ArticleFoods (Basel, Switzerland)2023
Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- A Comparative Study of Phenolics in Green Husks of Selected Hungarian Walnut Cultivars.Plants (Basel, Switzerland) · 2026Article
- Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality.Current research in food science · 2025Article
- The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols.Foods (Basel, Switzerland) · 2024Article
- Maturation-induced changes in phenolic forms and their antioxidant activities of walnuts: A dual view from kernel and pellicle.Food chemistry: X · 2024Article
- Phenolic Compositions of Different Fractions from Coffee Silver Skin and Their Antioxidant Activities and Inhibition towards Carbohydrate-Digesting Enzymes.Foods (Basel, Switzerland) · 2024Article
- Mechanistic Insights into the Biological Effects and Antioxidant Activity of Walnut (Antioxidants (Basel, Switzerland) · 2024Review
- Quality Evaluation of Walnuts from Different Regions in China.Foods (Basel, Switzerland) · 2023Article
- Responses of Persian walnut on foliar applications of different biostimulants.Frontiers in plant science · 2023Article
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Authors and funding
6 authors.
Funding
Abstract
Walnut is a natural source of antioxidants. Its antioxidant capacity is determined by the distribution and composition of phenolics. The key phenolic antioxidants in various forms (free, esterified, and bound) in walnut kernel (particularly seed skin) are unknown. The phenolic compounds in twelve walnut cultivars were analyzed using ultra-performance liquid chromatography coupled with a triple quadrupole mass spectrometer in this study. A boosted regression tree analysis was used to identify the key antioxidants. Ellagic acid, gallic acid, catechin, ferulic acid, and epicatechin were abundant in the kernel and skin. The majority of phenolic acids were widely distributed in the free, esterified, and bound forms in the kernel but more concentrated in bound phenolics in the skin. The total phenolic levels of the three forms were positively correlated with antioxidant activities (R = 0.76-0.94,
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