Optimization of ultrasonic extraction of Juglone-containingpolyphenols from Juglans regia L. for functional foodapplications
DOI:
https://doi.org/10.31989/ffs.v6i5.1957Abstract
Background: Juglone (5-hydroxy-1,4-naphthoquinone) is a biologically active compound found in Juglans regia L., known for its antioxidant, antimicrobial, and health-promoting properties. Efficient extraction of juglone-containing polyphenols is essential for developing functional food ingredients enriched with natural bioactive compounds.
Objective: To optimize ultrasonic extraction conditions for obtaining juglone-containing polyphenolic extracts from Juglans regia L. using response surface methodology.
Methods: Ultrasonic extraction was performed using aqueous ethanol (70–90%) under varying ultrasound amplitudes (30–90%) and extraction times (30–70 min) based on a central composite design. The extraction efficiency was evaluated using response surface methodology (RSM). Total phenolic content was determined by the Folin–Ciocalteu method, and juglone concentration was quantified using HPLC analysis. Extracts were further stabilized via freeze-drying.
Results: Ethanol concentration and ultrasound amplitude significantly influenced extraction efficiency, while extraction time had a lesser effect. A statistically significant quadratic regression model was developed. Juglone was detected in all extracts, with concentrations ranging from 3.85 to 4.20 mg/g. Freeze-drying preserved the polyphenolic composition and produced stable, soluble powders suitable for food applications.
Conclusion: The combination of ultrasonic extraction and lyophilization represents an efficient and environmentally friendly approach for producing juglone-containing polyphenolic extracts. The obtained extracts demonstrate promising potential as functional food ingredients due to their bioactive composition and technological properties.
Novelty of the Study: This study presents an optimized ultrasonic extraction process integrated with lyophilization for obtaining stable juglone-containing polyphenolic extracts from walnut raw materials. The application of response surface methodology enabled the identification of key technological parameters influencing extraction efficiency, providing a scalable and sustainable approach for producing functional ingredients with controlled composition and enhanced applicability in food systems.
Keywords: juglone; Juglans regia L.; green walnut peel; ultrasonic extraction; polyphenolic extracts; bioactive compounds; functional food ingredients; Functional Food Science; Functional Food Center framework; sustainable extraction; functional foods.
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Copyright (c) 2026 Madina Yakiyayeva, Utemurat Sagyndykov, Aigerim Sadvakas, Madina Yakiyayeva, Akerke Kamali, Madina Botbayeva, Nurtore Akzhanov
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