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Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage

✍ Scribed by M.V. Christopoulos; E. Tsantili

Book ID
116878252
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
654 KB
Volume
131
Category
Article
ISSN
0304-4238

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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