文献类型：期刊文献

英文题名：Maturation-induced changes in phenolic forms and their antioxidant activities of walnuts: A dual view from kernel and pellicle

作者：Cui, Maokai[1] Mo, Runhong[1] Li, Qingyang[1] Wang, Ruohui[1,2] Shen, Danyu[1] Tang, Fubin[1] Liu, Yihua[1]

第一作者：Cui, Maokai

通信作者：Liu, YH[1]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China;[2]Weinan City Forestry Workstat, Weinan 714000, Peoples R China

年份：2024

卷号：23

外文期刊名：FOOD CHEMISTRY-X

收录：;EI(收录号：20243616991867);Scopus(收录号：2-s2.0-85202817670);WOS:【SCI-EXPANDED(收录号:WOS:001316493300001)】；

基金：The authors acknowledged the support of Zhejiang Province's 151 Talent Cultivation Program and the Fundamental Research Funds of CAF (CAFYBB2019QD002) .

语种：英文

外文关键词：Walnut; Maturity; Phenolic; Form; Antioxidant; KEGG

摘要：The phenolic profiles and antioxidant activities during walnut maturation are not well understood. This study used UPLC-MS/MS to evaluate phenolic content in walnuts, including free, esterified, and bound forms, at different maturation stages. Findings showed that free phenolics were predominant, comprising 44.57 % in kernels and 56.54 % in pellicles. In vitro assays showed antioxidant capacity decreased with maturation, with IC50 50 values of 0.87-84.43 mu g/mL in pellicles and 48.51-712.30 mu g/mL in kernels. Most monomeric phenols decreased in concentration as the fruit ripened. OPLS-DA identified 5 and 8 maturity-sensitive phenolics (MSPs) in kernels and pellicles, respectively, with fold changes from 2.32 to 1664.72. Pearson correlation analysis showed a significant correlation between MSPs and antioxidant activity (r r > 0.75, p < 0.05). Bioinformatics analysis elucidated three key metabolic pathways involved in these changes. This research provides insights into walnut phenolic composition, important for optimizing harvest practices and enhancing nutritional value.