Phytochemical content and potential health applications of pecan [Carya illinoinensis (Wangenh) K. Koch] nutshell

Background: The pecan nutshell contains phytochemicals with various biological activities that are potentially useful in the prevention or treatment of diseases such as cancer, diabetes, and metabolic imbalances associated with heart diseases. Objective: To update this topic by means of a literature review and include those that contribute to the knowledge of the chemical composition and biological activities of pecan nutshell, particularly of those related to the therapeutic potential against some chronic degenerative diseases associated with oxidative stress. Method: Exhaustive and detailed review of the existing literature using electronic databases. Conclusion: The pecan nutshell is a promising natural product with pharmaceutical uses in various diseases. However, additional research related to the assessment of efficient extraction methods and characterization, particularly the evaluation of the mechanisms of action in new in vivo models, is necessary to confirm these findings and development of new drugs with therapeutic use.

Development of craft Beer with pecan shell aqueous extract [(Carya illinoensis) (Wangenh) C. Koch]

Different ingredients and adjuncts have been used in the production of craft beer aiming to add new characteristics to the final product. In turn, the pecan nut has recognized antioxidant properties and, therefore, the extract of its shell was added in the beer production process with the main objective of increasing the beer antioxidant capacity. The all-grain method was used to produce the beverage and, on the packaging step, pecan nutshell extract was added at three different concentrations. The samples underwent antioxidant, physicochemical, and sensorial analysis. Data were submitted to analysis of variance (ANOVA). The use of pecan nutshell extract as an ingredient in beer processing has proved to be a viable alternative due to satisfactory results in sensory evaluation, with good acceptability of the consumers, maintaining physicochemical characteristics similar to the standard beer produced without the extract. However, the addition of the extract did not increase the antioxidant capacity in craft beer. Even though the antioxidant power of produced beer wasn´t increased in this experiment, still pecan nutshell could be a good resource of antioxidants to whom drink beer, and your low price in the market make it viable to beer industry.

BIOCHAR PECAN NUTSHELL VIA PYROLYSIS FOR USE AS AN ADSORBENT: AN APPLIED STUDY FOR THE REMOVAL OF HEXAVALENT CHROMIUM

The pyrolysis process was used for the production of biochar and carried out a study for removal of Cr (VI) in aqueous solutions. The maximum removal reached was 94 % for a Cr (VI) solution at 50 mg L-1. The Elovich model described very well the adsorption kinetics of Cr (VI) on the biochar and the adsorption equilibrium was described by Sips model. This suggests that adsorption of Cr (VI) onto biochar was controlled by chemisorption and the biochar was covered by the surface layer of the Cr (VI). The thermodynamic parameters showed that this adsorption process was spontaneous, favorable and exothermic. The results of this study show that this adsorbent material prepared by pyrolysis has a good response when applied to the removal of Cr (VI) in aqueous solutions.