Traditional walnut liqueur – cocktail of phenolics

Štampar, Franci; Solar, A.; Hudina, M.; Veberič, Robert; Colarič, M.

doi:10.1016/j.foodchem.2005.01.035

Cited by 200 publications

(170 citation statements)

References 20 publications

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“…Similar activity in staphylococcal growth inhibition by aqueous extracts of walnut leaves has also been reported (Pereira et al, 2007). The walnut tree is rich in phenolic compounds, including naphtoquinones and flavonoids that are likely responsible for the anti-bacterial activity of extracts derived from this plant (Pereira et al, 2007;Stampar et al, 2006). The use of walnut leaves for mild skin inflammations has been approved by the German Commission E (Blumenthal et al, 2000).…”

Section: Juglans Regia (Juglandaceae) -Nocementioning

confidence: 66%

Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus

Quave

Plano

Pantuso

et al. 2008

Journal of Ethnopharmacology

262

176

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One-third of botanical remedies from southern Italy are used to treat skin and soft tissue infection (SSTI). Staphylococcus aureus, a common cause of SSTI, has generated increasing concern due to drug resistance. Many plants possess antimicrobial agents and provide effective remedies for SSTI. Our aim was to investigate plants from different ethnobotanical usage groups for inhibition of growth and biofilms in methicillin-resistant S. aureus (MRSA).Three groups were assessed: plant remedies for SSTI, plant remedies not involving the skin, and plants with no ethnomedical application. We screened 168 extracts, representing 104 botanical species, for activity against MRSA (ATCC 33593). We employed broth dilution methods to determine the MIC after 18 hours growth using an optical density (OD 600nm ) reading. Anti-biofilm effects were assessed by growing biofilms for 40 hours, then fixing and staining with crystal violet. After washing, 10% Tween 80 was added and OD 570nm readings were taken.Extracts from 10 plants exhibited an IC 50 ≤32 μg/ml for biofilm inhibition: Lonicera alpigena, Castanea sativa, Juglans regia, Ballota nigra, Rosmarinus officinalis, Leopoldia comosa, Malva sylvestris, Cyclamen hederifolium, Rosa canina, and Rubus ulmifolius. Limited bacteriostatic activity was evident. The anti-biofilm activity of medicinal plants was significantly greater than plants without any ethnomedical applications.

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Section: Juglans Regia (Juglandaceae) -Nocementioning

confidence: 66%

Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus

Quave

Plano

Pantuso

et al. 2008

Journal of Ethnopharmacology

262

176

View full text Add to dashboard Cite

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“…According to this, different solvents were previously tested to determine the best one for extracting ellagitannins from defatted walnuts. The solvents were selected from those mentioned in the literature (YURITAS et al, 2000;STAMPAR et al, 2006;FUKUDA et al, 2003;ALASALVAR et al, 2006;WU et al, 2004), and the results are presented in Table 3. It can be noted that ellagitannins extraction was significantly higher when 80% aqueous acetone was used.…”

Section: Solvent Testmentioning

confidence: 99%

Comparison of phenol content and antioxidant capacity of nuts

Abe¹,

Lajolo²,

Genovese³

2010

Ciênc. Tecnol. Aliment.

104

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“…In the scientific literature, there are information about the analysis of liqueurs made from cherry (Ieri et al 2012;Śliwińska et al 2016a;Senica et al 2016), apple (Śliwińska et al 2016b), lemon (Schipilliti et al 2013;Naviglio et al 2015;Naviglio et al 2016), melon (Hernández Gómez et al 2009), pineapple , herb (Vázquez-Araújo et al 2013), and walnut (Stampar et al 2006;Jakopic et al 2007). Most studies of these beverages are conducted using chromatography, sensory evaluation, and recently electronic sensing.…”

Section: Introductionmentioning

confidence: 99%

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

et al. 2016

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The BOnisiówka^nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the BOnisiówka^nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the BOnisiówka^nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Application of GC×GC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the BOnisiówka^from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the BOnisiówka^. These substances belong to four chemical classes, in which the greatest number is represented by esters (13), aldehydes (6), alcohols (3), and one terpene compound.According to the sensory evaluation, the Onisiówka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

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Traditional walnut liqueur – cocktail of phenolics

Cited by 200 publications

References 20 publications

Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus

Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus

Comparison of phenol content and antioxidant capacity of nuts

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

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