Vol. 12, Issue 3 (2023)

Author(s):
Muhabatullah Muhabat and Satyavir Singh Ahlawat

Abstract:
The study was conducted to evaluate the composition of walnut green husk powder (WGHP) along with its antioxidant and antimicrobial activities to explore the possibilities for utilization in processed and functional food products. The clean walnut green husk was dried in hot air oven drier at 48±2 °C for 36 hrs and ground to fine powder in an electric mixer. The powder was analyzed for total fiber, total phenolics, antioxidant (DPPH and ABTS radicals scavenging) and antimicrobial (TPC, Yeas & mold counts) activities. Results revealed that walnut green husk powder was very rich source of total phenolics (46.60 mg/g Gallic acid Equivalent) and crude fiber content (48.42%). It showed very good antioxidant (DPPH value 85%, and ABTH value 59%) properties, which were almost like the values of BHT at 0.15% level. The samples treated with 0.15% WGHP showed significantly higher reduction values as natural antimicrobial agent for TPC (23%) and Y&MC (39%). It is concluded that walnut green husk powder can be used as natural antioxidant and antimicrobial agent for development of functional food products.