Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter

European Food Research and Technology volume 227, pages425–431(2008)Cite this article

Abstract

Several studies have concluded that walnut exhibits greater antioxidant capacity than any other nuts. However, the contribution to antioxidant capacity of the two major fractions of walnut (defatted matter and oil) is unknown, and the aim of the present work is to elucidate it. Antioxidant capacity was evaluated in walnut oil, defatted matter, and whole walnut. The results showed that the defatted matter provided the bulk of the antioxidant capacity (estimated about 332 μmol Trolox/g dm) of this nut, a major proportion derived from insoluble tannins. The contribution of walnut oil to the overall antioxidant capacity of walnut (FRAP and ABTS assays) is less than a 5%. It was observed that oil interfered in the determination of antioxidant capacity of whole walnut, a fact that could affect the data reported in the literature. Separate determination of oil and defatted mater antioxidant capacity is recommended.

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Abbreviations

ABTS:

2,2′-Azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid)

AE:

Antiradical efficiency

CUPRAC:

Cupric reducing/antioxidant capacity

DPPH:

2,2 Diphenyl-1-picrylhydrazyl

FRAP:

Ferric reducing/antioxidant power

LDLs:

Low-density lipoproteins

ORAC:

Oxygen radical absorbance capacity

TBARs:

Thiobarbituric acid reactive substances

TRAP:

Total peroxyl radical trapping antioxidant activity

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Acknowledgments

The present research was performed under the financial support of the Spanish Ministry of Education and Science (project AGL 2004-07579-C04-01/ALI). J. Pérez-Jiménez thanks the Consejo Superior de Investigaciones Científicas for granting her an I3P scholarship, financed by the European Social Fund. S. Arranz thanks the Ministerio de Educación y Ciencia for granting her an FPI scholarship.

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  1. Department of Metabolism and Nutrition, Instituto del Frío, CSIC, c/ José Antonio Novais, 10, Madrid, 28040, Spain

    Sara Arranz, Jara Pérez-Jiménez & Fulgencio Saura-Calixto

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  1. Sara Arranz
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  2. Jara Pérez-Jiménez
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  3. Fulgencio Saura-Calixto
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Correspondence to Fulgencio Saura-Calixto.

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Arranz, S., Pérez-Jiménez, J. & Saura-Calixto, F. Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter. Eur Food Res Technol 227, 425–431 (2008). https://doi.org/10.1007/s00217-007-0737-2

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Keywords

  • Defatted matter
  • Antioxidants
  • Walnut
  • Oil
  • Juglans regia L.