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Antioxidant Activity of Nontocopherol Hazelnut ( Corylus spp. ) Phenolics
Author(s) -
Yurttas H.C.,
Schafer H.W.,
Warthesen J.J.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb15993.x
Subject(s) - chemistry , gallic acid , antioxidant , high performance liquid chromatography , caffeic acid , chromatography , quercetin , hydrolysis , benzoic acid , column chromatography , alkaline hydrolysis , chlorogenic acid , acid hydrolysis , methanol , food science , organic chemistry
Hazelnuts were investigated for the presence of antioxidant compounds other than tocopherol. Hazelnuts from 2 regions were extracted with methanol:water (2:1; v/v). Extracts were subjected to either acid or alkaline hydrolysis but neither improved the separation quality during high pressure liquid chromatography (HPLC) analysis. Nonhydrolyzed extracts of hazelnut had greater antioxidant activity in comparison to hydrolyzed extracts. The 1st 10 minute eluent in the HPLC had greater antioxidant activity relative to the later eluting fractions. Gallic acid, p‐hydroxyl benzoic acid, caffeic acid and/or epicatechin, sinapic acid, and quercetin were tentatively identified using HPLC.