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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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Abstract

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.

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Acknowledgments

The authors gratefully acknowledge Dr. Sanjay Kumar, Director, CSIR-IHBT Palampur (HP), India, for continuous encouragement and for providing the necessary facilities for the investigation. Thanks are also due to UGC for awarding senior research fellowship to Mr Ashish Kumar. Authors are also grateful to CSIR, New Delhi for funding BSC-0106 and BSC-0209 projects under which the work was carried out.

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Authors and Affiliations

  1. Academy of Scientific and Innovative Research, CSIR- Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India

    Ashish Kumar & Vijai K. Agnihotri

  2. Natural Product Chemistry and Process Development Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India

    Ashish Kumar, Pawan Kumar, Rajkesh Koundal & Vijai K. Agnihotri

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  1. Ashish Kumar
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  2. Pawan Kumar
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  3. Rajkesh Koundal
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  4. Vijai K. Agnihotri
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Correspondence to Vijai K. Agnihotri.

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Kumar, A., Kumar, P., Koundal, R. et al. Antioxidant properties and UPLC–MS/MS profiling of phenolics in jacquemont’s hazelnut kernels (Corylus jacquemontii) and its byproducts from western Himalaya. J Food Sci Technol 53, 3522–3531 (2016). https://doi.org/10.1007/s13197-016-2329-2

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  • DOI: https://doi.org/10.1007/s13197-016-2329-2

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