Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction.

Food Chem 2020 Mar 28;321:126672. Epub 2020 Mar 28.

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address:

The phenols in Diaphragma juglandis fructus (DJF), walnut pellicle (WP), and flowers of Juglans regia (FJR) from walnut were extracted using three methods (methanolic condensation reflux extraction, ultrasonic wave extraction, and enzyme assisted-extraction), and phenolics and antioxidant capacities of different extractions were compared. Overall, 50 phenolics were identified by HPLC-MS/MS with 41 compounds in DJF, 32 in WP, and 29 in FJR. It was observed that tannins in WP was higher than those in DJF and FJR. As for PCA, more than 70% of the variance was explained with the obvious comparison between the phenolic constituents. The phenolics in walnut contributed to remarkable antioxidant effect, with the highest effect observed in WP. This study presents the analysis and comparison of the phenols can be further extended for the development of functional walnut instant foods.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.foodchem.2020.126672DOI Listing
March 2020

Publication Analysis

Top Keywords

pellicle flowers
8
enzyme assisted-extraction
8
juglandis fructus
8
flowers juglans
8
djf fjr
8
ultrasonic wave
8
juglans regia
8
diaphragma juglandis
8
walnut pellicle
8
comparison phenolic
8
walnut
5
tannins higher
4
observed tannins
4
higher djf
4
fjr observed
4
extraction ultrasonic
4
70% variance
4
pca 70%
4
variance explained
4
fjr pca
4

Similar Publications