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

Bujdosó, G.; Kónya, Éva; Berki, Mária; Nagy-Gasztonyi, M.; Bartha-Szügyi, Krisztina; Marton, Balázs; Izsépi, F.; Adányi, Nóra

doi:10.3906/tar-1501-20

Cited by 20 publications

(15 citation statements)

References 8 publications

(9 reference statements)

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“…Copolovici et al determined the fatty acids composition of walnut oil and compared with the literature data. Comparing with given data, ratio of palmitic acid was low and oleic acid was high in our study, but the total ratio of MUFA, PUFA, and saturated fatty acid, they were similar with fatty acid profile of different countries such as Romania, Greece, Spain, Argentina, Poland, Portugal, and Hungary, In another study, the fatty acid ratios of bitter and sweet almond oils were stated. There were minor differences between the values.…”

Section: Resultssupporting

confidence: 87%

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen

Amanpour

Selli

2018

Euro J Lipid Sci & Tech

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The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet almond, walnut, and hazelnut oils are analyzed. The volatile compounds are extracted using purge and trap extraction and identified by gas chromatography–mass spectrometry (GC–MS). In total, 21, 24, 25, and 37 aroma compounds are detected in extracts of bitter almond, sweet almond, walnut, and hazelnut oils, respectively. A total of 54 different volatile compounds composed of aldehydes, alcohols, terpenes, carboxylic acids, pyrazines, ketones, furans, and lactones are identified and quantified. Among them, aldehydes present the highest quantity of the overall volatiles in all samples, followed by terpenes in bitter and sweet almond oils, alcohols in walnut oil, and carboxylic acids in hazelnut oil. In addition to aroma compounds, a total of 15 fatty acids are identified and quantified in all oils. Among them, oleic acid in bitter almond, sweet almond, and hazelnut oils, while linoleic acid in walnut oils show the highest concentration. In addition, oleic acid is more dominant in hazelnut oil (80.48%) than the others. The findings of principal component analysis (PCA) exhibits that oils are discriminately different from each other according to fatty acids and aroma profiles. Practical Applications: Nut oil is one of the most widely consumed oils in Iran. The outcomes of this first investigation provide valuable information for understanding the aroma differences between oils of four well‐known Iranian nuts. The purge and trap extraction set for separation followed by analysis and identification of those compounds by gas chromatography–mass spectrometry is an effective practical application tool for volatile description in valuable and expensive oil samples. It is observed that the aroma profiles of four samples are quite different than each other. This research provides valuable information to understand the fatty acids and aroma profile of the four well‐known Iranian nut oils (walnut, hazelnut, bitter and sweet almond oils). Based on the results, sweet and bitter almond oils can be described with relatively similar flavor characteristics due to terpene and aldehyde groups, but hazelnut and walnut oils have different aroma profiles depending on other chemical groups. It can be said that walnut oil is associated with alcohols and furans, while hazelnut nuts oil with acids, lactones, pyrazines, and ketones.

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Section: Resultssupporting

confidence: 87%

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen

Amanpour

Selli

2018

Euro J Lipid Sci & Tech

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“…Özcan et al 2 26 determined 0.2-18.4 mg/100g α-tocopherol, 7.01-12.80 palmitic, 3.47-5.64 stearic, and 33.90-46.61 oleic acids in of Macadamia integrifolia nuts cultivated in Paraguay. These results are consistent with those reported by Bujdoso et al 24 and Kırbaşlar et al 19 , Özkan and Koyuncu 1 , Özcan et al 2 , Kafkas et al 25 and Mereles et al 26 .…”

Section: Resultssupporting

confidence: 92%

Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

et al. 2019

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INTRODUCTION Walnut Juglansregia L. is considered as one of the oldest fruits cultivated in different parts of the world including Turkey. Most nuts are rich in monounsaturated fatty acids, but walnuts are also high in two polyunsaturated fatty acids linoleic and α-linolenic 1, 2. Nuts have special common properties such as high oil content when compared to other oilseed species, and they are part of healthy diets 3. Walnut kernel contains about 52-75 of oil depending on the variety, cultivation and irrigation of walnut trees. Regarding the fatty acid composition, unsaturated fatty acids such as oleic, linoleic, and linolenic acids dominate 4 7. Among the tocopherol fraction, the dominant tocopherol is γ-tocopherol, comprising 88 of the total tocopherols 5, 8. Some commonly used methods for oil production include pressing, Soxhlet extraction, and combined pre-pressing and solvent extraction 9. Walnut kernel oil obtained by cold-press has higher amount of essential fatty acid and different bioactive compounds than those of some

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“…The cultivars showed different tendencies for antioxidative properties (antioxidative capacity, total polyphenols, phenolic compounds) of tested Hungarian and Persian walnut cultivars [Bujdosó et al 2016]. For pea there were statistically evaluated results in Hegedűsová et al [2015] where within the six observed varieties, differed by ripening, there was estimated significant difference only in case of garden pea varieties early -middle late.…”

Section: Total Polyphenol Content (Tpc)mentioning

confidence: 91%

INCREASING OF SELENIUM CONTENT AND QUALITATIVE PARAMETERS IN GARDEN PEA (Pisum sativum L.) AFTER ITS FOLIAR APPLICATION

Hegedüsová¹,

Mezeyová²,

Hegedűs³

et al. 2017

Acta Sci. Pol. Hortorum Cultus

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The presented paper deals with monitoring of the ways of selenium (Se) content increase by foliar biofortification with inorganic Se in two varieties of garden pea Pisum sativum L. (Premium, Ambassador) in the conditions of south Slovakia in 2014-2015. The results of experiments show that treatment of plants with two doses of Se concentration (50 g and 100 g Se ha -1 in the form of a sodium selenate anhydrous solution) at the flowering stage significantly increased the total Se content in the seeds of both varieties. Following the results by the consumption of 25 g of dried seeds of peas or 100 g of fresh pea seeds after the biofortification with 100 g Se ha -1 a recommended daily dose of Se in humans may be covered. The significantly positive influence of Se application on the total polyphenols content (TPC) has been confirmed in the both varieties after application of dosage in 100 g Se ha -1 (52% and 33%). A significant increase in the average value of total antioxidant capacity (TAC by DPPH method) in garden pea var. Ambassador was observed after the application of both doses of Se, in case of Premium variety only after application with a 100 g Se ha -1 . Significantly increasing level of TAC by PCL (photochemiluminescence) method was found out only in case of var. Premium.

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

Cited by 20 publications

References 8 publications

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils

INCREASING OF SELENIUM CONTENT AND QUALITATIVE PARAMETERS IN GARDEN PEA (Pisum sativum L.) AFTER ITS FOLIAR APPLICATION

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