Abstract
Walnuts contain several antioxidant compounds which are thought to contribute to their biological properties. The present work investigated the various antioxidative activities of walnut (Juglans regia L.) green husks hydroalcoholic extract (W) and its effect on oxidation of LDL induced by CuSO4 in vitro by monitoring the formation of conjugated dienes and thiobarbituric acid reactive substances (TBARS). It was demonstrated that total antioxidant capacity of W was 307±30 nmol of ascorbic acid equivalents/g W. The W showed remarkable scavenging activity on 2,2-diphenyl-picrylhydrazyl (DPPH) (IC50 1819 μg/ml). Total phenolic content of W was 2705 ± 519 mg of gallic acid equivalents (GAE)/g W and total flavonoid content of W was 10.08 ± 0.18 mg of of quercetin equivalents/g W. Walnut (Juglans regia L.) green huske extract showed an increase rate of 87 %, 178 % and 202 % lag time at concentrations ranging from 0.2 μg/ml to 20 μg/ml, respectively. The W was able to inhibit LDL oxidation and decrease the resistance of LDL against oxidation. The inhibitory effects of W on LDL oxidation were dose-dependent at concentrations ranging from 0.2 μg/ml to 20 μg/ml. This study showed that W is an source easily accessible of natural antioxidants and prevents the oxidation of LDL in vitro and it may be suitable for use in food and pharmaceutical applications.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Biologically Active Products from Nature
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
