核桃（Juglans regia L.）青皮提取物抗氧化及抑菌活性的研究

doi:10.11843/j.issn.0366-6964.2017.06.017

Abstract

Abstract:

Walnut green husk is a by-product generated in the walnut (Juglans regia L.) processing that could be valued as a source of natural compounds with antioxidant and antimicrobial properties. In this work, antioxidant capacity and antimicrobial activity of the extract of walnut green husk were analyzed to provide references for developing the new feed antibiotic alternatives. Several solvents (methanol, ethanol and acetone) with the concentration of 25%, 50%, 75% and 100% (v/v aqueous solutions) and distilled water were used to extract the active ingredients of walnut green husks for 8 or 12 hours. Total phenols and flavonoids contents of the extracts were determined. Antioxidant capacity of the extracts was evaluated according to the reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate. Antibacterial activity on Escherichia coli, Bacillus subtilis and Staphylococcus aureus was also evaluated according to the inhibition zones, minimum inhibitory concentration (MIC), and growth inhibitory rate. The results were as follows: contents of total phenols and flavonoids were significantly affected by solvent concentration (P<0.01), and by extraction time (P<0.05) except acetone extracts. The highest total phenols and flavonoids yield (25.35 and 12.63 mg·g^-1) were achieved with 25% ethanol solution. The reducing power and DPPH free radical scavenging rate were significantly affected by solvent concentration (P<0.01), however, extraction time only showed significant effect on reducing power of acetone extracts (P<0.05) and DPPH free radical scavenging rate of methanol extracts (P<0.01). The greatest reducing power (0.366) and DPPH free radical scavenging rate (88.81%) were found in 25% ethanol and 75% acetone extracts. The inhibition zones and MIC against E. coli, B. subtilis and S. aureus were significantly affected by the concentration of solvents (P<0.01). The inhibition zones of acetone extracts against B. subtilis and ethanol extracts against E. coli were not significantly affected by the extraction time (P>0.05), and the remaining showed significant differences (P<0.01). There were significant effects of extraction time on MIC of all extracts against E. coli (P<0.05), however, only MIC against S. aureus of ethanol and acetone extracts and MIC against B. subtilis were significantly different (P<0.05). Further analyses indicated that extracts with 25% ethanol for 8 hours showed the highest antibacterial activity against E. coli, S. aureus and B. subtilis. The results of growth inhibitory rate showed that antibacterial activity of the extracts against B. subtilis was higher than E. coli and S. aureus. In summary, all extracts show a reasonably good antioxidant and antibacterial activity, the best one is extracts with 25% ethanol for 8 hours.

CLC Number:

S816.7

WU Ying, BAO Xiao-wei, CHEN Yong, YU Quan-ping, WEI Huan, YANG Guang. Antioxidant Capacity and Antimicrobial Activity of Extracts from Walnut (Juglans regia L.) Green Husks[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2017, 48(6): 1118-1127.

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Antioxidant Capacity and Antimicrobial Activity of Extracts from Walnut (Juglans regia L.) Green Husks

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