THE CONTENT OF PHENOLIC COMPOUNDS AND THE ANTIOXIDANT ACTIVITY OF SOME TYPES OF NUTS CONSUMED IN FOOD
UDC 634.5
Abstract
Phenolic compounds, flavonoids, anti-radical activity, and restorative power are found in walnuts, pecans, almonds, hazelnuts, hazelnuts, cashews, macadamia, and peanuts. The highest content of phenolic substances in the studied nuts was found in walnuts (536.6 mg of gallic acid per 100 g of dry matter), pistachios (512.9 mg of gallic acid per 100 g of dry matter) and pecans (377.6 mg of gallic acid per 100 g of dry matter). Wild hazel contains 1.4 times more phenolic substances compared to hazelnuts and 4.2 times more flavonoids. In this work, a method was used to determine the concentration of the extract at which 50% of the free radical is bound by the 2,2’-diphenyl-1-picrylhydrazyl (DPPH) radical. The antioxidant activity was found only in the extract of pecans, pistachios, walnuts, and hazelnuts. No antiradical activity was detected in the remaining extracts. The restorative power of all the studied extracts is mainly, to a small extent. Of the studied extracts, peanut and pistachio extracts showed the greatest restoring power. Hazelnut and pecan extracts also exhibit greater restorative power than other extracts studied.
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