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Title: Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars
Authors: Pereira, J.A.
Oliveira, Ivo
Sousa, A.
Ferreira, Isabel C.F.R.
Bento, Albino
Estevinho, Leticia M.
Keywords: Juglans regia L.
Fatty acids
Nutritional value
Antioxidant properties
Antimicrobial activity
Issue Date: 2008
Publisher: Elsevier
Citation: Pereira, J.A.; Oliveira, I.; Sousa, A.; Ferreira, Isabel C.F.R.; Bento, Albino; Estevinho, Letícia M. (2008) - Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars. Food and Chemical Toxicology. ISSN 0278-6915. 46:6, p. 2103-2111
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 720 kcal per 100 g 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 b-carotene linoleate model system. All the walnut extracts exhibited antioxidant capacity in a concentration- dependent manner being the lowest EC50 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.
Peer review: yes
ISSN: 0278-6915
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI/Scopus

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