Determination of Biochemical Properties and Fatty Acid Composition of New Walnut (Juglans regia) Genotypes

Year 2017, Volume: 34 Issue: 2, 74 - 80, 09.09.2017

Sebahattin Yılmaz , Yaşar Akça

https://doi.org/10.13002/jafag4203

Cited By: 1

Abstract

Walnuts (Juglans regia L.) of 14 new genotypes were selected according to late leafing time, fruit quality and high yield in native population in Niksar-Turkey. Crude protein, total oil and ash contents of walnut kernels ranged from 17.09-23.89 %, 62.80-73.05 %, and 1.36 %-2.20 % respectively. Phosphorous contents of kernels were found in the range of 230.65-344.40 mg 100 g-1, potassium 163.92-308.86 mg 100 g-1, sodium 7.94-22.53 mg 100 g-1, copper 2.25-3.64 mg 100 g-1, iron 2.21-4.32 mg 100 g-1, zinc 1.97-5.48 mg 100 g-1, manganese 0.91-4.39 mg 100 g-1. Differences in chemical properties and fatty acid contents were determined. Polyunsaturated especially linoleic acid was found predominant. Oleic, linolenic, palmitic and stearic acids were other main fatty acids in oil of walnut kernels. Also, 13 different fatty acids were determined by at small quantities. Total PUFA content changed between 58.77 % and 77.39 %.

Keywords

Walnut, mineral contents, fatty acids

References

• Akça Y, Kara H, Yazicigil Z, Öztekin Y, Özgen M, Sütyemez M and Kalyoncu L (2006). Fatty acid and dietary fibre content of walnut (Juglans regia L.) varieties grown in Turkey. Asian Journal of Chemistry. 18 (2), 1361-1365.
• AOAC (1995). Official Methods of Analysis of AOAC International (Cunniff, P.A. ed.). 16th Edition. Washington D.C.
• Amaral JS, Casal S, Pereirai JA, Serebra RM and Oliveira BPP (2003). Determination of sterol, and fatty acid compositions, oxidative stability, and nutritional value of six walnut (Juglans regia L.) cultivars grown in Portugal. J. Agric. Food. Chem. 51(26), 7698-7702.
• Caglarirmak N (2003). Biochemical and physical properties of some walnut genotypes (Juglans regia L.). Nahrung/Food. 47(1), 28-32.
• Dogan M and Akgül A (2005). Fatty acid composition of some walnut (Juglans regia L.) cultivars from East Anatolia. Grasas y Aceites. 56(4), 328-331.
• FAOSTAT (2014). http://faostat.fao.org/site/339/default.aspx
• Griel AE, Kris-etherton PM (2006). Tree nuts and the lipid profile: A review of clinical studies. British Journal of Nutrition. 96(S2), S68-S78.
• IUPAC (1979). Standart Methods for Analysis of Oils, Fats and Derivatives. 6th Edition (Fifth Edition Method II.D.19) Pergamon Pres. 96-102. Oxford. UK.
• Lavedrine F, Ravel A, Villet A, Ducros V and Alary J (2000). Mineral composition of two walnut cultivars originating in France and California. Food Chemistry. 68(3), 347-351.
• Maguire LS, O’Sullivan SM, Galvin K, O’Connor TP, and O’Brien NM (2004). Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts, and the macadamia nut. Int. J. Food. Sci. Nutr. 55(3), 171-178.
• Martinez ML, Mattea MA and Maestri DM (2006). Varietal and crop year effect on lipid composition of walnut (Juglans regia) genotypes. JAOCS. 83(9),791-796.
• McGranahan GH and Leslie C (eds) (1990). Walnuts. In: Genetic Resources of Temperate Fruit and Nut Crops (James N. Moore&James R. Ballington Jr Eds.). Acta Horticulturae 290. Puplished by ISHS. 2(19), 907-953.
• Özcan MM (2009). Some nutritional characteristics of fruit and oil of walnut (Juglans regia L.) growing in Turkey. Iran. J. Chem. Chem. Eng. 28(1), 57-62.
• Özkan, G and Koyuncu MA (2005). Physical and chemical composition of some walnut (Juglans regia L.) genotypes grown in Turkey. Grasas y Aceites. 56(2), 142-147.
• Prasad RBN (1994).Walnuts and Pecans, in Encyclopedia of Food Science, Food Technology and Nutrition. Academic Press, London. 4828-4831.
• Pereira JA, Oliveria I, Sousa A, Ferreira ICFR, Bento A and Estevinho L (2008). Bioactive properties and chemical composition of six walnuts (Juglans regia L.) cultivars, food and chemical toxicology. 46(6), 2103-2111.
• Savage GP, McNeil DL and Dutta PC (2001). Some nutritional advantages of walnuts. Acta Hort. 544, 557-563.
• Savage GP (2001). Chemical composition of walnuts (Juglans regia L.) grown in New Zealand. Plant Foods for Human Nutrition. 56(1), 75-82.
• Sze-tao KWC and Sathe SK (2000). Walnuts (Juglans regia L.): Proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. J. Sci. Food Agric. 80(9), 1393-1401.
• Torabian S, Haddad E, Rajaram S, Banta J and Sabate J (2009). Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation. The British Dietetic Assocation Ltd. J Hum Nutr Diet. 22(1), 64-71.
• Tsamouris G, Hatziantoniou S and Demetzos C (2002). Lipid analysis of Greek walnut oil (Juglans regia L.). Z. Naturforsch. 57(1-2), 51-56.
• Ünver H, Sakar E and Sülüşoğlu M (2016). Determination of Pomological and Morphological Characteristics with Fatty Acid Composition of High Kernel Ratio Walnut Genotypes. Erwerbs-Obstbau (2016) 58(1), 11–18.
• Venkatachalam M and Sathe SK (2006). Chemical composition of selected edible nut seeds. J. Agric. Food Chem. 54(13), 4705-4714.
• Yarilgac T, Özrenk K, Muradoglu F and Tüfenkci S (2003). Some macro-micro nutrient concentrations and pomological traits of selected walnuts (Juglans regia L.) from Gevas District. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 13(1), 33-37.
• Zwarts L, Savage GP and McNeil DL (1999). Fatty acid content of New Zealand-grown walnuts (Juglans regia L). International Journal of Food Sciences and Nutrition, 50(3), 189-194