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

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

Journal of Functional Foods (May 2015)

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

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

Affiliations

Katherine S. Robbins: Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
Yi Gong: Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
M. Lenny Wells: Department of Horticulture, College of Agricultural and Environmental Sciences, The University of Georgia, 4604 Research Way, Tifton, GA 31793, USA
Phillip Greenspan: Department of Pharmaceutical & Biomedical Sciences, College of Pharmacy, The University of Georgia, Athens, GA 30602, USA
Ronald B. Pegg: Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA; Corresponding author. Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA. Tel.: +1 706 542 1099; fax: +1 706 542 1050.

Journal volume & issue: Vol. 15
pp. 11 – 22

Abstract

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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.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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