Graduate Thesis Or Dissertation
 

Walnut (Juglans regia) Phenols: I. Changes during ripening. II. Antagonisms for certain microorgainisms

Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/sx61dq676

Descriptions

Attribute NameValues
Creator
Abstract
  • Phenols from defatted walnuts were extracted with absolute methanol. The phenols were divided into four groups on the basis of molecular size. The antagonism of each group towards Escherichia coli, Staphylococcus aureus, and Aspergillus flavus was determined. Small polymers were the best antagonists of E_„ coli and Staph. aureus followed by large polymers and oligomers. A fifth group of unknown composition was also an effective antagonist. Staph. aureus was always more affected than E. coli. A. flavus was not antagonized by any of the phenolic extracts. During maturation the amount of phenols extracted in absolute methanol showed three distinct changes. Phenolic content increased in both the early and late stages of maturity and decreased in the period in between. Degree of polymerization was found to decrease during maturation.
Resource Type
Date Available
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Subject
Rights Statement
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec inPDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces

Relationships

Parents:

This work has no parents.

In Collection:

Items

Thumbnail Title Date Uploaded Visibility Actions
file details DIEHLJOHN1971.pdf 2017-08-19 Public Download