Journal ArticleDOI
Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L.
TLDR
It was found that the walnut pellicle is the most important source of walnut phenolics, and the ratio between the contents in pellicles and kernel varied by at least 14.8-fold.Abstract:
Phenolic acids (chlorogenic, caffeic, p-coumaric, ferulic, sinapic, ellagic, and syringic acid) as well as syringaldehyde and juglone were identified in ripe fruits of 10 walnut cultivars: Adams, Cisco, Chandler, Franquette, Lara, Fernor, Fernette, Alsoszentivani 117 (A-117), Rasna, and Elit. Analyses were done using a high-performance liquid chromatograph equipped with a diode array detector. Significant differences in the contents of identified phenolics were observed among cultivars. Phenolics were determined separately in the kernel and in the thin skin of the walnut, termed the pellicle. Not only in the kernel but also in the pellicle did syringic acid, juglone, and ellagic acid predominate (average values of 33.83, 11.75, and 5.90 mg/100 g of kernel; and 1003.24, 317.90, and 128.98 mg/100 g of pellicle, respectively), and the contents of ferulic and sinapic acid (average values of 0.06 and 0.05 mg/100 g of kernel and 2.93 and 2.17 mg/100 g of pellicle, respectively) were the lowest in all cultivars. The highest differences in the sum of all identified phenolics were observed between Rasna and Fernette fruits; in Rasna there were >2-fold higher contents of identified phenolics in both kernel and pellicle. It was found that the walnut pellicle is the most important source of walnut phenolics. The ratio between the contents in pellicle and kernel varied by at least 14.8-fold for caffeic acid (cv. Adams) and by up to 752.0-fold for p-coumaric acid (cv. Elit).read more
Citations
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Journal ArticleDOI
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.
Journal ArticleDOI
Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars
José Alberto Pereira,Ivo Oliveira,Anabela Sousa,Isabel C.F.R. Ferreira,Albino Bento,Leticia M. Estevinho +5 more
TL;DR: All the walnut extracts exhibited antioxidant capacity in a concentration-dependent manner being the lowest EC(50) values obtained with extracts of cv.
Journal ArticleDOI
Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts.
TL;DR: During the roasting process, tree nut isoflavones, flavanols and flavonols were found to be more resistant to heat than the anthocyanins, PAC and trans-resveratrol.
Journal ArticleDOI
Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region
TL;DR: Evaluating the phenolic profile of fig fruit with the HPLC-PDA system identified the following phenolics: gallic acid, chlorogenic acid, syringic Acid, (+)-catechin, (−)-epicatechin and rutin.
Journal ArticleDOI
Human cancer cell antiproliferative and antioxidant activities of Juglans regia L.
Márcia Carvalho,Pedro J. Ferreira,Vanda Mendes,Renata Silva,José Alberto Pereira,Carmen Jerónimo,Branca M. Silva +6 more
TL;DR: The results obtained herein strongly indicate that walnut tree constitute an excellent source of effective natural antioxidants and chemopreventive agents.
References
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Journal ArticleDOI
A Systematic Screening of Total Antioxidants in Dietary Plants
B. Halvorsen,Kari Holte,Mari C. W. Myhrstad,Ingrid Barikmo,Erlend Hvattum,Siv Fagertun Remberg,Anne Brit Wold,Karin Haffner,Halvard Baugerød,Lene Frost Andersen,O. Moskaug,David R. Jacobs,Rune Blomhoff +12 more
TL;DR: This work assessed systematically total antioxidants in a variety of dietary plants used worldwide, including various fruits, berries, vegetables, cereals, nuts and pulses, to facilitate research into the nutritional role of the combined effect of antioxidants in dietary plants.
Journal ArticleDOI
Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography.
TL;DR: The applicability of the analytical system for the authenticity control of apple and pear juice was demonstrated by determination of characteristic quercetin and isorhamnetin glycosides, and dihydrochalcones, respectively.
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
Effects of walnuts on serum lipid levels and blood pressure in normal men.
Joan Sabaté,Gary E. Fraser,Kenneth I. Burke,Synnove F. Knutsen,Hannelore Bennett,Kristian D. Lindsted +5 more
TL;DR: The authors found that frequent consumption of nuts was associated with a reduced risk of ischemic heart disease and explored possible explanations for this finding, and studied the effects of nut consumption on serum lipids and blood pressure, finding that 20 percent of the calories of one diet (the walnut diet) were derived from walnuts (offset by lesser amounts of fatty foods, meat, and visible fat [oils, margarine, and butter]).
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.