Walnut (Juglans regia L.) is the oldest fruit grown in the world and grows spontaneously almost throughout Romania. In this study, the physical properties and chemical composition of twenty types of walnuts from three different locations in Romania were studied. The physical analyzes that were performed were: walnut dimensions and shape properties (nut diameter, nut length, nut shape and nut size), fruit properties (walnut weight, walnut kernel weight and percentage of kernel) and external properties of walnut (walnut kernel extraction, kernel color and shell roughness). The proximate chemical composition (content of water, ash, lipids, proteins and carbohydrates) was determined by standardized AOAC methods, while fatty compounds were determined by GSMS. Water content ranged from 1.23% to 5.00%, mineral content between 1.31% and 2.49%, lipids content between 56.09% and 66.56% and protein content ranged between 12.73% and 20.413%. Based on these, the carbohydrate content and nutritional value of the 20 walnut samples were calculated. In all samples, saturated palmitic acid (C16:0) and stearic acid (C18:0) as well as unsaturated oleic (C18:1), linoleic (C18:2) and linolenic (C18:3) fatty acids were determined. A statistical analysis was also performed correlating the results obtained from the chemical analyzes of the walnuts.

In this study, the nutritional potential of some hazelnut varieties from the spontaneous flora of Romania was analyzed as a means to increase the sustainability of the local production. The chemical composition from hazelnuts (Corylus avellana L.) from spontaneous flora was determined in terms of mineral substances, protein, as well as essential and non-essential amino acids. The eight amino acids investigated had the following average values: Arg—0.68 g/100 g, Phe—0.415 g/100 g, Ser—0.277 g/100 g, Glu—0.188 g/100 g, Asp—0.133 g/100 g, Pro—0.038 g/100 g, and Lys—0.031 g/100 g. The average values of metal content were in the ranges: 88.39–146.98 µg·g−1 (Fe); 96.93–123.23 µg·g−1(Zn); 46.68–100.38 µg·g−1 (Cu); 26.00–87.78 µg·g−1 (Mn); 4.87–32.19 µg·g−1 (Ni); 1.87–2.84 µg·g−1 (Cr); and 1.29–1.86 µg·g−1 (Cd). Crude protein content values were in the range 16.33–22.31%. In order to harness this nutritional potential, the variety with superior quality indices was included, in the form of flour, in biscuit-type baked goods that were characterized from nutritional and sensory points of view. The results showed that the content of polyphenols increased with the addition of hazelnut flour, as did the content of polyunsaturated fatty acids.

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This study aimed at determining the leaf area in Liquidambar styraciflua L. and at characterising the relationship between leaf area and leaf descriptors. The biological material was the species Liquidambar styraciflua L. We determined leaf area in 100 leaves (Figure 1) based on the size of median rib (L), leaf width at higher (W 1 ) and lower (W 2 ) lobe level, and on area constants (K A ). The size of elements L, W 1 and W 2 were found by measuring with a precision of ±0.5 mm. Area constants in the species Liquidambar styraciflua L. were K A1 = 0.63, determined depending on leaf width at upper lobe width (W 1 ), and K A2 = 0.81 in relation to the width W 2 of the lower lobes. Between the scanned leaf area (SLA) and measured leaf area (MLA) and leaf descriptors (L, W 1 and W 2 ) we identified relations of interdependence statistically ensured: r = 0.960 to r = 0.971 for SLA; r = 0.951 to r = 0.981 for MLA W 1 , and r = 0.933 to r = 0.972 for MLA W 2 , respectively. Leaf descriptors L, W 1 and W 2 had a differentiated contribution in determining SLA and MLA. SLA was influenced by leaf length (L) with higher statistic safety (R 2 = 0.963, p << 0.001, F = 1277.2) than leaf width at upper lobe width W1 (R 2 = 0.943; p<<0.001; F = 797.7) and leaf width at the extremities of the lower lobes W 2 (R 2 = 0.927, p << 0.001, F = 620.59).

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