Caballero Eduardo, Soto Carmen, Jara John
Centro Regional de Estudios en Alimentos Saludables (CREAS), Chile.
Data Brief. 2019 May 30;25:104081. doi: 10.1016/j.dib.2019.104081. eCollection 2019 Aug.
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.
本文所呈现的数据聚焦于胡桃醌标准品（在乙醇和甲醇中）以及来自冻干核桃青皮的含胡桃醌天然提取物（在乙醇和甲醇中）的热稳定性数据。另一方面，我们还展示了三种浓缩技术对乙醇和甲醇中天然提取物里胡桃醌浓缩产率影响的数据。所有呈现的数据均与“Soto-Maldonado等人于2019年发表的《含胡桃醌的核桃（Juglans regia）青皮多酚提取物抑制HL-60细胞生长并诱导凋亡》中包含的信息相关，在该文献中可找到结果的讨论和解读。
