In 2012, New Mexico State University researchers conducted a feasibility study of locating and operating a pecan processing facility in southern New Mexico that would produce high-grade pecan oil and de-fatted gluten-free pecan flour. As part of the feasibility study, blind taste tests of oil and flour were conducted using a new extraction process developed by Oklahoma State University and Ambient Temperature Extraction Partners of Oklahoma. The OSU process uses propane and leaves behind oil that does not have to be filtered, and de-fatted flour that won’t turn rancid. This method is cost-efficient because it removes nearly 100% of the oil, resulting in two products: pure oil and a dry, defatted flour product.
The oil produced with the OSU method is low in saturated fats and high in heart-healthy unsaturated fatty acids. The flour is gluten-free.
William Gorman, a professor emeritus in NMSU’s College of Agricultural, Consumer and Environmental Sciences, and his team of researchers see great potential for such a pecan oil and flour.
Taste testers compared pecan oil made from roasted and non-roasted pecans with olive oil.
According to the study, saturated fats are considered the bad fats that tend to raise levels of LDL (bad) cholesterol, while monounsaturated and polyunsaturated are good fats that help reduce LDL cholesterol while raising HDL (good) cholesterol:
All the fatty acids are important in a healthful diet (American Heart Association, 2011). It is imperative that these three fatty acids be consumed in balance in order to be most beneficial pecan oil is the most balanced oil, with sufficient amounts of all fatty acids as well as a high amount of vitamin E. Vitamin E provides many health benefits, chief among which are anti-inflammatory properties that alleviate and prevent degenerative diseases.
| Sources: aSilliker Labs, 2010; bUSDA-ARS, 2011 | ||||
| Attributes (serving size 1 Tbsp) | Pecan Oila | Virgin Olive Oilb | Grapeseed Oilc | Walnut Oild |
|---|---|---|---|---|
| Calories per serving | 126 | 120 | 119 | 119 |
| Saturated fats | 8.37% | 13.81% | 9.63% | 9.1% |
| Monounsaturated fats (Omega-9) | 58.25% | 72.96% | 16.30% | 22.8% |
| Polyunsaturated fats (Omega-3 & -6) | 32.94% | 10.52% | 69.63% | 63.3% |
| Omega-3 | 1.28% | 0.76% | 0% | 10.4% |
| Omega-6 | 31.65% | 9.76% | 69.59% | 52.9% |
| Vitamin E (gamma-tocopherol) | 31.03 mg | 12 mg | 3.9 mg | 0 mg |
| Attributes (serving size 36 g) | Pecan Floura | Rice Flourb |
| Sources: aSilliker Labs, 2010; bUSDA-ARS, 2011 | ||
| Calories per serving | 115 | 135 |
| Protein per serving | 15 g | 2 g |
| Carbohydrates per serving | 13 g | 29 g |
| Dietary Fiber | 7 g | 1 g |
| Fiber % daily value | 28% | 4% |
| Iron % daily value | 20% | 0% |
| Calcium % daily value | 6% | 0% |
| 100% gluten-free | Yes | Yes |