Open AccessPhenolic compounds and antioxidant activity of Pecan [Carya illinoinensis (Wangenh.) C. Koch] kernel cake extracts obtained by sequential extraction
Author(s) -
Ana Cristina Pinheiro do Prado,
Analu Monalise Aragão,
Roseane Fett,
Jane Mara Block
Publication year - 2009
Publication title -
grasas y aceites
Language(s) - Spanish
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.129708
Subject(s) - chemistry , acetone , dpph , abts , tannin , antioxidant , food science , gallic acid , quercetin , proanthocyanidin , extraction (chemistry) , linoleic acid , botany , chromatography , organic chemistry , polyphenol , biology , fatty acid
The total phenolic and condensed tannin contents of different Pecan kernel cake extracts (ether, acetone, alcohol and distilled water) were estimated and their antioxidant activities were evaluated through ABTS, DPPH and ß-carotene/linoleic acid systems. Color variations of the Pecan kernel cake were determined through an instrumental analysis using the CIE Lab system. Significantly higher levels (p < 0.05) of total phenolics, condensed tannins and antioxidant activity measured through the ABTS and DPPH (30 min and 24 h) systems were observed for the acetone extract (16.4 mg GAE/g; 31.2 mg CE/g; 235.3 μmol TEAC/g and 68.6 and 100.3 mg TEAC/g, respectively). The oxidation inhibition percentage in the ß-carotene/linoleic acid system varied from 37.9 to 93.1%, with the acetone extract at 300 ppm showing significantly superior results. The samples with the greatest tendency to show red tones presented the highest levels of condensed tannins. 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