Studies of the pericarp of the walnut of milk ripeness growing in the almaty region for use in the food industry

This article presents the results of a study of the pericarp of a walnut of milk ripeness. The optimization results indicate that the optimal extraction time for the maximum yield of phenolic compounds is 150 minutes when using 90% ethanol. Similarly, when using ethanol + water as a solvent in an 80/20 ratio, the optimal extraction time is 120 minutes for maximum extract yield.

Introduction. Walnut is a kind of vegetable raw material that is used in various industries, including food production, due to its various parts (including ripe and unripe fruits, shells and partitions, green pericarp and leaves, bark, wood and roots). Walnut pericarp is a rich source of vitamins, tannins, iodine, juglon and fatty acids. This work emphasizes the importance of walnut as a unique vegetable raw material, using the example of its use in the food industry. Walnut has a variety of useful properties coming from its various parts. Especially valuable and rich in vitamins, tannins, iodine, juglon and fatty acids is the pericarp of the nut.

Objects. This article presents the results of a study of the pericarp of a walnut of milk ripeness.

Materials and methods. Biologically active substances of the pericarp were isolated by extraction. Extraction was carried out on a semi-automatic Soxlet apparatus using ethanol and water as a solvent.

Results and conclusions. The purpose of this study was to identify the available phenolic compounds of the walnut pericarp of milk ripeness by extraction, and in the future the resulting extract is planned to be used as a food additive to enrich food with missing elements. Optimal extraction models were also determined, in which the most complete extraction of phenolic compounds is observed. In the long term, our work opens the possibility of using the resulting extract as a food additive to enrich food with missing elements. In the course of our work, we also determined the optimal extraction models in which the most complete extraction of phenolic compounds is achieved. As a result, this research makes an important contribution to understanding the applicability and value of walnut, opening new prospects for its use in the food industry and other fields.

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