Reprint of “Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans”

Journal of Functional Foods

Yi Gong¹  Phillip Greenspan¹  M. Lenny Wells²  Katherine S. Robbins²  Ronald B. Pegg³ 

[1] Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA;;Department of Food Science &Department of Horticulture, College of Agricultural and Environmental Sciences, The University of Georgia, 4604 Research Way, Tifton, GA 31793, USA;

关键词: Pecans;    Phenolics;    Proanthocyanidins (PACs);    Antioxidant capacity;    Radical-scavenging activity;    ORACFL;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown