Phenolic compounds and antioxidant activity of Pecan [<i>Carya illinoinensis</i> (Wangenh.) C. Koch] kernel cake extracts obtained by sequential extraction

Ana Cristina Pinheiro do Prado; Analu Monalise Aragão; Roseane Fett; Jane Mara Block

doi:10.3989/gya.129708

Autores/as

Ana Cristina Pinheiro do Prado Department of Food Science and Technology, UFSC – Florianópolis – SC
Analu Monalise Aragão Department of Food Science and Technology, UFSC – Florianópolis – SC
Roseane Fett Department of Food Science and Technology, UFSC – Florianópolis – SC
Jane Mara Block Department of Food Science and Technology, UFSC – Florianópolis – SC

DOI:

https://doi.org/10.3989/gya.129708

Palabras clave:

Actividad antioxidante, Carya illinoinensis, Compuestos fenólicos, Oxidación, Torta de almendra de pecana

Resumen

El contenido de taninos condensado y fenoles totales de diferentes extractos de tortas de almendra de pecana (éter, acetona, alcohol y agua destilada) fueron estimados y sus actividades antioxidantes fueron evaluadas mediantes los métodos con ABTS, DPPH y el sistema ß-caroteno/ácido linoleico. Las variaciones de color de la torta de almendra de pecana fueron determinadas mediante análisis instrumental usando el sistema CIE Lab. Los contenidos de fenoles totales, taninos condensados y actividad antioxidante, medida mediante los métodos con ABTS Y DPPH (30 min y 24 h), fueron significativamente más altos (p < 0.05) con el extracto de acetona (16.4 mg GAE/g; 31.2 mg CE/g; 235.3 μmol TEAC/g and 68.6 and 100.3 mg TEAC/g, respectivamente). El porcentaje de inhibición de la oxidación en el sistema ß-caroteno/ ácido linoleico vario desde 37.9 a 93.1% con el extracto de acetona a 300 ppm, mostrando resultados significativamente superiores. Las muestras con una mayor tendencia a tonos rojos presento los niveles más altos de taninos condensados.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOAC 2005. Association of Official Analytical Chemists. Official methods of analysis of the AOAC. 18th. Ed. AOAC, Arlington, VA.

Balasundram N, Sundram K, Samman S. 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99, 191-203. doi:10.1016/j.foodchem.2005.07.042

Beal BH. 2006. Atividade antioxidante e identificação dos ácidos fenólicos do gengibre (Zingiber officinale Roscoe) 2006. 87 p. Dissertação (Mestrado em Ciência dos Alimentos) – Centro de Ciencias Agrárias, Universidade Federal de Santa Catarina, Florianópolis.

Bramley PM, Elmadfa I, Kafatos A, Kelly FJ, Manios Y, Roxborough HE, Schuch W, Sheehy PJA, Wagner KH. Rewiew Vitamin E. 2000. Journal of the Science of Food and Agriculture 80, 913-938. doi:10.1002/(SICI)1097-0010(20000515)80:7<913::AID-JSFA600>3.0.CO;2-3

Brand-Williams W, Cuvelier AE, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity, Lebensm.-Wiss. u.- Technol 28, 25-30.

Budini R, Tonelli D, Girotti S. 1980. Analysis of total phenols using the Prussian blue method. Journal of Agricultural and Food Chemistry 28, 1236-1238. doi:10.1021/jf60232a056

Cuvelier ME, Bondet V, Berset C. 2000. Behavior of phenolic antioxidants in a partitioned medium: structure-activity relationship. Journal of the American Oil Chemists’Society 77, 819-823. doi:10.1007/s11746-000-0131-4

Duarte-Almeida JM, Santos RJ, Genovese MI, Lajolo FM. 2006. Avaliação da atividade antioxidante utilizando sistema _-caroteno / ácido linoléico e método de seqüestro de radicais livres DPPH. Ciênc. Tecnol. Aliment. 26, 446-452.

Frankel EN, Huang S-W, Kanner J, German JB. 1994. Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs emulsions. Journal Agricultural Food Chemistry 42, 1054-1059. doi:10.1021/jf00041a001

Heaton EK, Worthington RE, Shewfelt AL. 1975. Pecan nut quality. Effect of time of harveston composition, sensory and quality characteristics. Journal Food Science 40, 1260. doi:10.1111/j.1365-2621.1975.tb01067.x

Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolics phytochemicals. Journal Agricultural Food Chemistry 50, 3713-3717. doi:10.1021/jf020071c PMid:12059148

Kornsteiner M, Wagner KH, Elmadfa I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chemistry 98, 381-387. doi:10.1016/j.foodchem.2005.07.033

Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD. 2002. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine 113, 71-88. doi:10.1016/S0002-9343(01)00995-0

Kris-Etherton PM, Yu-Poth S, Sabaté J, Ratcliffe HE, Zhao G, Etherton TD. 1999. Nuts and their bioactive constituents: effects on serum lipids and other factors that affect disease risk. American Journal of Clinical Nutrition 70, 504-511.

Kyoung Chun OK, Kim D. 2004. Consideration on equivalent chemicals in total phenolic assay of chlorogenic acid-rich plums. Food Research International 37, 337-342. doi:10.1016/j.foodres.2004.02.001

Marco GJ. 1968. A rapid method for evaluation of antioxidants. Journal of the American Oil Chemist’s Society 45, 494-598. doi:10.1007/BF02668958

Miller HE. 1971. A simplified method for the evaluation of antioxidants. Journal of the American Oil Chemist’s Society 48, 91. doi:10.1007/BF02635693

Nogala-Kalucka M, Korczak J, Dratwia M, Lampsrt- Szczapa E, Siger A, Buchowski M. 2005. Changes in antioxidant activity and free radical scavenging potential of rosemary extract and tocopherols in isolated rapeseed oil triacylgliycerols during accelerated tests. Food Chemistry 93, 227–235. doi:10.1016/j.foodchem.2004.09.021

Oro T, Ogliari PJ, Amboni RDMC, Barrera-Arellano D, Block JM. 2008. Evaluación de la calidad durante el almacenamiento de nueces Pecán [Carya illinoinensis (Wangenh.) C. Koch] acondicionadas en diferentes envases. Grasas y Aceites 59, 132-138. doi:10.3989/gya.2008.v59.i2.501

Pokorny´ J, Parkányiová J. 2005. Lipids with antioxidant properties. Healthful Lipids. AOCS Press.

Porter WL. 1993. Paradoxical Behavior of antioxidants in food and biological systens. Toxicology and Industrial Health 09, 93-122.

Prat, DE. 1990. Natural antioxidants not exploited commercially, In: Prat, D.E (Ed). Food antioxidants, Elsevier Apllied Science, London, p. 171-192.

Price ML, Van Scoyoc S, Butler LG. 1978. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum. Journal of Agricultural and Food Chemistry 26, 1214-1218. doi:10.1021/jf60219a031

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cátion decolorization assay. Free Radical Biology & Medicine 26, 1231-1237. doi:10.1016/S0891-5849(98)00315-3 PMid:10381194

Rice-Evans CA, Miller NJ, Pagança G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Science 2, 152-159. doi:10.1016/S1360-1385(97)01018-2

Robinson T. 1975. The organic constituents of higher plants. Their chemistry and interrelationships. 3rd ed. Cordus Press, North Amherst, Mass.

Santos-Buelga CE, Scalbert A. 2000. Proantocyanidins and tannin-like compounds-nature, occurrence dietary intake and effects on nutrition and health. Journal of the Science of Food and Agriculture 80, 1094-1117. doi:10.1002/(SICI)1097-0010(20000515)80:7<1094::AID-JSFA569>3.0.CO;2-1

Scalbert A, Williamson G. 2000. Dietary intake and bioavail-abbility of polyphenols. Journal of Nutrition 130 (Suppl. 8S) 2073S-2085S.

Senter SD, Forbus JR WR. 1978. Leucoanthocyanidin oxidation in pecan kernels: relation to discoloration and kernel quality. Journal of Food Science 43, 128-134. doi:10.1111/j.1365-2621.1978.tb09751.x

Shahidi F, Naczk M. 2004. Cereal, Legumes and Nuts. Phenolics in Food and Nutraceutical. Boca Raton, CRC Press LLC.

Shahidi F, Naczk M. 1995. Food phenolics: souces, chemistry, effects and applications. Lancaster: Technomic Publishing 281-319.

Soares SE. 2002. Ácidos Fenólicos como antioxidantes. Revista de Nutrição 15 (1) 71- 81. doi:10.1590/S1415-52732002000100008

Swink JW. 1996. Pecans as a “young” ingredient. Food Tech Europe 3, 75-76.

Tepe B. 2008. Antioxidant potentials and rosmarinic acid levels of the methanolic extracts of Salvia virgata (Jacq), Salvia staminea (Montbret & Aucher ex Bentham) and Salvia verbenacea (L.) from Turkey. Bioresource Technology 99, 1584-1588. doi:10.1016/j.biortech.2007.04.008 PMid:17531471

Thompson TE, Grauke LJ, Young EF JR. 1996. Pecan Kernel color: standars using the munsell color notation system. Journal of the American Society for Horticultural Science 121, 548–553.

Venkatachalam M. 2004. Chemical composition of select pecan [Carya illinoinensis (Wangenh.) K. Koch] varieties and antigenic stability of pecan proteins. 2004. 90p. (Dissertation) - College of Human Sciences, The Florida State University.

Villarreal-Lozoya JE, Lombardini L, Cisneros-Zevallos. 2007. Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars. Food Chemistry 102, 1241-1249. doi:10.1016/j.foodchem.2006.07.024

Wakeling LT, Mason RL, D’Arcy BR, Caffin N.A. 2001. Composition of pecan cultivars Wichita and Western Schley [Caraya illinoinensis (Wangenh) K. Koch] grown in Australia. Journal of Agricultural and Food Chemistry 49, 1277-1281. doi:10.1021/jf000797d PMid:11312850

Wanasundara PKPD, Shahidi F. 2005. Antioxidants: Science, Technology, and Applications. Shahidi F. Bailey’s Industrial Oil and Fat Products: Chemistry, Properties and Health Effects. 6.ed., v.1, EUA, Wiley – interscience, 2005.

Wilkinson J. 2000. Efffect of ginger tea on the fetal development of Sprague-Dawley rats. Reproductive Toxicology 14, 507-512. doi:10.1016/S0890-6238(00)00106-4 PMid:11099876

Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52, 4026-4037. doi:10.1021/jf049696w PMid:15186133