Nutritional composition and antioxidant activity of different walnut varieties (<em>Juglans regia</em> L.) from Nerpio (Spain) in comparison to commercial varieties

I. Viera-Alcaide; A. Hamdi; A. Jiménez-Araujo; R. Rodríguez-Arcos; J. A. Espejo-Calvo; R. Guillén-Bejarano

doi:10.3989/gya.0932182

Autores/as

I. Viera-Alcaide Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC) https://orcid.org/0000-0003-2019-9013
A. Hamdi Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC) - Unité de Physiologie et de Biochimie de la réponse des plantes aux contraintes abiotiques, FST https://orcid.org/0000-0002-6510-8587
A. Jiménez-Araujo Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC) https://orcid.org/0000-0002-2695-4588
R. Rodríguez-Arcos Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC) https://orcid.org/0000-0002-0003-4345
J. A. Espejo-Calvo Innofood I+D Soluciones S.L. https://orcid.org/0000-0003-4344-9388
R. Guillén-Bejarano Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC) https://orcid.org/0000-0001-9034-3012

DOI:

https://doi.org/10.3989/gya.0932182

Palabras clave:

Ácidos grasos, Actividad antioxidante, Nerpio, Nuez, Proteínas, Variedades autóctonas

Resumen

En Nerpio (Albacete, España) se cultivan tradicionalmente variedades locales de nueces que nunca han sido estudiadas con vistas a su puesta en valor frente a variedades comerciales. En este trabajo se han estudiado 47 variedades locales (N) y 7 extranjeras (F) cultivadas en Nerpio, además de 13 comerciales (C). Los valores medios encontrados para rendimiento, humedad, y contenidos graso y proteico fueron ligeramente inferiores en N. Debido a su composición de ácidos grasos, el aceite de nueces N podría ser más estable frente a la oxidación. El valor biológico de sus proteínas es muy similar, siendo la actividad antioxidante la que marca una gran diferencia en favor de los cultivares endémicos: las muestras N dieron los valores más altos, y las F intermedios. Por ello, las variedades locales de Nerpio podrían tener mayores beneficios para la salud que las variedades comerciales, aunque son necesarios estudios sobre su composición en fitoquímicos.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Abe LT, Lajolo FM, Genovese MI. 2010. Comparison of phenol content and antioxidant capacity of nuts. Ciencia Tecnol. Alim. 30 (1), 254-259. https://doi.org/10.1590/S0101-20612010000500038

Alaiz M, Navarro JL, Girón J, Vioque E. 1992. Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate. J. Chromatogr. 591, 181-186. https://doi.org/10.1016/0021-9673(92)80236-N

Alasalvar C, Bolling BW. 2015. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. Brit. J. Nutr. 113, S68-S78. https://doi.org/10.1017/S0007114514003729 PMid:26148924

Amaral JS, Casal S, Pereira JA, Seabra RM, Oliveira BP. 2003. Determination of sterol and fatty acid composition, oxidative stability, and nutritioal value of six walnut (Juglans regia L.) cultivars grown in Portugal. J. Agric. Food Chem. 51, 7698-7702. https://doi.org/10.1021/jf030451d PMid:14664531

Aparicio R, Roda L, Albi MA, Gutiérrez F. 1999. Effect of various compounds on virgin olive oil stability measured by rancimat. J. Agric. Food Chem. 47, 4150-4155. https://doi.org/10.1021/jf9812230 PMid:10552782

Arranz S, Pérez-Jiménez J, Saura-Calixto F. 2008. Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter. Eur. Food Res. Technol. 227, 425-431. https://doi.org/10.1007/s00217-007-0737-2

Bada JC, León-Camacho M, Prieto M, Copovi P, Alonso L. 2010. Characterization of walnut oils (Juglans regia L.) from Asturias, Spain. J. Am. Oil Chem. Soc. 87, 1469-1474. https://doi.org/10.1007/s11746-010-1629-3

Baer DJ, Gebauer SK, Novotny JA. 2015. Walnuts consumed by healthy adults provide less available energy than predicted by the Atwater factors. J. Nutr. 146, 9-13. https://doi.org/10.3945/jn.115.217372 PMid:26581681

Bouabdallah I, Bouali I, Martínez-Force E, Albouchi A, Pérez Camino MC, Boukhchina S. 2014. Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regia L.) from Tunisia. Nat. Prod. Res. 28, 1826-1833. https://doi.org/10.1080/14786419.2014.950573 PMid:25142132

Christopoulos MV, Tsantili E. 2015. Oil composition in stored walnut cultivars-quality and nutritional value. Eur. J. Lipid Sci. Technol. 117, 338-348. https://doi.org/10.1002/ejlt.201400082

EFSA Panel on Dietetic Products NaAN. 2011. Scientific opinion on the substantiation of health claims related to walnuts and mainenance of normal blood LDL-cholesterol concentrations (ID 1156, 1158) and improvement of endotelium-dependent vasodilatation (ID 1155, 1157) pursuant to Article 13(1) of regulation (EC) No 1924/2006. EFSA J. 9, 2074. https://doi.org/10.2903/j.efsa.2011.2074

FAO. 2013. Dietary Protein Quality Evaluation in Human Nutrition. FAO, Rome.

