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

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Abstract：

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.　©　2020　Elsevier　Ltd

Keyword：

Antioxidants Ellagic acid Enzymes Extraction Flavonoids Glucose Phenols Ultrasonic waves

Community：

[ 1 ] [Zhang, Yi-Ge]School of Food and Biological Engineering, Hefei University of Technology, Hefei; 230009, China
[ 2 ] [Kan, Huan]Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming; 650224, China
[ 3 ] [Chen, Sheng-Xiong]School of Food and Biological Engineering, Hefei University of Technology, Hefei; 230009, China
[ 4 ] [Thakur, Kiran]School of Food and Biological Engineering, Hefei University of Technology, Hefei; 230009, China
[ 5 ] [Wang, Shaoyun]College of Biological Science and Technology, Fuzhou University, Fuzhou; 350108, China
[ 6 ] [Zhang, Jian-Guo]School of Food and Biological Engineering, Hefei University of Technology, Hefei; 230009, China
[ 7 ] [Shang, Ya-Fang]School of Food and Biological Engineering, Hefei University of Technology, Hefei; 230009, China
[ 8 ] [Wei, Zhao-Jun]School of Food and Biological Engineering, Hefei University of Technology, Hefei; 230009, China

Reprint 's Address：

[shang, ya-fang]school of food and biological engineering, hefei university of technology, hefei; 230009, china

Email：

yafangshang19@hfut.edu.cn

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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2020

Volume： 321

7 . 5 1 4

JCR@2020

8 . 5 0 0

JCR@2023

ESI HC Threshold：116

JCR Journal Grade：1

CAS Journal Grade：1

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WoS CC Cited Count：

SCOPUS Cited Count：

ESI Highly Cited Papers on the List： 0 Unfold All

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Chinese Cited Count：

30 Days PV： 0

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