Výskumný ústav potravinársky

Figueroa, F. – Marhuenda, J. – Zafrilla, P. – Martínez-Cachá, A. – Mulero, J. – Cerdá, B.
Total phenolics content, bioavailability and antioxidant capacity of 10 different genotypes of walnut (Juglans regia L.)
Journal of Food and Nutrition Research, 55, 2016, č. 3, s. 229-236

Begoña Cerdá, Department of Food Technology and Nutrition, Faculty of Health Sciences, Catholic University of San Antonio, Avenida de los Jerónimos s/n, Murcia 30107, Spain. Tel.: +34 968 278705, fax: +34 968 278620, e-mail: bcerda@ucam.edu

Received 30 March 2016; 1st revised 2 May 2016; accepted 7 June 2016; published online 18 July 2016.

Súhrn: Walnuts have high nutritional value, owing to their chemical composition. They are an excellent source of phenolic compounds and are known to exert numerous beneficial health effects both in terms of prevention and promotion of health. However, it is necessary to know the bioavailability of phenolic compounds to understand their effects on the organism. Therefore, we analysed 10 different genotypes of walnut, in order to check the availability of total phenolic compounds and antioxidant capacity. In vitro bioavailability and intestinal absorption process were simulated by using digestive enzymes. The total polyphenolics content values of walnut extracts was determined using the Folin–Ciocalteu method and the antioxidant capacity was determined by three different methods. After in vitro digestion, the dialysate of Algaida variety was the one with the highest total phenolics content compared to other varieties (3.733 ± 0.205 g·kg^-1). The antioxidant capacity was different depending on the method used to determine it. However, Algaida, Eureka, Sundland and Tehama were the most antioxidant varieties as a whole. In vitro availability of total polyphenolics and antioxidant capacity of walnut decreased after in vitro digestion, showing different trends regarding the genotype.

Kľúčové slová: total polyphenolics; antioxidant capacity; walnuts; availability; genotypes; health

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