Phenolic Acid Profiles Research Articles

Nutritional properties and phenolic acid profile of selected Philippine pigmented maize with high antioxidant activity

Ten (10) accessions of pigmented maize collected from the various regions in the Philippines with the highest antioxidant activity were evaluated for several chemical and nutritional parameters such as proximate composition, carbohydrate profile (starch, amylose and amylopectin contents), phenolic acid, mineral (iron and zinc) and food energy contents. Ranges of proximate components were as follows: fat, 4.14–5.67 %; protein, 9.28–15.87 %; fiber, 1.30–3.84 %; ash, 1.22–1.62 %; and nitrogen free extract, 71.30–77.75 %. Significant variations were observed in fat and protein contents, and nitrogen free extract. Coumaric, ferulic, and gallic acids were the major phenolic acids identified to be present in the pigmented corn kernels using HPLC. Amylose and amylopectin contents ranged from 23.53 to 28.96% and 16.68–45.18 %, respectively. On the other hand, total starch content ranged from 44.32 to 72.44 % while food energy content registered 246.74–369.16 Kcal 100 g−1 DW. Iron and zinc concentrations were quantified using AAS, iron content ranged from 53.06 to 77.96 mg kg−1 while 48.64–64.08 mg kg−1 of zinc content was recorded. Only zinc concentration of the selected maize accessions was found to be significantly different among accessions. This study provides baseline information on the nutritional value of pigmented maize accessions in the Philippines which can be used for future breeding works and enhance germplasm utilization focused on improved nutritional and functional properties of Philippine corn for health and wellness.

Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China.

Phenolic acids and phytosterols, the main functional compounds in cereals, could promote wellbeing and reduce the risks of diet-related diseases. This study aimed to demonstrate phenolic acid and phytosterol profiles in rice grains and wheat flours, and estimate their intakes in five geographical regions and among different age groups. Phenolic acids and phytosterols mainly existed in bound form, and the whole rice grain had high amount of 161.39 to 368.74µg/g and 37.50 to 93.31mg/ 100g, respectively. In total, nine phenolic acids and six phytosterols were detected with ferulic and p-coumaric acid, and β-sitosterol the most abundant. The dietary intakes of phenolic acids and phytosterols were calculated combined with the dietary foods intake data of Chinese people. The intakes of total phenolic acids and phytosterols from rice grains and wheat flours varied across different regions with Beijing the highest among the five regions. At the age of 2 to 70 years, the average intakes of phenolic acids and phytosterols from rice and wheat flours were 7.74 to 17.52 and 58.02 to 135.61mg/sp/day, respectively. If 3-ounce of polished rice was replaced by black rice grain, the predicted intakes of total phenolic acids and phytosterols from rice grains and wheat flours would increase by at least 196% and 68%, respectively, especially for free phenolic acids and phytosterols. PRACTICAL APPLICATION: This study would help the consumers know how much phenolic acids and phytosterols they would get from 3 ounces of black rice in a reasonable intake of staple food but shift away other kinds of foods. It could also provide inspirations for food industries to explore the functional cereal foods that are rich in phenolic acids and phytosterols for different regions and different age groups.

Manganese Oxide Nanoparticles as Safer Seed Priming Agent to Improve Chlorophyll and Antioxidant Profiles in Watermelon Seedlings

The use of nanoscale nutrients in agriculture to improve crop productivity has grown in recent years. However, the bioefficacy, safety, and environmental toxicity of nanoparticles are not fully understood. Herein, we used onion bulb extract to synthesize manganese oxide nanoparticles (MnO-NPs). X-ray diffraction, X-ray photoelectron spectroscopy, and high-resolution transmission electron microscopy were used for the structural and morphological characterization of synthesized MnO-NPs. The MnO-NPs were oval shape crystalline nanoparticles of Mn2O3 with sizes 22–39 nm. In further studies, we assessed the comparative toxicity of seed priming with MnO-NPs and its bulk counterparts (KMnO4 and Mn2O3), which showed seed priming with MnO-NPs had comparatively less phytotoxicity. Investigating the effect of seed priming with different concentrations of MnO-NPs on the hormonal, phenolic acid, chlorophyll, and antioxidant profiles of watermelon seedlings showed that treatment with 20 mg·L−1 MnO-NPs altered the chlorophyll and antioxidant profiles of seedlings. At ≤40 mg·L−1, MnO-NPs had a remarkable effect on the phenolic acid and phytohormone profiles of the watermelon seedlings. The physiological outcomes of the MnO-NP seed priming in watermelon were genotype-specific and concentration-dependent. In conclusion, the MnO-NPs were safer than their bulk counterparts and could increase crop productivity.

Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum

Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies – autoclaving, microwave, micronization and extrusion- on antinutritional profile, phenolic acid profile and protein digestibility of two selected varieties. Significant (p ≤ 0.05) reduction in antinutritional content was observed for horse gram grains processed using various thermal technologies. Among all processing technologies extrusion caused marked degradation in antinutritional components. The reduction in oxalic acid, trypsin inhibitor, phytates and tannins ranged from 33 to 87 %, 77–82%, 33–60% and 51–66% respectively. Further, the decline in content of various oligosaccharides viz. raffinose, stachyose and verbascose varied from 36 to 61 %, 25–49% and 30–74% respectively for both the varieties. Although extrusion caused significant (p ≤ 0.05) decrease in the essential amino acid index and protein efficiency ratio, simultaneous increased was observed in biological value. The processing had significant (p ≤ 0.05) impact on grain antinutritional content and also retained its substantial functional properties. This establishes the utility of grain and promote the introduction of these new grains and enlarge the market of novel healthy foods.

Identification and quantification of phenolic and fatty acid profiles in Pinus halepensis mill. seeds by LC-ESI-MS and GC: Effect of drying methods on chemical composition.

This study aimed to evaluate Pinus halepensis Mill. seeds oil as well as methanolic‐aqueous extract on fatty acid and phenolic's composition as well as antioxidant activities with regard to the cones drying methods: convection and sun methods. The highest amounts of total phenols (14.63 ± 0.05 mg GAE/g DW), flavonoids (3.3 ± 0.02 mg QE/g DW), and condensed tannins (0.36 ± 0.05 mg CE/g DW) were showed in the seeds obtained by sun‐dried method. Methanolic‐aqueous seeds extracts were subjected to LC‐ESI‐MS analysis in order to identify and quantify the phenolic composition. This technique allowed us to identify eleven phenolic compounds: two phenolic acids and nine flavonoid compounds such as cirsiliol, catechin (+), luteolin, and luteolin‐7‐O‐glucoside, which were present in the two studied samples while apigenin, naringenin, and cirsilineol were only identified in the extract obtained from sun‐drying method seeds. The chemical components of the oils were analyzed using GC, and significant differences were found between the two studied seeds oil (p < .05). Furthermore, the antioxidant activities were investigated using DPPH and ABTS.+ assays. The results showed that the methanolic‐aqueous extract from seeds dried by sun method had the highest antioxidant activities (0.08 and 0.05 mg/ml, respectively). This study could provide useful information for industry to produce potentially bioactive plant extract.

Comparison of storability and seasonal changes on new flavonoids, polyphenolic acids and terepene compounds of Citrus paradisi (grapefruit) cv. shamber through advance methods

The significance of grapefruit is laying in its unique medicinal values and health related compounds. This article discusses the influence of seasonal variations and storage periods on the synthesis and accumulation of new polyphenolic compounds, terpenes, flavonoids and sugars profiling of grapefruit (Citrus paradisi) cv. shamber juice were evaluated under advance techniques. The individual sugar profiling of (total sugar, fructose, glucose and sucrose) individual phenolic acids and essential groups of terpene compounds measured at five harvesting times, from early to late stages and compare to storage days of (0, 15, 30, 35, 45 and 65). The higher contents of flavonoids were obtained in December harvested fruits while in comparison the 45 and 65 days the contents were reduced however in others days the contents were maintained the higher contents of Limonene, Quercetin, Perillyl alcohol and Monoterpenes were measured in December harvested fruits the 35 day of storage periods showed the constant contents of terpenes and little reduction of terepene at 45 and 65 days of storage. It may conclude that the mid date was best for good health fruits while the all of these compounds were present in higher amount at 35 day of storage.

