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Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars.
Food Chem Toxicol. 2008 Jun; 46(6):2103-11.FC

Abstract

The chemical composition, antioxidant potential and antimicrobial activity were studied in six walnuts (Juglans regia L.) cultivars (cv. Franquette, Lara, Marbot, Mayette, Mellanaise and Parisienne) produced in Portugal. Concerning their chemical composition the main constituent of fruits was fat ranging from 78.83% to 82.14%, being the nutritional value around 720kcal per 100g of fruits. Linoleic acid was the major fatty acid reaching the maximum value of 60.30% (cv. Lara) followed by oleic, linolenic and palmitic acids. The aqueous extracts of walnut cultivars were investigated by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and beta-carotene linoleate model system. All the walnut extracts exhibited antioxidant capacity in a concentration-dependent manner being the lowest EC(50) values obtained with extracts of cv. Parisienne. Their antimicrobial capacity was also checked against gram positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans), revealing activity against the different tested microorganisms.

Authors+Show Affiliations

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia, Apartado 1 172, 5301-855 Bragança, Portugal. jpereira@ipb.ptNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18334279

Citation

Pereira, José Alberto, et al. "Bioactive Properties and Chemical Composition of Six Walnut (Juglans Regia L.) Cultivars." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 46, no. 6, 2008, pp. 2103-11.
Pereira JA, Oliveira I, Sousa A, et al. Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars. Food Chem Toxicol. 2008;46(6):2103-11.
Pereira, J. A., Oliveira, I., Sousa, A., Ferreira, I. C., Bento, A., & Estevinho, L. (2008). Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 46(6), 2103-11. https://doi.org/10.1016/j.fct.2008.02.002
Pereira JA, et al. Bioactive Properties and Chemical Composition of Six Walnut (Juglans Regia L.) Cultivars. Food Chem Toxicol. 2008;46(6):2103-11. PubMed PMID: 18334279.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars. AU - Pereira,José Alberto, AU - Oliveira,Ivo, AU - Sousa,Anabela, AU - Ferreira,Isabel C F R, AU - Bento,Albino, AU - Estevinho,Letícia, Y1 - 2008/02/08/ PY - 2008/01/24/received PY - 2008/01/30/revised PY - 2008/02/01/accepted PY - 2008/3/13/pubmed PY - 2008/7/11/medline PY - 2008/3/13/entrez SP - 2103 EP - 11 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 46 IS - 6 N2 - The chemical composition, antioxidant potential and antimicrobial activity were studied in six walnuts (Juglans regia L.) cultivars (cv. Franquette, Lara, Marbot, Mayette, Mellanaise and Parisienne) produced in Portugal. Concerning their chemical composition the main constituent of fruits was fat ranging from 78.83% to 82.14%, being the nutritional value around 720kcal per 100g of fruits. Linoleic acid was the major fatty acid reaching the maximum value of 60.30% (cv. Lara) followed by oleic, linolenic and palmitic acids. The aqueous extracts of walnut cultivars were investigated by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and beta-carotene linoleate model system. All the walnut extracts exhibited antioxidant capacity in a concentration-dependent manner being the lowest EC(50) values obtained with extracts of cv. Parisienne. Their antimicrobial capacity was also checked against gram positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans), revealing activity against the different tested microorganisms. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/18334279/Bioactive_properties_and_chemical_composition_of_six_walnut__Juglans_regia_L___cultivars_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(08)00075-6 DB - PRIME DP - Unbound Medicine ER -