Phenolic Profile and Antioxidant Capacity of Walnut Extract as Influenced by the Extraction Method and Solvent
-
Ion Trandafir
and
Violeta Nour
Abstract
Total phenolic content, total flavonoid content, antioxidant activity and individual phenolic compounds were assessed in full fat and defatted walnut kernel. For quantification of phenolic fraction of walnut kernels, two different solvents (methanol and ethanol) and two methods of extraction (ultrasonic-assisted extraction and Soxhlet extraction) were tested. Total phenolics, flavonoid content and antioxidant capacity of alcoholic extracts varied depending on the solvent used and extraction methods. Seventeen phenolic compounds were detected and the study provides evidence on high phenolic contents and high antioxidant potential of full fat walnut kernel and defatted walnut kernel. The Soxhlet extraction is the best in terms of the amounts of total phenolic content (2,089.2 mg gallic acid equivalent/100 g dry matter), while the ultrasonic assisted extraction is a fast method but resulted in significantly lower phenolic content (667.3–1,426.8 mg gallic acid equivalent /100 g dry matter). The concentrations of phenolics (especially (+)-catechin hydrate, juglone, vanillic acid, caffeic acid, ferulic acid, sinapic acid, salicylic acid and ellagic acid) are many fold lower in ultrasonic-assisted extraction as compare to the Soxhlet method using the same extraction solvent. The results of this study provide evidence on high phenolic contents and high antioxidant potential of full fat and defatted walnut kernel.
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Articles in the same Issue
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- Stability and Bioaccessibility of Fucoxanthin in Nanoemulsions Prepared from Pinolenic Acid-contained Structured Lipid
- Functional and Rheological Properties of Piñuela (Bromelia karatas) in Two Ripening Stages.
- Experimental Study on Heat and Mass Transfer of Millet in a Fixed Furnace
- Effects of Processing Treatments on the Antioxidant Properties of Polysaccharide from Cordyceps militaris
- Production and Preliminary Characterization of Antioxidant Polysaccharide by Submerged Culture of Culinary and Medicinal Fungi Cordyceps militaris CICC14013
- Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C
- Response Surface Methodology Approach for Optimization of Extrusion Process of Production of Poly (Hydroxyl Butyrate-Co-Hydroxyvalerate) /Tapioca Starch Blends
- Phenolic Profile and Antioxidant Capacity of Walnut Extract as Influenced by the Extraction Method and Solvent
- Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder
