In‐vitro study on the efficacy of tannin fractions of edible nuts as antioxidants

Abstract

AbstractTannin fractions were isolated from crude acetonic extracts of defatted walnut, hazelnut and almond kernels using Sephadex LH‐20 column chromatography. The obtained material was characterized by content of total phenolics and electrophoretic separations using capillary zone electrophoresis (CZE). The antioxidant activities of the tannin fractions were analyzed by several methods: DPPH and ABTS assays, photochemiluminescence (PCL) method, as well as in two lipid model systems: emulsion with β‐carotene‐linoleic acid and L‐α‐lecithin liposomes. The contents of total phenolics in the tannin fractions of walnuts, hazelnuts and almonds were 550, 329 and 83 mg catechin eq/g, respectively. The electrophoretic profiles of hazelnut and almond tannin fractions were similar, in contrast to the walnut profile. All analyzed fractions exhibited strong antioxidant properties. The antioxidant capacity of lipid‐soluble (ACL) compounds determined by PCL method was the highest for the fraction isolated from walnuts – 7.35 mmol Trolox eq/g. The DPPH radical and the ABTS radical cation were scavenged by the walnut tannin fraction with a higher efficacy than by the two other fractions. EC50 values of the DPPH method were 1.8 times higher for the hazelnut fraction and 2.3 times higher for the almond fraction when compared to the walnut tannins. In turn, the total antioxidant activity values were 8.17, 2.82 and 1.98 mmol Trolox eq/g for the walnut, hazelnut and almond fractions, respectively. On the other hand, in both lipid models applied, lower antioxidant activity of walnut tannins than of hazelnut tannins was noted. The antioxidant effect of almond tannins was weaker or similar than that of walnut tannins in the β‐carotene‐linoleic acid emulsion and the L‐α‐lecithin liposomal system, respectively.