CHARACTERIZATION OF WATER-ETHANOL EXTRACTS OF BLACK WALNUT LEAF (JUGLANS NIGRA L.)

Authors

  • Katarina Rajković Bijeljina University, Faculty of Pharmacy, Bosnia and Herzegovina
  • Marijana Vasić College of Technical and Technological Studies, Kruševac, Serbia
  • Valentina Simić Union-Nikola Tesla University, Belgrade, Faculty of Applied Sciences, Niš, Serbia
  • Nikolina Radovic Bijeljina University, Faculty of Pharmacy, Bosnia and Herzegovina
  • Brankica Milovanović Bijeljina University, Faculty of Pharmacy, Bosnia and Herzegovina
  • Brankica Đokić Bijeljina University, Faculty of Pharmacy, Bosnia and Herzegovina

DOI:

https://doi.org/10.7251/AKPR1902100R

Keywords:

black walnut, extraction, polyphenols, spectrophotometry, antioxidant

Abstract

In this paper, black walnut leaf extracts were prepared by ultrasonic extraction using water-ethanol solvents of different concentrations (0 - 96% (v / v)). The total extraction yield ranged from 0.019 to 0.034 mg cm-3. The content of total polyphenols ranged from 0.001 to 0.005 mgGAE cm-3. The highest value of extraction yield and total polyphenol content was 0.034 mg cm-3and 0.005 mg GAE cm-3 in 50% water-ethanol extract. Determination of total polyphenol content has shown that black walnut leaf is a rich source of polyphenolic compounds and can be used as a natural source of antioxidants.

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Published

2019-06-30

Issue

Vol. 2 No. 2 (2019): AKADEMSKI PREGLED 2-2

Section

Articles