Journal ArticleDOI
Identification and quantification of phenolic compounds in kernels, oil and bagasse pellets of common walnut (Juglans regia L.)
TLDR
In this article, 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.About:
This article is published in Food Research International.The article was published on 2015-01-01. It has received 108 citations till now. The article focuses on the topics: Walnut oil & Juglans.read more
Citations
More filters
Journal ArticleDOI
Antioxidants: Characterization, natural sources, extraction and analysis
Mircea Oroian,Isabel Escriche +1 more
TL;DR: In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols.
Journal ArticleDOI
Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review
TL;DR: In this paper, the phenolic compositions and antioxidant activities of nuts (natural and roasted) and their co-products (such as skin, hard shell, hull, and pellet) are discussed in detail.
Journal ArticleDOI
A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree.
TL;DR: The antioxidant content of phenolic extracts obtained from different parts of the walnut tree and fruit are described to describe the antioxidant and antiradical activities of the prepared extracts.
Journal ArticleDOI
A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut ( Juglans spp.) Husk
TL;DR: It has been demonstrated that the walnut green husk could be valued as a source of different natural bioactive compounds with excellent antioxidant and antimicrobial properties.
Journal ArticleDOI
The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils.
TL;DR: In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated.
References
More filters
Journal ArticleDOI
Use of a Free Radical Method to Evaluate Antioxidant Activity
TL;DR: The antiradical properties of various antioxidants were determined using the free radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) in its radical form as discussed by the authors.
Journal Article
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
TL;DR: In this paper, the use of Folin-Ciocalteu reagent rather than the FolinDenis reagent, gallic acid as a reference standard, and a more reproducible time-temperature color development period was investigated.
Journal ArticleDOI
Tocopherols and total phenolics in 10 different nut types
TL;DR: In this article, a study was conducted to assess the content of tocopherols and carotenoids in unsaponifiable matter as well as the amount of total phenols of 10 different types of nuts.
Journal ArticleDOI
Walnut Polyphenolics Inhibit In Vitro Human Plasma and LDL Oxidation
Koren J. Anderson,Suzanne S. Teuber,Alayne Gobeille,Peader Cremin,Andrew L. Waterhouse,Francene M. Steinberg +5 more
TL;DR: It is demonstrated that walnut polyphenolics are effective inhibitors of in vitro plasma and LDL oxidation and the polyphenolic content of walnuts should be considered when evaluating their antiatherogenic potential.
Journal ArticleDOI
Antioxidative polyphenols from walnuts (Juglans regia L.)
TL;DR: Three hydrolyzable tannins, glansrins A-C, together with adenosine, adenine, and 13 known tANNins were isolated from the n-BuOH extract of walnuts and characterized as ellagitannins with a tergalloyl group, or related polyphenolic acyl group, based on spectral and chemical evidence.