Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)

Autores
Labuckas, Diana Ondina; Maestri, Damian; Lamarque, Alicia Luz
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aqueous ethanol extraction of partially defatted walnut flours provides a simple and reliable method to obtain extracts with high content of polyphenolic compounds. These were characterized by means of HPLC-ESI-MS/MS analytical techniques and molecular parameters. Considering the whole set of polyphenolic compounds identified, a high average number of phenolic-OH groups was found. Although these represent potential hydrogen-atom transfer sites, which are associated with high free-radical scavenging capacity, results show that such a property could be strongly limited by the low lipophilicity of polyphenols affecting the accessibility of these molecules to lipid substrates. Variations in pH values were found to change the ionization behavior of phenolic compounds. These changes, however, had minor effects on walnut protein solubility-related properties. The results obtained in this study highlight the importance of molecular characterization of walnut phenolic compounds in order to assess better their bioactive properties.
Fil: Labuckas, Diana Ondina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Lamarque, Alicia Luz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Materia
Walnut
Polyphenols
Molecular Parameters
Antioxidant Activity
Protein Solubility
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22597
Acceder
id CONICETDig_6ffe63743941419c4e3015210dd0c0c3
oai_identifier_str oai:ri.conicet.gov.ar:11336/22597
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)Labuckas, Diana OndinaMaestri, DamianLamarque, Alicia LuzWalnutPolyphenolsMolecular ParametersAntioxidant ActivityProtein Solubilityhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Aqueous ethanol extraction of partially defatted walnut flours provides a simple and reliable method to obtain extracts with high content of polyphenolic compounds. These were characterized by means of HPLC-ESI-MS/MS analytical techniques and molecular parameters. Considering the whole set of polyphenolic compounds identified, a high average number of phenolic-OH groups was found. Although these represent potential hydrogen-atom transfer sites, which are associated with high free-radical scavenging capacity, results show that such a property could be strongly limited by the low lipophilicity of polyphenols affecting the accessibility of these molecules to lipid substrates. Variations in pH values were found to change the ionization behavior of phenolic compounds. These changes, however, had minor effects on walnut protein solubility-related properties. The results obtained in this study highlight the importance of molecular characterization of walnut phenolic compounds in order to assess better their bioactive properties.Fil: Labuckas, Diana Ondina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Lamarque, Alicia Luz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaNatural Products2016-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22597Labuckas, Diana Ondina; Maestri, Damian; Lamarque, Alicia Luz; Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.); Natural Products; Natural Product Communications; 11; 5; 5-2016; 1-41934-578X1555-9475CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1934578X1601100521?icid=int.sj-abstract.similar-articles.2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:33Zoai:ri.conicet.gov.ar:11336/22597instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:33.289CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
title Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
spellingShingle Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
Labuckas, Diana Ondina
Walnut
Polyphenols
Molecular Parameters
Antioxidant Activity
Protein Solubility
title_short Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
title_full Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
title_fullStr Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
title_full_unstemmed Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
title_sort Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.)
dc.creator.none.fl_str_mv Labuckas, Diana Ondina
Maestri, Damian
Lamarque, Alicia Luz
author Labuckas, Diana Ondina
author_facet Labuckas, Diana Ondina
Maestri, Damian
Lamarque, Alicia Luz
author_role author
author2 Maestri, Damian
Lamarque, Alicia Luz
author2_role author
author
dc.subject.none.fl_str_mv Walnut
Polyphenols
Molecular Parameters
Antioxidant Activity
Protein Solubility
topic Walnut
Polyphenols
Molecular Parameters
Antioxidant Activity
Protein Solubility
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Aqueous ethanol extraction of partially defatted walnut flours provides a simple and reliable method to obtain extracts with high content of polyphenolic compounds. These were characterized by means of HPLC-ESI-MS/MS analytical techniques and molecular parameters. Considering the whole set of polyphenolic compounds identified, a high average number of phenolic-OH groups was found. Although these represent potential hydrogen-atom transfer sites, which are associated with high free-radical scavenging capacity, results show that such a property could be strongly limited by the low lipophilicity of polyphenols affecting the accessibility of these molecules to lipid substrates. Variations in pH values were found to change the ionization behavior of phenolic compounds. These changes, however, had minor effects on walnut protein solubility-related properties. The results obtained in this study highlight the importance of molecular characterization of walnut phenolic compounds in order to assess better their bioactive properties.
Fil: Labuckas, Diana Ondina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Lamarque, Alicia Luz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
description Aqueous ethanol extraction of partially defatted walnut flours provides a simple and reliable method to obtain extracts with high content of polyphenolic compounds. These were characterized by means of HPLC-ESI-MS/MS analytical techniques and molecular parameters. Considering the whole set of polyphenolic compounds identified, a high average number of phenolic-OH groups was found. Although these represent potential hydrogen-atom transfer sites, which are associated with high free-radical scavenging capacity, results show that such a property could be strongly limited by the low lipophilicity of polyphenols affecting the accessibility of these molecules to lipid substrates. Variations in pH values were found to change the ionization behavior of phenolic compounds. These changes, however, had minor effects on walnut protein solubility-related properties. The results obtained in this study highlight the importance of molecular characterization of walnut phenolic compounds in order to assess better their bioactive properties.
publishDate 2016
dc.date.none.fl_str_mv 2016-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22597
Labuckas, Diana Ondina; Maestri, Damian; Lamarque, Alicia Luz; Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.); Natural Products; Natural Product Communications; 11; 5; 5-2016; 1-4
1934-578X
1555-9475
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22597
identifier_str_mv Labuckas, Diana Ondina; Maestri, Damian; Lamarque, Alicia Luz; Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia L.); Natural Products; Natural Product Communications; 11; 5; 5-2016; 1-4
1934-578X
1555-9475
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1934578X1601100521?icid=int.sj-abstract.similar-articles.2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Natural Products
publisher.none.fl_str_mv Natural Products
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269806547435520
score 13.13397

Publicaciones similares