Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes

Cerit, İnci; Sariçam, Ayşe; Demirkol, Omca; Ünver, Hülya; Sakar, Ebru; Coşansu, Serap

doi:10.1590/1678-457x.20516

Cited by 17 publications

(14 citation statements)

References 28 publications

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“…According to the authors cited, the average total polyphenol content in walnuts is about 1591.5 mg/100g. On the other hand, Cerit et al [32] reported a much higher total polyphenol content (TPC) value in nuts cultivated in Turkey. The authors stated that the content of polyphenols in walnuts ranged from 34.0 mg GAE/g to 50.3 mg GAE/g.…”

Section: Resultsmentioning

confidence: 99%

Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols

2019

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The aim of the study was to characterize the antioxidant properties; establish the profile of polyphenolic compounds and evaluate the content of tocopherols in walnuts of three varieties (Leopold; Apollo; Resovia) differing in the degree of maturity (harvest date). The profile of polyphenolic compounds was established by UPLC-PDA-ESI-MS. The content of tocopherols was determined by HPLC-FLD. It was found that the content of dry matter and fat increased and the antioxidant properties decreased with the maturation of nuts. Walnuts of the Leopold cultivar harvested in July exhibited the highest content of total polyphenol (2149.08 mg/100 g dry mass). In their polyphenolic profile; 26 compounds were identified; mainly belonging to the class of ellagitannins. The polyphenolic content decreased with the maturation of nuts. The total content of tocopherols in the tested nuts increased with ripening and ranged from 1.76 mg/100g (Apollo VII) to 18.30 mg/100g (Resovia IX)

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Section: Resultsmentioning

confidence: 99%

Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols

2019

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“…A mixture of methanol and water was also employed for the assessment of individual phenolic compounds, TPC, and antioxidant potential in kernels, oils, and bagasse pellets of different walnut cultivars [180]. Eight genotypes of Turkish walnuts were selected by Cerİt, et al [181] to assess their kernels from the viewpoint of glutathione and TPC, as well as their antioxidant capacities. In this work, the authors used methanol:water (70:30) solution for the preparation of extracts.…”

Section: The Solvents Used For the Preparation Of Walnut Extractsmentioning

confidence: 99%

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

et al. 2019

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As a valuable tree nut, walnut is a well-known member of the Juglandaceae family. The fruit is made up of an outer green shell cover or husk, the middle shell which must be cracked to release the kernel, a thin layer known as skin or the seed coat, and finally, the kernel or meat. The nutritional importance of walnut fruit is ascribed to its kernel. The shell and husk are burned as fuel or discarded away as waste products. In the past two decades, the evaluation of the phenolic content and antioxidant activity of different parts of walnut has received great interest. In this contribution, the recent reports on the extraction and quantification of phenolic content from each part of the walnut tree and fruit using different solvents were highlighted and comparatively reviewed. The current review paper also tries to describe the antioxidant content of phenolic extracts obtained from different parts of the walnut tree and fruit. Additionally, the antioxidant and antiradical activities of the prepared extracts have also been discussed.

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“…In QSAR modeling, ANNs must be built with care, to avoid over‐fitting due to noise in the data. Several studies were published on the application of MLP ANNs for quantitative prediction of antioxidant activity …”

Section: Introductionmentioning

confidence: 99%

“…For instance, Cerit et al have used an MLP ANN for prediction of ferric ion reducing antioxidant power (FRAP) from phenolic content of red pepper and grape seeds. The authors report strong predictive ability with average errors of 8.5 and 10.1% for training and validation sets of samples, respectively.…”

Section: Introductionmentioning

confidence: 99%

Interpretation of ANN‐based QSAR models for prediction of antioxidant activity of flavonoids

2018

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Quantitative structure-activity relationships (QSARs) built using machine learning methods, such as artificial neural networks (ANNs) are powerful in prediction of (antioxidant) activity from quantum mechanical (QM) parameters describing the molecular structure, but are usually not interpretable. This obvious difficulty is one of the most common obstacles in application of ANN-based QSAR models for design of potent antioxidants or elucidating the underlying mechanism. Interpreting the resulting models is often omitted or performed erroneously altogether. In this work, a comprehensive comparative study of six methods (PaD, PaD , weights, stepwise, perturbation and profile) for exploration and interpretation of ANN models built for prediction of Trolox-equivalent antioxidant capacity (TEAC) QM descriptors, is presented. Sum of ranking differences (SRD) was used for ranking of the six methods with respect to the contributions of the calculated QM molecular descriptors toward TEAC. The results show that the PaD, PaD and profile methods are the most stable and give rise to realistic interpretation of the observed correlations. Therefore, they are safely applicable for future interpretations without the opinion of an experienced chemist or bio-analyst. © 2018 Wiley Periodicals, Inc.

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Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes

Abstract: Eight walnut (Juglans regia L.) genotypes were assessed for the glutathione (GSH) and total phenolic contents (TPC), as well as their antioxidant capacities. The GSH contents were between 1.1 and 7.2 mg 100 g -1

Cited by 17 publications

References 28 publications

Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols

Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

Interpretation of ANN‐based QSAR models for prediction of antioxidant activity of flavonoids

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