NDLI: Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

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

Content Provider	Directory of Open Access Journals (DOAJ)
Author	M. Lenny Wells Katherine S. Robbins Ronald B. Pegg Yi Gong Phillip Greenspan
Abstract	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.
Related Links	http://www.sciencedirect.com/science/article/pii/S1756464615001139
ISSN	17564646
e-ISSN	22149414
DOI	10.1016/j.jff.2015.03.006
Journal	Journal of Functional Foods
Volume Number	15
Language	English
Publisher	Elsevier
Publisher Date	2015-01-01
Publisher Place	United Kingdom
Access Restriction	Open
Subject Keyword	Nutrition. Foods and Food Supply Pecans Phenolics Proanthocyanidins (pacs) Antioxidant Capacity Radical-scavenging Activity Oracfl
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine Food Science

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