Discovery Park Undergraduate Research Internship Program

"Antioxidant properties of phenolic extracts from walnut shells"

About the Project

Project Time & Type:
Fall 2016 - DURI
Research area(s):
Plant science, chemistry, food science
Project Description:
The use of synthetic antioxidants in foods is discouraged because of their toxicity and carcinogenicity. Therefore, special interest has been concerned the use of natural antioxidants that can remove free radicals, which cause various diseases, carcinogenesis, and aging. Walnut shells can be used as an easily accessible source of phenolic compounds with antioxidant and antimicrobial activities. The aim of this work is to analysis the antioxidant properties of the extracts from walnut shells with different conditions. Antioxidant potential is accessed by the scavenging effect on DPPH, ABT’s, and reducing power etc.
Expected Student Contributions:
1. Understanding the research project and read some reference 2. Execute the experiments following procedures under the supervision 3. Summary the experimental results and write a report
Related Website(s):
Desired Qualifications:
1. The student should spend approximately 9 hours per week to this project 2. GPA above 3.6, strong interest and commitment towards basic and applied research is required 3. It is even better if the student wish to be a graduate student after finish his/her undergraduate study
Estimated Weekly Hours:
Department awards independent research credits for this project?
Yes, 3 credit hours

Professor in Charge

Xu, Qin
department of food science

Student Supervisor

Qin Xu
Research assistant professor

Cooperating Faculty

Professor Qingyou Han
Mechanical Engineering Technology
Dr. Milan Rakita
Mechanical Engineering Technology