Tinkturenpresse

Dies ist eine alte Version des Dokuments!

---

Juglans regia L. - Juglandaceae - (Persian, English, common, California) walnut, Echte Walnuss, Walnuß

Large deciduous tree, native to Europe and Asia.
„The male flowers are in drooping catkins 5–10 cm long, and the female flowers are terminal, in clusters of two to five, ripening in the autumn into a fruit with a green, semifleshy husk and a brown, corrugated nut.“
http://en.wikipedia.org/wiki/Juglans_regia

The leaves (walnut leaf, Juglandis folium) and the fruit husks (Juglandis fructus cortex) are used as astringend and diarrhoeal. „The value of walnut leaf to trat skin orders is mainly ascribed to the tannins (astringent, anti-inflammatory, antimicrobial) but also to juglone and germacrene D, all of which have antimicrobial activity.“
[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004, 183]

„[Walnuts] are ripe when the green fleshy sheath is split open, loosen the nuts from the shell, and falling to the ground. Usually, the nuts are shaken from the trees, swept into rows, collected and brought to first cleaning and subsequent drying.“
http://de.wikipedia.org/wiki/Echte_Walnuss

Main volatile compounds identified from walnut headspace via GS-MS were myrcene (13%), farnesene (13%), limonene (9%), (E)-ocimene (8%), caryophyllene (8%), caryophyllene oxid (4%) and sabinene (4%).
[Response to walnut olfactory and visual cues by the parasitic wasp Diachasmimorpha juglandis., Henneman, M.L., Dyreson, E.G., Takabayashi, J., Raguso, R.A., Journal of chemical ecology, Vol.28(11), 2002, 2221-2244]
http://my.umwestern.edu/shares/envirosci_share/henneman/papers/JCE.pdf

Walnut oil is obtained from the seeds (of unripe nuts picked from the tree) by hydraulic pressing and is rich in polyunsaturated fatty acids.
„Similar to olive oils, in walnut oils the most abundant group of volatiles was the aldehydes and hydrocarbons. n-Pentane (8.84-19.46%) was the principal component in all varieties, followed by 2,4-decadienal and nonanal. Unlike olive oils, the walnut oila contained significantly higher amounts of pentanal and hexanal. Other aldehydes and alcohols were produced and formed an important fraction of volatiles in walnut oil of the variety Criolla. Furthermore, 2-hexanone, 2-pentylfuran, and 2-octylfuran were present only in this variety.“
[A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils., Torres, M.M., Martínez, M.L., Maestri, D.M., Journal of the American Oil Chemists' Society, Vol.82(2), 2005, 105-110]

Köhler, F.E., Medizinal Pflanzen, vol. 1: t. 4 (1887) [W. Müller]
http://www.plantillustrations.org/species.php?id_species=567951