Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils

An investigation on fatty acid, triacylglycerol, tocopherol, and xanthophyll contents thermal properties of pecan (Carya illinoinensis) kernel oils from two cultivars was carried out. The main acids were oleic followed by linoleic palmitic acids. predominant triacylglycerols OOL, OOO, OLL (where O stands for oleoyl L linoleoyl). Pecan oil is a rich source tocopherols, mainly γ-tocopherol. Two xanthophylls (lutein zeaxanthin) investigated, lutein found to be the major one. Thermal behavior studied differential scanning calorimetry (DSC). nut displayed melting crystallization transitions at low-temperature zones. difference between DSC parameter values provides path distinguishing among cultivars. These data promote as potential bioactive compounds with nutraceutical (monounsaturated acids, xanthophylls) reveal, first time, Carya illinoinensis oil.