Skip to main content
SpringerLink
Log in

Antiradical activity of extracts of almond and its by-products

  • Published:
Journal of the American Oil Chemists' Society

Abstract

Antioxidant activities of ethanolic extracts of whole almond seed, brown skin, and green shell cover were evaluated using different free radical trapping assays. Trolox equivalent antioxidant capacity assay revealed that the total antioxidant capacities of brown skin and green shell cover extracts were 13 and 10 times greater than that of the whole seed extract at the same extract concentration. The free radical-scavenging activity of extracts of brown skin and green shell cover also exceeded that of the whole seed. The scavenging activity of superoxide radical by different almond extracts ranged from 76 to 97% at 100 ppm and 85 to 99% at 200 ppm. The corresponding reduction of hydrogen peroxide concentration was 59–66% (100 ppm) and 86–91% (200 ppm). The hydroxyl radical-scavenging capacities at 100 and 200 ppm were 16 and 42% for whole seed, 57 and 100% for brown skin, and 40 and 56% for green shell extracts, respectively. A 100% scavenging activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical was observed for brown skin and green shell extracts at 100 and 200 ppm concentrations, respectively, and whole seed extracts scavenged 21 (at 100 ppm) and 73% (at 200 ppm) of the DPPH radical.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Halliwell, B., and J.M.C. Gutteridge, Free Radicals in Biology and Medicine, Oxford University Press, Oxford, 1999, pp. 246–350.

    Google Scholar 

  2. Yoshikawa, T., Y. Naito, and M. Kondo, Free Radicals and Diseases, in Food and Free Radicals, edited by M. Hiramatsu, T. Yoshukawa, and M. Inoue, Plenum Press, New York, 1997, pp. 11–19.

    Google Scholar 

  3. Granger, D.N., Role of Xanthine Oxidase and Granulocytes in Ischemia-Reperfusion Injury, Am. J. Physiol. 255; H1269-H1275 (1988).

    CAS  Google Scholar 

  4. Antila, E., T. Westermarck, F. Atroshi, V. Honkanen, and Konttinen: The Role of Prooxidant-Antioxidant Imbalances in the Pathogenesis of Rheumatoid Arthritis, in Food and Free Radicals, edited by M. Hiramatsu, T. Yoshukawa, and M. Inoue, Plenum Press, New York, 1997, pp. 151–163.

    Google Scholar 

  5. Lunec, J., A. Wakefield, S. Brailsford, and D.R. Blake, Free Radical Altered IgG and Its Interaction with Rheumatoid Factor, in Free Radicals, Cell Damage and Disease, edited by C. Rice-Evans, The Richelieu Press, London, 1986, pp. 241–261.

    Google Scholar 

  6. Kanner, J., Oxidative Processes in Meat and Meat Products: Quality Implications, Meat Sci. 36:169–189 (1994).

    Article  CAS  Google Scholar 

  7. Ames, B.N., and M.K. Shigenaga, DNA Damage by Oxygen-Derived Species: Its Mechanism, and Measurement Using Chromatographic Methods, in Molecular Biology of Free Radical Scavenging Systems, edited by J.G. Scadalios, Cold Spring Harbor Laboratory Press, Plainview, New York, 1992, pp. 1–22.

    Google Scholar 

  8. Blot, W.J., J.K. McLaughlin, and W.H. Chow, Cancer Rates Among Drinkers of Black Tea, Crit. Rev. Food Sci. Nutr. 37: 739–760 (1997).

    Article  CAS  Google Scholar 

  9. Tijburg, L.B.M., T. Mattern, J.D. Folts, U.M. Weisgerber, and M.B. Katan, Tea Flavonoids and Cardiovascular Diseases: A Review, Crit. Rev. Food Sci. Nutr. 37:771–785 (1997).

    CAS  Google Scholar 

  10. Singletary, K.W.: Rosemary Extract and Carnosol Stimulate Liver Glutathione-S-transferase and Quinone Reductase Activities, Cancer Lett. 100:139–144 (1996).

    Article  CAS  Google Scholar 

  11. Pszczola, D., Health and Functionality in a Nutshell, Food Technol. 54:54–59 (2000).

    Google Scholar 

  12. Dreher, M.L., C.V. Maher, and P. Kearney, The Tranditional and Emerging Role of Nuts in Healthful Diets, Nutr. Rev. 54: 241–245 (1996).

    Article  CAS  Google Scholar 

  13. Krygier, K., F.W. Sosulski, and C. Hogg, Free, Esterified and Insoluble-Bound Phenolic Acids. III. Composition of Phenolic Acids in Cereal and Potato Flours. J. Agric. Food Chem. 30: 337–340 (1982).

    Article  Google Scholar 

  14. Dabrowski, K.J., and F.W. Sosulski, Composition of Free and Hydrolyzable Phenolic Acids in Defatted Flours of Ten Oilseeds, ——Ibid. 32:128–130 (1984).

    Article  CAS  Google Scholar 

  15. Shahidi, F., Natural Antioxidants: Chemistry, Health Effects, and Applications, AOCS Press, Champaign, 1997, 414 pp.

    Google Scholar 

  16. Wanasundara, U., R. Amarowicz, and F. Shahidi, Isolation and Identification of an Antioxidative Component in Canola, J. Agric. Food Chem. 42:1285–1290 (1994).

    Article  CAS  Google Scholar 

  17. White, P., and Y. Xing, Antioxidants from Cereals and Legumes, in Natural Antioxidants: Chemistry, Health Effects, and Applications, edited by F. Shahidi, AOCS Press, Champaign, 1997, pp. 25–63.

