Quality Profiling and Estimation of Total Phenols, Flavonoids, Flavonols and Antioxidative Potential of Walnut Kernel (Juglans regia) from Kashmir Valley
الموضوعات :
Ruhee Jan
1
(Research Scholar, Department of Chemistry, National Institute of Technology (NIT), Srinagar, Jammu and Kashmir, India)
Tabassum Ara
2
(Professor, Department of Chemistry, National Institute of Technology (NIT), Srinagar, Jammu and Kashmir, India)
Javid Iqbal Mir
3
(Associate professor, Department of Biotechnology, Central Institute of Temperate Horticulture, Indian Council of Agricultural Research (ICAR))
الکلمات المفتاحية: plant extracts, Secondary metabolites, fat content, Nut quality,
ملخص المقالة :
Present research study was carried out with four walnut (Juglans regia L.) genotypes viz. KG (Kulgam), CS (Char-e-Sharief), KW (Kupwara) and TM (Tangmarg) from major walnut producing areas of Kashmir valley. The aim of the study was the selection of superior genotypes having better quality nuts and kernels with higher antioxidant potential. Nut and kernel quality traits were recorded. The results revealed that the nut weight ranged between 11.70 to 14.51g; nut diameter between 9.60 to 14.27mm; nut length between 17.40 to 20.51mm. The maximum variability was observed in nut weight, kernel weight, nut length and nut diameter. The fat content accounted for more than 60% of walnut kernel weight and ranged between 49.83 to 83.76%. The antioxidant potential, proximate and mineral composition, total phenolic content, flavonoids, as well as, flavonols, were all evaluated. Mineral content; zinc (Zn), iron (Fe), manganese (Mn), copper (Cu) and magnesium (Mg) were also determined. The total phenolic content varied between 19.8 to 50.19mgGAE/g while the total flavonoid and flavonols ranged from 188.5 to 815.08mgQE/100mg and 3.46 to 7.77mgQE/g, respectively. The walnut extracts (0.5mg mL-1) showed 82.60 to 97.19% DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity. This study demonstrates that owing to maximum nut and kernel weight, better free radical scavenging properties and higher phenolic profile of KW (Kupwara), this genotype seems to have a potential for production on large scale in Kashmir area.
Ahad T, Gull A, Nisar J, Masoodi l, Rather AH (2020) Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels. Journal of Food Science and Technology. 57(10), 3556–3563. doi: 10. 1007 / s13197-020-04387-5.
Ahuja I, De Vos RC, Bones AM, Hall RD (2010) Plant molecular stress responses face climate change. Trends in plant science. 15(12), 664-674.
Anderson KJ, Teuber SS, Gobeille A, Cremin P, Waterhouse AL, Steinberg FM (2001) Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation. The Journal of Nutrition. 131, 2837-2842.
Arranz S, Perez-Jimenez J, Saura-Calixto F (2008) Antioxidant capacity of walnut (Juglans regia L.): Contribution of oil and defatted matter. European Food Research and Technology. 227, 425-431.
Aryal S, Baniya MK, Danekhu K, Kunwar P, Gurungand R, Koirala N (2019) Total phenolic content, Flavonoid content and Antioxidant potential of wild vegetables from Western Nepal. Plants. 8, 96. doi:10.3390/plants8040096. www. mdpi. com / journal / plants.
Aryapak S, Ziarati P (2014) Nutritive value of Persian walnut (Juglans regai L.) orchards. American –Eurasian Journal of Agriculture and Environmental Science. 14(11), 1228-35.
Babashpour-Asl M, Piryaei M (2021) Free radical scavengering and phenolic compounds of peel and pulp of quince. International Journal of Horticultural Science and Technology. 8(1), 91-101.
Bakkalbasi E, Yilmaz OM, Javidipour I, Artik N (2012) Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT-Food Science and Technology. 46(1), 203-209. http://dx.doi.org/10.1016/j.Iwt.2011.10.006.
Chatrabnous N, Yazdani N, Vahdati K (2018) Determination of nutritional value and oxidative stability of fresh walnut. Journal of Nuts. 9(1), 11-20.
Chatrabnous N, Yazdani N, Tavallali V, Vahdati K (2018) Preserving quality of fresh walnuts using plant extracts. LWT. 91, 1-7.
Chen C (2016) Sinapic acid and its derivatives as medicine in oxidative stress-induced diseases and ageing. Journal of Oxidative Medicine and Cellular Longevity. http://doi.org/10.1155/2016/3571614(2016)
Chen CYO, Blumberg JB (2008) In vitro activity of almond skin polyphenols for scavenging free radicals and inducing quinone reductase. Journal of Agricultural and Food Chemistry. 56, 4427-4434.
