The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry
Sultanova M. Dalabayev A. Saduakas A. Nurysh A. Akzhanov N. Yakiyayeva M.
2023HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2023#17391 - 404 pp.
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.
antioxidant , mineral , phenolic compound , vitamin , walnut shell
Text of the article Перейти на текст статьи
Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Al-Farabi Avenue 47, Nur-Sultan, 010000, Kazakhstan
Almaty Technological University, Research Institute of Food Technologies, Tole bi 100, Almaty, 050012, Kazakhstan
Astana branch of Kazakh Research Institute of Processing and Food Industry LLP
Almaty Technological University
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026