Effect of different extraction methods on total phenolic content and antioxidant activity of the walnut (Juglans regia L.) leaves from Damavand, Shahrood and Hezarjarib

Document Type : Research Article

Authors

1 MSc student, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.

2 Associate professor, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.

3 Associate professor, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

Abstract

Concern about the safety of synthetic antioxidants has led to extensive research for the plants, which is a rich source of natural antioxidant. Walnut leaf is a rich source of phenolic compounds and these compounds are the most important of natural antioxidants. In this research, the effect of regions (Shahrood, Damavand and Hezarjarib) and extraction methods (Immersis, Ultrasound and Microwave) on the yield of phenolic compounds extracted from walnut (Juglans regia L.) leaves in a factorial experiment with three replications in a completely randomized design has been analyzed. Then antioxidant activity of all sample extracts was evaluated by the reducing power of Iron (III) and DPPH free radical. The extracts of walnut leaves from Damavand region which prepared by ultrasound-assisted extraction method had the highest amount of phenolic compounds. The highest amount of phenolic compounds with 245.08±0.46 mg/g (based on Galic acid) and the lowest amount with 170.49±7.4 mg/g (based on Galic acid) were observed in samples extract obtained from Damavand walnut leaves employing ultrasound -assisted extraction method and Hezarjarib walnut leaves employing traditional extraction method, respectively. A positive correlation was observed between the total phenolic content and the antioxidant activity of the extract. The lowest level of EC50 for DPPH and reducing power tests was observed for ultrasound-assisted extraction method and Damavand region.

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Main Subjects

References

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Innovative Food Technologies
Volume 5, Issue 2
February 2018
Pages 349-359

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History

  • Receive Date: 17 May 2017
  • Revise Date: 10 July 2017
  • Accept Date: 27 July 2017

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