Determination of Pomological and Morphological Characteristics with Fatty Acid Composition of High Kernel Ratio Walnut Genotypes

Ünver, Hülya; Sakar, Ebru; Sülüşoğlu, Melekber

doi:10.1007/s10341-015-0249-3

Cited by 11 publications

(8 citation statements)

References 5 publications

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“…68.97 g/100g, 75.37 g/100g. Walnut possess the 21.23 g/100g of oleic acid; such results were comparable to findings of [27] (16.85 to 26.44 g/100g). Oleic acid is important for food and cosmetic industries Hulya et al, [34], moreover it has beneficial effects on human health including reduction in the level of serum triacylglycerides mainly LDL cholesterol which lower the risk of heart attack [35], authors have found oleic acid in the range 22.92 to 26.4 g/100g for various nuts from Turkey [36].…”

Section: Fatty Acid Compositionsupporting

confidence: 83%

“…Among the total SFAs, palmitic acid was the predominant FA in all analyzed nut samples comprised 10.22, 5.37, 5.70, 4.54 and 4.36 g/100g of total SFA in the peanut, pistachio, almond, pine nuts and walnut correspondingly. Hulya et al, [27] also reported palmitic acid as main SFA among nuts, ranged 5.42 to 7.29 g/100g. Similarly Mahesh & Shridhar [28] reported related values.…”

Section: Fatty Acid Compositionmentioning

confidence: 94%

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Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market

Memon

2019

Pak. J. Anal. Environ. Chem.

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The present work describes fatty acid profile, proximate composition and nutritional quality of selected nuts (Almond, Pistachio, Walnut, Pine nut and Peanut). Differences (p < 0.05) were noticed in the crude protein (17.85-31.17%), total lipids (49.81-66.96%), carbohydrate (1.46-14.14%), moisture (2.50-4.50%) and ash (1.50-3.60%) contents of the nuts. The palmitic acid and stearic acid were the main saturated fatty acids (SFA), oleic acid was the predominant monounsaturated fatty acids (MUFA), while the linoleic and linolenic acid were the major polyunsaturated fatty acids (PUFA). The percentage of linoleic acid exceeded that of linolenic acid in all analyzed nut samples. A major finding of LC-PUFA (Long Chain PUFA) among walnut was found higher (72.14 g/100g), due to higher linoleic and linolenic acid (57.26 and 14.88 g/100g). In addition the calculated essential PUFA/SFA ratio was ranged as 3.10-11.49. However ratio of n-6/n-3 FA ranged 3.83-11.05, lower n-6/n-3 for walnut is beneficial for nutrition purpose by providing more n-3 essential FAs in comparison of other analyzed nuts. The results showed that all selected nuts have good nutritional quality and could be used in fighting malnutrition and can serve as valuable source of oil for industrial purposes.

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Section: Fatty Acid Compositionsupporting

confidence: 83%

Section: Fatty Acid Compositionmentioning

confidence: 94%

Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market

Memon

2019

Pak. J. Anal. Environ. Chem.

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“…The contents of fatty acids have been reported in species determination of pine nuts (Mikkelsen, Jessen, & Ballin, 2014). For walnuts, fatty acids especially C18:1 have been adopted to distinguish and classify walnut cultivars in many reports (Li et al, 2017;Unver, Sakar, & Sulusoglu, 2016). In our study, only Liao 4 cultivar (located in the first quadrant) showed a strong association with C18:1, which played an important role in distinguishing Liao 4.…”

Section: The Effect Of Walnut Cultivars On Phytochemical Componentsmentioning

confidence: 50%

The effects of cultivar and climate zone on phytochemical components of walnut (Juglans regia L.)

Wang

et al. 2020

Food and Energy Security

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The diversity of cultivars and variation in phytochemical components pose a great threat to the security of foods that contain walnut. The nutrient values of walnut are stipulated according to phytochemical components, which are driven by internal and external factors associated with fruit growth. The objective of this work was to investigate the effects of cultivar and climate zone on the phytochemical components of walnuts. First, differences and relationships of phytochemical components in eleven walnut cultivars harvested from northeastern China were analyzed. Almost all individual phytochemical components among cultivars showed significant differences (p < .05). The results were submitted to correspondence analysis followed by matrix transformation and factor analysis. Fatty acids, amino acids, and minerals (Ca, Na, Fe, Cu, P, and Zn) for the identification and discrimination of eleven walnut cultivars were authenticated. Furthermore, based on essential microelements, essential amino acids, unsaturated fatty acids, and antioxidants, the walnut cultivars realized the precision position in food application. Finally, we confirmed the effects of climate zones on the phytochemical components of walnuts, with variations up to 142%. The climatic factors precipitation and temperature influenced the formation and accumulation of monounsaturated fatty acids, tocopherols, and most minerals. The findings will open promising perspectives for oriented cultivation of walnuts and future application in the food industry.

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“…Uzunova et al 7 reported that walnut oils contained 4.4-5.7 α-tocopherol, 0.0-0.2 β-tocopherol, 85.1-88.2 γ-tocopherol, and 6.1-9.7 δ-tocopherol. Kornsteiner et al 21 determined 12.4-32.8 mg/100 g βand γ-tocopherol and 2.3-5.4 mg/100g δ-tocopherols in walnut oils. Kafkas et al 25 reported that tocopherol and its isomers such as α , γ β , and δ tocopherol content of experimental walnut varieties were different.…”

Section: Resultsmentioning

confidence: 99%

Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

et al. 2019

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INTRODUCTION Walnut Juglansregia L. is considered as one of the oldest fruits cultivated in different parts of the world including Turkey. Most nuts are rich in monounsaturated fatty acids, but walnuts are also high in two polyunsaturated fatty acids linoleic and α-linolenic 1, 2. Nuts have special common properties such as high oil content when compared to other oilseed species, and they are part of healthy diets 3. Walnut kernel contains about 52-75 of oil depending on the variety, cultivation and irrigation of walnut trees. Regarding the fatty acid composition, unsaturated fatty acids such as oleic, linoleic, and linolenic acids dominate 4 7. Among the tocopherol fraction, the dominant tocopherol is γ-tocopherol, comprising 88 of the total tocopherols 5, 8. Some commonly used methods for oil production include pressing, Soxhlet extraction, and combined pre-pressing and solvent extraction 9. Walnut kernel oil obtained by cold-press has higher amount of essential fatty acid and different bioactive compounds than those of some

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Determination of Pomological and Morphological Characteristics with Fatty Acid Composition of High Kernel Ratio Walnut Genotypes

Cited by 11 publications

References 5 publications

Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market

Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market

The effects of cultivar and climate zone on phytochemical components of walnut (Juglans regia L.)

Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

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