Claim · model-written summary
The authors conclude that walnut processing by-products can be valorised as functional ingredients for agro-food and cosmetic applications.
- Taxon
- Juglans regia
Juglans regiat0 - Outcome
- valorisation as functional ingredients for agro-food and cosmetic applicationse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“walnut (Juglans regia L.)”
e0“The findings support their valorisation as functional ingredients for agro-food and cosmetic applications”
Title
Campins Machado, Francesc Miquel; Abarca-Rivas, Clara; Corrado, Marina; et al. Dipòsit Digital de la Universitat de Barcelona (Universitat de Barcelona) 2026
Other claims from this paper (6)
- Observation Green walnuts contained exceptionally high concentrations of carotenoids, especially β-carotene at 629.7 ± 39.4 mg/kg.
- Observation Walnut shells were the richest source of phenolic compounds among the walnut fractions analysed.
- Observation Walnut shells contained ellagic acid at 713.3 ± 7.6 mg/kg.
- Observation Walnut shells contained catechin at 71.9 ± 1.2 mg/kg.
- Observation Tocopherols were mainly concentrated in the walnut kernel, dominated by γ-tocopherol at 226.9 ± 8.1 mg/kg.
- Observation Defective walnuts showed a compositional profile similar to commercial walnuts.