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

Robbins, Katherine S.; Gong, Yi; Wells, M. Lenny; Greenspan, Phillip; Pegg, Ronald B.

doi:10.1016/j.jff.2015.05.026

Cited by 11 publications

(4 citation statements)

References 40 publications

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“…It is not always practical to quantify all individual polyphenols present in apples and apple products due to the high cost of commercially available polyphenol reference standards. To gain information about polyphenol composition without attempting to quantify all individual compounds, samples were subjected to hydrolysis to remove the glycosides attached to the polyphenols prior to analysis, and only the aglycones were measured (Robbins, Gong, Wells, Greenspan, & Pegg, 2015).…”

Section: Individual Polyphenols In Juice and Cidermentioning

confidence: 99%

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

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The term “cider” refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off‐aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence of unwanted sulfur off‐aromas. Concerns that prefermentation juice clarification will reduce the yeast assimilable nitrogen (YAN) and polyphenols in the juice have limited the application of this practice by cider makers. In this study, 3 clarification methods were applied to ‘York’ apple juice, that is, static settling, centrifugation, and pectinase. Raw (control) and clarified juice were fermented to cider, and the impact of clarification on the physicochemical parameters, amino acids and polyphenol content of the juice and cider was assessed. Juice clarification by pectinase decreased YAN by 50%, while static settling and centrifugation increased the concentration of most amino acids by 83%. All clarification treatments lowered the concentration of total polyphenols in the juice (from 60% to 30%, P < 0.05) and affected the individual polyphenols in the juice but these changes were not evident in the ciders. These findings demonstrate that prefermentation juice clarification results in changes in the chemistry profiles of apple juice. These changes were however not evident in the ciders. This approach therefore has the potential to limit the production of sulfur off‐aromas during cider production without adverse effects on quality. Practical Application Clarification of apple juice changes polyphenol and nitrogen contents, factors known to affect cider quality. However, these differences in the chemical profile of apple juice may not be reflected in the finished ciders. These findings demonstrate that juice clarification can be employed in cider making without affecting the quality. Cider makers should not assume that changes in apple juice imparted by clarification will be reflected in the finished ciders. Outcomes should be measured in finished ciders, rather than juice to accurately evaluate effects of the processing steps on quality.

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Section: Individual Polyphenols In Juice and Cidermentioning

confidence: 99%

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

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“…A further study of Christopoulos and Tsantili (2015) related PAL activity to the synthesis of 4hydroxybenzoic, 2,4-dihydroxybenzoic, syringic, and vanillic acids while no relation to ellagic acid was found. Identification of 4-hydroxybenzoic, syringic, and ellagic acids have been previously reported in pecan nut kernels by Robbins et al (2015). Hence, the increment in phenolic content of wet pecan nut kernels might be attributed to the synthesis of phenolic acids.…”

Section: Effect Of Storage Conditions On Pecan Nuts Compositionmentioning

confidence: 71%

Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage

Rábago-Panduro¹,

Martı́n-Belloso²,

Welti‐Chanes³

et al. 2020

Rev.Mex.Ing.Quim.

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“…Both sapucaia and pecan nuts present a wide variety of phenolic compounds; however, the profile of phenolic compounds is different for these raw materials. Among the 22 phenolics quantified in pecan nuts, only gallic, ellagic and syringic acids, and catechin were also identified in sapucaia nut (Robbins et al, 2015). For Brazil (Gomes & Torres, 2016;John & Shahidi, 2010), cashew (Chandrasekara & Shahidi, 2011a), and baru nuts (Lemos, Siqueira, Arruda, & Zambiazi, 2012) a smaller variety of phenolic compounds was reported probably due to the differences between the sample preparation and the analytical methodology used in these studies.…”

Section: Phenolic Profile By Lc-esi-ms/msmentioning

confidence: 78%

“…In the last decade, the phenolic compounds in natural nut products and by-products have been investigated (Gomes & Torres, 2016;Hilbig, Alves, Muller, Micke, Vitali, Pedrosa, and Block, 2018;John & Shahidi, 2010;Robbins, Gong, Wells, Greenspan, & Pegg, 2015). The phenolic compounds, including flavonoids, phenolic acids, tannins, stilbenes, lignans, and phenolic aldehydes play an important role in human health, mainly due to their antioxidant properties (Taş & Gökmen, 2017).…”

Section: Introductionmentioning

confidence: 99%

Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile

Demoliner

Policarpi

Vasconcelos

et al. 2018

Food Research International

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In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged.

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

Cited by 11 publications

References 40 publications

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage

Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile

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