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...
Ausführliche Beschreibung
Autor*in: |
Loredana Elena Vijan [verfasserIn] Simona Giura [verfasserIn] Ivona Cristina Mazilu [verfasserIn] Mihai Botu [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2023 |
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Übergeordnetes Werk: |
In: Horticulturae - MDPI AG, 2017, 9(2023), 5, p 544 |
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Übergeordnetes Werk: |
volume:9 ; year:2023 ; number:5, p 544 |
Links: |
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DOI / URN: |
10.3390/horticulturae9050544 |
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Katalog-ID: |
DOAJ094373124 |
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10.3390/horticulturae9050544 doi (DE-627)DOAJ094373124 (DE-599)DOAJea1fcb40bb8b454f8018d65f20ed62a9 DE-627 ger DE-627 rakwb eng SB1-1110 Loredana Elena Vijan verfasserin aut Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. <i<Juglans regia</i< L. walnut cultivars total phenolic content total flavonoid content total tannin content lycopene content Plant culture Simona Giura verfasserin aut Ivona Cristina Mazilu verfasserin aut Mihai Botu verfasserin aut In Horticulturae MDPI AG, 2017 9(2023), 5, p 544 (DE-627)820684155 (DE-600)2813983-5 23117524 nnns volume:9 year:2023 number:5, p 544 https://doi.org/10.3390/horticulturae9050544 kostenfrei https://doaj.org/article/ea1fcb40bb8b454f8018d65f20ed62a9 kostenfrei https://www.mdpi.com/2311-7524/9/5/544 kostenfrei https://doaj.org/toc/2311-7524 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 5, p 544 |
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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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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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Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania |
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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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Effect of Temperature and Storage Time on Some Biochemical Compounds from the Kernel of Some Walnut Cultivars Grown in Romania |
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score |
7.3999157 |