Dynamic Changes in Phenolics and Antioxidant Capacity during Pecan (Carya illinoinensis) Kernel Ripening and Its Phenolics Profiles

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Xiaodong JiaLiangju Wang

Abstract

Pecan (Carya illinoinensis) kernels have a high phenolics content and a high antioxidant capacity compared to other nuts-traits that have attracted great interest of late. Changes in the total phenolic content (TPC), condensed tannins (CT), total flavonoid content (TFC), five individual phenolics, and antioxidant capacity of five pecan cultivars were investigated during the process of kernel ripening. Ultra-performance liquid chromatography coupled with quadruple time-of-flight mass (UPLC-Q/TOF-MS) was also used to analyze the phenolics profiles in mixed pecan kernels. TPC, CT, TFC, individual phenolics, and antioxidant capacity were changed in similar patterns, with values highest at the water or milk stages, lowest at milk or dough stages, and slightly varied at kernel stages. Forty phenolics were tentatively identified in pecan kernels, of which two were first reported in the genus Carya, six were first reported in Carya illinoinensis, and one was first reported in its kernel. The findings on these new phenolic compounds provide proof of the high antioxidant capacity of pecan kernels.

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Citations

Jan 10, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cecilia Castro-LópezVíctor E Aguirre-Arzola
Sep 27, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yang LiuXiangxiang Fu
Mar 12, 2021·Advances in Nutrition·Ashutosh GuptaAnupam Bishayee
Apr 24, 2021·Frontiers in Plant Science·Chaiwat AneklaphakijTakayuki Tohge
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Fang ShengZhengrong Luo
Jul 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jenni TienahoTytti Sarjala
Jan 8, 2020·Journal of Agricultural and Food Chemistry·Romina Bodoira, Damián Maestri
Dec 29, 2019·Food Research International·Laércio Galvão MacielJane Mara Block
Dec 20, 2018·Journal of Agricultural and Food Chemistry·Chengcai ZhangKailiang Wang

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