Iranian Walnut (Juglans regia L.) Green Husk as a Source of Functional Compounds: Effect of Extracting Solvents on its Antioxidant and Antibacterial Activities
سال انتشار: 1399
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 712
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شناسه ملی سند علمی:
URDCONF05_025
تاریخ نمایه سازی: 6 شهریور 1399
چکیده مقاله:
The current research was conducted to evaluate the effect of different solvents (methanol, ethanol, and water) on bioactive compounds extraction from Iranian walnut (Juglans regia L.) green husks. The results showed that the highest total phenolic content (TPC, 53.50±1.16 mg GAEs/g), total flavonoid content (TFC, 11.90±1.20 mg REs/g), juglone content (JC, 0.22±0.02 mg/g), and antioxidant activity (IC50, 0.66 and 0.22 mg/ml with FRAP and DPPH methods, respectively) was achieved with methanol. All the extracts exhibited antibacterial activity against some pathogenic bacteria in terms of Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Escherichia coli, and Salmonella. But, the methanol extract shown the higher efficiency than water and ethanol extracts. These results revealed that Iranian walnut green husk as agro-by-product can be a potential source of valuable bioactive compounds with medicinal effects.
کلیدواژه ها:
Walnut (Juglans regia L.) green husk ، Extracting solvents ، Bioactive compounds ، Antioxidant activity ، Antibacterial property
نویسندگان
Soheila Zarringhalami
Associated Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, PO Box, ۴۵۳۷۱-۳۸۷۹۱, Zanjan,Iran,
Ali Ganjloo
Associated Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, PO Box, ۴۵۳۷۱-۳۸۷۹۱, Zanjan, Iran
Mandana Mimakr
Associated Professor, Department of Food Science and Engineering, Faculty Agriculture, University of Zanjan, PO Box, ۴۵۳۷۱-۳۸۷۹۱, Zanjan, Iran