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ABSTRACT
Walnuts contain significant amounts of bioactive compounds such as polyphenols. The aim of the present study was to determine the differences in phenolic composition and polyphenolic in vitro availability of 10 genotypes of walnuts. All analyzed genotypes showed high flavonoid and non-flavonoid phenolic compounds, especially Eureka and Tehama genotypes. Ellagic acid and syringic acid were the mayor non-flavonoids. Regarding flavonoids, catechin and procyanidin B2 were the most abundant, covering about 98% of total flavonoids. The in vitro digestion showed flavonoids as the most available polyphenols, especially catechin, gallocatechin, and epigallocatechin gallate.
Funding
The authors acknowledge the financial support of Consejería de Ciencia, Tecnología, Industria y Comercio de la Región de Murcia and Catholic University of San Antonio de Murcia.