文献类型：期刊文献

英文题名：Walnut pellicle color affects its phenolic composition: Free, esterified and bound phenolic compounds in various colored-pellicle walnuts

作者：Wang, Ruohui[1] Tian, Xin[2] Li, Qingyang[1] Liao, Liuwei[3] Wu, Shutian[1] Tang, Fubin[1] Shen, Danyu[1] Liu, Yihua[1]

第一作者：Wang, Ruohui

通信作者：Shen, DY[1];Liu, YH[1]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China;[2]Shanxi Agr Univ, Polom Inst, Taigu 030815, Peoples R China;[3]Testing Ctr Food Safety Fuyang Dist Hangzhou, Fuyang 311400, Peoples R China

年份：2022

卷号：109

外文期刊名：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

收录：;Scopus(收录号：2-s2.0-85125118881);WOS:【SCI-EXPANDED(收录号:WOS:000783380100013)】；

基金：Funding This study was supported by the Fundamental Research Funds of CAF (CAFYBB2019QD002 and CAFYBB2017QC002) .

语种：英文

外文关键词：Walnut; Pellicle; Kernel; Color; Free phenolic compounds; Esterified phenolic compounds; Bound phenolic compounds; Phenolic acid; Flavanols; Flavonols

摘要：Although walnut kernels are a rich source of phenolic compounds, little is known about the profiles of phenolic compound forms in various colored-pellicle walnuts, which may be important for product development and utilization. In this work, the free, esterified and bound forms of phenolic compounds in various colored-pellicle walnuts were identified using ultra-high-performance liquid chromatography coupled to tandem mass spectrometry ((UHPLC-MS/MS). The total phenolics (TPCs) in pellicle, kernel without pellicle and whole kernel (with pellicle) were presented in the free form (62.6%) and bound form (1.30 %-12.2 %). Positive correlations were found between the TPCs of three forms in pellicle and the pellicle color, with correlation coefficients of 0.920, 0.990 and 0.940. In addition, the phenolic compounds in free form in the whole kernel (with dark pellicle) demonstrated notable advantages in flavanols, flavones and flavonols contents, particularly (+)-catechin (C) (40.7 mu g/g) and epicatechin (EC) (25.8g/g), which were 2-153 times higher than other phenolic compounds in free form. Furthermore, the dark group of esterified phenolic acids showed advantages, particularly ellagic acid (428 mu g/g) and gallic acid (130 mu g/g).