Variation in Polyunsaturated Fatty Acids Composition of Persian Walnut

Abstract

<jats:p>The variation in polyunsaturated fatty acid content of walnut <jats:italic>(Juglans regia</jats:italic> L.) oils was determined by analysis of samples isolated from specimens growing in four germplasm collections [California (55 cultivars), Washington (64 seedlings), China (12 cultivars), and France (20 cultivars)]. In addition, the impact of within-state geographic differences on oil composition was examined by comparing samples from three California cultivars (`Ashley', `Hartley', and `Franquette') grown in three locations. Local environmental effects on oil composition of `Chico' were also examined by comparing 1) samples collected from shaded and sun-exposed locations of the same trees and 2) samples collected from trees subjected to three irrigation regimes. Polyunsaturated fatty acid content, as a percentage of total fatty acids, ranged from 47.2% in nuts from PI 142323 from France to 81.0% in `Ashley' from California. However, our data indicate that environment, genotype, nut maturity, and their interactions all contribute significantly to variation in the degree of unsaturation of walnut oil.</jats:p>

Varietal and crop year effects on lipid composition of walnut (Juglans regia) genotypes

“…Palmitoleic (cis 9-hexadecenoic), arachidic (eicosanoic), and cis 11-eicosenoic acids were detected in small proportions (<0.1%). These data are in general agreement with those of earlier reports (1,(3)(4)(5)7,8). As expected, WO were exceptionally rich in PUFA, whereas saturated FA represented only 8.30-9.69% of the total FA.…”

“…The walnut seed contains high levels of oil (52-70%) (1)(2)(3). The major constituents of walnut oil (WO) are TG, in which monounsaturated FA (mainly oleic acid) and PUFA (linoleic and α-linolenic acids) are present in high amounts (1,(4)(5)(6)(7)(8).…”

Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and proteinin vitro digestibility

“…26 Walnut oil fatty acid composition has been reported to vary only to a small extent owing to small differences among different cultivars. 27,28 Unlike many other tree nut lipids, such as those from almond, cashew and macademia, walnut lipids have a higher proportion of polyunsaturated fatty acids, especially linoleic acid (o-6 fatty acid), than monounsaturated fatty acids (notably oleic acid). (Fig 2).…”

Fruit position within the canopy affects kernel lipid composition of hazelnuts

“…Factors affecting hazelnut kernel composition are still not fully understood. Many studies have focused on comparing different cultivars or growing areas, demonstrating that genetic and environmental factors can significantly affect kernel composition and lipid profile in hazelnuts. Very little is also known about the mechanisms regulating phytosterol biosynthesis in hazelnut kernels.…”