Fatty acid composition, oxidative stability, and antioxidant properties of some Hungarian and other Persian walnut cultivars

Authors

GEZA BUJDOSO
ÉVA KÓNYA
MÁRIA BERKI
MAGDOLNA NAGY-GASZTONYI
KRISZTINA BARTHA-SZÜGYI
BALÁZS MARTON
FERENC IZSÉPI
NÓRA ADÁNYI

DOI

10.3906/tar-1501-20

Abstract

Ten different Persian walnut cultivars were examined for their compositional data, including eight Hungarian and two introduced varieties. Oil content and fatty acid composition were determined, as well as oxidative stability (indicated by induction time). Antioxidative capacity, total polyphenol measurements, and individual phenolic compounds were also determined. Not only dry samples but fresh and stored samples were included in this study. Large differences were found among the varieties within these parameters, for example in oxidative stability, which contributes to antioxidative capacity. In conclusion, the nutritional value of Hungarian walnut cultivars was the same or even higher than those of foreign ones.

Keywords

Antioxidant properties, fatty acid composition, antioxidant, walnut varieties

First Page

160

Last Page

168

Recommended Citation

BUJDOSO, GEZA; KÓNYA, ÉVA; BERKI, MÁRIA; NAGY-GASZTONYI, MAGDOLNA; BARTHA-SZÜGYI, KRISZTINA; MARTON, BALÁZS; IZSÉPI, FERENC; and ADÁNYI, NÓRA (2016) "Fatty acid composition, oxidative stability, and antioxidant properties of some Hungarian and other Persian walnut cultivars," Turkish Journal of Agriculture and Forestry: Vol. 40: No. 2, Article 4. https://doi.org/10.3906/tar-1501-20
Available at: https://journals.tubitak.gov.tr/agriculture/vol40/iss2/4