Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter

Several studies have concluded that walnut exhibits greater antioxidant capacity than any other nuts. However, the contribution to antioxidant capacity of the two major fractions of walnut (defatted matter and oil) is unknown, and the aim of the present work is to elucidate it. Antioxidant capacity...

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Bibliographic Details
Published in:European food research & technology 2008-06, Vol.227 (2), p.425-431
Main Authors: Arranz, Sara, Pérez-Jiménez, Jara, Saura-Calixto, Fulgencio
Format: Article
Language:English
Subjects:
Acids
Agriculture
Analytical Chemistry
Antioxidants
Biological and medical sciences
Biotechnology
Chemistry
Chemistry and Materials Science
Cocoa
Defatted matter
Food
Food industries
Food Science
Forestry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Juglans regia L
Nuts
Oil
Oils & fats
Olive oil
Original Paper
Polyphenols
Potassium
Studies
Walnut
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Summary:Several studies have concluded that walnut exhibits greater antioxidant capacity than any other nuts. However, the contribution to antioxidant capacity of the two major fractions of walnut (defatted matter and oil) is unknown, and the aim of the present work is to elucidate it. Antioxidant capacity was evaluated in walnut oil, defatted matter, and whole walnut. The results showed that the defatted matter provided the bulk of the antioxidant capacity (estimated about 332 μmol Trolox/g dm) of this nut, a major proportion derived from insoluble tannins. The contribution of walnut oil to the overall antioxidant capacity of walnut (FRAP and ABTS assays) is less than a 5%. It was observed that oil interfered in the determination of antioxidant capacity of whole walnut, a fact that could affect the data reported in the literature. Separate determination of oil and defatted mater antioxidant capacity is recommended.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-007-0737-2