The role of dephenolisation for the biological and technological value of the old walnuts

Abstract

The walnut kernel is a natural concentrate of biologically active substances, including polyunsaturated fatty acids, polyphenols and proteins. In addition to the white core rich in lipids and proteins, nut kernels are covered with a polymer pellicle impregnated with phenolic compounds, especially naphthalene- and gallic acid derivatives. It is this pellicle that performs a protective function in relation to the polyunsaturated fatty acids located in the core, since it serves as a barrier to active atmospheric oxygen. It has been shown that there are no significant changes in the fatty acid and protein composition of nuts within three years of proper storage.