Cheniany M, Ebrahimzadeh H, Masoudi-Nejad A, Vahdati K, Leslie CA (2010) Effect of endogenous phenols and some antioxidant enzyme activities on rooting of Persian walnut (Juglans regia L.). African Journal of Plant Science. 4(12), 479-487.
Cheniany M, Ebrahimzadeh H, Vahdati K, Preece J, Masoudinejad A, Mirmasoumi M (2013) Content of different groups of phenolic compounds in micro shoots of Juglans regia cultivars and studies on antioxidant activity. Acta Physiologia Plantarum. 35, 443–450.
Connor AM, Finn CE, Alspach, PA (2005) Genotypic and environmental variation in antioxidant activity and total phenolic content among blackberry and hybridberry cultivars. Journal of the American Society for Horticulture Science. 130(4), 527-533.
Ebrahimzadeh MA, Nabavi SM, Nabavi SF (2009) Corelation between the in vitro iron chelating activity and polyphenol and flavonoid contents of some medicinal plants. Pakistan Journal of Biological Sciences. 12(12), 934-938.
Erkan N, Ayranci G, Ayranci E (2008) Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosemarinic acid and sesamol. Journal of Food Chemistry. 110(1), 76-82.
Esmaeili AK, Taha RM, Mohajer S, Banisalam B (2015) Antioxidant activity and total phenolic and Flavonoid content of various solvent Extracts from In Vivo and In Vitro grown Trifolium pratense l. (Red Clover). Hindawi Publishing Corporation, BioMed Research International. http://dx.doi.org/10.1155/2015/643285
Gao P, Liu R, Jin Q, Wang X (2019) Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnuts: Juglans regia and Juglans sigillata. Journal of Food Chemistry. 279-287.
Gharibzahedi SMT, Mousavi SM, Hamedi M, Khodaiyan F (2014) Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil. Journal of Food Science Technology. 51(1), 34–42. doi: 10.1007/s13197-011-0481-2
Gursul S, Karabulut I, Durmaz G (2019) Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols. Journal of Food Chemistry. 278, 806-810.
Habibi A, Yazdani N, Saba MK, Vahdati K (2019) Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae. 245, 193-199.
Habibie A, Yazdani N, Chatrabnous N, Koushesh Saba M, Vahdati K (2021a) Inhibition of browning via aqueous gel solution of Aleo vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut. Journal of Food Science and Technology. 1-10.
Habibi A, Yazdani N, Koushesh Saba M, Vahdati K (2021b) Ascorbic acid preserved phenolic compounds of cold stressed fresh walnut kernels. Acta Horticulturae. 1315, 665-668.
He GR, Wang SB, Du GH (2018) Natural Small Molecule Drugs from Plants Part VII. Springer Singapore. 703-707.
Heim KE, Tagliaferro AR, Bobilya DJ (2002) Flavonoid antioxidants: chemistry, metabolism and structure activity relationships. Journal of Biochemistry. 13, 572-584.
Jahanbani R, Ghaffari SM, Salami M, Vahdati K, Sepehri H, Namazi Sarvestani N, Sheibani N, Moosavi-Movahedi AA (2016) Antioxidant and anticancer activities of walnut (Juglans regia L.) protein hydrolysates using different proteases. Plant Foods and Human Nutrition. 71, 402-409.
Jahanbani R, Ghaffari SM, Vahdati K, Salami M, Khalesi MR, Sheibani N, Moosavi-Movahedi AA (2018) Kinetics study of protein hydrolysis and inhibition of angiotensin converting enzyme by peptides hydrolysate extracted from walnut. International Journal of Peptide Research and Therapeutics. 24(1), 77-85.
Khodadadi F, Tohidfar M, Mohayeji M, Dandekar AM, Leslie CA, Kluepfel D, Butterfield T, Vahdati K (2016) Induction of polyphenol oxidase in walnut and its relationship to the pathogenic response to bacterial blight. Journal of the American Society for Horticultural Science. 141(2), 119-124.
Khodadadi F, Tohidfar M, Vahdati K, Dandekar AM, Leslie CA (2020). Functional analysis of walnut polyphenol oxidase gene (JrPPO1) in transgenic tobacco plants and PPO induction in response to walnut bacterial blight. Plant Pathology. 69, 756-764.
Kornsteiner M, Wagner KH, Elmadfa I (2006) Tocopherols and total phenolics in 10 different nut types. Journal of Food Chemistry. 98(2), 381-387.
Kumar S, Sandhir R, Ojha, S (2014) Evaluation of antioxidant activity and total phenol in different varieties of Lantana camara leaves. BioMed Central Research Notes 7, 560. https://www.biomedcentral.com/1756-0500/7/560
Kumar V, Roy BK (2018) Population authentication of the Traditional medicinal plant Cassia tora L. based on ISSR markers and FTIR analysis. Journal of Scientific Reports. 8, 10714. [CrossRef]
Lee B, Seo JD, Rhee JK, Kim CY (2016) Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index. Journal of Food Chemistry. 201315-319.
