Reprint of 'Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans'
| Autor: | Ronald B. Pegg, Katherine S. Robbins, M. Lenny Wells, Phillip Greenspan, Yi Gong |
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| Rok vydání: | 2015 |
| Předmět: |
Nutrition and Dietetics
Nutrition. Foods and food supply Medicine (miscellaneous) Proanthocyanidins (PACs) Antioxidant capacity chemistry.chemical_compound chemistry Proanthocyanidin Organic chemistry Pecans TX341-641 Acid hydrolysis Trolox Food science Phenolics Radical-scavenging activity ORACFL Procyanidin B2 Food Science Ellagic acid |
| Zdroj: | Journal of Functional Foods, Vol 18, Iss, Pp 1002-1013 (2015) |
| ISSN: | 1756-4646 |
| Popis: | The content of phenolics and their antioxidant capacity were determined in 18 U.S. pecan cultivars. Acetonic crude phenolic extracts were prepared, fractionated and then their antioxidant capacity and phenolic contents assessed. H-ORACFL and FRAP values ranged from 13.5 to 25.5 mmol Trolox eq/100-g nutmeat and 14.0 to 20.7 mmol Fe2+ eq/100-g nutmeat, respectively. The total phenolics contents varied from 1.82 to 2.62 g ellagic acid eq/100-g nutmeat, while the total procyanidins contents (TPrC) were determined to be 420 to 655 mg procyanidin B2 eq/100-g nutmeat. The dominant phenolic compounds included gallic and ellagic acids, their derivatives, and proanthocyanidins. As confirmed by tandem HPLC-ESI-MS, no new aglycones were liberated from soluble esters and glycoside-bound phenolics after base and acid hydrolysis, respectively. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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