Microwave assisted extraction of phenolic compounds from walnut green husk (Juglans regia L.)

Using natural antioxidants, such as phenolic compounds, are gaining importance, due to their benefits for human health, decreasing the risk of degenerative diseases by reduction of oxidative stress and inhibition of macromolecular oxidation [1, 2].The walnut (Juglans regia L.) is a tree traditionally cultivated for its valuable wood and nuts. Not only nuts are used but also shells, kernels, bark, green walnut husks and leaves have been used in both cosmetic and pharmaceutical industry [3, 4]. Walnut green husk (Figure 1) is a by-product of the walnut production, having scarce use. Thus, using husk as a source of phytochemicals will increase the value of the walnut production, as well as offer utilization for a by-product, which is produced in a large quantity [1].