The influence of biologically active substances from walnuts pellicula on the quality of kernels

Abstract

Walnuts are exposed to the risk of oxidative damage, during storage and transportation, this causes an external change. Walnuts become brown and bitter. Phenolic compounds that are contained in high amounts in the pellicle make these undesirable transformations. The aim of this research was to extract the polyphenols and naphthoquinones from the pellicle of kernels, and to estimate the influence of extraction on the quality of walnuts.