    Google Scholar 

  18. Carter, C.M., S. Gheyasuddin, and K.F. Matill, The Effect of Chlorogenic, Caffeic and Quinic Acids on the Solubility and Color of Proteins Isolates, Especially from Sunflower Seeds, Cereal Chem. 49:508–514 (1972).

    Google Scholar 

  19. Amarowicz, R., P.K.J.P.D. Wanasundara, and F. Shahidi, Chromatographic Separation of Flaxseed Phenolics, Nahrung 38: 520–526 (1994).

    Article  CAS  Google Scholar 

  20. Namiki, M., The Chemistry and Physiological Functions of Sesame, Food Rev. Int. 11:281–329 (1995).

    Article  CAS  Google Scholar 

  21. Wettasinghe, M., F. Shahidi, R. Amarowicz, and M. Abou-Zaid, Phenolic Acids in Defatted Seeds of Borage (Borago officinalis L.), Food Chem. 75:49–56 (2001).

    Article  CAS  Google Scholar 

  22. Wettasinghe, M., F. Shahidi, and R. Amarowicz, Identification and Quantification of Low-Molecular-Weight Phenolic Antioxidants in Seeds of Evening Primrose (Oenothera biennis L.), J. Agric. Food Chem. 50:1267–1271 (2002).

    Article  CAS  Google Scholar 

  23. Sang, S., K. Lapsley, R.T. Rosen, and C.-T. Ho, New Prenylated Benzoic Acid and Other Constituents from Almond Hulls (Prunus amygdalus Batsch), ——Ibid. 50:607–609 (2002).

    Article  CAS  Google Scholar 

  24. Yurillas, H.C., H.W. Schafer, and J.J. Warthesen, Antioxidant Activity of Nontocopherol Hazelnut (Corylus spp.) Phenolics, J. Food Sci. 65:276–280 (2000).

    Article  Google Scholar 

  25. Singleton, V.L., and J.A. Rossi, Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents, Am. J. Enol. Vitic. 16:144–158 (1965).

    CAS  Google Scholar 

  26. Price, M.L., and G. Butler, Rapid Visual Estimation and Spectrophotometric Determination of Tannin Content of Sorghum Grain, J. Agric. Food Chem. 25:1268–1273 (1977).

    Article  CAS  Google Scholar 

  27. van den Berg, R., G.R.M.M. Haenen, H. van den Berg, and A. Bast, Applicability of an Improved Trolox Equivalent Antioxidant Capacity (TEAC) Assay for Evaluation of Antioxidant Capacity Measurements of Mixtures, Food Chem. 66:511–517 (1999).

    Article  Google Scholar 

  28. Ruch, R.J., S.T. Cheng, and J.E. Klauring, Prevention of Cytotoxicity and Inhibition of Intercellular Communication by Antioxidant Catechins Isolated from Chinese Green Tea, Carcinogenesis 10:1003–1008 (1989).

    CAS  Google Scholar 

  29. Shi, X., N.S. Dalal, and A.C. Jain, Antioxidant Behavior of Caffeine: Efficient Scavenging of Hydroxyl Radicals, Food Chem. Toxicol. 29:1–6 (1991).

    Article  CAS  Google Scholar 

  30. Nishikimi, M., N.A. Rao, and K. Yagi, The Occurrence of Superoxide Anion in the Reaction of Reduced Phenazine Methosulphate and Molecular Oxygen, Biochem. Biophys. Res. Com. 46:849–854 (1972).

    Article  CAS  Google Scholar 

  31. Santiago, L.A., M. Hiramatsu, and A. Mori, Japanese Soybean Miso Scavenges Free Radicals and Inhibits Lipid Peroxidation, J. Nutr. Sci. Vitaminol. 38:297–304 (1992).

    CAS  Google Scholar 

  32. van den Berg, R., G.R.M.M. Haenen, H. van den Berg, W. van der Vijgh, and A. Bast, The Predictive Value of the Antioxidative Capacity of Structurally Related Flavonoids Using the Trolox Equivalent Antioxidant Capacity (TEAC) Assay, Food Chem. 70:391–395 (2000).

    Article  Google Scholar 

  33. Niki, E., Free Radicals in Chemistry and Biochemistry, in Food and Free Radicals, edited by M. Hiramatsu, T. Yoshukawa, and and M. Inoue, Plenum Press, New York, 1997, pp. 1–10.

    Google Scholar 

  34. Mason, R.P., and C.F. Chignell, Free Radicals in Toxicology with Emphasis on Electron Spin Resonance Investigations, in Free Radical Damage and Its Control, edited by C.A. Rice-Evans and R.H. Burdon, Elsevier Science, Amsterdam, 1994, pp. 319–359.

    Google Scholar 

  35. Kristensen, D., and L.H. Skibsted, Comparison of Three Methods Based on Electron Spin Resonance Spectrometry for Evaluation of Oxidative Stability of Processed Cheese, J. Agric. Food Chem. 47:3099–3104 (1999).

    Article  CAS  Google Scholar 

  36. Blois, M.S., Antioxidant Determinations by the Use of a Stable Free Radical, Science 181:1199–1200 (1958).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, A1B 3X9, St. John's, Newfoundland, Canada

    Subhashinee S. K. W. Siriwardhana & Fereidoon Shahidi

Authors
  1. Subhashinee S. K. W. Siriwardhana
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fereidoon Shahidi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fereidoon Shahidi.

About this article

Cite this article

Siriwardhana, S.S.K.W., Shahidi, F. Antiradical activity of extracts of almond and its by-products. J Amer Oil Chem Soc 79, 903–908 (2002). https://doi.org/10.1007/s11746-002-0577-4

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-002-0577-4

Key Words

Search

Navigation