Phenolic profile, color parameters and antioxidant activity of walnut kernel extracts as influenced by different time and temperature during extraction

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2023-11-27 DOI:10.1556/446.2023.00086

P. Kumar, D. Székely, L. Szalóki-Dorkó, J. Kereszturi, M. Máté

{"title":"Phenolic profile, color parameters and antioxidant activity of walnut kernel extracts as influenced by different time and temperature during extraction","authors":"P. Kumar, D. Székely, L. Szalóki-Dorkó, J. Kereszturi, M. Máté","doi":"10.1556/446.2023.00086","DOIUrl":null,"url":null,"abstract":"The aim of the present study was to find the best extraction parameters to obtain the highest amounts of polyphenols and antioxidants from the walnut. Walnut kernels from ‘Alsószentiváni 117’ cultivar were used for extraction. The extraction methods were as the follows:Method 1: shaking water-bath at 50 °C for 30 min.Method 2: shaking water-bath at 50 °C for 30 min, then storing at 5 °C for 20 h.Method 3: shaking water-bath at 40 °C for 30 min.Method 4: shaking water-bath at 40 °C for 30 min, then storing at 5 °C for 20 h.According to our results Method 1 showed the highest FRAP value (34.43 mg AAE g−1), the DPPH value (52,94%) and the highest HPLC peaks for chlorogenic acid, epicatechin and rutin were also seen in extracts obtained using Method 1. TPC values of Method 3 were 26.06 mg GAE g−1 for Method 1 it was 25.65 mg GAE g−1. The results of color values, L* and ΔE* were similar in all extracts as well. In our experiments extraction Method 1 proved to be better than others.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":"7 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in Agricultural Engineering Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1556/446.2023.00086","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

Abstract

The aim of the present study was to find the best extraction parameters to obtain the highest amounts of polyphenols and antioxidants from the walnut. Walnut kernels from ‘Alsószentiváni 117’ cultivar were used for extraction. The extraction methods were as the follows:Method 1: shaking water-bath at 50 °C for 30 min.Method 2: shaking water-bath at 50 °C for 30 min, then storing at 5 °C for 20 h.Method 3: shaking water-bath at 40 °C for 30 min.Method 4: shaking water-bath at 40 °C for 30 min, then storing at 5 °C for 20 h.According to our results Method 1 showed the highest FRAP value (34.43 mg AAE g−1), the DPPH value (52,94%) and the highest HPLC peaks for chlorogenic acid, epicatechin and rutin were also seen in extracts obtained using Method 1. TPC values of Method 3 were 26.06 mg GAE g−1 for Method 1 it was 25.65 mg GAE g−1. The results of color values, L* and ΔE* were similar in all extracts as well. In our experiments extraction Method 1 proved to be better than others.

查看原文本刊更多论文

萃取过程中不同时间和温度对核桃仁提取物酚谱、颜色参数和抗氧化活性的影响

本研究的目的是找到最佳萃取参数，以从核桃中获得最高含量的多酚和抗氧化剂。萃取使用的核桃仁来自 "Alsószentiváni 117 "栽培品种。提取方法如下：方法 1：50 °C 水浴振荡 30 分钟。方法 2：50 °C 水浴振荡 30 分钟，然后在 5 °C 下储存 20 小时。结果表明，方法 1 的 FRAP 值最高（34.43 毫克 AAE g-1），DPPH 值最高（52.94%），绿原酸、表儿茶素和芦丁的 HPLC 峰值也最高。方法 3 的 TPC 值为 26.06 mg GAE g-1，而方法 1 为 25.65 mg GAE g-1。所有提取物的色值、L* 和 ΔE* 结果也相似。在我们的实验中，方法 1 的提取效果优于其他方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.