The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry

Abstract

Phenolic compounds extracted from walnut shells are potentially good natural sources of antioxidants for the food industry and have numerous health benefits. Walnuts have more antioxidant capacity than any other nut because the shell is primarily composed of lignin, a strong source of phenols. Studies demonstrated that lignin characterizes the shell strength level and is a source of antioxidants due to its chemical composition. In the current study, an extract obtained by extraction with a hydroalcoholic solvent of various concentrations from a walnut shell was investigated. The results of this study have proven that walnut shell extract contains the main sources of mineral elements and vitamins, which are of great importance. According to the biological value, this extract contains essential amino acids for the body. The high content of quercetin and catechin shows the antioxidant activity of the extract. In the present article, the authors disclose methods for obtaining an experimental batch of a prophylactic product based on walnut shells and give the product a technological characteristic. Consequently, a product was developed for prophylactic usage of 10 ml per 100 ml of water and must be taken 1-2 times a day for 21 days. The required product amount was calculated from the daily intake of vitamins, minerals, and flavonoids.

The Conversion of Pistachio and Walnut Shell Waste into Valuable Components with Subcritical Water

“…Yang et al [61] determined a slightly higher yield of total flavonoids (18.97 mg rutin equivalents (REs)/mg extract), which is probably due to the higher extraction temperature (50 • C) compared to our study. Sultanova et al [62] reported that 90% ethanol contributes to a higher concentration of flavonoids (quercetin and catechin).…”