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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(2): 187-196
Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut (Juglans regia L.)
Qiang Hu1,3 • Jia Liu2 • Jun Li2 • Hui Liu2 • Nan Dong2 • Yang-yang Geng4 • Yang Lu2 • Yan Wang1,3
1 College of Life Science, Leshan Normal University, Leshan 614000, People’s Republic of China 2 Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, People’s Republic of China 3 Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, Leshan 614000, People’s Republic of China 4 Guizhou Institute of Walnut, Guiyang 550005, People’s Republic of China
ABSTRACT
Phenolic composition and nutritional attributes of diaphragma juglandis fructus (Djf) and walnut shells (Ws) were investigated. Phenolic acids, hydroxybenzoic acid, isoflavone, and flavone were identified in the free phenolic fractions (FPFs) of both Djf and Ws. Bound phenolic fractions were less than FPFs both in content and diversity. The soluble dietary fiber contents of Djf and Ws were 25.56 g/100 g and 9.5 g/100 g, respectively. The contents of unsaturated fatty acids (1912.28 mg/kg and 9137.56 mg/kg, respectively) were significantly higher than that of saturated fatty acid both in Djf and Ws. The content of essential amino acids in Djf (9.67 mg/g) was significantly higher than that in Ws. More than eight types of monosaccharides were detected in Djf and Ws. The monosaccharide content of Djf (314.16 mg/g) was significantly higher than that of Ws (60.97 mg/g). Trehalose was the predominant component both in Djf (71.2%) and Ws (78.6%).
KEYWORD
Diaphragma juglandis fructus · Walnut shells · Nutritional analysis · Phenolic acid fraction
Food Science and Biotechnology 2020 ; 29(2): 187-196
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