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: 648

فایل این مقاله در 10 صفحه با فرمت PDF قابل دریافت می باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

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:

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