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Orientador(es)
Resumo(s)
The total phenols content and antioxidant and antimicrobial activities were studied in walnut (Juglans
regia L.) green husks aqueous extracts of five different cultivars (Franquette, Mayette, Marbot, Mellanaise
and Parisienne). Total phenols content was determined by colorimetric assay and their amount ranged
from 32.61 mg/g of GAE (cv. Mellanaise) to 74.08 mg/g of GAE t (cv. Franquette). The antioxidant capacity
of aqueous extracts was assessed through reducing power assay, scavenging effects on DPPH (2,2-diphenyl-
1-picrylhydrazyl) radicals and b-carotene linoleate model system. A concentration-dependent antioxidative
capacity was verified in reducing power and DPPH assays, with EC50 values lower than 1 mg/
mL for all the tested extracts. The antimicrobial capacity was screened against Gram positive and Gram
negative bacteria, and fungi. All the extracts inhibited the growth of Gram positive bacteria, being Staphylococcus
aureus the most susceptible one with MIC of 0.1 mg/mL for all the extracts. The results obtained
indicate that walnut green husks may become important in the obtainment of a noticeable source of compounds
with health protective potential and antimicrobial activity.
Descrição
Palavras-chave
Walnut green husks Total phenols Antimicrobial activity Antioxidant activity
Contexto Educativo
Citação
Oliveira, Ivo; Sousa, A.; Ferreira, Isabel C.F.R.; Bento, Albino; Estevinho, Leticia M.; Pereira, J.A. (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food and Chemical Toxicology. ISSN 0278-6915. 46:7, p. 2326-2331
Editora
Elsevier