Effect of Storage Conditions and Time on the Polyphenol Content of Wheat Flours

Whole wheat flour possesses many nutritional properties because of its abundant bioactive components which are affected by cultivar, but little attention is paid to its relationship with storage conditions. In this study, phenolic extracts of whole wheat flour from four cultivars stored under different conditions (aerated and under vacuum) and different times (0, 2, 4, 8 weeks) were obtained. The total polyphenol (TPC) and flavonoid (TFC) contents, composition of phenolic acids, and antioxidant activities (AA) of phenolic extracts were evaluated. The results showed that Verna exhibited the highest levels of TPC, TFC, and AA for both storage conditions among the four cultivars. Moisture content, TFC, and AA fluctuated during storage. After 8 weeks, the TPC, TFC, and AA decreased with respect to Week 0 in all the cultivars. The TPC losses ranged between 16.39% and 20.88% and TFC losses from 14.08% to 31.18%. The AA losses were approximately 30% from the DPPH assay, but no significant losses were shown in the FRAP assay. However, these parameters were not distinctive between the two storage conditions. The wheat phenolic acid profiles were influenced more by storage time than storage conditions in all cultivars. Overall, the results validate the effect of the storage time on wheat polyphenol.

Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences

In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by l-asparagine (BP samples) and l-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae).

Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products.

The triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of this work was to determine the profile of phenolic acids in triticale grain of selected Polish cultivars and its products. Ultra-high-performance liquid chromatography (UPLC-PDA-MS/MS) was applied for separation and identification of these constituents. The grain of the examined triticale cultivars contained 13 phenolic acids, of which ferulic acid was determined in the largest amount and was constituted from 42–44% of the total content of phenolic acids in the grain. In addition, due to the large amounts of ferulic, di-ferulic, and sinapic acids, composition of the phenolic acids fraction in triticale grain of the tested cultivars varied in comparison with that of wheat and rye cultivars. In triticale flour, the number of phenolic acids was nearly 4 times lower than in the grain, as phenolic acids were removed along with bran, in which their proportion was almost 9 times higher than in the grain intended for grinding. The application of bran in the bread recipe resulted in a 3.5-fold increase in the fraction of phenolic acids compared to the bread produced from triticale flour without bran addition.

Phenolic profile and biological potential of wild blackberry (Rubus discolor) fruits

The berries of Rubus discolor are considered a rich source of phytochemicals which could play an important role in the prevention of prevalent contemporary chronic diseases. Thus, the goal of the presented study was to determine the profile of phenolic acids and anthocyanins of aqueous and ethanol extracts of R. discolor fruit, and their free radical scavenging, antiproliferative, antidiabetic and antimicrobial activities. LC-MS/MS analyses confirmed the presence of 11 phenolic acids with protocatechuic and gallic acids being the major compounds. Additionally, cyanidin- glucoside/galactoside was the most abundant among the five identified anthocyanins. The ethanol extract was more efficient in scavenging free radicals than the aqueous extract. The absence of antiproliferative activity was observed for both extracts. However, they inhibited carbohydrate hydrolysing digestive enzymes associated with type-2 diabetes. Furthermore, the obtained results for ?-glucosidase inhibitory activity (IC50 values 44.52 and 80.72 ?g/mL, for the aqueous and ethanol extracts, respectively) indicate significantly higher activity than the positive control, GlucobayR (233.38 ?g/mL). The ethanol extract was more effective against all of the examined bacteria (Bacillus cereus, Staphylococcus aureus and Enterobacter cloacae) than the aqueous extract. On the contrary, the aqueous extract showed better antifungal properties, particularly against Trihoderma viride and Penicillium verrucosum var. cyclopium. The quantified phenolics and presented bioactivities of R. discolor fruit extracts candidate them as a potential source of bioactive compounds which might be used in the food, pharmacy and cosmetic industries.

