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Effects of processing and storage on walnut (Juglans regia L) tannins

✍ Scribed by Kar Wai Clara Sze-Tao; Julie E Schrimpf; Suzanne S Teuber; Kenneth H Roux; Shridhar K Sathe

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
283 KB
Volume
81
Category
Article
ISSN
0022-5142

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Effects of processing and storage on wal
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## Abstract Walnut tannins were maximally extracted with absolute methanol and an extraction time of 60 min. Storage (21 days at 25 °C) significantly reduced (20–40% reduction) the assayable tannin content in walnuts. The ranges of tannin content in freshly cracked inshell and shelled walnuts were

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## Abstract Walnut (__Juglans regia__ L.) is a plant that has significant economical value and medicinal importance for human health. It is consumed in large quantities by people, therefore, it has a very important place in the public nutritive habits. Turkey has a very good walnut population of wa