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Abstract：
The objective of this study was to determine the antioxidant activities of defatted walnut kernel extract (DWE) and whole walnut kernel extract (WE) in vitro and in vivo. Three spectrophotometric methods, DPPH, ABTS, and FRAP, were used in in vitro experiments, and mice were used in in vivo experiments. In addition, response surface methodology (RSM) was used to optimize reflux-assisted ethanol extraction of DWE for maximum antioxidant activity and total phenolic content. The results of in vitro experiments showed that both extracts showed antioxidant activity; however, the antioxidant activity of DWE was higher than that of WE. Both extracts improved the mice\'s oxidative damage status in in vivo studies. An ethanol concentration of 58%, an extraction temperature of 48 °C, and an extraction time of 77 min were the ideal parameters for reflux-assisted ethanol extraction of DWE. The results may provide useful information for further applications of defatted walnut kernels and the development of functional foods.
摘要：
本研究的目的是确定脱脂核桃仁提取物（DWE）和全核桃仁提取物（WE）的体外和体内抗氧化活性。三种分光光度法，DPPH,ABTS,和FRAP,用于体外实验，和小鼠用于体内实验。此外,响应面法（RSM）用于优化DWE的回流辅助乙醇提取，以获得最大的抗氧化活性和总酚含量。体外实验结果表明，两种提取物均具有抗氧化活性；然而，DWE的抗氧化活性高于WE。两种提取物在体内研究中改善了小鼠的氧化损伤状态。乙醇浓度为58%，提取温度为48°C，提取时间77min是回流辅助乙醇提取DWE的理想参数。该结果可为脱脂核桃仁的进一步应用和功能食品的开发提供有用的信息。
