The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]
The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]
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DOI：
10.1016/j.foodres.2012.05.027
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发表时间：
2012-10-01
影响因子：
8.1
通讯作者：
Zambiazi, Rui Carlos
中科院分区：
文献类型：
--
作者：
Bonilla Lemos, Miriam Rejane;de Almeida Siqueira, Egle Machado;Zambiazi, Rui Carlos
研究了焙烧对带皮和不带皮巴鲁坚果酚类化合物和抗氧化活性的影响。大约50%的总酚含量（Folin Ciocalteu测定）和90%的自由基清除活性（DPPH）存在于巴鲁坚果的果皮中。在对香豆酸、鞣花酸、咖啡酸、羟基苯甲酸、儿茶素、阿魏酸、表儿茶素和没食子酸8种酚类物质中，最后一种酚类物质在所有坚果样品中占主导地位，其含量范围为224.0 ~ 66.7 mg/100 g。与生坚果相比，焙烧过程没有显著降低总酚含量（p < 0.05）。然而，在有皮的坚果中，烘焙使DPPH活性降低了约50%。除没食子酸外，其余7种酚类化合物的含量在带皮巴鲁坚果焙烧过程中均显著降低，表明除没食子酸以外的酚类化合物是巴鲁坚果抗氧化潜力的主要化合物。(C) 2012 Elsevier Ltd.版权所有。
The effect of roasting on phenolic compounds and antioxidant activities in baru nuts (Dipteryx alata Vog) with and without peels were investigated. Approximately 50% of the total phenolic content (Folin Ciocalteu assay) and 90% of the free radical-scavenging activity (DPPH) were present in the peel of the baru nut. Among the eight phenolics identified: p-coumaric acid, ellagic acid, caffeic acid, hydroxybenzoic, catechin, ferulic acid, epicatechin and gallic acid, the last was predominant in all nut samples with values that ranged from 224.0 to 66.7 mg/100 g. The roasting process did not reduce the total phenolic content significantly compared to the raw nut (p > 0.05). However, roasting reduced the DPPH activity by approximately 50% in the nuts with peels. With the exception of gallic acid, the content of the other seven phenolic compounds significantly decreased after the roasting process in baru nuts with peels, suggesting that a phenolic other than gallic acid is the main compound responsible for the antioxidant potential of this nut. (C) 2012 Elsevier Ltd. All rights reserved.