Nutritional stress suppresses nitrate content and positively impacts ascorbic acid concentration and phenolic acids profile of lettuce microgreens

Nutritional stress suppresses nitrate content and positively impacts ascorbic acid concentration and phenolic acids profile of lettuce microgreens

Phenolic profiles and nutritional quality of four new mungbean lines grown in northern Australia

AbstractFour new lines of mungbean cultivated under northern Australian cropping conditions (19.8462°S, 147.2448°E) were characterised for yield, seed characteristics, nutritional contents, phytochemical profiles and phenolic acid contents. Their performance was compared to a commercially grown mungbean line (Jade‐AU). The seed yield for three of the new lines (AVTMB 1, 3 and 4) was 14% higher compared to Jade‐AU. However, the seed size of AVTMB 1 was also significantly smaller compared to the other lines and Jade‐AU. in vitro sprouting acceptability scores ranged between 80% and 100%, with no significant difference between lines. Ash content was highest (4.26% w/w) for lines with smallest seed (e.g., AVTMB 1), while higher protein content was recorded for AVTMB 1 followed by AVTMB 4, AVTMB 3 and Jade‐AU, and lowest in AVTMB 2. The seed coat colour of AVTMB 1 and 4 was significantly different (lighter green) than other lines and Jade‐AU, whereas the flour colour did not vary significantly. Total polyphenolic content, antioxidant capacity and total monomeric anthocyanin content did not vary significantly between lines. Phenolic acid and flavonoid profiling by HPLC showed the predominant constituents to be vitexin (which averaged between 115 and 149 μg/g for different lines), isovitexin (132–174 μg/g) and catechin (94–105 μg/g). There were statistically significant differences between the mungbean lines for several individual phenolic acids, including p‐hydroxybenzoic, vanillic, caffeic, sinapic, ferulic and cinnamic acids, as well as for the flavonoid glycoside vitexin. In most cases, with the highest concentrations of these compounds were found in AVTMB 4 or AVTMB 1. Several of these new mungbean lines show potential for commercial cropping in the drier, hotter regions of northern Australia due to their yield and seed quality performance.

Discrimination of Lycium chinense and L. barbarum Based on Metabolite Analysis and Hepatoprotective Activity.

Lycii Fructus is a traditional medicine used to prevent liver and kidney diseases, which commonly derives from Lycium chinense and Lycium barbarum. Here, the extracts and ethyl acetate-soluble fractions of L. chinense fruits exhibited better hepatoprotective effects than those of L. barbarum, which was likely due to differences in their composition. Therefore, GC-MS and HPLC analyses were conducted to characterize the metabolite differences between L. chinense and L. barbarum. Based on amino acid (AA) and phenolic acid (PA) profiling, 24 AAs and 9 PAs were identified in the two species. Moreover, each species exhibited unique and readily distinguishable AA and PA star graphic patterns. HPLC analysis elucidated composition differences between the ethyl acetate-soluble layers of the two compounds. Further, NMR analysis identified their chemical structures as 4-(2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl)butanoic acid and p-coumaric acid. The higher content of 4-(2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl)butanoic acid was detected in L. chinense, whereas the content of p-coumaric acid was higher in L. barbarum. Therefore, the differences in the relative contents of these two secondary metabolites in the ethyl acetate-soluble layer of Lycii Fructus could be a good marker to discriminate between L. chinense and L. barbarum.

Biochemical and phenolic acid profiling of sunflower hybrid seed varieties treated by different bio-priming agents

Biochemical and phenolic acid profiling of sunflower hybrid seed varieties treated by different bio-priming agents

In Vitro Rooting Response of Yellow-Flowered Magnolia in Relation to the Phenolic Acids Content

