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- Title
Fatty acid composition, phenolic compound content and antioxidant activity of unique walnut genotypes with red seed coat.
- Authors
OZCAN, AKIDE; SUTYEMEZ, MEHMET; ATTAR, SULE HILAL; FKAS, EBRU KA; ERGUN, MUHARREM
- Abstract
The objective of the present work was to study total oil, fatty acid, tocopherol, total phenol, phenolic compound content and antioxidant activity of unique walnut genotypes with red-coloured seed coat. Seven red walnut genotypes plus 'Chandler' as a standard cultivar were selected as plant materials for the work. The total oil content of the genotypes ranged from 409.44 g·kg-1 to 567.87 g·kg-1. Fatty acids from walnut kernel oil were mostly composed of myristic, myristoleic, palmitic, oleic, linoleic and linolenic acids, linoleic acid being dominant. Tocopherol contents varied among the genotypes - a-tocopherol from 1.18 mg·kg-1 to 15.25 mg·kg-1, ß- + ?-tocopherol from 154.76 mg·kg-1 to 331.27 mg·kg-1 and d-tocopherol from 3.24 mg·kg-1 to 45.86 mg·kg-1. Total phenolics content ranged from 118.12 mg·kg-1 to 169.6 mg·kg-1 (expressed as gallic acid equivalent). Antioxidant capacity was found between 68.2% and 69.8%. Contents of phenolics, namely, gallic acid, catechin, caffeic acid, syringic acid, p-coumaric acid, rutin trihydrate, ellagic acid, quercetin, naringin and juglone varied greatly among genotypes. The results indicate that red walnut variants are a great source of oils, fatty acids, tocopherols and phenolics, having good antioxidant potential as well.
- Publication
Journal of Food & Nutrition Research, 2020, Vol 59, Issue 4, p352
- ISSN
1336-8672
- Publication type
Academic Journal