文献类型：期刊文献

英文题名：Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel

作者：Wu, Shutian[1,2] Shen, Danyu[1,2] Wang, Ruohui[1] Li, Qingyang[1] Mo, Runhong[1] Zheng, Yuewen[1] Zhou, Ye[3] Liu, Yihua[1]

第一作者：Wu, Shutian

通信作者：Liu, YH[1]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China;[2]Nanjing Forestry Univ, Nanjing 210037, Peoples R China;[3]Chinese Acad Forestry, State Key Lab Tree Genet & Breeding, Res Inst Forestry, Beijing 10091, Peoples R China

年份：2021

卷号：350

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20210709934893);Scopus(收录号：2-s2.0-85100998946);WOS:【SCI-EXPANDED(收录号:WOS:000632290000011)】；

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

语种：英文

外文关键词：Walnut kernel; Solvent extraction; Esterified phenolics; Bound phenolics; Antioxidant activity

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-beta-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 mu g/ml; ABTS, 13.6 mu g/ml). The correlation co-efficients 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.