Studies of antioxidant properties of walnut shells

Abstract

he main purpose of the research is to study the composition of walnut shells.

Walnut kernels are widely used in the food industry, but, at the same time, the shell obtained at the stage of cleaning the kernels is usually disposed of by burning. Given the multi-ton volume of walnut fruit processing, the output of production waste is also significant. When processing even one ton of walnuts, an unused product remains – a shell weighing over 550 kg, which requires removal and disposal, that is, additional costs, when such an organization of production is possible, in which the shell will be concentrated and processed to isolate valuable biologically active substances, on the basis of which new domestic drugs of various therapeutic and preventive actions can be developed.

The article presents the results of studies of the mineral composition, amino acids, and bioflavonoids in walnut shells.

Three varieties of nuts of Kazakh selection were taken as the basis of the study as raw materials. According to the results of the analysis, in the future it is planned to develop a technology for obtaining an extract that will be used as a food additive in a soft drink, enriching it with the missing nutritional components.