Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties

Journal of Food Science and Technology
Furheen AminBashir Ahmad Ganie

Abstract

Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory analysis, antioxidant and antibacterial activity were investigated in fresh kernels of indigenous numbered walnut selection of Kashmir valley "SKAU-02". Proximate composition, physical properties and sensory analysis of walnut kernels showed better results for Pre-PTB and PTB while higher mineral content was seen for kernels at Post-PTB stage in comparison to other stages of ripening. Kernels showed significantly higher levels of Omega-3 PUFA (C18:3n3) and low n6/n3 ratio when harvested at Pre-PTB and PTB stages. The highest phenolic content and antioxidant activity was observed at the first stage of ripening and a steady decrease was observed at later stages. TBARS values increased as ripening advanced but did not show any significant difference in malonaldehyde formation during early ripening stages whereas it showed marked increase in walnut kernels at post-PTB stage. Walnut extracts inhibited growth of Gram-positive bacteria (B. c...Continue Reading

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Citations

Apr 3, 2018·Journal of Food Science and Technology·Chaonan XieWeifeng Xie
Jun 15, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ali Jahanban-EsfahlanRyszard Amarowicz
Jul 16, 2020·International Journal of Environmental Research and Public Health·Giuseppina CaggianoOsvalda De Giglio
Sep 5, 2020·Foods·Filipa Simoes GriloSelina C Wang

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