Vedecký časopis - archív

60 2021

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2021

Xie, C. Y. – Li, J. – Fang, Y. H. – Yang, F.
Composition, antioxidants content and antioxidant activity of walnut residues, a by-product of oil extraction in China
Journal of Food and Nutrition Research, 60, 2021, č. 4, s. 344-351

Fang Yang, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, 206 Guanggu 1st Road, 430205 Wuhan, China; Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, 206 Guanggu 1st Road, 430205 Wuhan, China; Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, Wuhan Institute of Technology, 206 Guanggu 1st Road, 430205 Wuhan, China. E-mail: yangfang2001@126.com

Received 8 September 2021; 1st revised 12 October 2021; accepted 28 October 2021; published online 24 November 2021.

Súhrn: As by-products of walnut (Juglans regia L.) oil production, walnut residues are rich in polyphenols. The antioxidants content and antioxidant activities of walnut residues, which were obtained from three regions of China, were investigated in this study. Moreover, the correlation between polyphenols content and their antioxidant activities were analysed. The results showed that, for each walnut residue ethanolic extracts (WREE), there was a positive correlation between total polyphenols and antioxidant activity. Additionally, walnut residue ethanolic extracts from Xinjiang province (WREE-XJ) with the highest total polyphenols content possessed the highest antioxidant activity, which further de­monstrated that polyphenols contributed to the antioxidant activity of the extracts. Furthermore, high resolution mass spectrometry was used to study the polyphenol composition of WREE-XJ. Results showed that the majority of WREE-XJ phenolics were procyanidins, gallic acids, ellagic acids, quercetin and their corresponding carbonyl compounds (glycosides).

Kľúčové slová: walnut; oil extraction; antioxidant activity; high resolution mass spectrometry; polyphenols

Na stiahnutie:
  jfnr202135-2021-4-p344-351-xie.pdf (PDF, 384.9 Kb, 157x)