文献类型：期刊文献

英文题名：The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract

作者：Zhou, Xiaomei[1,2] Gong, Xiaojian[1,2] Li, Xu[1,2] An, Ning[3] He, Jiefang[1] Zhou, Xin[2] Zhao, Chao[1]

第一作者：Zhou, Xiaomei

通信作者：Zhao, C[1];Zhou, X[2]

机构：[1]Guizhou Normal Univ, Key Lab Informat Syst Mountainous Areas & Protect, Guiyang 550001, Peoples R China;[2]Guizhou Normal Univ, Guizhou Engn Lab Qual Control & Evaluat Technol Me, Guiyang 550001, Peoples R China;[3]Chinese Acad Forestry, Expt Ctr Trop Forestry, Pingxiang 532600, Peoples R China

年份：2023

卷号：12

期号：18

外文期刊名：FOODS

收录：;Scopus(收录号：2-s2.0-85172459693);WOS:【SCI-EXPANDED(收录号:WOS:001073631500001)】；

基金：This work was funded by Natural Science Foundation of Guizhou [2020]1Y430, Guizhou Scholarship for Overseas Students ((2019) 12), and Innovation Program of Postgraduate Education of Guizhou Province (NO. Qian jiao he YJSCXJH (2020) 098).

语种：英文

外文关键词：walnut kernel; antioxidant activity; in vitro; in vivo; response surface methodology

摘要：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 & DEG;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.