Chemical characterization and antimicrobial activity of Juglans nigra L. nut and green husk

IF 1 4区化学 Q4 CHEMISTRY, MULTIDISCIPLINARY Journal of The Serbian Chemical Society Pub Date : 2023-01-01 DOI:10.2298/jsc230210024r

K. Rajkovic, M. Drobac, P. Milić, V. Vučić, A. Arsic, Mirijana Peric, M. Radunović, Sanja Jeremić, J. Arsenijević

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Abstract

Juglans nigra (Black walnut) is a source of health-promoting biologically active compounds used in traditional medicine. The investigation of bioactive compounds in black walnut could lead to its broader application, as well as application of its by-products. Therefore, this study aimed to characterize J. nigra nut and green husk based on chemical analysis of their petroleum ether and ethanol extracts obtained by ultrasonic and reflux extraction methods, respectively. Different extract fractions were tested for their antimicrobial activities using Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa), Gram-positive bacteria (Enterococcus faecalis Staphylococcus aureus) and yeast (reference strain and clinical isolates of Candida albicans). Ethanol extracts analysis, performed by High Performance Liquid Chromatography (HPLC), singled out the ellagic acid as the most dominant compound in nut (55.0 ? 1.3 ? 10-3 kg m-3) and green husk (114.1 ? 0.5? 10-3 kg m-3) extracts. Non-polar compounds were evaluated using Gas Chromatography (GC) analysis of petroleum ether extracts. Juglans nigra nut and green husk contained two saturated fatty acids, palmitic acid (C16:0) and stearic acid (C18:0), then, monounsaturated fatty acids, palmitoleic (C16:1n-7), oleic (C18:1n-9), and vaccenic acid (C18:1n-7), as well as polyunsaturated fatty acids, linoleic (C18:2n-6), ?-linolenic (C18:3n-6), and ?-linolenic (C18:3n-3) acids. Ethanol extracts of both J. nigra nut and green husk showed antimicrobial activity against C. albicans which is the most common cause of yeast infections.

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核桃果仁和青皮的化学性质及抑菌活性研究

黑胡桃(黑胡桃)是传统医学中使用的促进健康的生物活性化合物的来源。通过对黑核桃中生物活性物质的研究，为黑核桃及其副产品的开发利用提供了广阔的前景。因此，本研究旨在通过超声波提取的石油醚提取物和回流提取的乙醇提取物进行化学分析，对黑荆果和青皮进行表征。采用革兰氏阴性菌(大肠杆菌、铜绿假单胞菌)、革兰氏阳性菌(粪肠球菌、金黄色葡萄球菌)和酵母菌(白色念珠菌参考菌株和临床分离株)对不同提取物组分进行抑菌活性测试。乙醇提取物的高效液相色谱分析表明，鞣花酸是坚果中最主要的化合物(55.0 ?1.3 ?10-3 kg m-3)和绿皮(114.1 ?0.5 ?10-3 kg m-3)提取物。采用气相色谱法对石油醚提取物中的非极性化合物进行了分析。黑胡桃果和青皮含有棕榈酸(C16:0)和硬脂酸(C18:0)两种饱和脂肪酸，其次是单不饱和脂肪酸棕榈油酸(C16:1n-7)、油酸(C18:1n-9)和异丙酸(C18:1n-7)，以及多不饱和脂肪酸亚油酸(C18:2n-6)、-亚麻酸(C18:3n-6)和-亚麻酸(C18:3n-3)。黑胡桃和绿皮的乙醇提取物对白色念珠菌都有抗菌活性，白色念珠菌是酵母菌感染最常见的原因。

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来源期刊

Journal of The Serbian Chemical Society 化学-化学综合

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of the Serbian Chemical Society -JSCS (formerly Glasnik Hemijskog društva Beograd) publishes articles original papers that have not been published previously, from the fields of fundamental and applied chemistry: Theoretical Chemistry, Organic Chemistry, Biochemistry and Biotechnology, Food Chemistry, Technology and Engineering, Inorganic Chemistry, Polymers, Analytical Chemistry, Physical Chemistry, Spectroscopy, Electrochemistry, Thermodynamics, Chemical Engineering, Textile Engineering, Materials, Ceramics, Metallurgy, Geochemistry, Environmental Chemistry, History of and Education in Chemistry.