In ripe fruits of ten walnut cultivars we determined 7 phenolic acids, syringaldehyde and juglone. Phenolics were determined separately in the kernel and in the skin of the walnut. The highest differences in concentrations were observed between cultivars 'Rasna' and 'Fernette'. It was found that the walnut pellicle is the most important source of phenolics. The ratio between the level of individual phenolics in pellicle and kernel varied by at 14.8-fold for caffeic acid and by up to 752.0-fold for p-coumaric acid. The paper has 14 citations; normated number of citations is 26.
COBISS.SI-ID: 4339833
Sensory attributes and chemical composition in peach and nectarine fruits of nine different cultivars were evaluated. Sweetness was influenced by citric acid, shikimic acid and sugars/organic acids ratio; aroma was correlated with total organic acids, sucrose, sorbitol and malic acid; taste was related to malic/citric acid ratio, total sugars, sucrose, sorbitol and malic acid. The results of the research indicate that sensory evaluation provides a good tool in the quick assessment of peach and nectarine fruit quality. The paper has 8 WoS citations; normated number of citations is 11.
COBISS.SI-ID: 4281721
In the research we estimated the effect of technology on the content of phenolics in apple. In the skin and pulp we determined phenolic compounds: chlorogenic, p-coumaric, protocatechic acid, procyanidin B3, epicatechin, phloridzin, rutin and quercetin rhamnoside. We found differences in the content of phenolics among different cultivars and less between types of production. The skin contained 3 times more phenolics than pulp. Organically grown apples had higher contents of phenolics, which is due to exposure of trees to stress. The article has 9 citations; normated number of citations 16.
COBISS.SI-ID: 4185977
The content levels of phenolics in green husks of the cultivar 'Elit' were analyzed on four sampling dates. The highest concentration of phenolics was obtained from husks, picked on 2nd sampling which coincided with the picking time of walnuts for the making of liqueur. 14 phenolics were determined in the liqueur: chlorogenic, caffeic, ferulic, sinapic, gallic, ellagic, protocatechuic, syringic, vanillic acid, catechin, epicatechin, myricetin, 1,4-naphthoquinone and juglone. Our results confirm the great value of traditional liqueur. The article has been cited 7 times, 7 normated citations.
COBISS.SI-ID: 4217209
In shoots of 4 walnut cultivars the content of eight phenolics was investigated during the growing season. Alterations in composition and the linkage between phenolic content and resistance of the shoots to bacterial blight were determined. The concentration was influenced by cultivar, sampling date, and the cultivar x sampling date interaction. In juglone negative correlation to the shoot growth was expressed. Seasonal alterations in phenolics have a stronger effect on susceptibility to bacterial blight compared to the concentrations. The article has been cited 6 times, 6 normated citations.
COBISS.SI-ID: 4423801