Phenolics Content, Antioxidant Activity and Color of Green Walnut Extracts for Preparing Walnut Liquor

Authors

  • Sina COSMULESCU University of Craiova, Agriculture & Horticulture Faculty, Department of Horticulture & Food Science, A.I.Cuza Street, 13, Craiova (RO)
  • Ion TRANDAFIR University of Craiova, Sciences Faculty, Department of Chemistry, Calea Bucuresti Street, 107, Craiova (RO)
  • Violeta NOUR University of Craiova, Agriculture & Horticulture Faculty, Department of Horticulture & Food Science, A.I.Cuza Street, 13, Craiova (RO)
  • Mira IONICA University of Craiova, Agriculture & Horticulture Faculty, Department of Horticulture & Food Science, A.I.Cuza Street, 13, Craiova (RO)
  • Felicia TUTULESCU University of Craiova, Agriculture & Horticulture Faculty, Department of Horticulture & Food Science, A.I.Cuza Street, 13, Craiova (RO)

DOI:

https://doi.org/10.15835/nbha4229649

Abstract

Different extracts prepared from green fruits of ‘Sibisel 44’ walnut cultivar were investigated for their total phenolics and flavonoids, antioxidant activity, individual phenolics content and colour component. Extracts were prepared using three variants, to analyze the effect of solvent concentration and sugar addition on properties of green walnuts extracts. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method while total phenolic content was determined by using the Folin-Ciocalteu assay. Seventeenindividual phenolics were detected and quantified by using HPLC in walnut green fruit extracts. For total phenolics and flavonoids extraction from green walnut fruits 70% ethanol was more efficient. Highest concentration was found in samples with 70% ethanol for gallic, vanillic, chlorogenic, caffeic, syringic, salicylic, ellagic acids, juglone, catechin, epicatechin, myricetin, and quercetin. The use of 40% ethanol led to a significant increase of ferulic acid and rutin content, while the greatest amount of rutin was extracted using 40% ethanol and sugar.

Author Biography

Sina COSMULESCU, University of Craiova, Agriculture & Horticulture Faculty, Department of Horticulture & Food Science, A.I.Cuza Street, 13, Craiova

Horticulture & Food Science

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Published

2014-12-02

How to Cite

COSMULESCU, S., TRANDAFIR, I., NOUR, V., IONICA, M., & TUTULESCU, F. (2014). Phenolics Content, Antioxidant Activity and Color of Green Walnut Extracts for Preparing Walnut Liquor. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 42(2), 551–555. https://doi.org/10.15835/nbha4229649

Issue

Vol. 42 No. 2 (2014)

Section

Research Articles
CITATION
DOI: 10.15835/nbha4229649

License

Copyright (c) 2014 Sina COSMULESCU, Ion TRANDAFIR, Violeta NOUR, Mira IONICA, Felicia TUTULESCU

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License:

© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

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