The aim of this study was to analyze the profile of endogenous phenolic acids in yellow-flowered magnolias and to evaluate the effects of endogenous and exogenous phenolic acids on the in vitro rooting of three magnolia cultivars (‘Butterflies’, ‘Yellow Bird’, and ‘Elizabeth’). It has been shown that magnolia cultivars are phenolic acid-rich plants. Of the 16 phenolic acids tested, all were detected in each magnolia cultivar. The most abundant was gallic acid (max. 34,946 ng·mg−1 dry mass), followed by chlorogenic acid, ferulic acid, and caffeic acid. The amount of individual phenolic acids differed between the cultivars and media. The total phenolic production was enhanced by auxin, the main factor promoting rooting in magnolia in vitro. It has been found that the difficult-to-root ‘Butterflies’ and ‘Yellow Bird’ rooted better when they were grown on medium containing a mixture of auxins—3-indolebutyric acid (IBA) and 1-naphthaleneacetic acid (NAA)—as compared to IBA alone. The highest rooting frequency was observed for ‘Elizabeth’ (95.8%), followed by ‘Butterflies’ (46.1%) and ‘Yellow Bird’ (21.4%). In the case of ‘Yellow Bird’, the auxin treatment enhanced the leaf yellowing. The present work indicates a clear relationship between the overaccumulation of chlorogenic acid and coumaric acid in the late phase of rooting in vitro and the low rooting responses of magnolia ‘Butterflies’ and ‘Yellow Bird’. On the other hand, ‘Elizabeth’ produced more soluble sugars by 29.2% than easy-to-root ones. The biochemical status of the plantlets can influence their further ex vitro establishment, which was the highest for ‘Elizabeth’ (97.5%), followed by ‘Butterflies’ (49.9%) and ‘Yellow Bird’ (24.6%).

Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities

Sweet potato (Ipomoea batatas L.) leaf phenolic acids (SPLPA) and sweet potato leaf flavonoids (SPLF) were characterized using ultra-high-performance liquid chromatography (UHPLC)-hybrid quadrupole-orbitrap mass spectrometry and UHPLC coupled with a diode array detector. The anti-oxidant and hypoglycemic activities were analyzed using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing anti-oxidant powder assays, and α-glucosidase and α-amylase inhibitory assays. The mechanism of inhibition of SPLPA and SPLF against α-glucosidase was studied using kinetic analysis. Thirteen phenolic acids were identified in SPLPA, of which three di-caffeoylquinic acids (60.6%) were most prominent. Ten flavonoids were identified in SPLF and astragalin (28.1%) was the major component. Protocatechualdehyde, ethyl caffeate and quercetin were also identified, showing strong anti-oxidant capacities and inhibition of α-glucosidase and α-amylase. Kinetic analysis showed that SPLPA and SPLF both reversibly inhibited α-glucosidase, in a mixed-type manner, with IC50 values of 330 and 250 μg/mL, respectively. The results suggested the potential benefits of using sweet potato leaves.

Quantitative Determination of Phenolic Acids and Flavonoids in Fresh Whole Crop Rice, Silage, and Hay at Different Harvest Periods

Whole crop rice (WCR) is used as an important feed for livestock ruminants. In this study, “Yeongwoo” variety WCR (cultivated on the Korean peninsula) was harvested at three different maturity stages (booting, heading, and milk) and their phenolic acid and flavonoid profiles in the lactic acid bacteria (LAB)-inoculated and noninoculated silage, hay, and fresh freeze-dried WCR extract were quantified. The alterations in the phenolic and flavonoid contents of the selected WCR during maturation in different samples were analyzed by the High-Performance Liquid Chromatography- Diode Array Detector (HPLC–DAD) technique. The six phenolics (caffeic acid, ferulic acid, p-coumaric acid, chlorogenic acid, dihydroxy benzoic acid, and prophyl gallate) and six flavonoids (rutin hydroxide, luteolin, kaempferol, vitexin, myricetin, and quercetin) were noted to have slight differences between the LAB-inoculated and noninoculated silage samples; however, the phenolics and flavonoids were higher in hay WCR at the milk stage compared to the silage and fresh freeze-dried samples. The results indicate that WCR harvest times have different phenolic compounds in the WCR silage, hay, and fresh samples. The phenolic and flavonoid compounds were higher (p &lt; 0.05) with the increase in maturity (Stage 1–3). The stage of WCR maturity was positively related (p &lt; 0.05) to the amount of phenolic acid and flavonoid contents (µg/g) in hay, silage, and fresh freeze-dried extract. We observed the WCR had high amounts of phenolic acid and flavonoid concentrations at milk stage (Stage 3) hay (quercetin, kaemferol, luteolin, ferulic acid, caffeic acid, and coumaric acid were 1.28, 1.29, 0.54, 1.54, 1.92, and 1.81 µg/g, respectively) compared with the booting and heading stages (Stages 1 and 2), with acceptable accuracy on a pilot scale. Based on these results, it could be concluded that LAB (Lactobacillus plantarum)-inoculated whole crop rice silage (WCRS) did not affect the phenolics and flavonoids of secondary plant metabolites in fermented silage. However, phenolics and flavonoids were of higher rations in WCR at the milk stage. Furthermore, this phenolic acid and flavonoid effect needs to be confirmed using large-scale in vivo analysis.

