Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel

Wu, Shuang; Shen, Danyu; Wang, Ruohui; Li, Qingyang; Mo, Runhong; Zheng, Yuewen; Zhou, Yizhang; Liu, Yihua

doi:10.1016/j.foodchem.2021.129217

Cited by 69 publications

(34 citation statements)

References 37 publications

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“… Monagas et al (2009 ), and Gu et al (2004) , reported that flavanols such as polymeric procyanidins, especially polymeric procyanidins, are the most abundant polyphenols fraction in nuts. Recent studies ( Beyhan et al, 2016 , Wu et al, 2021 ) demonstrated that walnuts had the highest content of polymeric procyanidins, which are responsible for the astringent taste and color of skins. It is known that polymeric procyanidins are of great interest as important compounds in nutrition and biological activity as they exhibit antioxidant, anti-inflammatory, antimicrobial, cardio- and neuroprotective action ( Monagas et al, 2009 , Wang et al, 2011 ).…”

Section: Resultsmentioning

confidence: 99%

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

et al. 2022

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“…Sinapate helps to improve pathogen resistance for Botrytis cinerea by UV-B radiation in Arabidopsis (Demkura and Ballaré, 2012). Vitexin has been reported to have inhibitory effects on Gram-negative bacteria, especially Pseudomonas aeruginosa and Bordetella petrii (Das et al, 2016;Rath et al, 2016;Corrêa et al, 2021), and vitexin's glucoside has a significant antioxidant effect (Fang et al, 2016;Wu et al, 2021). Thus, the enriched metabolites in the "R1" sample may contribute to the disease resistance to tea gray blight disease.…”

Section: Discussionmentioning

confidence: 99%

Metabolome and Microbiome Signatures in the Leaves of Wild Tea Plant Resources Resistant to Pestalotiopsis theae

Zhang

Chang-yu

et al. 2022

Front. Microbiol.

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Tea (Camellia sinensis) is an important crop that is mainly used in the food industry. This study using the metabolome and microbiome investigates the resistance factors of wild tea plant resources against tea gray blight disease, which is caused by Pestalotiopsis theae (Sawada) Steyaert. According to the interaction analysis of tea leaves and pathogenic fungus, the resistance of wild tea plant resource “R1” (Resistance 1) to tea gray blight disease was significantly higher than that of wild tea plant resource “S1” (Susceptibility 1). The difference between “R1” and “S1” in the metabolome was obvious. There were 145 metabolites that significantly changed. The phenolic acids and flavonoids were the major increased categories in “R1,” and it included 4-O-glucosyl-sinapate and petunidin-3-o-(6”-o-p-coumaroyl) rutinoside. Six metabolic pathways were significantly enriched, including aminoacyl-tRNA biosynthesis, flavone, and flavonol biosynthesis. In terms of bacteria, there was no significant difference between “S1” and “R1” in the principal component analysis (PCA). Pseudomonas was the major bacterial genus in “S1” and “R1.” In addition, each of the two resources had its own predominant genus: Cellvibirio was a predominant bacterial genus in “S1” and Candidatus_competibacter was a predominant bacterial genus in “R1.” In terms of fungi, the fungal diversity and the abundance of the two tea plant resource samples could be distinguished clearly. The fungal component of “S1” was more abundant than that of “R1” at the genus level. Toxicocladosporium was the predominant fungal genus of “S1,” and Filobasidium was the predominant fungal genus of “R1.” The relative abundance of unclassified-norank-norank-Chloroplast and Penicillium were significantly different between “S1” and “R1.” Penicillium was identified as a potential biomarker. They correlated with some metabolites enriched in “S1” or “R1,” such as L-arginine and quercetin-3-o-(2”-o-rhamnosyl) rutinoside-7-o-glucoside. Overall, phenolic acids, flavonoids, and Penicillium could be functional metabolites or microorganisms that contributed to improving the resistance of wild tea plant resources to tea gray blight disease.

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“…In turn, in walnuts from USA catechin was determined only in three from twelve tested cultivars in a concentration range 0.59–47.91 µg/g, while epicatechin was identified in ten from twelve cultivars in a concentration range 1.95–13.22 µg/g [ 55 ]. According to literature reports, ferulic, caffeic and cinnamic acids were detected in walnuts, which were also determined in the examined nuts, as well as sinapic, vanillic and syringic acids, rutin and naringenin, which were not detected in the nuts from this research [ 61 ]. Moreover, literature data indicate that, among flavonoids, naringenin was determined in almonds and pistachios, quercetin in Brazil nuts, pistachios, cashews, pine nuts and peanuts, rutin in almonds, taxifolin in pine nuts, kaempferol in cashews and peanuts, genistein in pistachios and apigenin in almonds.…”

Section: Resultsmentioning

confidence: 53%

The Content of Phenolic Compounds and Mineral Elements in Edible Nuts

Woźniak¹,

Waśkiewicz²,

Ratajczak³

2022

Molecules

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Edible nuts are an important component of a healthy diet, and their frequent consumption has beneficial impact on human health, including reducing the risk of cardiovascular and neurodegenerative diseases. Moreover, various factors, including cultivar, climate, soil characteristic, storage and treatment have influence on the chemical composition of nuts. Therefore, nine tree nut types and peanuts commonly available on Polish market were evaluated for phenolic profile and mineral elements content. The concentration of individual phenolic compounds, including flavonoids, aromatic acids and caffeic acid phenethyl ester (CAPE) was determined by ultra-high pressure liquid chromatography, while the content of macro-elements and trace minerals was analyzed by atomic absorption spectrometry. The phenolic profile of analyzed nuts substantially varied depending on the type of nut. The highest total content of all analyzed flavonoids was determined in walnuts (114.861 µg/g), while the lowest in almonds (1.717 µg/g). In turn, the highest total content of all tested aromatic acid was determined in pecans (33.743 µg/g), and the lowest in almonds (0.096 µg/g). Epicatechin and cinnamic acid were detected in the highest concentration in tested nuts. Moreover, in examined nuts (except walnuts and Brazil nuts), the presence of CAPE was confirmed. The tested nuts were also characterized by wide variation in element concentrations. Almonds contained high concentration of macro-elements (13,111.60 µg/g), while high content of trace elements was determined in pine nuts (192.79 µg/g). The obtained results indicate that the tested nuts are characterized by a significant diversity in the content of both phenolic compounds and minerals. However, all types of nuts, apart from the well-known source of fatty acids, are a rich source of various components with beneficial effect on human health.

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Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernel

Cited by 69 publications

References 37 publications

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

Metabolome and Microbiome Signatures in the Leaves of Wild Tea Plant Resources Resistant to Pestalotiopsis theae

The Content of Phenolic Compounds and Mineral Elements in Edible Nuts

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