McGranahan GH, Leslie C (1990) Walnuts (Juglans). Journal of Acta Horticulturae. 290, 905-51.
Oliveira I, Sousa A, Ferreira ICFR et al (2008) Total phenols, antioxidant potential and antimicrobial activity of Walnut (Juglans regia L.) green husks. Journal of Food and Chemical Toxicology. 46, 2326-2331.
Ozkan G, Koyuncu MA (2005) Physical and chemical composition of some walnut (Juglans regia L.) genotypes grown in Turkey. Grasas y Aceites. 56(2), 141-46.
Panche AN, Diwan AD, Chandra SR (2016) Flavonoids an overview. Journal of Nutritional Science. 5e47. [CrossRef].
Panday G, Tripathi AN, Verma MK, Sofi AA (2004) Collection, characterisation and evaluation of walnut (Juglans regia L.) germplasm from North western Himalyas. Indian journal of plant genetic Resources. 17(1), 77-88.
Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K (2021) Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, e15513.
Pereira JA, Oliviera I, Sousa A, Ferreira IC, Bento A, Estevinho I (2008) Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars. Journal of Food and Chemical Toxicology. 46(6), 2103-2111. http://dx.doi.ogr/10.1016/j.fct.2008.02.002.
Pinelo M, Rubilar M, Sineiro J, Nunez MJ (2004) Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Journal of Food Chemistry. 85, 267-273.
Rana JC, Singh D, Yadav SK, Verma MK, Kumar K, Pradheep K (2007) Genetic diversity collected and observed in Persian walnuts (Juglans regia L.) in the Western Himalayas region of India. Plant Genetic Resources Newsletter. 151, 63-68.
Reddy CVK, Sreeramulu D, Raghunath M (2010) Antioxidant activity of fresh and dry fruits commonly consumed in India. Journal of Food Research International. 43(1), 285-288.
Sarikhani S, Vahdati K, Ligterink W (2021) Biochemical properties of Superior Persian Walnut Genotypes originated from Southwest of Iran. International Journal of Horticultural Science and Technology. 8(1), 13-24.
Shi B, Zhang W, Li X, Pan X (2017) Seasonal variations of phenolic profiles and antioxidant activity of walnut (Juglans sigillata Dode) green husks. International Journal of Food Properties. 20, S2635-S2646.http://doi.org/10.1080/10942912.2017.1381706
Shrestha PM, Dhillon SS (2006) Diversity and traditional knowledge concerning wild food species in a locally managed forest in Nepal. Journal of Agroforestry Systems. 66, 55-63. [CrossRef].
Siddhuraja P, Becker K (2003) Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. Journal of Agriculture and Food Chemistry. 51, 2144-2155. [CrossRef]
Soobrattee MA, Neergheen VS, Luximon-Ramma A, Aruoma OI, Bahorun T (2005) Phenolics as potential antioxidant therapeutic agents: Mechanism and actions. Mutation Research – Fundamental and Molecular Mechanisms of Mutagenesis. 579, 200-213. [CrossRef]
Srinivasulu C, Ramgopal M, Ramanjaneyulu G, Anuradha CM, Kumar CS (2018) Syringic acid (SA)-A Review of its occurrence, Biosynthesis, Pharmacological and Industrial importance. Journal of Biomedicine and Pharmacotherapy. 108, 547-557. http://doi.org/10.1016/j.biopha.2018.09.069.
Tapia MI, Sanchez-Morgado JR, Garcia-Parra J, Ramirez R, Hernandez T, Gonzalez-Gomez D (2013) Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars. Journal of Food Composition and Analysis. 31(2), 232-237.
Trandafir I, Cosmulescu S, Botu M, Nour V (2016) Antioxidant activity, phenolic and mineral contents of the walnut kernel (Juglans regia L.) as a function of the pellicle colour. Journal of Fruits. 71(3), 177-184. doi:10.1051/fruits/2016006.
Vahdati K (2014) Traditions and folks for walnut growing around the Silk Road. Acta Horticulturae. 1032, 19-24.
Vasco C, Ruales J, Kamal-Eldin A (2008) Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Journal of Food Chemistry. 111, 816-823.
Wang L, Weller CL (2006) Recent advances in extraction of nutraceuticals from plants. Trends in Food Science and Technology. 17, 300-312. [CrossRef]
Yang J, Chen C, Zhao S, Ge F, Liu D (2014) Effects of Solvents on the antioxidant activity of Walnut (Juglans regia L.) Shell Extracts. Journal of Food and Nutritional Research. 2, 621-626.
Yang J, Liu RH, Halim L (2009) Antioxidant and anti-proliferative activities of common edible nut shell. LWT- Food Science and Technology. 42, 1-8.
