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Storage of fresh walnuts (Juglans regia L.) – Low temperature and phenolic compounds

✍ Scribed by Miltiadis V. Christopoulos; Eleni Tsantili

Book ID
113860731
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
454 KB
Volume
73
Category
Article
ISSN
0925-5214

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Effects of processing and storage on wal
Effects of processing and storage on walnut (Juglans regia L) tannins
✍ Kar Wai Clara Sze-Tao; Julie E Schrimpf; Suzanne S Teuber; Kenneth H Roux; Shrid 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 283 KB

## 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