Articles
WALNUT LIQUEUR: PHENOLICS COCKTAIL
Article number
705_81
Pages
551 – 557
Language
English
Abstract
The phenolic composition of walnut husks of the Slovenian cultivar Elit and French cultivar Franquette was researched.
Four different samplings of green husks were performed.
The phenolics in walnut liqueur were investigated as well.
The analyses were conducted with the High Performance Liquid Chromatography (HPLC). The phenolic compounds which were determined in walnut husks are: chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, gallic acid, ellagic acid, protocatechuic acid, syringic acid, vanillic acid, catechin, epicatechin, myricetin, and juglone.
In the walnut liqueur also p-coumaric acid, syringaldehide, and 1,4-naphthoquinone were identified.
The results revealed statistically significant differences in the contents of phenolics between sampling dates and also between cultivars.
The contents of most phenolics in the husks were the highest on the 1st sampling date.
Juglone was the major phenolic in walnut husks of both cultivars during all the sampling dates.
The highest juglone content was detected on the 2nd sampling date, therefore the highest total phenolics content was in the sampling which coincided with the traditional picking date for making walnut liqueur.
The major phenolic compound in the walnut liqueur was gallic acid.
The contents of epicatechin, syringic acid and ellagic acid were also higher than the contents of other compounds.
Four different samplings of green husks were performed.
The phenolics in walnut liqueur were investigated as well.
The analyses were conducted with the High Performance Liquid Chromatography (HPLC). The phenolic compounds which were determined in walnut husks are: chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, gallic acid, ellagic acid, protocatechuic acid, syringic acid, vanillic acid, catechin, epicatechin, myricetin, and juglone.
In the walnut liqueur also p-coumaric acid, syringaldehide, and 1,4-naphthoquinone were identified.
The results revealed statistically significant differences in the contents of phenolics between sampling dates and also between cultivars.
The contents of most phenolics in the husks were the highest on the 1st sampling date.
Juglone was the major phenolic in walnut husks of both cultivars during all the sampling dates.
The highest juglone content was detected on the 2nd sampling date, therefore the highest total phenolics content was in the sampling which coincided with the traditional picking date for making walnut liqueur.
The major phenolic compound in the walnut liqueur was gallic acid.
The contents of epicatechin, syringic acid and ellagic acid were also higher than the contents of other compounds.
Publication
Authors
F. Štampar, A. Solar, M. Hudina, R. Veberic, M. Colaric
Keywords
walnut, Juglans regia L., green husks, phenolic compounds
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