Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars

Tapia, María I.; Sánchez-Morgado, Juan Ramón; García‐Parra, Jesús; Ramírez, Rosario; Hernández, Teresa; González‐Gómez, David

doi:10.1016/j.jfca.2013.06.004

Cited by 115 publications

(97 citation statements)

References 35 publications

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“…'Serr', 'Hartley', 'Chandler' and 'Howard') to decide which cultivar is the most suitable considering nutritional and commercial aspects. As a result of the study for 'Serr', 'Hartley', 'Chandler' and 'Howard' cultivars, monosaturated fatty acid concentration was found to be 17.8%, 16.6%, 16.2% and 13.3%, respectively (Tapia et al, 2013). Also in our research polyunsaturated fatty acids (PUFAs) were analyzed as linoleic and linolenic acid among to the genotypes.…”

Section: Oil Extractionmentioning

confidence: 56%

Fat, Fatty Acids and Tocopherol Content of Several Walnut Genotypes

Beyhan

Özcan

Ozcan

et al. 2017

Not Bot Horti Agrobo

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There are seed propagated walnut (Juglans regia L.) populations with the vast genetic variation in different part of Turkey. There are also lots of monoecious and dichogamous genotypes in Turkey due to continuing sexual propagation. In this study, fruits of 19 selected walnut genotypes grown in Kahramanmaraş region were characterized based on their fat, fatty acid and tocopherol contents. The fatty acids content of genotypes were analyzed using Gas Chromatography. Tocopherol analyses such as alpha (α)-Tocopherol, gamma (γ) and beta (β) + delta (δ) were performed by HPLC technique. According to the total fat and fatty acid results, there were differences among genotypes on most of the fatty acids. Total fat ranged from 51.2 to 82.1%, stearic acid from 2.57 to 3.37%, myristic acid from 0.00 to 0.05%, palmitic acid from 6.42 to 7.92%, arachidic acid from 0.00 to 0.16%, linoleic acid from 53.23 to 63.62%, linolenic acid from 10.75 to 15.24%, oleic acid from 14.73 to 24.17% and palmitoleic acid from 0.00 to 0.16%, respectively. The same genotypes were evaluated based on their tocopherol content and (α)-Tocopherol, gamma (γ) and beta (β) + delta (δ) tocopherol were found between 23.47 and 38.04 μg/g, 161.09 and 292.56 μg/g and 16.93 and 32.34 μg/g, respectively.

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Section: Oil Extractionmentioning

confidence: 56%

Fat, Fatty Acids and Tocopherol Content of Several Walnut Genotypes

Beyhan

Özcan

Ozcan

et al. 2017

Not Bot Horti Agrobo

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“…The total phenolic contents of eight walnut cultivars were between 33 and 50.3 mg GAE g -1 (Table 1). Tapia et al (2013) indicated that the highest TPC of a walnut was 58 mg GAE g -1 fresh weight. In another study, the TPC of the walnut samples were determined to be 58.8-95.1 mg GAE g -1 by Pereira et al (2008) and 3.3-31.8 mg GAE g -1 (recalculated) by Bakkalbaşı et al (2012).…”

Section: Resultsmentioning

confidence: 99%

“…The contribution of phenolic compounds and a fatty acid profile, identified by related studies, revealed that the consumption of walnuts reduces LDL cholesterol oxidation and plasma lipid peroxidation and, remarkably, causes increases in plasma antioxidant capacity (Anderson et al, 2001;Griel & Kris-Etherton, 2006). Tapia et al (2013) have emphasized the correlation between the PUFA/α-linolenic acid contents and the TPC of walnut cultivars. However, considering the fatty acid contents of the same walnut cultivars (as determined in a previous study by Ünver et al, 2015) and the TPC determined in the current study, such a correlation could not be determined.…”

Section: Resultsmentioning

confidence: 99%

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Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes

et al. 2017

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“…Astringency is a feeling factor which has been associated with a puckering mouthfeel and it is mainly attributed to phenolic compounds on walnuts (Tapia and others ). The intensity rating for astringency was found to increase over longer storage periods.…”

Section: Resultsmentioning

confidence: 99%

Sensory Quality Preservation of Coated Walnuts

Grosso

Asensio

Grosso

et al. 2016

Journal of Food Science

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The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis. A consumer acceptance test was carried out on the fresh product (storage day 0) to evaluate flavor. All samples exhibited significant differences in their sensory attributes initially and after storage. Intensity ratings for oxidized and cardboard flavors increased during storage. NC showed the highest oxidized and cardboard intensity ratings (39 and 22, respectively) and NMC exhibited the lowest intensity ratings for these negative attributes (8 and 17, respectively) after 210 d of storage. Alternatively, the intensity ratings for sweetness and walnut flavors were decreased for all samples. NMC had the lowest decrease at the end of storage for these positive attributes (75.86 in walnut flavor and 12.09 in sweetness). The results of this study suggest a protective effect of the use of an edible coating to preserve sensory attributes during storage, especially for samples coated with MC. The results of the acceptance test showed that addition of the coating negatively affected the flavor acceptance for NMC and NCMC coated walnuts. Edible coatings help to preserve sensory attributes in walnuts, improving their shelf-life, however, these coatings may affect consumer acceptance in some cases.

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Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars

Cited by 115 publications

References 35 publications

Fat, Fatty Acids and Tocopherol Content of Several Walnut Genotypes

Fat, Fatty Acids and Tocopherol Content of Several Walnut Genotypes

Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes

Sensory Quality Preservation of Coated Walnuts

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