Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit

Document Type : Research Article-en

Authors

• Seyed Hamidreza Ziaolhagh
• Sima Zare

MS Graduated student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

https://doi.org/10.22067/ifstrj.2021.72602.1114

Abstract

Walnuts have a high nutritional value because of their high levels of  essential compounds for human health. Phenolic compounds have beneficial properties, including anti-cancer 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 ultrasound-assisted 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.

Keywords

• Antioxidant activity
• Ultrasonic extraction
• Walnut husk
• Walnut waste

Main Subjects

• Food Chemistry

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