Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut ( L.) Green Husk Extracts from Industrial By-Products

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2021 Jun 2

PMID 34068159

Citations 9

Authors

Daniela Soto-Madrid

Marlen Gutierrez-Cutino

Josue Pozo-Martinez

Maria Carolina Zuniga-Lopez

Claudio Olea-Azar

Silvia Matiacevich

Affiliations

Soon will be listed here.

Abstract

Walnut green husk (WGH) is a waste generated by the walnut () harvest industry. It represents a natural source of polyphenols, compounds with antioxidant and antimicrobial activities, but their activity could be dependent on the ripeness stage of the raw material. In this study, the effect of the different ripeness stages-open (OH) and closed (CH) husks-on the antioxidant and antimicrobial properties of WGH extracts were analyzed, emphasizing the influence of the extracts in inhibiting growth. The ripeness stage of WGH significantly affected the antioxidant activity of the extracts. This was attributed to the different polyphenol profiles related to the mechanical stress when the husk opened compared to the closed sample. The antimicrobial activity showed inhibition of growth. OH-extracts at 96 µg/mL caused the lowest specific growth rate ( = 0.003 h) and the greatest inhibition percentage ( = 93%) compared to CH-extract ( = 0.01 h; = 69%). The obtained results showed the potential of the walnut green husk, principally open husk, as an economical source of antioxidant and antimicrobial agents with potential use in the food industry.

Citing Articles

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