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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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