Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania

Walnut kernels are appreciated not only for their mineral content, vitamins, proteins, and valuable lipids, but also for the presence of polyphenolic compounds and biogenic amines. The temperature and storage time effects on some biochemical compounds from kernels collected from eight walnut genotyp...
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Autor*in:	Loredana Elena Vijan [verfasserIn] Simona Giura [verfasserIn] Ivona Cristina Mazilu [verfasserIn] Mihai Botu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	walnut cultivars total phenolic content total flavonoid content total tannin content lycopene content

Übergeordnetes Werk:	In: Horticulturae - MDPI AG, 2017, 9(2023), 5, p 544
Übergeordnetes Werk:	volume:9 ; year:2023 ; number:5, p 544

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/horticulturae9050544

Katalog-ID:	DOAJ094373124

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source	In Horticulturae 9(2023), 5, p 544 volume:9 year:2023 number:5, p 544
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authorswithroles_txt_mv	Loredana Elena Vijan @@aut@@ Simona Giura @@aut@@ Ivona Cristina Mazilu @@aut@@ Mihai Botu @@aut@@
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callnumber-first	S - Agriculture
author	Loredana Elena Vijan
spellingShingle	Loredana Elena Vijan misc SB1-1110 misc <i<Juglans regia</i< L. misc walnut cultivars misc total phenolic content misc total flavonoid content misc total tannin content misc lycopene content misc Plant culture Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania
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topic_title	SB1-1110 Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania <i<Juglans regia</i< L. walnut cultivars total phenolic content total flavonoid content total tannin content lycopene content
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title	Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania
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title_full	Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania
author_sort	Loredana Elena Vijan
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title_sort	effect of temperature and storage time on some biochemical compounds from the kernel of some walnut cultivars grown in romania
callnumber	SB1-1110
title_auth	Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania
abstract	Walnut kernels are appreciated not only for their mineral content, vitamins, proteins, and valuable lipids, but also for the presence of polyphenolic compounds and biogenic amines. The temperature and storage time effects on some biochemical compounds from kernels collected from eight walnut genotypes grown at the Fruit Growing Research and Extension Station (SCDP) Valcea, Romania, were studied. In general, the phenolic and carotenoid compounds followed opposite trends during short-term storage and in some cases in medium-term storage. In both cases, there was a reduction in concentration during long-term storage, which was more pronounced for carotenoids. The most efficient method for preserving the walnut kernel’s phenolic content was freezing. Keeping the walnut kernel at room temperature assured the smallest carotenoid content decrease. Depending on the walnut cultivar, the preservation of the walnut kernel can be extended to five months by storage at −20 to −18 °C without loss of phenolic compounds, while a period shorter than five months (but certainly longer than three months) could be recommended for storage at 3–4 °C. Keeping it at room temperature can be an option for a short period (about three months). None of the preservation methods was adequate if the losses recorded for carotenoids were taken into account.
abstractGer	Walnut kernels are appreciated not only for their mineral content, vitamins, proteins, and valuable lipids, but also for the presence of polyphenolic compounds and biogenic amines. The temperature and storage time effects on some biochemical compounds from kernels collected from eight walnut genotypes grown at the Fruit Growing Research and Extension Station (SCDP) Valcea, Romania, were studied. In general, the phenolic and carotenoid compounds followed opposite trends during short-term storage and in some cases in medium-term storage. In both cases, there was a reduction in concentration during long-term storage, which was more pronounced for carotenoids. The most efficient method for preserving the walnut kernel’s phenolic content was freezing. Keeping the walnut kernel at room temperature assured the smallest carotenoid content decrease. Depending on the walnut cultivar, the preservation of the walnut kernel can be extended to five months by storage at −20 to −18 °C without loss of phenolic compounds, while a period shorter than five months (but certainly longer than three months) could be recommended for storage at 3–4 °C. Keeping it at room temperature can be an option for a short period (about three months). None of the preservation methods was adequate if the losses recorded for carotenoids were taken into account.
abstract_unstemmed	Walnut kernels are appreciated not only for their mineral content, vitamins, proteins, and valuable lipids, but also for the presence of polyphenolic compounds and biogenic amines. The temperature and storage time effects on some biochemical compounds from kernels collected from eight walnut genotypes grown at the Fruit Growing Research and Extension Station (SCDP) Valcea, Romania, were studied. In general, the phenolic and carotenoid compounds followed opposite trends during short-term storage and in some cases in medium-term storage. In both cases, there was a reduction in concentration during long-term storage, which was more pronounced for carotenoids. The most efficient method for preserving the walnut kernel’s phenolic content was freezing. Keeping the walnut kernel at room temperature assured the smallest carotenoid content decrease. Depending on the walnut cultivar, the preservation of the walnut kernel can be extended to five months by storage at −20 to −18 °C without loss of phenolic compounds, while a period shorter than five months (but certainly longer than three months) could be recommended for storage at 3–4 °C. Keeping it at room temperature can be an option for a short period (about three months). None of the preservation methods was adequate if the losses recorded for carotenoids were taken into account.
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title_short	Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania
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