Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/534
Title: POLYPHENOLS AND NAPHTHOQUINONES EXTRACTION FROM WALNUTS PELLICULA: THE IMPACT ON KERNELS QUALITY
Authors: BAERLE Alexei 
TATAROV, Pavel 
SANDU, Iuliana 
Keywords: walnut kernels processing;Box-Hunter experimental design;extraction;UV-Vis spectra;"step climb experience";sensorial analysis;juglone
Issue Date: 2020
Source: Baerle, Alexei, Tatarov, Pavel, & Sandu, Iuliana. (2020). POLYPHENOLS AND NAPHTHOQUINONES EXTRACTION FROM WALNUTS PELLICULA: THE IMPACT ON KERNELS QUALITY. Journal of Engineering Science, XXVIII (2), 145–153. http://doi.org/10.5281/zenodo.3784368
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
20.00208.1908.02. Prolongarea funcționalității și protecția compușilor biologic activi în compoziții alimentare 
Journal: Journal of Engineering Science 
Abstract: 
Walnuts change their appearance during storage, becoming brown and bitter. The aim of this paper was to determine the polyphenols and naphthoquinones extraction process parameters from the pellicle of kernels, and to assess the influence of extraction on the walnuts quality. It was studied the influence of NaOH, ethanol and polygalacturonase on the polyphenols and naphthoquinones extraction from walnut kernels pellicle. Small amounts of enzyme, (0.011±0.001) %, contribute to the extraction of colored substances from the pellicle by destabilizing of biopolymer matrix. Hydration, volume increase, the destruction of the bio-polymeric matrix - all contributes to the extraction, also to the pellicle release from the kernels surface. The hydration degree increases as the amount of ethyl alcohol in the extract became < 7.5 %. The oxidized and colored components are extracted according to the exponential models: Y = Aekx, k ∈ (-0.40±0.06). The consecutive extraction of phenolic substances and naphthoquinones, carried out at room temperature, contributes to the improvement of colour and taste, increasing technological value of the processed walnuts.
Description: 
XXVIII (2)
URI: http://cris.utm.md/handle/5014/534
ISSN: 2587-3474
2587-3482
DOI: 10.5281/zenodo.3784368
Appears in Collections:Journal Articles

Files in This Item:
File Description SizeFormat
JES-2020-2-pp_145-153.pdf720.52 kBAdobe PDFView/Open
Show full item record

Google ScholarTM

Check

Altmetric

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.