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Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut (Juglans regia L.)

  • Qiang Hu
  • Jia Liu
  • Jun LiEmail author
  • Hui Liu
  • Nan Dong
  • Yang-yang Geng
  • Yang Lu
  • Yan Wang
Article
  • 13 Downloads

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%).

Keywords

Diaphragma juglandis fructus Walnut shells Nutritional analysis Phenolic acid fraction 

Notes

Acknowledgements

This study was supported by “national natural science foundation of China (31760463); construction project of innovative talents base of Guizhou provence ([2016] 22)”. The authors would like to express sincere gratitude to the Food Processing Institute of the Guizhou Academy of Agricultural Sciences, Potato Engineering Research Center of Guizhou Province, Agricultural Product Processing Institute of the Guizhou Academy of Agricultural Sciences for the financial support of this research. In particular, the authors would like to extend their gratitude to the Guizhou Institute of Walunt, for providing the walunt material.

Supplementary material

10068_2019_655_MOESM1_ESM.doc (20 kb)
Supplementary material 1 (DOC 20 kb)
10068_2019_655_MOESM2_ESM.doc (114 kb)
Supplementary material 2 (DOC 113 kb)

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Qiang Hu
    • 1
    • 3
  • Jia Liu
    • 2
  • Jun Li
    • 2
    Email author
  • Hui Liu
    • 2
  • Nan Dong
    • 2
  • Yang-yang Geng
    • 4
  • Yang Lu
    • 2
  • Yan Wang
    • 1
    • 3
  1. 1.College of Life ScienceLeshan Normal UniversityLeshanPeople’s Republic of China
  2. 2.Institute of Food Processing TechnologyGuizhou Academy of Agricultural SciencesGuiyangPeople’s Republic of China
  3. 3.Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan ProvinceLeshanPeople’s Republic of China
  4. 4.Guizhou Institute of WalnutGuiyangPeople’s Republic of China

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