INVESTIGATION OF THE CHEMICAL COMPOSITION OF THE GREEN WALNUT PEEL IN THE RIPENING STAGE

Abstract

In matters of proper nutrition, a full set of vitamins, micro- and macroelements, antioxidant supplements that are contained in products consumed daily is important for health promotion. In this context, the use of green walnut peel, which is rich in chemical composition, is relevant. The authors carried out work on the study of the chemical composition of the green walnut shell. The dynamics of the accumulation of nutrients in the green walnut peel during the ripening period, that is, in the milk-wax stage of maturation, has been studied. To study the chemical composition of the green walnut peel, an extract was obtained. Extraction was carried out on a semi-automatic apparatus according to the "ASV-6" Soxlet. All chemical analyses of samples of green walnut peel were carried out in triplicate. Laboratory tests are determined in accordance with the relevant chemical specifications and GOST standards. It is proved that the composition of the extract is dominated by the proportion of vitamins C, B1, B3, mineral elements iodine and iron, antioxidant activity is the basis of phenolic compounds. The green walnut peel in the ripening stage has the highest antioxidant activity and vitamin and mineral composition in June. The composition of the green peel has shown that it contains all the vitamins, minerals and antioxidants necessary for the human body. Biologically active developments based on green peel have a pronounced biological effect on the human body. Thus, the possibility of using the green walnut peel as a food antioxidant and vitamin and mineral enrichment has been proven.