PJB-2021-1551
Identification and quantification of biochemical composition and antioxidant activity of walnut pollens
Volkan Okatan, Ibrahim Bulduk, BariÅŸ Kaki, Muhammet Ali Gundesli, Serhat Usanmaz, Turgut Alas, Murat Helvaci, Ibrahim Kahramanoglu and Hanifeh Seyed Hajizadeh
Abstract
The aim of this study was to determine the biochemical composition and antioxidant activity in pollens collected from ten different walnut cultivars. Pollen samples of walnut cultivars (‘Aslan’, ‘Chandler’, ‘Fernette’, ‘Fernor’, ‘Franquet’, ‘Kaman’, ‘Oguzlar’, ‘Pedro’, ‘Sebin’and‘Yalova’)were collected during flowering of catkins in UÅŸak Province of Turkey. Identification and quantification of total phenolic contents, total flavonoids, antioxidant activity, pH, organic acids and phenolic compounds (gallic acid, protocatechuic acid, vanilic acid, caffeic acid and syringic acid) were individually analyzed for each cultivar. The results of observed parameters are significantly varying among the cultivars (p<0.05) and wide range of biochemical compounds were identified from the walnut pollens. Results showed that total phenolic contents varied from 5.050 to 11.030 mg GAE/g and total flavonoids content ranged from 1.530 to 4.123 mgQE/g. Furthermore, the antioxidant capacity of pollen extracts was found to range from 1.510 to 2.003 mg AAE g–1. Among the identified phenolic compounds, gallic acid (10.610-13.410 mg/100g-1) and protocatechuic acid (1.410-3.623 mg/100g-1) were found in highest amounts. Moreover, oxalic acid and citric acid were identified as the dominant organic acids for all cultivars. Results of present study showed that the walnut pollens have high antioxidant capacity which is very beneficial for human health.
To Cite this article:
Okatan, V., I. Bulduk, B. Kaki, M.A. Gundesli, S. Usanmaz, T. Alas, M. Helvaci, I. Kahramanoglu and H.S. Hajizadeh. 2021. Identification and quantification of biochemical composition and antioxidant activity of walnut pollens. Pak. J. Bot., 53(6): DOI: http://dx.doi.org/10.30848/PJB2021-6(44)
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