Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Inci Cerit, Ayse Sar�?±cam, Omca Demirkol, Hulya Unver and Serap Cosansu
Sakarya University, Turkey
Ankara University, Turkey
Posters & Accepted Abstracts: J Nutr Food Sci
In recent years, functional foods have gained interest because of supplying the basic nutritional ingredients and influencing treatments. The walnut (Juglans regia L) is a functional food which contains natural antioxidants such as phenolic substances, tocopherol and glutathione. Glutathione (GSH, a member of thiols), characterized by having a sulfhydryl group, is an important antioxidant and protects cells from oxidative damage. The aim of this study was to determine the total phenolic and glutathione content of eight walnut genotypes grown in Cankiri, Turkey. Samples were extracted with methanol: Water (70:30) solution after removing of oil by a Soxhlet extractor. The total phenolic contents of extracts were determined by using Folin-Ciocalteu reactive, spectrophotometrically. GSH content of samples were measured quantitatively by HPLC. Total phenolic contents of eight walnut genotypes were found between 33.53 and 50.28 mg GAE/g which shows that walnuts are rich in phenolic compounds. In addition, the GSH contents of the walnut samples ranged from 1.07 to 7.25 mg/100 g and the mean value of GSH content was found as 3.74 mg/100 g. According to the obtained results in this study, it can be said that walnuts might be a good antioxidant source in diet and provide health benefits due to high phenolic compounds and GSH contents.
Email: incicantik@sakarya.edu.tr