Abstract：
:The objective of this work was to analyse phenolic compounds and antiradical capacity of different parts of walnut fruit among six genotypes of Juglans regia L. Therefore, total phenolic and flavonoid content were determined and methanolic extracts of walnut genotypes were considered by the reducing power, DPPH (2,2-diphenyl-1-picrylhydrazyl), superoxide anion and nitric oxide radical scavenging. Significant differences were found in phenolic content and radical scavenging capacity of different parts of fruits and among various genotypes. High correlation coefficient (R(2)=0.81) was observed between phenol content and radical scavenging activity, but this was not always true (R(2)=0.01). These results demonstrated that walnut genotypes have different phenolic compounds and phenolic compounds have different radical scavenging power. The differences of phenolic compounds were confirmed by using high performance liquid chromatography (HPLC).
journal_name
Food Chemjournal_title
Food chemistryauthors
Akbari V,Jamei R,Heidari R,Esfahlan AJdoi
10.1016/j.foodchem.2012.07.030subject
Has Abstractpub_date
2012-12-15 00:00:00pages
2404-10issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01142-9journal_volume
135pub_type
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