Study on the antioxidant,antibacterial,and antitumor activities of walnut branches
[Objective]To evaluate the antioxidant,antibacterial and antitumor activities of walnut branch extract with different solvents,so as to provide a theoretical basis for the comprehensive utiliza-tion of forestry waste resources.[Method]Different solvents(water,acetone,and ethanol)were used for walnut branch extraction.The chemical composition of the walnut branch extracts was analyzed using infrared spectroscopy and high-resolution liquid chromatography-mass spectrometry.The in vitro antioxidant capacity of the extracts was evaluated using DPPH free radical,ABTS free radical,and hydroxyl radical scavenging assays.The antibacterial activity of the extracts was detected using the double dilution method.The antitumor activity of the extracts against Hela,HepG2,MCF-7,and SGC-7901 cells was assayed using the CCK8 method.[Result]Among the three solvent extracts,flavo-noids,carbohydrates,terpenes,and alkaloids were found to be relatively abundant.The ethanol extract contained the highest proportion of biopharmaceutical active ingredients,accounting for 86.88%.The antioxidant capacity of the extracts gradually increased with increasing mass concentration,with etha-nol extracts showing the strongest antioxidant activity,followed by water and acetone extracts.Both ethanol and acetone extracts displayed strong inhibitory effects against Bacillus cereus and Staphylococcus aureus,with ethanol extracts exhibiting stronger inhibition against Escherichia coli,Salmonella,and Bacillus subtilis than acetone extracts.In terms of antitumor activity,the extracts ranked from strong to weak as ethanol extracts,acetone extracts,and water extracts.Ethanol extracts demonstrated the most significant inhibitory effects on Hela,HepG2,MCF-7,and SGC-7901 cells,with lethality rates of 98.83%,99.08%,98.44%,and 98.74%,respectively.[Conclusion]Walnut branches contain various active components with antioxidant,antibacterial,and antitumor properties,demonstrating good potential for development in the field of functional foods or biomedicine.
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