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Antioxidant activityPhenolic compounds HPLC-DAD HPLC-MS A B S T R A C TBrazil nuts were shelled and separated as kernel and brown skin; whole nuts were also used. Soluble phenolics from each portion as well as the whole nut were extracted using 70% acetone under reflux conditions. Insoluble-bound phenolics were subsequently extracted into diethyl ether-ethyl acetate mixture (1:1, v/v) after alkaline hydrolysis. Both soluble and insoluble-bound phenolic extracts were separately examined for their total phenolics content; antioxidant activities were evaluated by trolox equivalent antioxidant capacity (TEAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical scavenging activities using electron paramagnetic resonance (EPR), reducing power, and oxygen radical scavenging capacity (ORAC). Soluble phenolics in brown skin was 1236.07 as compared to 406.83 in kernel and 519.11 mg/100 g in whole nut. Bound phenolics content of brown skin was also 86-and 19-folds higher than kernel and whole nut, respectively. Similarly extracts from the brown skin exhibited the highest antioxidant activity. Free-and bound phenolics were identified and quantified; these included nine phenolic acids and flavonoids and their derivatives (gallic acid, gallocatechin. protocatechuic acid, catechin, vanillic acid, taxifolin, myricetin, ellagic acid, and quercetin). However, some phenolics were present only in the bound form. Furthermore, the phenolics were dominant in the brown skin.

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