Phenolics of Green Husk in Mature Walnut Fruits

Authors

  • Sina Niculina COSMULESCU University of Craiova, Faculty of Horticulture, 13 A. I. Cuza Str., 200585, Craiova (RO)
  • Ion TRANDAFIR University of Craiova, Chemistry Faculty, Calea Bucuresti 107, Craiova (RO)
  • Gheorghe ACHIM University of Craiova, Faculty of Horticulture, A.I.Cuza 13 Street, 200585, Craiova (RO)
  • Mihai BOTU University of Craiova, Faculty of Horticulture, 13 A. I. Cuza St., 13, 200535 Craiova, Dolj (RO)
  • Adrian BACIU University of Craiova, Horticulture Faculty, A.I.Cuza, 13, Craiova (RO)
  • Marius GRUIA University of Craiova, Horticulture Faculty, A.I.Cuza, 13, Craiova (RO)

DOI:

https://doi.org/10.15835/nbha3814624

Abstract

Qualitative and quantitative determinations of phenolic compounds were carried out on green husk (mesocarp) of mature walnut fruits collected in September of five walnut (Juglans regia L.) cultivars ('Germisara', 'Jupanesti', 'Franquette', 'Vina', 'Valcor') grown in an uniform agroclimatic condition. Six compounds (ferulic acid, vanillic acid, coumaric acid, syringic acid, myricetin and juglone) were identified in all the cultivars by using reverse phase-high performance liquid chromatography (HPLC-RP).

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Published

2010-06-15

How to Cite

COSMULESCU, S. N., TRANDAFIR, I., ACHIM, G., BOTU, M., BACIU, A., & GRUIA, M. (2010). Phenolics of Green Husk in Mature Walnut Fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 53–56. https://doi.org/10.15835/nbha3814624

Issue

Vol. 38 No. 1 (2010)

Section

Research Articles
CITATION
DOI: 10.15835/nbha3814624

License

Copyright (c) 2010 Sina Niculina COSMULESCU, Ion TRANDAFIR, Gheorghe ACHIM, Mihai BOTU, Adrian BACIU, Marius GRUIA

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This work is licensed under a Creative Commons Attribution 4.0 International License.

License:

© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

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