Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis)

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 1; pp. 152 - 162
• Main Authors: de la Rosa, Laura A, Alvarez-Parrilla, Emilio, Shahidi, Fereidoon
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 12.01.2011
• Subjects: Antioxidants - analysis; Bioactive Constituents; Biological and medical sciences; Carya - chemistry; Chromatography, High Pressure Liquid; Food industries; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; Mexico; Phenols - analysis; Plant Extracts - analysis; Mexico; polyphenolics; condensed tannins; flavonoids; Pecan; hydrolyzable tannins; environmental conditions; Polyphenol; Tannin; Phenols; Antioxidant; Flavonoid
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf1034306

The phenolic composition and antioxidant activity of pecan kernels and shells cultivated in three regions of the state of Chihuahua, Mexico, were analyzed. High concentrations of total extractable phenolics, flavonoids, and proanthocyanidins were found in kernels, and 5−20-fold higher concentrations were found in shells. Their concentrations were significantly affected by the growing region. Antioxidant activity was evaluated by ORAC, DPPH•, HO•, and ABTS•−- scavenging (TAC) methods. Antioxidant activity was strongly correlated with the concentrations of phenolic compounds. A strong correlation existed among the results obtained using these four methods. Five individual phenolic compounds were positively identified and quantified in kernels: ellagic, gallic, protocatechuic, and p-hydroxybenzoic acids and catechin. Only ellagic and gallic acids could be identified in shells. Seven phenolic compounds were tentatively identified in kernels by means of MS and UV spectral comparison, namely, protocatechuic aldehyde, (epi)gallocatechin, one gallic acid−glucose conjugate, three ellagic acid derivatives, and valoneic acid dilactone.