| Literature DB >> 32064127 |
Qiang Hu1,2, Jia Liu3, Jun Li3, Hui Liu3, Nan Dong3, Yang-Yang Geng4, Yang Lu3, Yan Wang1,2.
Abstract
Phenolic composition and nutritional attributes of diaphragma juglandis fructus (Djf) and walnut shells (Ws) were investigated. Phenolic acids, hydroxybenzoic acid, isoflavone, and flavone were identified in the free phenolic fractions (FPFs) of both Djf and Ws. Bound phenolic fractions were less than FPFs both in content and diversity. The soluble dietary fiber contents of Djf and Ws were 25.56 g/100 g and 9.5 g/100 g, respectively. The contents of unsaturated fatty acids (1912.28 mg/kg and 9137.56 mg/kg, respectively) were significantly higher than that of saturated fatty acid both in Djf and Ws. The content of essential amino acids in Djf (9.67 mg/g) was significantly higher than that in Ws. More than eight types of monosaccharides were detected in Djf and Ws. The monosaccharide content of Djf (314.16 mg/g) was significantly higher than that of Ws (60.97 mg/g). Trehalose was the predominant component both in Djf (71.2%) and Ws (78.6%). © The Korean Society of Food Science and Technology 2019.Entities:
Keywords: Diaphragma juglandis fructus; Nutritional analysis; Phenolic acid fraction; Walnut shells
Year: 2019 PMID： 32064127 PMCID： PMC6992841 DOI： 10.1007/s10068-019-00655-z
Source DB: PubMed Journal: Food Sci Biotechnol ISSN： 1226-7708 Impact factor: 2.391