Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit

ZHENG Xiao-ning; LI Jun; MU Jian-lou; CHEN Yong-hao; HAO Yan-bin; QI Jian-xun; DONG Ning-guang; ZHANG Yun-qi

doi:10.13386/j.issn1002-0306.2019120310

Volume 41 Issue 21

Oct. 2020

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Science and Technology of Food Industry > 2020 > 41(21): 351-358. > DOI: 10.13386/j.issn1002-0306.2019120310

ZHENG Xiao-ning, LI Jun, MU Jian-lou, CHEN Yong-hao, HAO Yan-bin, QI Jian-xun, DONG Ning-guang, ZHANG Yun-qi. Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit[J]. Science and Technology of Food Industry, 2020, 41(21): 351-358. DOI: 10.13386/j.issn1002-0306.2019120310

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Research Progress on Polyphenol Activity and Separation and Purification of Walnut Fruit

1. Beijing Academy of Forestry and Pomology Sciences, Beijing 100093, China;
2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;
3. Beijing Institute of Landscape Architecture, Beijing Key Laboratory of Greening Plants Breeding, Beijing 100102, China

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Received Date: December 29, 2020
Available Online: November 11, 2020

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Walnut(Juglans regia L.)polyphenols mainly include phenolic acids and tannins,as well as small amounts of flavonoids,which are important chemical components of walnut fruit. Polyphenols are discarded along with processing by-products in walnut production,resulting in resource waste. The phenols of walnut exhibit many bioactivities and varieties and their contents in different parts of the walnut fruit have large differences. The types,contents,biological activities,separation and purification of phenolic compounds in walnut fruits are summarized in this paper,which provides a theoretical basis for in industrialization of phenols.
- walnut polyphenols,
- bioactive properties,
- separation and purification,
- polyphenol composition

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