Storage of fresh walnuts (Juglans regia L.) – Low temperature and phenolic compounds

Christopoulos, Miltiadis V.; Tsantili, Eleni

doi:10.1016/j.postharvbio.2012.06.001

Cited by 53 publications

(59 citation statements)

References 29 publications

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“…• values were similar to those previously showed for walnut (Juglans regia L.) kernels (Christopoulos and Tsantili, 2012), higher than for Brazil nut (Bertholletia excels) kernel and whole nut (John and Shahidi 2010), and also higher than baru nuts (Dipteryx alata Vog) with and without peels (Lemos et al, 2012).…”

Section: All These Dpphsupporting

confidence: 90%

“…Recent studies have found walnut to contain several groups of polyphenols, mainly identified as tannins (Christopoulos andTsantili, 2012, Fukuda et al, 2003). Most of them contribute to the overall antioxidant capacity of walnut extracts with different in vitro and in vivo antioxidant estimation models (Fukuda et al, 2003, Fukuda et al, 2004.…”

Section: Introductionmentioning

confidence: 99%

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Soil and Climate Determine Antioxidant Capacity of Walnuts

et al. 2017

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Factors as variety, soil and climatic conditions can influence the nutritional composition of walnuts and its resultant biological activity. The aim of this work was to study the influence of soil and climate factors in the antioxidant capacity of 10 different varieties of nuts, obtained from two experimental cultivars with different weather and soil conditions. Ten different varieties of walnut samples were obtained from two experimental cultivars, analyzing the antioxidant capacity by ORAC, DPPH• and ABTS+ methods. Eureka and Tehama walnuts showed the highest antioxidant capacity. Only Chico and Serr varieties (measured by ABTS+ method) and Franquette variety (measured by ORAC assay) increased their antioxidant capacity when cultured in Torre Blanca plots. The growing in El Chaparral plots increased the antioxidant capacity of every different variety. Minor temperature (especially when it reaches over -0 ºC) and humidity, as well as an increase on the annual rainfall are noteworthy factors that influence on the increase of antioxidant capacity of the wide majority of the analyzed walnuts.

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Section: All These Dpphsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Soil and Climate Determine Antioxidant Capacity of Walnuts

et al. 2017

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“…The mixture was placed in a supersonic ice bath at 4°C under darkness for 15 min and then centrifuged at 4000 × g for 5 min. The procedure was repeated three times and the combined supernatants were used for both analyses …”

Section: Methodsmentioning

confidence: 99%

“…For FRAP evaluation, 0.1 mL of extract diluted with deionized water (1:2 v/v) was added to a screw top tube containing 3 mL of preheated (37 °C) FRAP reagent (300 mmol L −1 acetate buffer (C 2 H 3 NaO 2 ·3H 2 O, C 2 H 4 O 2 ), pH 3.6; 10 mmol L −1 TPTZ (2,4,6‐tripyridyl‐ s ‐triazine) in 40 mmol L −1 HCl; 20 mmol L −1 FeCl 3 ·6H 2 O; in 10:1:1 (v/v/v) ratio) . After incubation at 37 °C for 30 min, the absorbance was read at 593 nm versus a blank . Results were expressed as trolox (6‐hydroxy‐2,5,7,8‐tetramethylchroman‐2‐carboxylic acid) equivalents on FW basis.…”

Section: Methodsmentioning

confidence: 99%

Short‐term treatments with high CO₂ and low O₂ concentrations on quality of fresh goji berries (Lycium barbarum L.) during cold storage

2017

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“…In addition, 14 different phenylpropanoid biosynthesis and 8 different tyrosine metabolism genes were also found in our study. The role of phenolic compounds in plant physiology has been known for many years, including procyanidin and chlorogenic acid [29]. These compounds are mainly derived from phenylalanine via the general phenylpropanoid pathway [30]–[31].…”

Section: Discussionmentioning

confidence: 99%

Molecular Analysis of the Processes of Surface Brown Spot (SBS) Formation in Pear Fruit (Pyrus bretschneideri Rehd. cv. Dangshansuli) by De Novo Transcriptome Assembly

Liu

Xue

et al. 2013

PLoS ONE

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Browning disorder, which usually occurs post-harvest in pears subjected to long-term storage, can cause browning of the pear flesh and/or core. In 2011, investigators in China found a novel type of brown spot (designated as surface brown spot, SBS) in pre-harvest ‘Dangshansuli’ pears (Pyrus bretschneideri Rehd.). SBS has a large impact on the exterior quality of the pears. Interestingly, the brown coloration was only found on the peel and not the flesh or the core. In this paper, de novo transcriptome analysis of the exocarp of pears with SBS using Illumina sequencing showed that SBS up-regulated the expression of genes related to oxidative phosphorylation, phenolic compound synthesis and polyphenoloxidase (PPO), and SBS was associated with inhibition of primary and secondary metabolism genes. Ca2+-sensor proteins might be involved in the signal transduction that occurs during the process of SBS formation, and this signaling is likely to be regulated by H2O2, abscisic acid (ABA) and gibberellic acid (GA3). Phytohormone and mineral element analyses confirmed that GA3, ABA, H2O2 and Ca2+ contribute to SBS formation. In addition to the seasonal characteristics, low levels of O2 and Ca2+ in the fruit are potential causes of the browning response due to exposure to oxidative stress, oxidative-reductive imbalance and the accumulation of reactive oxygen species (ROS), which affected the membrane integrity. Disruption of the membranes allows for PPO and phenolic compounds to come into contact, and the phenolic compounds are oxidized to form the browning pigments.

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Storage of fresh walnuts (Juglans regia L.) – Low temperature and phenolic compounds

Cited by 53 publications

References 29 publications

Soil and Climate Determine Antioxidant Capacity of Walnuts

Soil and Climate Determine Antioxidant Capacity of Walnuts

Short‐term treatments with high CO₂ and low O₂ concentrations on quality of fresh goji berries (Lycium barbarum L.) during cold storage

Molecular Analysis of the Processes of Surface Brown Spot (SBS) Formation in Pear Fruit (Pyrus bretschneideri Rehd. cv. Dangshansuli) by De Novo Transcriptome Assembly

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Storage of fresh walnuts (Juglans regia L.) – Low temperature and phenolic compounds

Cited by 53 publications

References 29 publications

Soil and Climate Determine Antioxidant Capacity of Walnuts

Soil and Climate Determine Antioxidant Capacity of Walnuts

Short‐term treatments with high CO2 and low O2 concentrations on quality of fresh goji berries (Lycium barbarum L.) during cold storage

Molecular Analysis of the Processes of Surface Brown Spot (SBS) Formation in Pear Fruit (Pyrus bretschneideri Rehd. cv. Dangshansuli) by De Novo Transcriptome Assembly

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Short‐term treatments with high CO₂ and low O₂ concentrations on quality of fresh goji berries (Lycium barbarum L.) during cold storage