Determination of The Content of Phenolic Compounds in The Septum of Walnut Fruit Using the HPLC Method

This article presents comprehensive data regarding the determination of the quantitative and qualitative composition of phenolic compounds within a 96% ethanolic extract derived from the walnut fruit septum (Juglans regia L.), utilizing the method of High-Performance Liquid Chromatography (HPLC). The experimental findings reveal the presence of several key bioactive substances, specifically gallic acid, rutin, salicylic acid, quercetin, and apigenin, within the investigated extract. Conversely, the presence of kaempferol was not detected under the established chromatographic conditions. Among the identified phenolic constituents, gallic acid and rutin were found to be present in relatively higher concentrations compared to other components. The analytical results obtained throughout this study demonstrate that the walnut fruit septum represents a highly promising source of natural antioxidants, possessing significant potential for application as a raw material within the pharmaceutical and food industries.

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