Title of article :
Fatty acid composition, oxidative stability, and antioxidant properties of some Hungarian and other Persian walnut cultivars
Author/Authors :
BUJDOSÓ, Géza Corvinus University of Budapest - Department of Pomology, Hungary , BUJDOSÓ, Géza Fruitculture Research Institute - National Agricultural Research and Innovation Centre, Hungary , KÓNYA, Éva Food Research Institute - National Agricultural Research and Innovation Centre, Hungary , BERKI, Mária Food Research Institute - National Agricultural Research and Innovation Centre, Hungary , NAGY-GASZTONYI, Magdolna Food Research Institute - National Agricultural Research and Innovation Centre, Hungary , BARTHA-SZÜGYI, Krisztina Fruitculture Research Institute - National Agricultural Research and Innovation Centre, Hungary , MARTON, Balázs Fruitculture Research Institute - National Agricultural Research and Innovation Centre, Hungary , IZSÉPI, Ferenc Fruitculture Research Institute - National Agricultural Research and Innovation Centre, Hungary , ADÁNYI, Nóra Food Research Institute - National Agricultural Research and Innovation Centre, Hungary
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
