Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars

@article{VillarrealLozoya2007PhytochemicalCA,
  title={Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars},
  author={Jose E. Villarreal-Lozoya and Leonardo Lombardini and Luis Cisneros-Zevallos},
  journal={Food Chemistry},
  year={2007},
  volume={102},
  pages={1241-1249}
}
Six pecan cultivars were analyzed for their antioxidant capacity (AC), total phenolics (TP), condensed tannin (CT), HPLC phenolic profile, tocopherol and fatty acid composition. Kernels which included the outer brown testa or pellicle, and shells which is the hard cover that surrounds the kernel, were evaluated for each cultivar. Strong correlations were found in kernels between AC and TP for both DPPH (r2 = 0.98) and ACORAC (r2 = 0.75) antioxidant assays. ACORAC values ranged from 372 to 817… 

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