@article{jfnr2020817,
author={{Wang, Shusheng and Fu, Wenyi and Han, Hannah and Rakita, Milan and Han, Qingyou and Xu, Qin},
title={Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Walnut Shells and Characterization of Their Antioxidant Activities},
journal={Journal of Food and Nutrition Research},
volume={8},
number={1},
pages={50--57},
year={2020},
url={http://pubs.sciepub.com/jfnr/8/1/7},
issn={2333-1240},
abstract={Million tons of walnut shells, the waste by-product from walnut industries, are produced annually worldwide and are under-utilized in kernel manufacturing. Walnut shells are rich in phenolic compounds thus are valuable sources for antioxidants. In this study, the optimization of ultrasound-assisted extraction of phenolic compounds from walnut shells was performed with response surface methodology (RSM). The maximum yield of total phenolic compounds from walnut shells was 92.96¡À1.47 mg GAE/g DW under the optimum extracting conditions of 10 min at 0¡ãC with 43.71% ethanol and 53.93% ultrasound amplitude. Analysis of antioxidant activities of the extracts found that the radical scavenging capacity of DPPH from the walnut shell extracts (10 - 500 ¦Ìg/mL) was 4.05 ¨C 88.59%, while the ferric reducing antioxidant power (FRAP) (10 - 100 ¦Ìg/mL) was 119.64-1278.95 ¦ÌM Trolox equivalent (TE). The results indicate that phenolic extracts from walnut shells are a good natural source of antioxidants, making this process a strong contender for future applications in the food and agricultural industries.},
doi={10.12691/jfnr-8-1-7}
publisher={Science and Education Publishing}
}