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Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols

Department of Food Technology and Human Nutrition, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland
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Molecules 2019, 24(16), 2936; https://doi.org/10.3390/molecules24162936
Received: 23 July 2019 / Revised: 6 August 2019 / Accepted: 10 August 2019 / Published: 13 August 2019
PDF [603 KB, uploaded 13 August 2019]

Abstract

The aim of the study was to characterize the antioxidant properties; establish the profile of polyphenolic compounds and evaluate the content of tocopherols in walnuts of three varieties (Leopold; Apollo; Resovia) differing in the degree of maturity (harvest date). The profile of polyphenolic compounds was established by UPLC-PDA-ESI-MS. The content of tocopherols was determined by HPLC-FLD. It was found that the content of dry matter and fat increased and the antioxidant properties decreased with the maturation of nuts. Walnuts of the Leopold cultivar harvested in July exhibited the highest content of total polyphenol (2149.08 mg/100 g dry mass). In their polyphenolic profile; 26 compounds were identified; mainly belonging to the class of ellagitannins. The polyphenolic content decreased with the maturation of nuts. The total content of tocopherols in the tested nuts increased with ripening and ranged from 1.76 mg/100g (Apollo VII) to 18.30 mg/100g (Resovia IX)
Keywords: walnut; maturity; antioxidant properties; polyphenols; tocopherols walnut; maturity; antioxidant properties; polyphenols; tocopherols
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Pycia, K.; Kapusta, I.; Jaworska, G. Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols. Molecules 2019, 24, 2936.

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