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首页> 外文期刊>Emirates Journal of Food and Agriculture >PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY IN MEXICAN PECAN NUT
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PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY IN MEXICAN PECAN NUT

机译：墨西哥山核桃果仁的理化组成和抗氧化剂能力

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摘要

The nut plays a major role in human nutrition, as a nutritive food rich in phenolic compounds and natural antioxidants. These compounds have the ability to reduce the incidence of chronic diseases. This study evaluates the content in phenolic compounds and the antioxidant activity in pecan meat and shell, examining the two varieties Western and Wichita, cultivated in the region of Delicias of the state of Chihuahua (Mexico). The high concentrations of phenolic compounds (170.36 mg g-1) and tannins (582.07 mg g-1) found in the shell were 7- to 8-fold higher than in the meat. The results for the variety Wichita were significantly higher than for Western. The antioxidant activity was assessed by the DPPH (1,1-diphenyl-1,2-picrylhydrazyl), which correlated strongly with the phenolic compounds (r2=0.99). Three phenolic compounds were identified and quantified by high-performance liquid chromatography (HPLC) in the meat and the shell, i.e. gallic acid, ellagic acid, and catechin, while only ellagic acid was not identified in the shell of the variety Western. Pecans are rich in phytochemical compounds that provide high antioxidant activity to the meat and the shell. These phytochemical compounds are beneficial for human health. The high concentration of phytochemicals in the shells represent a good source of antioxidants for future applications in the pharmaceutical and agro-food industry.
机译：作为富含酚类化合物和天然抗氧化剂的营养食品，坚果在人类营养中起着重要作用。这些化合物具有减少慢性疾病发生率的能力。这项研究评估了在奇瓦瓦州（墨西哥）德利西亚斯地区种植的西方和威奇托这两个品种，评估了山核桃肉和贝壳中酚类化合物的含量以及抗氧化活性。壳中发现的高浓度酚类化合物（170.36 mg g-1）和单宁（582.07 mg g-1）比肉中高7至8倍。威奇托品种的结果明显高于西方品种。抗氧化活性通过DPPH（1,1-二苯基-1,2-吡咯肼基）进行评估，其与酚类化合物密切相关（r2 = 0.99）。通过高效液相色谱（HPLC）在肉和蛋壳中鉴定和定量了三种酚类化合物，即没食子酸，鞣花酸和儿茶素，而在Western品种的壳中仅未鉴定出鞣花酸。山核桃富含植物化学化合物，可为肉和壳提供高抗氧化活性。这些植物化学化合物对人体健康有益。壳中高浓度的植物化学物质是抗氧化剂的良好来源，可用于制药和农业食品工业的未来应用。

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