Efficient preparative isolation and identification of walnut bioactive components using high-speed counter-current chromatography and LC-ESI-IT-TOF-MS

Grace, Mary H.; Warlick, Charles; Neff, Scott A.; Lila, Mary Ann

doi:10.1016/j.foodchem.2014.02.117

Cited by 77 publications

(54 citation statements)

References 38 publications

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“…Among tree nuts, walnut is one of the two highest ranked nuts for total phenolic content and antioxidant capacity, being very rich in the strong antioxidant hormone, melatonin. Besides, it is also rich in a variety of polyphenolic components, including ellagitannins, quinones, phenyl propanoids and dicarboxylic acid derivatives (Colaric et al 2005;Grace et al 2014;Ito et al 2007; Kornsteiner et al 2006;Li et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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Section: Introductionmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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“…Compounds were isolated from an aqueous-methanol extract prepared from walnut kernels using high-speed counter-current chromatography and characterized using LC-MSMS and NMR analysis (12). The following isolated and purified compounds were used in our studies: pendunculagin, tellimagrandin I, tellimagrandin II, casuarictin, 2,3-O-hexahydroxydiphenoyl-D-glucopyrnaose(2,3-HHDP-D-glucoside), glansreginin A, strictinin, isostrictinin, praecoxin A methyl ester, gallic acid, and ellagic acid.…”

Section: Preparation Of Walnut Extract and Isolation Of Polyphenolic mentioning

confidence: 99%

“…Two recent publications reported a variety of compounds from walnut kernels using LC-MS (12,17). These compounds are polyphenolic in nature and most of them belong to the ellagitannin and flavonoid families.…”

Section: Cell Death Induced By Walnut Extract and Purified Compoundsmentioning

confidence: 99%

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Cytotoxic Effects of Ellagitannins Isolated from Walnuts in Human Cancer Cells

Esposito

Grace

et al. 2014

Nutrition and Cancer

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Walnuts contain many bioactive components that may slow cancer growth. A previous report showed that a diet supplemented with walnuts decreased the tumor size formed by MDA-MB-231 human cancer cells injected into nude mice. However, the mechanism of action was never determined. We characterized the effects of a methanol extract prepared from walnuts on human MDA-MB-231, MCF7, and HeLa cells. The extract was cytotoxic to all cancer cells. We identified compounds from the methanol extract that induced this cytotoxicity. The predominant compounds were Tellimagrandin I and Tellimagrandin II, members of the ellagitannin family. We also show a walnut extract decreases the intracellular pH, depolarizes the mitochondrial membrane with release of cytochrome c and phosphatidylserine flipping. The antimitogenic effects of walnut extract were associated with a twofold reduction of mitochondria respiration. These results suggest impairment of mitochondrial function and apoptosis as relevant mechanism of anticancer effects of the walnut extract.

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“…Nowadays, CCC is a well-established tool for the purification of various natural [4][5][6] and synthetic products [7] as well as for analytical purposes [8][9][10][11]. A characteristic difference of CCC from conventional liquid chromatography techniques is the absence of solid media inside the separation column which is usually necessary for the retention of the stationary phase [12,13].…”

Section: Introductionmentioning

confidence: 99%

Tubing modifications for countercurrent chromatography (CCC): Stationary phase retention and separation efficiency

Englert

Vetter

2015

Analytica Chimica Acta

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Efficient preparative isolation and identification of walnut bioactive components using high-speed counter-current chromatography and LC-ESI-IT-TOF-MS

Cited by 77 publications

References 38 publications

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Cytotoxic Effects of Ellagitannins Isolated from Walnuts in Human Cancer Cells

Tubing modifications for countercurrent chromatography (CCC): Stationary phase retention and separation efficiency

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