Graduate Thesis Or Dissertation

 

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

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  • 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.
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