Thermal stability data of juglone from extracts of walnut (Juglans regia) green husk, and technologies used to concentrate juglone
Eduardo Caballero, Carmen Soto, John Jara
Data in Brief · 2019
doi:10.1016/j.dib.2019.104081 (opens in a new tab)
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Abstract
The data presented in this article are focused on thermal stability data of both juglone standard (in ethanol and methanol) and a natural extract containing juglone from lyophilized walnut green husk (in ethanol and methanol). On the other hand, we also show the data of the impact of three concentration technologies over the concentration yield of juglone from the natural extract in ethanol and methanol. All data presented are related with the information included in “Polyphenolic extracts of walnut (Juglans regia) green husk containing juglone inhibit the growth of HL-60 cells and induce apoptosis” Soto-Maldonado et al., 2019, where the discussion and interpretation of results can be found. Keywords: Thermal stability, Juglone, Concentration technologies, Hydroalcoholic extracts
Abstract licence: CC BY-NC
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