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effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit
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نویسنده
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ziaolhagh h. ,zare s.
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2022 - دوره : 18 - شماره : 3 - صفحه:85 -98
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چکیده
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Walnuts have a high nutritional value because of their high levels of essential compounds for human health. phenolic compounds have beneficial properties, including anticancer and antimicrobial properties. in this study, the amount of the extracted antioxidants from different parts of walnut, including the walnut kernel, hard shell and green husk by ethanol and water was compared with those of the ultrasoundassisted extraction. this study was performed by determining the amount of polyphenols present and the free radical scavenging power of dpph. the results showed that the effect of all factors was statistically significant at 99% statistical level. the highest rate of extraction of phenolic compounds (1.09 mg gallic acid/g) and the highest rate of free radical scavenging of dpph (6.86%) was related to the use of ethanol solvent for extraction. it was also shown that the hard walnut shell has the highest amount of phenolic compounds (1.1 mg gallic acid per gram of extract) and the walnut kernel has the highest antioxidant properties (7.99%). ultrasonic pretreatment increased the extraction efficiency of phenolic compounds and antioxidant properties so that this process increased the extraction of phenolic compounds from the green husk of walnut by 1.22 mg gallic acid/g and increased the antioxidant properties of the kernel walnut by 13.51% compared to other parts.
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کلیدواژه
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antioxidant activity ,ultrasonic extraction ,walnut husk ,walnut waste
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آدرس
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agricultural and natural resources research and education center of semnan province (shahrood), agricultural engineering research department, iran, damghan branch islamic azad university, department of food science and technology, iran
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پست الکترونیکی
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simazare_2500@yahoo.com
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effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit
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Authors
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ziaolhagh seyedhamidreza ,zare sima
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Abstract
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walnuts have a high nutritional value because of their high levels of essential compounds for human health. phenolic compounds have beneficial properties, including anticancer and antimicrobial properties. in this study, the amount of the extracted antioxidants from different parts of walnut, including the walnut kernel, hard shell and green husk by ethanol and water was compared with those of the ultrasoundassisted extraction. this study was performed by determining the amount of polyphenols present and the free radical scavenging power of dpph. the results showed that the effect of all factors was statistically significant at 99% statistical level. the highest rate of extraction of phenolic compounds (1.09 mg gallic acid/g) and the highest rate of free radical scavenging of dpph (6.86%) was related to the use of ethanol solvent for extraction. it was also shown that the hard walnut shell has the highest amount of phenolic compounds (1.1 mg gallic acid per gram of extract) and the walnut kernel has the highest antioxidant properties (7.99%). ultrasonic pretreatment increased the extraction efficiency of phenolic compounds and antioxidant properties so that this process increased the extraction of phenolic compounds from the green husk of walnut by 1.22 mg gallic acid/g and increased the antioxidant properties of the kernel walnut by 13.51% compared to other parts.
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