Maturation-induced changes in phenolic forms and their antioxidant activities of walnuts: A dual view from kernel and pellicle

The phenolic profiles and antioxidant activities during walnut maturation are not well understood. This study used UPLC-MS/MS to evaluate phenolic content in walnuts, including free, esterified, and bound forms, at different maturation stages. Findings showed that free phenolics were predominant, comprising 44.57 % in kernels and 56.54 % in pellicles. In vitro assays showed antioxidant capacity decreased with maturation, with IC