Assessment of Phytochemical Characteristics of Walnut (Juglans regia) Leaves: Determination of Nutritional Value and Quantitative Content of Phenolic Compounds

Yıl 2024, Cilt: 55 Sayı: 3, 151 - 157, 29.09.2024

Olena Gaviley , Svitlana Pankova , Lydmila Poliakova , Ganna Chorna

https://doi.org/10.17097/agricultureatauni.1424918

Öz

This study aimed to assess the nutritional value of walnut leaves (Juglans regia), investigate the content of major polyphenolic compounds in walnut leaves, and assess the potential of walnut leaves as a phytogenic supplement to poultry diets. The nutritional composition of dried ground walnut leaves (crude protein, crude fat, crude fiber, calcium, phosphorus, vitamin E, b-carotene) was assessed according to generally accepted methods. The quantitative content of individual groups of polyphenols, such as total phenols, hydroxycinnamic acids, flavonoids, and juglon, was determined spectrophotometrically. The content of the sum of tannins was determined by the titrimetric method. Walnut leaves contain a high content of b-carotene (295.0 μg/g) and natural antioxidant vitamin E (128.8 μg/g). The protein content was noted at the level of 12.5%, the fiber content - 12.86%. In a significant amount, calcium and phosphorus accumulated in walnut leaves - 2.04% and 0.23%, respectively. The content of the total hydroxycoric acids in terms of chlorogenic acid in walnut leaves was 24.3 mg/g, the total content of phenolic compounds in gallic acid equivalent was 14.4 mg/g, flavonoids in rutin equivalent was 20.2 mg/g, and juglone was 2.72 mg/g. The content of total tannins in walnut leaves was 124.5 mg/g. The high nutritional value of walnut leaves compared to alfalfa meal and the presence of a number of biologically active polyphenolic compounds in a significant amount give grounds to consider this phyto-raw material not only as a valuable feed component, but also as a source of natural antioxidants.

Anahtar Kelimeler

Walnut, Leaves, Nutritional value, Phenolic compounds, Hydroxycinnamic acids, Flavonoids, Tannins, Juglone

Etik Beyan

State Poultry Research Station NAAS, No. 125, August 1, 2023

Destekleyen Kurum

The work was performed at the State Poultry Research Station NAAS within the State Research Program “Adaptation processes in highly productive agricultural animals under the influence of environmental and climatic factors”, approved and funded by the National Academy of Agrarian Sciences of Ukraine.

Ceviz (Juglans regia) yapraklarının Fitokimyasal Özelliklerinin Değerlendirilmesi: Besin Değeri ve Fenolik Bileşiklerin Niceliksel İçeriğinin Belirlenmesi

Öz

Bu çalışma, ceviz yapraklarının (Juglans regia) besin değerini değerlendirmeyi, ceviz yapraklarındaki başlıca polifenolik bileşiklerin içeriğini araştırmayı ve ceviz yapraklarının kanatlı hayvan diyetlerine fitogenik bir katkı maddesi olarak potansiyelini değerlendirmeyi amaçlamıştır. Kurutulmuş ve öğütülmüş ceviz yapraklarının besin bileşimi (ham protein, ham yağ, ham lif, kalsiyum, fosfor, vitamin E, β-karoten) genel olarak kabul edilen yöntemlere göre değerlendirilmiştir. Toplam fenoller, hidroksinamik asitler, flavonoidler ve juglon gibi bireysel polifenol gruplarının niceliksel içeriği spektrofotometrik olarak belirlenmiştir. Toplam tanenlerin içeriği titrimetrik yöntemle tespit edilmiştir. Ceviz yaprakları yüksek β-karoten (295,0 μg/g) ve doğal antioksidan vitamin E (128,8 μg/g) içeriğine sahiptir. Protein içeriği %12,5, lif içeriği ise %12,86 olarak kaydedilmiştir. Ceviz yapraklarında önemli miktarda kalsiyum ve fosfor birikmiştir, sırasıyla %2,04 ve %0,23. Ceviz yapraklarında klorojenik asit cinsinden toplam hidroksikorik asit içeriği 24,3 mg/g, gallik asit eşdeğeri olarak toplam fenolik bileşik içeriği 14,4 mg/g, rutin eşdeğeri olarak flavonoidler 20,2 mg/g ve juglon da 2,72 mg/g olarak belirlenmiştir. Ceviz yapraklarında toplam tanenlerin içeriği 124,5 mg/g olmuştur. Ceviz yapraklarının yüksek besin değeri ve önemli miktarda biyolojik olarak aktif polifenolik bileşiklerin varlığı, bu fito hammaddeyi sadece değerli bir yem bileşeni olarak değil, aynı zamanda doğal antioksidan kaynağı olarak da değerlendirmeyi mümkün kılmaktadır.

Anahtar Kelimeler

Ceviz, Yapraklar, Besin değeri, Fenolik bileşikler, Hidroksinamik asitler, Flavonoidler, Tanenler, Juglon

Etik Beyan

State Poultry Research Station NAAS, No. 125, 1 Ağustos 2023

Destekleyen Kurum

Çalışma, Ukrayna Ulusal Tarım Bilimleri Akademisi tarafından onaylanan ve finanse edilen “Çevresel ve iklimsel faktörlerin etkisi altında yüksek verimli tarım hayvanlarında adaptasyon süreçleri” Devlet Araştırma Programı kapsamında NAAS Devlet Kümes Hayvanları Araştırma İstasyonu'nda gerçekleştirilmiştir.

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