Polyphenolic profiles and antioxidant activities of heartnut (Juglans ailanthifolia var. cordiformis) and Persian walnut (Juglans regia L.)
Polyphenolic profiles and antioxidant activities of heartnut (Juglans ailanthifolia var. cordiformis) and Persian walnut (Juglans regia L.)
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DOI：
10.1021/jf0612171
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发表时间：
2006-10-18
影响因子：
6.1
通讯作者：
Young, J. Christopher
中科院分区：
文献类型：
--
作者：
Li, Li;Tsao, Rong;Young, J. Christopher
对3种核桃（Juglans ailanthifolia var. cordiformis）品种（Imshu、坎贝尔CW 1和坎贝尔CW 3）与核桃（Juglans regia L.）品种（Combe和Lake）。坚果脱脂，提取，并分离成三个不同的馏分，游离酚酸（FPA），酸水解酚酸（AHPA），和结合酚酸（BPA）馏分。核桃FPA和AHPA的总酚含量均显著高于核桃心（P < 0.001），而BPA的含量差异不显著（P = 0.20）。LC-ESI-MSn研究表明，除了FPA组分外，核桃仁和核桃仁中的主要多酚物质均为鞣花酸和橡酮酸双内酯。波斯核桃在80%甲醇浸提馏分FPA和AHPA中分别含有平均0.29和1.31 mg鞣花酸/g坚果。心在各自的级分中含有平均0.16和0.60 mg鞣花酸/g坚果。结合鞣花酸在残留物中分别为0.93和0.70毫克/克的坚果，在波斯核桃和心，分别。初步鉴定了戊酸二内酯，并以每克坚果中鞣花酸当量的毫克数进行定量。这些成分被发现有助于使用铁还原抗氧化能力和光化学发光方法测量的强总抗氧化活性。
The polyphenolic compositions of three heartnut (Juglans ailanthifolia var. cordiformis) varieties (Imshu, Campbell CW1, and Campbell CW3) were examined and compared with those of two Persian walnut (Juglans regia L.) varieties (Combe and Lake). The nuts were defatted, extracted, and separated into three different fractions, the free phenolic acid (FPA), acid-hydrolyzable phenolic acid (AHPA), and bound phenolic acid (BPA) fractions. The total phenolic contents (TPCs) in both FPA and AHPA of the Persian walnuts were significantly higher (P < 0.001) than those of the heartnuts, but not in the BPA (P = 0.20). LC-ESI-MSn studies revealed that except for the FPA fraction, the major polyphenolics in both heartnut and Persian walnut were ellagic acid and valoneic acid dilactone. Persian walnuts contained an average of 0.29 and 1.31 mg of ellagic acid/g nut in the 80% methanol extractable fractions FPA and AHPA, respectively. Heartnuts contained an average of 0.16 and 0.60 mg of ellagic acid/g nut in the respective fractions. Bound ellagic acid in the residue was 0.93 and 0.70 mg/g of nut in the Persian walnut and in the heartnut, respectively. Valoneic acid dilactone was tentatively identified and quantified as milligrams of ellagic acid equivalent per gram of nut. These components were found to contribute to the strong total antioxidant activities measured using ferric reducing antioxidant power and photochemiluminescence methods.