Chemical and fractional composition of the powder made of the walnut leaves
Keywords:
leaves of walnut, powder from the leaves of the walnut, minerals, macronutrients, vitamins, amino acids, toxic substancesAbstract
Background. These days there is an increased interest in the effective and safe raw materials that have high nutritional and biological value, promising as recipe ingredients of foods for special dietary use. Such materials include the products derived from the leaves of the walnut Juglans regia.
The aim of the research is to study chemical and fractional composition of the leaves of the walnut in order to determine the possibility of using its powder in food technologies.
Material and methods. The studies used walnut leaves harvested in conditionally clean ecological zone in Ivano-Frankivsk region (town Kosiv).
Content of water, ash, sugar, fiber, proteins and lipids was defined in the powder from the leaves of the walnut. Quantitative and qualitative composition of amino acids was identified in amino acid analyzer AAA-339M. Potassium, Сalcium, Magnesium, Iron, Zinc, Copper, Iodine were investigated with Roentgen spectrometer Lab Center XRF-1800; vitamin B1 – Fluor metric method, B6 – by enzyme immunoassay one [6–12].
The content of toxic elements: Lead, Cadmium, Mercury was determined [14–16].
Naphthoquinone was determined by extraction with ethanol in a water bath at Soxhlet apparatus. The content of tannins was determined with gallic acid with chromatographic column.
Results. The research found that the moisture content in the powder from the leaves of the walnut is an average of 11 %; total protein content 7.7–8.0 %, lipids – within one percent, carbohydrates – 35.0–37.0 %, total mineral content – 8.0–8.7 %.
Amino acid composition of protein powder from the leaves of walnut are 10 essential and 8 nonessential amino-acids.
The total content of tannins in the dry leaves of the walnut is an average – 12.5–13.5 % chlorogenic acid – 0.5–1.0 %, naphthoquinones (juglone) – 5.0 % flavonoids, within 1.0 %.
Conclusion. Based on studies of chemical and fractional composition of the powder from the leaves of the walnut we may suggest the desirability and possibility of its application in food technology, in particular as part of the flour mixture.
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