fatty acids), and polyunsaturated (~ 32% of total fatty acids). The most abundant monounsaturated fatty acid was oleic acid (60%-70%), while linoleic acid (19%-30%) was the most prevalent polyunsaturated fatty acid. Pecan oil is the most balanced oil according to fatty acid distribution; therefore, these fatty acids provide many health benefits such as reducing bad cholesterol and the risk of heart disease. In addition to fatty acids, phytosterols and tocopherols are minor constituents of pecan oil. This type of constituent has biological activities such as antioxidant and cholesterol-lowering properties. © 2020 Elsevier Inc.