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SM ISO690:2012 BAERLE, Alexei, TATAROV, Pavel, SANDU, Iuliana. Polyphenols and naphthoquinones extraction from walnuts pellicula: the impact on kernels quality. In: Journal of Engineering Sciences, 2020, vol. 27, nr. 2, pp. 145-153. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.3784368 |
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Journal of Engineering Sciences | ||||||
Volumul 27, Numărul 2 / 2020 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
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DOI:https://doi.org/10.5281/zenodo.3784368 | ||||||
CZU: [678.746.47+547.655.6]:634.51 | ||||||
Pag. 145-153 | ||||||
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Walnuts change their appearance during storage, becoming brown and bitter. The aim of this paper was to determine the polyphenols and naphthoquinones extraction process parameters from the pellicle of kernels, and to assess the influence of extraction on the walnuts quality. It was studied the influence of NaOH, ethanol and polygalacturonase on the polyphenols and naphthoquinones extraction from walnut kernels pellicle. Small amounts of enzyme, (0.011±0.001) %, contribute to the extraction of colored substances from the pellicle by destabilizing of biopolymer matrix. Hydration, volume increase, the destruction of the bio-polymeric matrix - all contributes to the extraction, also to the pellicle release from the kernels surface. The hydration degree increases as the amount of ethyl alcohol in the extract became < 7.5 %. The oxidized and colored components are extracted according to the exponential models: Y = Ae, kэ(-0.40±0.06). The consecutive extraction of phenolic substances and naphthoquinones, carried out at room temperature, contributes to the improvement of colour and taste, increasing technological value of the processed walnuts. |
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Cuvinte-cheie walnut kernels processing, Box-Hunter experimental design, extraction, UV-Vis spectra, “step climb experience”, sensorial analysis, juglone, prelucrarea peliculei miezului de nuci, design experimental Box-Hunter, extracţie, spectre UV-Vis, „experienţă de urcare în trepte”, Analiză senzorială, juglonă |
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The aim of this paper was to determine the polyphenols and naphthoquinones extraction process parameters from the pellicle of kernels, and to assess the influence of extraction on the walnuts quality. It was studied the influence of NaOH, ethanol and polygalacturonase on the polyphenols and naphthoquinones extraction from walnut kernels pellicle. Small amounts of enzyme, (0.011±0.001) %, contribute to the extraction of colored substances from the pellicle by destabilizing of biopolymer matrix. Hydration, volume increase, the destruction of the bio-polymeric matrix - all contributes to the extraction, also to the pellicle release from the kernels surface. The hydration degree increases as the amount of ethyl alcohol in the extract became < 7.5 %. The oxidized and colored components are extracted according to the exponential models: Y = Ae, kэ(-0.40±0.06). The consecutive extraction of phenolic substances and naphthoquinones, carried out at room temperature, contributes to the improvement of colour and taste, increasing technological value of the processed walnuts.