Triacylglycerol Composition of Walnut (<i>Juglans regia </i>L.) Cultivars:  Characterization by HPLC-ELSD and Chemometrics

Amaral, Joana S.; Cunha, Sara C.; Alves, M. Rui; Pereira, José Alberto; Seabra, Rosa M.; Oliveira, M. Beatriz P.P.

doi:10.1021/jf048918n

Cited by 54 publications

(35 citation statements)

References 23 publications

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“…Genetics (variety): walnuts. The genotype effect on walnut polyphenols has not been reported, but its effect is suggested by other data; for example, the tocopherol and fatty acid composition in nine walnut genotypes (Franquette, Lara, Marbot, Mayette, Mellanaise, Parisienne, Arco, Hartley and Rego) harvested in northeastern Portugal were different (82,83) . Further, walnut leaves collected from the same nine genotypes have varied contents of nine constituent polyphenols (84) .…”

Section: Pre-harvest Factorsmentioning

confidence: 95%

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

et al. 2011

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Tree nuts contain an array of phytochemicals including carotenoids, phenolic acids, phytosterols and polyphenolic compounds such as flavonoids, proanthocyanidins (PAC) and stilbenes, all of which are included in nutrient databases, as well as phytates, sphingolipids, alkylphenols and lignans, which are not. The phytochemical content of tree nuts can vary considerably by nut type, genotype, pre-and post-harvest conditions, as well as storage conditions. Genotype affects phenolic acids, flavonoids, stilbenes and phytosterols, but data are lacking for many other phytochemical classes. During the roasting process, tree nut isoflavones, flavanols and flavonols were found to be more resistant to heat than the anthocyanins, PAC and trans-resveratrol. The choice of solvents used for extracting polyphenols and phytosterols significantly affects their quantification, and studies validating these methods for tree nut phytochemicals are lacking. The phytochemicals found in tree nuts have been associated with antioxidant, anti-inflammatory, anti-proliferative, antiviral, chemopreventive and hypocholesterolaemic actions, all of which are known to affect the initiation and progression of several pathogenic processes. While tree nut phytochemicals are bioaccessible and bioavailable in humans, the number of intervention trials conducted to date is limited. The objectives of the present review are to summarise tree nut: (1) phytochemicals; (2) phytochemical content included in nutrient databases and current publications; (3) phytochemicals affected by pre-and post-harvest conditions and analytical methodology; and (4) bioactivity and health benefits in humans.

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Section: Pre-harvest Factorsmentioning

confidence: 95%

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

et al. 2011

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“…28,29,32,40 Nine TAG species have been characterised, of which trilinolein is the most abundant (∼37.7%), followed by dilinoleoyl-oleoyl-glycerol (18.5%) and dilinoleoyl-linolenoyl-glycerol (18.4%). 46 The FA composition of walnut oil has been extensively reported for several cultivars from different geographic origins, including Argentina, 28,30 the USA, 40 New Zealand, 36 Portugal, 29,31 Turkey, 20,21,35 Greece 47 and Germany. 48 In general, the FA composition of walnut oil resembles that of soybean oil, but walnut oil contains a greater concentration of linolenic acid.…”

Section: Wwwintersciencewileycom/jsfamentioning

confidence: 99%

Walnut (Juglans regia L.): genetic resources, chemistry, by-products

Martínez

Labuckas

Lamarque

et al. 2010

J. Sci. Food Agric.

203

190

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Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry, productivity, physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the seed (kernel). It is a nutrient-dense food mainly owing to its oil content (up to 740 g kg(-1) in some commercial varieties), which can be extracted easily by screw pressing and consumed without refining. Walnut oil composition is dominated largely by unsaturated fatty acids (mainly linoleic together with lesser amounts of oleic and linolenic acids). Minor components of walnut oil include tocopherols, phospholipids, sphingolipids, sterols, hydrocarbons and volatile compounds. Phenolic compounds, present at high levels in the seed coat but poorly extracted with the oil, have been extensively characterised and found to possess strong antioxidant properties. The oil extraction residue is rich in proteins (unusually high in arginine, glutamic and aspartic acids) and has been employed in the formulation of various functional food products. This review describes current scientific knowledge concerning walnut genetic resources and composition as well as by-product obtainment and characteristics.

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“…In previous works the chemical composition of walnut fruits produced in Portugal was presented (Amaral et al, 2003(Amaral et al, , 2004. Recently, our research group evaluated also the antioxidant activity and antimicrobial potential of walnut leaves .…”

Section: Introductionmentioning

confidence: 99%

Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars

Pereira

Oliveira

Sousa

et al. 2008

Food and Chemical Toxicology

321

175

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The chemical composition, antioxidant potential and antimicrobial activity were studied in six walnuts (Juglans regia L.) cultivars (cv. Franquette, Lara, Marbot, Mayette, Mellanaise and Parisienne) produced in Portugal. Concerning their chemical composition the main constituent of fruits was fat ranging from 78.83% to 82.14%, being the nutritional value around 720 kcal per 100 g of fruits. Linoleic acid was the major fatty acid reaching the maximum value of 60.30% (cv. Lara) followed by oleic, linolenic and palmitic acids. The aqueous extracts of walnut cultivars were investigated by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. All the walnut extracts exhibited antioxidant capacity in a concentration-dependent manner being the lowest EC 50 values obtained with extracts of cv. Parisienne. Their antimicrobial capacity was also checked against gram positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans), revealing activity against the different tested microorganisms.

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Triacylglycerol Composition of Walnut (Juglans regia L.) Cultivars: Characterization by HPLC-ELSD and Chemometrics

Cited by 54 publications

References 23 publications

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

Walnut (Juglans regia L.): genetic resources, chemistry, by-products

Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars

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