Soil and climate determine antioxidant capacity of walnuts
Fecha
2017Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Impacto
|
10.9755/ejfa.2016-10-1390
Resumen
The aim of this work was to study the influence of soil and climate factors in the antioxidant capacity of 10 different varieties of nuts, obtained from two experimental cultivars with different weather and soil conditions. Ten different varieties of walnut samples were obtained from two experimental cultivars, analyzing the antioxidant capacity by ORAC, DPPH• and ABTS+ methods. Eureka and Tehama ...
[++]
The aim of this work was to study the influence of soil and climate factors in the antioxidant capacity of 10 different varieties of nuts, obtained from two experimental cultivars with different weather and soil conditions. Ten different varieties of walnut samples were obtained from two experimental cultivars, analyzing the antioxidant capacity by ORAC, DPPH• and ABTS+ methods. Eureka and Tehama walnuts showed the highest antioxidant capacity. Only Chico and Serr varieties (measured by ABTS+ method) and Franquette variety (measured by ORAC assay) increased their antioxidant capacity when cultured in Torre Blanca plots. The growing in El Chaparral plots increased the antioxidant capacity of every different variety. Minor temperature (especially when it reaches over -0 ºC) and humidity, as well as an increase on the annual rainfall are noteworthy factors that influence on the increase of antioxidant capacity of the wide majority of the analyzed walnuts. [--]
Materias
Antioxidant capacity,
Climate,
Nut,
Soil,
Walnut
Editor
United Arab Emirates University
Publicado en
Emirates Journal of Food and Agriculture 2017, 29(7), 557-561
Departamento
Universidad Pública de Navarra. Departamento de Agronomía, Biotecnología y Alimentación /
Nafarroako Unibertsitate Publikoa. Agronomia, Bioteknologia eta Elikadura Saila /
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
The authors acknowledge the financial support of Catholic University San Antonio of Murcia.