Some identified biologically active compounds from the walnut kernel’s pellicle: wastes?

Abstract

The purpose was to detect substances that cause the gradual blackening of walnut kernels. The polyphenols from kernel's pellicle (walnuts of “Kogălniceanu” variety) were supposed to exhaustive ultrasonically-assisted extraction. Biologically active polyphenols have an ambiguous effect on the quality and taste of walnuts. Having worked out their redox potential, they become a source of dark color and bitter taste. Their preventive extraction in an unoxidized state before technological processing can significantly improve the quality of such valuable food “wastes” as walnut cake.