engleski

Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripening

In studies of secondary metabolites in nuts, many constituents in the kernel remain unidentified due to a high content of phenolic compounds in the pellicle. In the present study, we focused on the investigation of the phenolic and dicarboxylic acid profiles of walnut and hazelnut pellicle-less kernels. High-performance liquid chromatography with diode array and mass spectrometric detection (HPLC-DAD-MSn) was used to carry out the determination of individual phenolics and dicarboxylic acids in brown and red-pellicle walnut and hazelnut. Results show that hexahydroxydiphenic acid (HHDP) di-galloyl hexose isomer, vanillic acid hexoside, quinic acid derivative and catechin are the main constituents of the phenolic profile of walnut, while galloylquinic derivative, caffeoyl hexoside and catechin are the main constituents of the hazelnut kernel. Even though both walnut and hazelnut kernels have a considerably lower content of phenolic compounds and dicarboxylic acids in comparison to the pellicles, when calculated as a percentage of the total mass, the kernel makes a significant contribution to the total phenolic content of the whole nut.

Red walnut ; Red hazelnut ; Phenolic compounds ; Ripening stages ; Dicarboxylic acid ; Glansreginin

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