Comparative Study of Different Walnut ( L.) Varieties Based on Their Nutritional Values.

Polyphenols, fatty acids, and mineral composition were studied in eight Persian walnut ( L.) samples: 'Milotai 10' (M10) and 'Alsószentiváni 117' (A117) Hungarian varieties derived from two Hungarian growing areas (Pálháza-P and Berzék-B), 'Chernivets'ky 1' from Ukraine, and 'Chandler' from the United States of America, Chile, and Brazil purchased on the Hungarian consumer market. The aim was to reveal which walnut variety is the most suitable for consumption from a nutritive point of view.

The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry ( (Michx)) Pomace.

Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 100% distilled water, all acidified with 1% citric acid or 1% formic acid) for anthocyanin and total phenolic content (TPC) extraction from lyophilised chokeberry pomace. Extraction was performed in a water bath at 40, 50, and 60 °C for 60 and 120 min, followed by ultrasonic treatment for 15 and 30 min.

Assessment of Berries of Some Sea Buckthorn Genotypes by Physicochemical Properties and Fatty Acid Content of the Seed.

Sea buckthorn ( L.) is consumed mainly in its processed form. Therefore, the investigation of the physicochemical properties of its berries is a current task in the aspect of food processing.

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment.

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation.