Antioxidant activity and phenolic contents of Persian walnu | 15689
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African Journal of Food Science and Technology

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Antioxidant activity and phenolic contents of Persian walnut (Juglans regia L.) green husk extract


Maryam Rahimipanah, Manoochehr Hamedi, Mojgan mirzapour

Walnut (Juglans regia L.) green husk is a by-product of the walnut production that has many phytochemicals, but there is little information about its antioxidative capacity. In this study Antioxidant activity and protective effects in stabilizing sunflower oil of methanolic extract of Persian walnut (Juglans regia L.) green husk were studied. Total flavonoids and phenolics also were determined by using aluminum nitrate and Folin–Ciocalteu colorimetric methods and their amount were 144.65±2.1 mg quercetin and 3428.11±135.80 mg gallic acid equivalent per 100 gram of dry sample respectively. The antioxidant capacity of sample was assessed through reducing power assay, DPPH-scavenging effect, FRAP assay and oven test in sunflower oil. EC50 values of extract in reducing power and DPPH assays were 0.19 and 0.18 mg/mL respectively. The FRAP values of extract and Trolox at concentration of 100 μg/mL didn’t show any significant difference (P>0.05). The 400 ppm extract was as effective as 200 ppm BHA in retarding sunflower oil deterioration at 600C. The results indicated that Persian walnut green husk as a noticeable source of antioxidant compounds can usefully add to food.

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