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Review

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

by
Ali Jahanban-Esfahlan
1,2,3,
Alireza Ostadrahimi
1,
Mahnaz Tabibiazar
1 and
Ryszard Amarowicz
4,*
1
Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran
2
Infectious and Tropical Diseases Research Center, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran
3
Student Research Committee, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran
4
Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10-468 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(11), 2133; https://doi.org/10.3390/molecules24112133
Submission received: 8 May 2019 / Revised: 22 May 2019 / Accepted: 3 June 2019 / Published: 5 June 2019
(This article belongs to the Collection Phenolic Compounds from Plants: Chemistry, Analysis and Biological Activity)
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Abstract

As a valuable tree nut, walnut is a well-known member of the Juglandaceae family. The fruit is made up of an outer green shell cover or husk, the middle shell which must be cracked to release the kernel, a thin layer known as skin or the seed coat, and finally, the kernel or meat. The nutritional importance of walnut fruit is ascribed to its kernel. The shell and husk are burned as fuel or discarded away as waste products. In the past two decades, the evaluation of the phenolic content and antioxidant activity of different parts of walnut has received great interest. In this contribution, the recent reports on the extraction and quantification of phenolic content from each part of the walnut tree and fruit using different solvents were highlighted and comparatively reviewed. The current review paper also tries to describe the antioxidant content of phenolic extracts obtained from different parts of the walnut tree and fruit. Additionally, the antioxidant and antiradical activities of the prepared extracts have also been discussed.
Keywords: antioxidants; antiradical activity; flavonoids; Juglandaceae; phenols; walnut antioxidants; antiradical activity; flavonoids; Juglandaceae; phenols; walnut

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MDPI and ACS Style

Jahanban-Esfahlan, A.; Ostadrahimi, A.; Tabibiazar, M.; Amarowicz, R. A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree. Molecules 2019, 24, 2133. https://doi.org/10.3390/molecules24112133

AMA Style

Jahanban-Esfahlan A, Ostadrahimi A, Tabibiazar M, Amarowicz R. A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree. Molecules. 2019; 24(11):2133. https://doi.org/10.3390/molecules24112133

Chicago/Turabian Style

Jahanban-Esfahlan, Ali, Alireza Ostadrahimi, Mahnaz Tabibiazar, and Ryszard Amarowicz. 2019. "A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree" Molecules 24, no. 11: 2133. https://doi.org/10.3390/molecules24112133

APA Style

Jahanban-Esfahlan, A., Ostadrahimi, A., Tabibiazar, M., & Amarowicz, R. (2019). A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree. Molecules, 24(11), 2133. https://doi.org/10.3390/molecules24112133

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