Study of polyphenolic compounds in composition of thick extracts from immature walnut fruit

Abstract

Topicality. Phenolic compounds – the most common class of biologically active substances of plant origin, which have low toxicity, positively affect the physiological processes in the human body, increasing its stability. Phenolic compounds include tannins, tannins, lignin, melanin, humic acids. In human body and animals aromatic rings are not synthesized, but can get into through plant food consumption and are included in many vitally important phenolic compounds – adrenaline, thyroxine, serotonin, etc. Most of the pharmacological effects of polyphenols are associated with their high antioxidant activity. Now an active search for new sources of plant-derived antioxidants, in particular polyphenols for the pharmaceutical industry, is underway. Our attention was attracted by thick extracts from unripe walnut fruit and their antimicrobial, gastroprotective and anti-inflammatory activity.Aim. To investigate the quantitative and qualitative composition of polyphenolic compounds of thick extracts from immature walnut fruit.Materials and methods. Dense aqueous extract and thick water-alcohol extracts with an extractant concentration of 30 % ethyl alcohol, 70 % and 96 % were obtained on the basis of the NPAU under the guidance of Professor V. A. Georgiyants, by complex processing of immature fruits of the milk-waxy ripeness of walnut (Júglans régia L.). Determination of the content of polyphenolic compounds in thick extracts from immature HB fruits was carried out by the method of absorption spectrophotometry.Results and discussion. We found out that the test solutions from the dense aqueous extract and the thick aqueous-alcoholic extracts with an ethyl alcohol concentration of 30 %, 70 % and 96 % are characterized by the presence of an absorption maximum at a wavelength of 745 nm, which is close to the maximum absorption of the solution of the standard pyrogallol substance prepared in the same conditions. The tannins content, in terms of pyrogallol, in percent for water extract was 1.94 %, and for water-alcohol (30 %, 70 %, 96 %) – 2.02 %, 2.10 %, 1.42 %.Conclusions. By the method of absorption spectrophotometry, polyphenolic compounds were found in composition of all the studied thick extracts from immature walnut fruit. The highest amount of tannins is contained in water-alcohol 70 % extract (2.10 %), the lowest – in water-alcohol 96 % (1.42 %). The number of polyphenol compounds in aqueous and hydroalcoholic 30 %, 70 % extracts has no significant differences.