ArticleFoods (Basel, Switzerland)2021
Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- Characterization and Comparison of Commercial Pumpkin (Foods (Basel, Switzerland) · 2026Article
- Comprehensive analysis of enzymatic browning in hazelnuts (Frontiers in plant science · 2026Article
- Foliar application of diethyl aminoethyl hexanoate and homobrassinolide enhances cold tolerance in wheat at the jointing stage: physiological mechanisms.Frontiers in plant science · 2026Article
- Integrated metabolomic and transcriptomic analysis provides insights into the browning of walnut endocarps.Frontiers in plant science · 2025Article
- Comparative Study of an Antioxidant Compound and Ethoxyquin on Feed Oxidative Stability and on Performance, Antioxidant Capacity, and Intestinal Health in Starter Broiler Chickens.Antioxidants (Basel, Switzerland) · 2024Article
- The Antioxidant Activities In Vitro and In Vivo and Extraction Conditions Optimization of Defatted Walnut Kernel Extract.Foods (Basel, Switzerland) · 2023Article
- Advances Postharvest Preservation Technology.Foods (Basel, Switzerland) · 2023Article
- Effect of Gamma Irradiation on Fat Content, Fatty Acids, Antioxidants and Oxidative Stability of Almonds, and Electron Paramagnetic Resonance (EPR) Study of Treated Nuts.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
Fresh walnut is obtaining high attention due to its pleasant taste and health benefits. This study aimed to evaluate the influence of storage temperatures (0 °C and -20 °C) on the kernel quality, total phenols, and antioxidant enzyme activities of walnuts in three forms (fresh kernels, walnuts with green husk, and walnuts with shell). For a short storage within 3 months at 0 °C, the results revealed that walnuts with green husk provided a better walnut kernel quality resulting from its lower acid value and peroxide value, together with a higher total phenol content and total antioxidant activity, compared with other forms of walnuts. In comparison, frozen storage at -20 °C for a long duration (up to 10 months), found that walnuts with shell showed advantages in improving the kernel quality (fatty acid content, total phenols, and total antioxidant activity) and antioxidant enzyme (peroxidase, catalase, and superoxide dismutase) activities in the kernels, leading to an acceptable range of acid value and peroxide value, compared with other forms of walnuts. Thus, frozen storage at -20 °C showed a potential application in maintaining the walnut kernel quality, especially the walnuts with shell.
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