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Identification and quantification of phenolic compounds in kernels,oil and bagasse pellets of common walnut (Juglans regia L.)
Affiliation:1. Department of Pharmacy, University of Napoli “Federico II”, Via D. Montesano 49, 80131 Napoli, Italy;2. Department of Biochemistry, Biophysics and General Pathology, Second University of Napoli, Via Luigi De Crecchio 7, 80138 Napoli, Italy;1. Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain;2. Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
Abstract:Individual phenolic compounds, total phenolic content and antioxidant potential were assessed in kernels, oils and bagasse pellets (residues of oil pressing) of different walnut cultivars. Twenty-seven phenolic compounds were detected in kernels and pellets conducting high-performance liquid chromatography–tandem mass spectrometry. The main polyphenolic subclass comprised hydrolysable tannins, which accounted approximately 60.80% (kernels) and 61.66% (pellets) of the total phenolics identified (TPI). Walnut oil was poor in phenolics and contained only six different compounds but due to their low content (from 0.15 to 1.44 μg g? 1) just two compounds have been identified. Glansreginin A and glansreginin B were detected in all analyzed walnut products. A comparison of average amount of total phenolic content revealed that walnut oil contains as much as 154 fold less phenolics (0.05 mg GAE g? 1 FW) compared to kernels (7.7 mg GAE g? 1 FW) or pellets (7.9 mg GAE g? 1 FW).
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