ArticleFoods (Basel, Switzerland)2023
The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Bioprospecting Underutilized Plant By-Products for Antioxidant Natural Extracts: A Review.Molecules (Basel, Switzerland) · 2026Review
- Article
- Drying conditions affected chemical profiles and health promoting properties ofFood chemistry: X · 2025Article
- The Influence ofInternational journal of molecular sciences · 2024Article
- Quality Evaluation of Walnuts from Different Regions in China.Foods (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
The objective of this study was to determine the antioxidant activities of defatted walnut kernel extract (DWE) and whole walnut kernel extract (WE) in vitro and in vivo. Three spectrophotometric methods, DPPH, ABTS, and FRAP, were used in in vitro experiments, and mice were used in in vivo experiments. In addition, response surface methodology (RSM) was used to optimize reflux-assisted ethanol extraction of DWE for maximum antioxidant activity and total phenolic content. The results of in vitro experiments showed that both extracts showed antioxidant activity; however, the antioxidant activity of DWE was higher than that of WE. Both extracts improved the mice's oxidative damage status in in vivo studies. An ethanol concentration of 58%, an extraction temperature of 48 °C, and an extraction time of 77 min were the ideal parameters for reflux-assisted ethanol extraction of DWE. The results may provide useful information for further applications of defatted walnut kernels and the development of functional foods.
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