</p></cfAbstr> <cfAbstr cfLangCode='RO' cfTrans='o'><p>Nucile își schimbă aspectul în timpul depozitării, devenind brune și amare. Scopul lucrării a constat în determinarea parametrilor experimentali ai procesului de extracţie a polifenolilor și a naftochinonelor din pelicula miezului pentru stabilirea impactului extracţiei asupra aspectului și gustului nucilor. S-a studiat influenţa soluţiei alcaline (NaOH), a etanolului și poligalacturonazei asupra extracţiei polifenolilor și a naftochinonelor din peliculele de nuci folosind designul experimental Box-Hunter. Cantităţi mici de enzimă contribuie la extracţia substanţelor colorate din peliculă prin destabilizarea matricei biopolimerice. Calitatea miezului este puternic influenţată de procesele de hidratare în timpul extracţiei. Gradul de hidratare crește pe măsură ce cantitatea de etanol din extract scade. Hidratarea, însoţită de creșterea volumului, dar și de distrugerea matricei biopolimerilor, contribuie la extragerea substanţelor colorate și la eliberarea peliculei de pe suprafaţa miezului. Formele oxidate și colorate ale componentelor peliculei sunt extrase conform modelului exponenţial. Extracţia consecutivă de substanţe fenolice și naftochinone, realizată la temperatura camerei, contribuie la îmbunătăţirea culorii și gustului, dar și la creșterea valorii tehnologice a miezului procesat de nuci.</p></cfAbstr> <cfResPubl_Class> <cfClassId>eda2d9e9-34c5-11e1-b86c-0800200c9a66</cfClassId> <cfClassSchemeId>759af938-34ae-11e1-b86c-0800200c9a66</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> </cfResPubl_Class> <cfResPubl_Class> <cfClassId>e601872f-4b7e-4d88-929f-7df027b226c9</cfClassId> <cfClassSchemeId>40e90e2f-446d-460a-98e5-5dce57550c48</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> </cfResPubl_Class> <cfPers_ResPubl> <cfPersId>ibn-person-26895</cfPersId> <cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId> <cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> </cfPers_ResPubl> <cfPers_ResPubl> <cfPersId>ibn-person-1537</cfPersId> <cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId> <cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> </cfPers_ResPubl> <cfPers_ResPubl> <cfPersId>ibn-person-37323</cfPersId> <cfClassId>49815870-1cfe-11e1-8bc2-0800200c9a66</cfClassId> <cfClassSchemeId>b7135ad0-1d00-11e1-8bc2-0800200c9a66</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> </cfPers_ResPubl> <cfFedId> <cfFedIdId>ibn-doi-105188</cfFedIdId> <cfFedId>10.5281/zenodo.3784368</cfFedId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> <cfFedId_Class> <cfClassId>31d222b4-11e0-434b-b5ae-088119c51189</cfClassId> <cfClassSchemeId>bccb3266-689d-4740-a039-c96594b4d916</cfClassSchemeId> </cfFedId_Class> <cfFedId_Srv> <cfSrvId>5123451</cfSrvId> <cfClassId>eda2b2e2-34c5-11e1-b86c-0800200c9a66</cfClassId> <cfClassSchemeId>5a270628-f593-4ff4-a44a-95660c76e182</cfClassSchemeId> </cfFedId_Srv> </cfFedId> </cfResPubl> <cfPers> <cfPersId>ibn-Pers-26895</cfPersId> <cfPersName_Pers> <cfPersNameId>ibn-PersName-26895-3</cfPersNameId> <cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId> <cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> <cfFamilyNames>Баерле</cfFamilyNames> <cfFirstNames>Алексей</cfFirstNames> </cfPersName_Pers> </cfPers> <cfPers> <cfPersId>ibn-Pers-1537</cfPersId> <cfPersName_Pers> <cfPersNameId>ibn-PersName-1537-3</cfPersNameId> <cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId> <cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> <cfFamilyNames>Tatarov</cfFamilyNames> <cfFirstNames>Pavel</cfFirstNames> </cfPersName_Pers> </cfPers> <cfPers> <cfPersId>ibn-Pers-37323</cfPersId> <cfPersName_Pers> <cfPersNameId>ibn-PersName-37323-3</cfPersNameId> <cfClassId>55f90543-d631-42eb-8d47-d8d9266cbb26</cfClassId> <cfClassSchemeId>7375609d-cfa6-45ce-a803-75de69abe21f</cfClassSchemeId> <cfStartDate>2020-06-03T24:00:00</cfStartDate> <cfFamilyNames>Sandu</cfFamilyNames> <cfFirstNames>Iuliana</cfFirstNames> </cfPersName_Pers> </cfPers> <cfSrv> <cfSrvId>5123451</cfSrvId> <cfName cfLangCode='en' cfTrans='o'>CrossRef DOI prefix service</cfName> <cfDescr cfLangCode='en' cfTrans='o'>The service of issuing DOI prefixes to publishers</cfDescr> <cfKeyw cfLangCode='en' cfTrans='o'>persistent identifier; Digital Object Identifier</cfKeyw> </cfSrv> </CERIF>