Antioxidant properties and UPLC–MS/MS profiling of phenolics in jacquemont’s hazelnut kernels (Corylus jacquemontii) and its byproducts from western Himalaya

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• 作者：Ashish Kumar ; Pawan Kumar ; Rajkesh Koundal…
• 关键词：Corylus jacquemontii ; UPLC–MS/MS ; Hazelnut extracts ; Phenolics ; Antioxidant activity
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：53
• 期：9
• 页码：3522-3531
• 全文大小：504 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：53

文摘

A rapid and selective analytical method was developed to simultaneously quantify seven polyphenolic compounds (gallic acid, catechin, epicatechin, quercetin, kaempferol, syringic acid and p-coumaric acid). 15 phenolics of diverse groups in 80 % ethanolic extracts of jacquemont’s hazelnut (Corylus jacquemontii) kernels and its byproducts from western Himalaya using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) were identified. The developed analytical method showed excellent linearity, repeatability and accuracy. Total phenols concentrations were found to be 4446, 1199 and 105 mg gallic acid equivalent (GAE)/Kg of dried extract for jacquemont’s hazelnut skin, hard shell and kernels respectively. Antioxidant potential of defatted, raw jacquemont’s hazelnut skin, hard shell and kernel extracts assessed by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods were increased in a dose-dependent manner. The IC₅₀ values were observed as 23.12, 51.32, 136.46 and 45.73, 63.65, 169.30 μg/ml for jacquemont’s hazelnut skin, hard shell, kernels by DPPH and ABTS assays, respectively. The high phenolic contents in jacquemont’s hazelnut skin contributed towards their free radical scavenging capacities.