Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (3): 543-553.doi: 10.3864/j.issn.0578-1752.2016.03.012

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Analysis of Antioxidative Functional Components from Walnut Green Rind and Its Antioxidation Stability

TIAN Ping-ping, LI Ren-zhou, JIAN Yong-jian, LI Jian-ming, WANG Jie   

  1. College of Food Science, South China Agricultural University, Guangzhou 510642
  • Received:2015-06-29 Online:2016-02-01 Published:2016-02-01

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Abstract: 【Objective】This research was conducted to study the analysis and antioxidation stability of antioxidative functional components from walnut green rind (AFCsWGR) which were purified by macroporous resin chromatography, which could provide a theoretical basis for the exploitation and effective utilization of walnut green rinds. 【Method】The crude extract was purified by D101 macroporous resin combined with DPPH free radical scavenging ability, and then concentrated and freeze-dried. Ultra high pressure liquid chromatography high resolution mass spectrometry (UPLC-MS) was used to analyze the AFCsWGR with strong antioxidative activity. The antioxidation stability of AFCsWGR was studied by analyzing the effect of pH, temperature, light, metal ions, oxygenant, reducer and preservative on antioxidation stability.【Result】The results showed that a total of seven antioxidative functional components in walnut green rinds were found, which included chlorogenic acid, brevifolin carboxylic acid, indigo flower- glucose/galactose, ellagic acid, quercetin arabinoside, epicatechin/catechin, quercetin -3-O- glucoside. The results of antioxidation stability of AFCsWGR showed that with the increase of pH value, the DPPH free radical scavenging rate of AFCsWGR decreased. The DPPH free radical scavenging rate was almost zero when the pH value was 12. The DPPH free radical scavenging rate of AFCsWGR could effectively be declined with the extension of storage time. The antioxidant capacity of AFCsWGR was gradually declined under indoor, light and avoiding light treatments, but there was no significant difference among them (P＞0.05). The DPPH free radical scavenging rate of light treatment was lower than the other treatments during 2-5 h. The DPPH free radical scavenging rate of AFCsWGR treated at 4, 37, 70 and 90℃ was presented as a decreasing trend, but with the change trend of increasing first and decreasing thereafter was observed in 50℃ treatment. Fe3+ could maintain a higher antioxidant activity of AFCsWGR. However, Al3+, K+, Cu2+ and Mg2+ could effectively reduce the antioxidant activity of AFCsWGR. Sodium sulfite solution could reduce antioxidant ability of AFCsWGR. 0.10% and 0.05% H2O2 could improve the antioxidant ability of AFCsWGR, thereafter, the antioxidant ability decreased with the increase of the concentration of H2O2. Potassium sorbate solution could significantly reduce the antioxidant capacity of AFCsWGR (P＜0.05), which exhibited a negative correlation between the antioxidant capacity of AFCsWGR and the contents of potassium sorbate solution.【Conclusion】The walnut green rind extract had a strong antioxidant activity. The main antioxidative functional components in the walnut green rinds were seven polyphenol active substances. Environmental factors could affect the antioxidation stability of AFCsWGR.:

Key words: walnut green rind, antioxidative functional components, identification, antioxidation stability

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