化学
没食子酸
黄酮醇
鞣花酸
阿布茨
阿魏酸
抗氧化剂
酚类
羟基苯甲酸
酚酸
胡桃
山奈酚
多酚
咖啡酸
DPPH
有机化学
香豆酸
食品科学
葡萄糖苷
槲皮素
生物化学
替代医学
病理
医学
作者
Shuang Wu,Danyu Shen,Ruohui Wang,Qingyang Li,Runhong Mo,Yuewen Zheng,Yizhang Zhou,Yihua Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-07-01
卷期号:350: 129217-129217
被引量:51
标识
DOI:10.1016/j.foodchem.2021.129217
摘要
The free, esterified and bound forms of 37 phenolic compounds (including hydroxybenzoic acid, hydroxycinnamic acids, flavanols, flavonols and flavones) from walnut kernel (Juglans regia L.) were investigated in this study. Results showed that the majority of walnut phenolics were presented in the free form (51.1%–68.1%), followed by bound (21.0%–38.0%) and esterified forms (9.7%–18.7%). Ellagic acid, gallic acid, ferulic acid, sinapic acid and caffeic acid were widely distributed in three forms. Differently, jeuglone, kaempferol, quercetin-7-o-β-d-glucoside and dihydroquercetin were only found in free phenolics. Among the three forms, free phenolics had the highest radical scavenging activity (IC50: DPPH, 15.5 µg/ml; ABTS, 13.6 µg/ml). The correlation coefficients between the antioxidant activities of phenolics and their corresponding contents were 0.82–0.92. More soluble phenolics (free and esterified forms) could be extracted by acetone, while methanol was better at extracting insoluble bound phenolics.
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