RT Journal Article
T1 Harnessing the Potential of Walnut Leaves from Nerpio: Unveiling Extraction Techniques and Bioactivity Through Caenorhabditis elegans Studies
A1 Hamdi, Amel
A1 Córdoba-Rojano, Miguel Angel
A1 Monje, José Manuel
A1 Guillén-Izquierdo, Elisa
A1 Rodríguez-Arcos, Rocío
A1 Jiménez-Araujo, Ana
A1 Muñoz Ruiz, Manuel Jesús
A1 Guillén-Bejarano, Rafael
K1 Walnut leaves
K1 Gran Jefe variety
K1 Nerpio
K1 Phenolic compounds
K1 Extraction methods
K1 Water
K1 Ethanol 80%
K1 Bioactivities
K1 Free phenolics
K1 C. elegans
AB This study used Juglans regia leaves from the Gran Jefe variety; this indigenous cultivar from Nerpio is highly valued for its quality and distinct characteristics. This type of walnut is traditionally cultivated in the region and is noted for its organoleptic properties and adaptation to local climatic conditions. Two solvents were tested to determine the optimal extraction conditions for phenolic compounds: 80% ethanol and water. Direct homogenization with an Ultra-Turrax, direct ultrasound, and indirect ultrasound treatments were compared for ethanol extraction. Water extractions were conducted using direct and indirect ultrasound, infusion, and decoction. Compared to water extraction, 80% ethanol proved to be more efficient. Extracting phenolic compounds from ’Gran Jefe’ walnut leaves was most effective when using direct extraction methods without either ultrasound assistance or indirect ultrasound treatment. The main compounds identified were trans-3-caffeoylquinic acid and quercetin-3-hexoside isomer 1. The ethanolic extract obtained through direct extraction was selected to study further the bioactivities of ’Gran Jefe’ walnut leaves using C. elegans as an in vivo model. Results indicated that the leaf extract enhanced thermal and oxidative stress resistance, promoted fertility, and exhibited neuroprotective effects in models of Alzheimer’s and Parkinson’s diseases. The observed bioactivities were attributed to the free phenolics present in the ethanolic extract.
PB MDPI
YR 2025
FD 2025-03-19
LK https://hdl.handle.net/10433/23789
UL https://hdl.handle.net/10433/23789
LA en
NO Foods 2025, 14(6), 1048; https://doi.org/10.3390/foods14061048
NO The “Asociación de Productores de Nuez de Nerpio” supported this work under research contract 20232315 with Instituto de la Grasa (CSIC).
NO Universidad Pablo de Olavide, Departamento de Biología Molecular e Ingeniería Bioquímica
NO Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC)
DS RIO
RD May 24, 2026