Publication Type Journal Article
Title Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition
Authors C.S.G.P. Queiros Sofia Cardoso Ana Lourenco Joana Ferreira Isabel Miranda M J V Lourenco Helena Pereira
Groups MTFT
Journal BIOMASS CONVERSION AND BIOREFINERY
Year 2020
Month March
Volume 10
Number 1
Pages 175-188
Abstract The shells of three important food nuts, walnut, almond, and pine nut, were studied in view of valorization as residues. The shells differed chemically: walnut shells had 10.6\% extractives, 30.1\% lignin, and 49.7\% polysaccharides; almond shells 5.7\% extractives, 28.9\% lignin, and 56.1\% polysaccharides; and pine nut shells 4.5\% extractives, 40.5\% lignin, and 48.7\% polysaccharides. The polysaccharide composition also differed, e.g., glucose/xylose ratio of 1.12, 0.94, and 2.29 for walnut, almond, and pine nut shells, respectively. Walnut and almond shells have a SG lignin (S/G 1.6 and 1.0, respectively) and pine nut shell a G lignin. The lipophilic extracts contained mostly saturated and unsaturated alkanoic acids. The ethanol-water extracts contained total phenolics, flavonoids, and condensed tannins. The antioxidant activity was moderate (IC50 15.2, 7.9, and 8.2 mu g/mL for walnut, almond, and pine nut). The three nut shells fractured easily with little formation of fines.
DOI http://dx.doi.org/10.1007/s13399-019-00424-2
ISBN
Publisher
Book Title
ISSN 2190-6815
EISSN 2190-6823
Conference Name
Bibtex ID ISI:000512823700016
Observations
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