Antioxidant and antiproliferative activities of common edible nut seeds

“…[1] Phenolic compounds constitute one of the most widespread groups of substances in phytochemicals. More than 8000 phenolic structures were characterized with significant roles as defence agents against pathogens, parasites, and predators.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

Ozer

2017

International Journal of Food Properties

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The goal of the present study was to investigate the antioxidant activity and total phenolic content (TPC) of Maya nut (Brosimum alicastrum) in comparison with commercially available nuts (i.e. walnut, almond, and peanut). Results indicated that Maya nut had the highest TPCs among these nuts. Maya nut also possessed strong 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2.2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activities and ferric reducing antioxidant power (FRAP) (p < 0.05) as compared to walnut, almond, and peanut. Five phenolic acids (gallic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, and p-coumaric acid) and one flavonoid ((-)-epicatechin) were identified and the phenolic content ranged from 6.5 to 326.2 µg/g. ARTICLE HISTORY

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“…(Singh et al 2016a, b;Shahidi and Naczk 2004;Yang et al 2005;Rana and Bhushan 2016;Abuajah et al 2015). Hazelnuts also have phytochemicals of different classes including tannins, carotenoids, and polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties and UPLC–MS/MS profiling of phenolics in jacquemont’s hazelnut kernels (Corylus jacquemontii) and its byproducts from western Himalaya

Kumar

Koundal

et al. 2016

J Food Sci Technol

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A rapid and selective analytical method was developed to simultaneously quantify seven polyphenolic compounds (gallic acid, catechin, epicatechin, quercetin, kaempferol, syringic acid and p-coumaric acid). 15 phenolics of diverse groups in 80 % ethanolic extracts of jacquemont's hazelnut (Corylus jacquemontii) kernels and its byproducts from western Himalaya using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) were identified. The developed analytical method showed excellent linearity, repeatability and accuracy. Total phenols concentrations were found to be 4446, 1199 and 105 mg gallic acid equivalent (GAE)/Kg of dried extract for jacquemont's hazelnut skin, hard shell and kernels respectively. Antioxidant potential of defatted, raw jacquemont's hazelnut skin, hard shell and kernel extracts assessed by 2,2 0 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2 0 -diphenyl-1-picrylhydrazyl (DPPH) methods were increased in a dose-dependent manner. The IC 50 values were observed as 23.12, 51.32, 136.46 and 45.73, 63.65, 169.30 lg/ml for jacquemont's hazelnut skin, hard shell, kernels by DPPH and ABTS assays, respectively. The high phenolic contents in jacquemont's hazelnut skin contributed towards their free radical scavenging capacities.

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Antioxidant and antiproliferative activities of common edible nut seeds

Cited by 264 publications

References 48 publications

Fontes vegetais naturais de antioxidantes

Fontes vegetais naturais de antioxidantes

Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

Antioxidant properties and UPLC–MS/MS profiling of phenolics in jacquemont’s hazelnut kernels (Corylus jacquemontii) and its byproducts from western Himalaya

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