Journal
FOOD CHEMISTRY
Volume 321, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126672
Keywords
Diaphragma juglandis fructus; Walnut pellicle; Flower of Juglans regia; Phenolic compounds; Antioxidant
Funding
- Major Projects of Science and Technology in Yunnan Province [2018ZG004]
- National Natural Science Foundation of China [31850410476]
- Major Projects of Science and Technology in Anhui Province [1804b06020347, 17030701028, 18030701142, 18030701158]
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The phenols in Diaphragma juglandis fructus (DJF), walnut pellicle (WP), and flowers of Juglans regia (FJR) from walnut were extracted using three methods (methanolic condensation reflux extraction, ultrasonic wave extraction, and enzyme assisted-extraction), and phenolics and antioxidant capacities of different extractions were compared. Overall, 50 phenolics were identified by HPLC-MS/MS with 41 compounds in DJF, 32 in WP, and 29 in FJR. It was observed that tannins in WP was higher than those in DJF and FJR. As for PCA, more than 70% of the variance was explained with the obvious comparison between the phenolic constituents. The phenolics in walnut contributed to remarkable antioxidant effect, with the highest effect observed in WP. This study presents the analysis and comparison of the phenols can be further extended for the development of functional walnut instant foods.
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