DETERMINING TOTAL AMOUNT OF POLYPHENOLS IN BLACK WALNUT FRUIT (JUGLANS NIGRA L.)

Abstract

The aim of this paper was to determine a total amount of extract and polyphenols in the petroleum and ethanol extracts of black walnut green shells and fruit. Petroleum extracts were obtained by ultrasonic extraction, while ethanolic extracts were obtained by reflux extraction. The yield of the total extract was in range from 1.36 to 1.72%. The presence of polyphenol was not detected in the petroleum extracts. The content of total polyphenols in the ethanol extracts of black walnut fruit ranged from 2.46 to 2.21 mgHC/ml. Determining the total polyphenol content shows that the black walnut fruit is a rich source of polyphenolic compounds and can be used as a natural source of antioxidants.