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product.

Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.

How do essential oil composition and phenolic acid profile of Heracleum persicum fluctuate at different phenological stages?

Heracleum persicum, commonly named Persian hogweed, is a principal native medicinal plant in Iran. Collecting H. persicum at the most appropriate growing stage is the key factor to achieve the high phytochemical quality to meet consumer's needs. In the present experiment, the aerial parts of this plant were harvested at up to six different developmental stages during the growing season to determine the phytochemical profiles. Our results indicated that the highest essential oil content was obtained in the mid‐mature seed stage (3.5%). The most elevated extract content was recorded in the floral budding stage (10.4%). In the vegetative stage, limonene (18.1%), in floral budding stage, caryophyllene (14.1%), anethole (14.6%), and β‐bisabolene (12.7%), in the full flowering stage, myristicin (15.0%), and hexyl butyrate (9.1%), in the early development of seeds stage, hexyl butyrate (32.1%), and octyl acetate (11.7%), in the mid‐mature seeds stage hexyl butyrate (38.8%), octyl acetate (14.5%), in the late‐mature/ripe seeds stage, hexyl butyrate (23.6%), and octyl acetate (10.5%) are recorded as the main components. The highest phenolic acids content was obtained in the floral budding stage (287.40 mg/g dried extract). The analysis of phenolic acids demonstrated cinnamic acid (8.0–225.3 mg/g extract), p‐coumaric acid (1.7–39.2 mg/g extract), p‐hydroxybenzoic acid (0.8–16.8 mg/g extract), and ferulic acid (2.4–15.8 mg/g extract) as the main phenolic acids. Cinnamic acid was found as the major phenolic compound in the vegetative stage following by floral budding, the full flowering stage, the early development of seeds, and late‐mature/ripe seeds stages. P‐coumaric acid was the most abundant phenolic compounds in the mid‐mature seeds stage. In this regard, the harvest time of H. persicum aerial parts can be selected to achieve the highest secondary metabolites of interest. The results of this study can be used as a guideline for grower to obtain the highest possible amount of desirable metabolites, beneficial in both food and pharmaceutical industries as well as their undeniable economical benefits.

Phenolic and Fatty Acid Profile, and Protein Content of Different Walnut Cultivars and Genotypes (Juglans regia L.) Grown in the USA

ABSTRACT Total phenol, phenolic compound, total oil, fatty acid, protein contents of walnut kernels from nine different cultivars and six genotypes grown in the USA were investigated. Total phenolic content was found to range from 540.08 to 1067.81 mg GAE/100 g dw, with three cultivars containing a value of or over 1000 mg GAE/100 g dw. A total of seven phenolic compounds were quantified, and their quantity were greatly varied among the cultivars/genotypes. Ellagic acid was the most abundant phenolic compound, varying from 20.03 to 97.23 mg/kg. Total oil component ranged from 53.17% to 65.92% with an average value of ca. 60%. As a saturated fatty acid type, myristic, palmitic, stearic, and arachidic acid; as an unsaturated acid type, linoleic, linolenic acid, oleic, and palmitoleic acid were quantified. Palmitic acid was the predominant saturated fatty acid compound and ranged from 5.74% to 9.49%; linoleic acid was the predominant unsaturated fatty acid compound and ranged from 58.96% to 66.07%. Protein content percentage was notably varied among cultivars and genotypes, ranging from 13.57% to 25.72% with an average value of ca. 21%. These results indicate that the walnut kernel is a good source of fat, phenolics, and proteins, and its abundance are greatly cultivar/genotype-dependent.