FAOSTAT. 2018. http://www.fao.org/faostat/en/#data/QC/. Last accesed 13/06/2018

Gandev S, Dzhuvinov V. 2014. Evaluation of some walnut cultivars under the climatic conditions of South Bulgaria. Agro-Knowledge J. 15, 5-16. https://doi.org/10.7251/AGREN1401005G

Garcés R, Mancha M. 1993. One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Anal. Biochem. 211, 139-143. https://doi.org/10.1006/abio.1993.1244 PMid:8323025

Khir R, Pan Z, Atungulu GG, Thompson JF, Shao D. 2011. Size and moisture distribution characteristics of walnuts and their components. Food Bioprocess Technol. https://doi.org/10.1007/s11947-011-0717-1

López-Uriarte P, Bulló M, Casas-Agustench P, Babio N, Salas-Salvadó J. 2018. Nuts and oxidation: a systematic review. Nutr. Rev. 67, 497-508. https://doi.org/10.1111/j.1753-4887.2009.00223.x PMid:19703258

Ling B, Hou L, Li R, Wang S. 2014. Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivation. Food Sci. Technol. 59, 786- 793. https://doi.org/10.1016/j.lwt.2014.07.005

Lutz M, Hernández J, Henríquez C. 2015. Phenolic content and antioxidant capacity in fresh and dried fruits and vegetables grown in Chile. CyTA - J. Food 13, 541-547.

MAPAMA. 2017. Informe del consumo de alimentación en España 2016. (ed. AyMA Ministerio de Agricultura y Pesca), p. 242. MAPAMA, Madrid.

MAPAMA. 2018. https://www.mapama.gob.es/es/estadistica/ temas/estadisticas-agrarias/agricultura/superficies-producciones-anuales-cultivos/ Last accesed 13/06/2018.

Martín Cerdeño VJ. 2017. Consumo de frutos secos en España. Distribución Consumo 103, 1-8.

Novotny JA, Gebauer SK, Baer DJ. 2012. Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. Am. J. Clin. Nutr. 96, 296-301. https://doi.org/10.3945/ajcn.112.035782 PMid:22760558 PMCid:PMC3396444

Poulose SM, Miller MG, Shukitt-Hale B. 2014. Role of walnuts in maintaining brain health with age. J. Nutr. 144, 561-566S. https://doi.org/10.3945/jn.113.184838 PMid:24500933

Reiter RJ, Manchester LC, Tan D. 2005. Melatonin in walnuts: Influence of levels of melatonin and total antioxidant capacity of blood. Nutrition 21, 920-924. https://doi.org/10.1016/j.nut.2005.02.005 PMid:15979282

Ribarova F, Zanev R, Shishkov S, Rigov N. 2003. a-Tocoferol, fatty acids and their correlations in Bulgarian foodstuffs. J. Food Compos. Anal. 16, 659-667. https://doi.org/10.1016/S0889-1575(03)00079-6

Rodríguez G, Rodríguez R, Fernández-Bolaños J, Guillén R, Jiménez A. 2007. Antioxidant activity of effluents during the purification of hydroxytyrosol and 3,4-dihydroxyphenyl glycol from olive oil waste. Eur. Food Res. Technol. 224, 733-741. https://doi.org/10.1007/s00217-006-0366-1

Ros E. 2010. Health benefits of nut consumption. Nutrients 2, 652-682. https://doi.org/10.3390/nu2070652 PMid:22254047 PMCid:PMC3257681

Ruggeri S, Cappelloni L, Carnovale E. 1998. Chemical composition and nutritive value of nuts grown in Italy. Ital. J. Food Sci. 3, 243-252.

Sánchez-González C, Ciudad CJ, Noé V, Izquierdo-Pulido M. 2017. Health benefits of walnut polyphenols: an exploration beyond their lipid profile. Crit. Rev. Food Sci. Nutr. 57, 3373-3383. https://doi.org/10.1080/10408398.2015.1126218 PMid:26713565

Singleton VL, Rossi JAJ. 1965. Colorimetry of total phenolics with phosphomolibdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16, 144-158.

Suárez López MM, Kinlansky A, López LB. 2006. Evaluación de la calidad de la proteína de los alimentos calculando el escore de aminoácidos corregido por digestibilidad. Nutr. Hosp. 21, 47-51.

Tutiempo.net. 2018. https://www.tutiempo.net/clima/espana. html. Last accesed 29/10/2018.

USDA. 2018. USDA Branded Food Products Database. https:// ndb.nal.usda.gov/ndb/foods. Last accesed 13/06/2018.

Vinson JA, Cai Y. 2012. Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits. Food Funct. 3, 134-140. https://doi.org/10.1039/C2FO10152A PMid:22187094

Yust MM, Pedroche J, Girón-Calle J, Vioque J, Millán F, Alaiz M. 2004. Determination of tryptophan by high-performance liquid chromatography of alkaline hydrolysates with spectrophotometric detection. Food Chem. 85, 317-320. https://doi.org/10.1016/j.foodchem.2003.07.026