FLAVONOID AND TOTAL PHENOLIC CONTENTS OF GREEN WALNUT FRUITS AND LEAVES, AND THE EFFECTS OF THEIR EXTRACTS ON THE MICROBIOLOGICAL PROPERTIES OF KURUT

Kurut is a traditional dairy product, rich in protein and minerals, made by salting and drying strained yoghurt. This study investigates the effect of green walnut and green walnut leaf extracts on the microbiological properties of kurut samples. Kurut samples were prepared in seven groups using traditional methods. Seven groups of 300 g kurut samples were prepared using traditional methods. Groups GWL5, GWL10, and GWL15 were supplemented with 5 mg, 10 mg, and 15 mg of walnut leaf extract, while groups GWF5, GWF10, and GWF15 received 5 mg, 10 mg, and 15 mg of green walnut fruit extract. The seventh group was designated as the control group. Results indicated that the GWL15 group significantly inhibited the growth of Enterobacteriaceae spp. and Staphylococcus-Micrococcus bacteria. This suggests that incorporating walnut leaves into kurut production could inhibit bacterial growth, potentially extending shelf life and providing health benefits due to its bioactive components.