Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-03-06 DOI:10.3390/foods14050899

Pan Gao, Kairui Chang, Shu Wang, Yuling Zheng, Jiaojiao Yin, Xinghe Zhang, Martin J T Reaney

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Abstract

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg/kg) and γ-tocopherol concentrations (268.68-525.05 mg/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry.

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中国地区铁核桃油中酚类化合物的研究。

本研究采用超高效液相色谱-四极杆飞行时间质谱法对中国不同地区铁核桃油中的酚类化合物进行分析，研究其化学成分和抗氧化性能。脂肪酸谱存在区域差异，在气候较冷地区（如辽宁，样品1）的样品中观察到α-亚麻酸水平升高，比来自温暖地区（如四川，样品2）的样品高60%。抗氧化性能采用1,1-二苯基吡啶苯肼（DPPH）、2,2-氮唑-3-乙基苯并噻唑啉-6-磺酸盐（ABTS）和铁离子还原抗氧化能力（FRAP）测定。与油多酚含量（高达62.91 mg/kg）和γ-生育酚浓度（268.68-525.05 mg/kg）相对应。共鉴定出19种酚酸和类黄酮，包括鞣花酸、没食子酸、对羟基苯甲酸、丁香酸、香草酸、槲皮素、咖啡酸、阿魏酸、对香豆酸、松柏醇和松脂醇。这项综合分析强调了IWO的营养和治疗潜力，并描述了地理和环境因素对其质量的影响，为进一步研究和开发旨在提高食品工业标准和探索天然产物化学提供了科学基础。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds