Walnut pellicle color affects its phenolic composition: Free, esterified and bound phenolic compounds in various colored-pellicle walnuts
Journal of Food Composition and Analysis（2022）
Abstract
•Notable correlations between pellicle colors and phenolics in kernel without pellicle.•Positive correlations between TPCs of three forms in pellicle and their colors.•Dark walnuts with high contents of flavanols, flavones and flavonols in free form.
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Key words
Walnut,Pellicle,Kernel,Color,Free phenolic compounds,Esterified phenolic compounds,Bound phenolic compounds,Phenolic acid,Flavanols,Flavonols
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