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AIMS Agriculture and Food

2020, Volume 5, Issue 2: 218-232. doi: 10.3934/agrfood.2020.2.218
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Pecan shell by-products—phenolic compound contents and antimicrobial properties

  • 1.
    Food Industry Research and Development Institute, Hsinchu, Taiwan
  • 2.
    Biological and Agricultural Engineering Dept., Texas A&M University, College Station, TX USA
  • 3.
    Department of Periodontics and Dental Hygiene, The University of Texas Health Science Center at Houston School of Dentistry, Houston, TX USA
  • 4.
    Department of Food Science, National Ilan University, Ilan, Taiwan
  • Received: 26 December 2019 Accepted: 23 April 2020 Published: 19 May 2020

  • Pecans are a popular nut throughout the world. The USA produces several million kg/yr of pecan kernels and shells. Pecan kernels have high phenolic compound content and pecan shells have even higher phenolic concentrations than the kernels. High phenolic contents in biological materials have been linked to high antioxidant and antimicrobial activity. If pecan shells could be shown to have good antimicrobial potential, then it would demonstrate possible alternative uses for this by-product of pecan production. The total phenolics, flavonoids, and phenolic acid contents were determined for native pecans from Central Texas. Then, the in vitro antimicrobial activity of pecan shell water extracts was determined for four microbes (Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, and Streptococcus mutans) and general oral cavity bacteria. The total phenolic content of the shells was 60% higher and the total flavonoid content of the shells was five times higher than the kernels. The pecan shells contained gallic, vanillic and caffeic acid. Water extracts from pecan shells inhibited the growth of the bacteria studied, and inhibited the growth of oral cavity specimens. Overall, the pecan shell water extracts showed good potential for antimicrobial activity.

    Citation: Chiao Ying Huang, Gerald L. Riskowski, Jennifer Chang, Ching Hsuan Lin, Jinn Tsyy Lai, Audrey Chingzu Chang. Pecan shell by-products—phenolic compound contents and antimicrobial properties[J]. AIMS Agriculture and Food, 2020, 5(2): 218-232. doi: 10.3934/agrfood.2020.2.218

    Related Papers:

  • Pecans are a popular nut throughout the world. The USA produces several million kg/yr of pecan kernels and shells. Pecan kernels have high phenolic compound content and pecan shells have even higher phenolic concentrations than the kernels. High phenolic contents in biological materials have been linked to high antioxidant and antimicrobial activity. If pecan shells could be shown to have good antimicrobial potential, then it would demonstrate possible alternative uses for this by-product of pecan production. The total phenolics, flavonoids, and phenolic acid contents were determined for native pecans from Central Texas. Then, the in vitro antimicrobial activity of pecan shell water extracts was determined for four microbes (Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, and Streptococcus mutans) and general oral cavity bacteria. The total phenolic content of the shells was 60% higher and the total flavonoid content of the shells was five times higher than the kernels. The pecan shells contained gallic, vanillic and caffeic acid. Water extracts from pecan shells inhibited the growth of the bacteria studied, and inhibited the growth of oral cavity specimens. Overall, the pecan shell water extracts showed good potential for antimicrobial activity.


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  • © 2020 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
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