OPTIMIZATION OF THE EXTRACTION PROCESS IN ORDER TO ISOLATE ANTIOXIDANT COMPOUNDS FROM WALNUT LEAVES
A-M. Alexe, C. Vizireanu
In the popular perception, nuts were considered to have high content of fats and therefore were seen as unhealthy foods, which are indicted in different cardio-vascular diseases or diabetes. This perception has changed after the lately researches, which proved their healthy fatty acid profile of the walnut and its products. The walnut (Juglans regia L.) consumption is now associated with a reduced risk of coronary heart diseases, cancer and all other oxidative stress mediated diseases. Different studies had shown that the walnut leaves contain several phenolic compounds which contribute to their biological properties. Researchers are focused on walnut because it contains an important phenolic compound called juglone and it is used in the treatment of inflammatory and infectious diseases. They also inhibit the Gram positive and Gram negative bacteria and also fungi. The present research has the priority to establish the proper method of extraction using walnut leaves and a mixture of solvents in different volumetric proportions. Primary the walnut leaves were extracted with a mixture of ethanol and water in proportions 50:50; 60:40; 70:30; 80:20. After the extracts were obtained, they were concentrated and the final extract was used to analysis.
Keywords: walnut leaves, antioxidant properties, heart diseases