Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut (Juglans regia L.) Green Husk Extracts from Industrial By-Products
Abstract
:1. Introduction
2. Results and Discussion
2.1. Characterization of Walnut Green Husks
2.1.1. Proximal Analysis
2.1.2. Antioxidant Capacity
2.1.3. Identification of Phenolic Compound Profiles
2.2. Optimization of the Extraction Process of the Walnut Green Husk
2.3. Evaluation of the Antioxidant and Antimicrobial Capacity of the Optimized Extracts of Walnut Green Husk
2.3.1. Antioxidant Capacity
2.3.2. Antimicrobial Capacity
3. Materials and Methods
3.1. Samples
3.2. Walnut Green Husk Drying
3.3. Proximal Characterization
3.4. Control Extraction
3.5. Ultrasound-Assisted Extractions
3.6. Identification of Phenolic Compounds by HPLC-DAD-FLD
3.7. Determination of Total Phenolic Content
3.8. Antioxidant Activity
3.8.1. DPPH Radical Scavenging Assay
3.8.2. Ferric Reducing Antioxidant Power (FRAP)
3.8.3. Oxygen Radical Absorbance Capacity (ORAC)
3.9. Experimental Design
3.10. Kinetics of Bacterial Growth
Kinetic Model
3.11. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Percent (%) | Open Husk (OH) | Closed Husk (CH) |
---|---|---|
Moisture | 11.716 a ± 0.147 | 14.074 b ± 0.679 |
Proteins | 4.694 a ± 0.190 | 4.452 a ± 0.129 |
Lipids | 1.385 a ± 0.788 | 1.610 a ± 0.129 |
Ashes | 18.515 a ± 0.949 | 17.509 a ± 1.393 |
Crude fiber | 44.700 a ± 0.018 | 44.800 a ± 0.027 |
Non-nitrogen extract | 18.918 a ± 0.051 | 17.243 a ± 1.806 |
Polyphenol | Detection | Control Extraction | Optimized Extraction | |||
---|---|---|---|---|---|---|
DAD (nm) | FLD (nm) | OH | CH | OH | CH | |
Gallic acid | 272 | - | ✓ | ✓ | ✓ | ✓ |
Protocatechuic acid | 260–290 | - | ✓ | ✓ | ✓ | ✓ |
Catechin | 278 | 280–318 | ✓ | ✓ | - | ✓ |
Caffeic acid | 322 | - | ✓ | - | - | - |
Ferulic acid | 322 | 332–445 | ✓ | ✓ | ✓ | ✓ |
Polydatin | 306–318 | 320–395 | ✓ | - | - | - |
Hesperetin | 284 | - | - | - | - | - |
Resveratrol | 306–318 | 323–390 | - | - | - | - |
Quercetin | 254–370 | - | ✓ | ✓ | - | - |
Myricetin | 250–370 | - | - | - | - | - |
Kaempferol | 270–366 | - | ✓ | ✓ | - | - |
Hesperidin | 288 | - | ✓ | ✓ | - | - |
Juglone | 235–275 | - | - | - | ✓ | ✓ |
Independent Variables | Responses Variables | |||||
---|---|---|---|---|---|---|
Run | X1: Solid/Solvent Ratio (g/mL) | X2: Ethanol/Water Ratio (v/v) | Y1: TPC (mg GAE/g Sample dw) | Y2: DPPH (mg Trolox/g Sample dw) | Y3: FRAP (mg FeSO4/g Sample dw) | Y4: ORAC (µmol Trolox/g Sample dw) |
1 | 1/20 | 50/50 | 105.99 ± 0.85 | 152.3 ± 3.0 | 102.4 ± 2.7 | 130 ± 1.4 |
2 | 1/30 | 75/25 | 102.21 ± 0.71 | 199.4 ± 2.8 | 123.7 ± 3.4 | 182.3 ± 2.5 |
3 | 1/10 | 25/75 | 31.17 ± 0.18 | 75.4 ± 1.1 | 65.2 ± 0.2 | 78.4 ± 0.86 |
4 | 1/10 | 75/25 | 45.95 ± 0.10 | 91.6 ± 0.6 | 83.1 ± 1.4 | 121.81 ± 0.64 |
5 | 1.4/40 | 50/50 | 67.02 ± 0.12 | 153.0 ± 0.8 | 78.4 ± 1.7 | 142.4 ± 4.4 |
6 | 1/30 | 25/75 | 57.07 ± 0.40 | 86.6 ± 1.9 | 59.6 ± 0.9 | 102.2 ± 0.86 |
7 | 1/20 | 50/50 | 106.01 ± 0.85 | 153.8 ± 1.5 | 96.6 ± 0.2 | 137.07 ± 0.06 |
8 | 1.4/14 | 50/50 | 50.12 ± 0.04 | 89.3 ± 0.1 | 80.5 ± 2.0 | 102.95 ± 0.38 |
9 | 1/20 | 35/65 | 65.05 ± 0.10 | 127.8 ± 0.5 | 81.2 ± 3.3 | 154.83 ± 1.08 |
10 | 1/20 | 65/35 | 82.43 ± 0.02 | 166.4 ± 0.9 | 120.3 ± 3.4 | 167.3 ± 0.84 |
Extract (µg/mL) | Kinetic Parameters | I (%) | RMS (%) | |||
---|---|---|---|---|---|---|
As (adim) | µmax (h−1) | λ (h) | ||||
Escherichia coli | 0.52 a ± 0.02 | 0.09 a ± 0.002 | 1.74 b ± 0.06 | --- | 5.0 | |
OH | 16 | 0.26 b ± 0.05 | 0.03 b ± 0.01 | 1.57 b ± 0.14 | 44.4 ± 3.7 | 5.0 |
32 | 0.25 bc ± 0.01 | 0.03 bc ± 0.004 | 1.25 b ± 0.21 | 51.6 ± 2.2 | 7.0 | |
48 | 0.22 bcd ± 0.05 | 0.013 efg ± 0.005 | 3.90 c ± 0.09 | 63.4 ± 2.0 | 12.0 | |
64 | 0.22 bcd ± 0.03 | 0.009 fgh ± 0.003 | 3.70 c ± 0.60 | 62.0 ± 0.1 | 9.8 | |
80 | 0.04 f ± 0.005 | 0.004 gh ± 0.001 | 5.00 d ± 0.04 | 78.4 ± 7.5 | 8.7 | |
96 | 0.04 g ± 0.005 | 0.003 h ± 0.001 | 3.35 c ± 0.57 | 93.2 ± 1.0 | 8.1 | |
CH | 16 | 0.26 b ± 0.02 | 0.03 bc ± 0.004 | 1.62 b ± 0.15 | 50.8 ± 3.2 | 5.3 |
32 | 0.25 bc ± 0.01 | 0.024 cd ± 0.005 | 1.55 b ± 0.10 | 52.5 ± 1.6 | 6.2 | |
48 | 0.23 bcd ± 0.03 | 0.018 de ± 0.001 | 2.22 b ± 1.16 | 58.7 ± 2.0 | 7.4 | |
64 | 0.19 cde ± 0.01 | 0.016 ef ± 0.003 | 1.95 b ± 1.23 | 63.1 ± 2.6 | 9.4 | |
80 | 0.19 de ± 0.03 | 0.013 ef ± 0.004 | 1.92 b ± 0.05 | 66.1 ± 4.7 | 6.3 | |
96 | 0.15 ef ± 0.03 | 0.01 fg ± 0.001 | 0.00 a ± 0.00 | 68.9 ± 2.4 | 10.0 |
Independent Variables | Level | ||
Low (−1) | Medium (0) | High (1) | |
X1: solid/solvent ratio (g/mL) | 1:10 | 1:20 | 1:30 |
X2: ethanol/water ratio (v/v) | 25/75 | 50/50 | 75/25 |
Responses Variables | Goal | ||
Y1: TPC (mg GAE/g sample dw) | Maximize | ||
Y2: DPPH (mg Trolox/g sample dw) | |||
Y3: FRAP (mg FeSO4/g sample dw) | |||
Y4: ORAC (µmol Trolox/g sample dw) |
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Soto-Madrid, D.; Gutiérrez-Cutiño, M.; Pozo-Martínez, J.; Zúñiga-López, M.C.; Olea-Azar, C.; Matiacevich, S. Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut (Juglans regia L.) Green Husk Extracts from Industrial By-Products. Molecules 2021, 26, 2878. https://doi.org/10.3390/molecules26102878
Soto-Madrid D, Gutiérrez-Cutiño M, Pozo-Martínez J, Zúñiga-López MC, Olea-Azar C, Matiacevich S. Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut (Juglans regia L.) Green Husk Extracts from Industrial By-Products. Molecules. 2021; 26(10):2878. https://doi.org/10.3390/molecules26102878
Chicago/Turabian StyleSoto-Madrid, Daniela, Marlen Gutiérrez-Cutiño, Josué Pozo-Martínez, María Carolina Zúñiga-López, Claudio Olea-Azar, and Silvia Matiacevich. 2021. "Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut (Juglans regia L.) Green Husk Extracts from Industrial By-Products" Molecules 26, no. 10: 2878. https://doi.org/10.3390/molecules26102878