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The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.)

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Abstract

Antioxidant activity of phenolic extract isolated from Tunisian walnut (Juglans regia L.) fruits has been investigated. Preliminarily, composition of walnut kernels was determined. Fat content varied from 53.5 to 66.9% (w/w), while total phenol ranged from 1.2 to 5.2 g/100 g of kernel as gallic acid equivalent (GAE). High amounts of ellagic acid (EA) and its derivatives were evidenced by HPLC analysis of the phenolic extract. Walnut fat showed induction time ranging from 2.5 to 3.7 h at 110 °C (rancimat test) and these values unchanged by adding 300 mg/kg of kernel phenolic extract which so showed to have no antioxidant effect. In addition, activities of the ellagic and gallic acids and trolox were compared in vitro by using the Folin–Ciocalteu’s, rancimat and DPPH radical scavenging methods. EA exhibited an antioxidant and radical scavenging activity significantly lower than other tested substances. In conclusion, EA showed to have a negligible role in preventing walnut fat oxidation.

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Abbreviations

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

EA:

Ellagic acid

EAE:

Ellagic acid equivalent

EADs:

Ellagic acid derivatives (EADs)

ETs:

Ellagitannins

GA:

Gallic acid

GAE:

Gallic acid equivalent

MUFA:

Monounsaturated fatty acids

PUFA:

Polyunsaturated fatty acids

WF:

Walnut fruit

WPE:

Walnut phenolic extract

WPE-HCl:

Hydrolyzed walnut phenolic extract

WO:

Walnut oil

SFA:

Saturated fatty acids

TX:

Trolox

UFA:

Unsaturated fatty acids

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Acknowledgements

This study was supported by the Ministry of Higher Education and Scientific Research of Tunisia. The authors express their sincere gratitude to the University of Molise, Italy for supporting this research project.

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Authors and Affiliations

  1. Laboratoire de Biochimie des Lipides, Département de Biologie, Université de Tunis El Manar, 2092, Tunis, Tunisia

    Ikram Bou Abdallah & Sadok Boukhchina

  2. Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100, Campobasso, Italy

    Vincenzo Macciola & Antonella De Leonardis

  3. Human Pharmacology and Clinical Neurosciences Research Group, Hospital del Mar Research Institute, 08003, Barcelona, Spain

    Rafael de La Torre Fornell

Authors
  1. Ikram Bou Abdallah
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  2. Vincenzo Macciola
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  3. Sadok Boukhchina
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  4. Rafael de La Torre Fornell
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  5. Antonella De Leonardis
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Correspondence to Antonella De Leonardis.

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Abdallah, I.B., Macciola, V., Boukhchina, S. et al. The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.). Food Measure 11, 1406–1411 (2017). https://doi.org/10.1007/s11694-017-9519-0

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  • DOI: https://doi.org/10.1007/s11694-017-9519-0

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