Fruit quality and composition of Hungarian bred walnut cultivars

Bujdosó, G.; Tóth‐Markus, M.; Daood, H. G.; Adányi, Nóra; Szentiványi, P.

doi:10.1556/aalim.39.2010.1.4

Cited by 15 publications

(8 citation statements)

References 13 publications

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“…There are few literatures available regarding total phenol content or phenolic compound content of a walnut kernel. The quantities of both total and phenolic compounds reported in literatures (Bujdosó et al, 2010;Colaric et al, 2005;Li et al, 2006;Persic et al, 2018;Pycia et al, 2019;Zhang et al, 2009) were parallel to or higher compared to ours. We identified and quantified eight phenolic compounds in the cultivars and genotypes, however, as high as 16 polyphenolic compounds detected by other authors (Persic et al, 2018;Pycia et al, 2019).…”

Section: Quantification Of Phenolic Compoundssupporting

confidence: 77%

“…Linoleic acid is the major fatty acid type, followed by oleic acid and linoleic acid (Kosar et al, 2004;Zwarts et al, 1999). In connection with oil, fat-soluble vitamins A and E have been cited in walnut kernels as well (Amaral et al, 2005;Bujdosó et al, 2010). Other nutritive chemical components found in walnut kernels are proteins, carbohydrates, fibers, phenolics, flavonoids, and sterols (Beyhan et al, 2017;Colaric et al, 2005;Gharibzahedi et al, 2014;Ziarati and Aryapak, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Phenolic and Fatty Acid Profile, and Protein Content of Different Walnut Cultivars and Genotypes (Juglans regia L.) Grown in the USA

Kafkas

Attar

Gündeşli³

et al. 2020

International Journal of Fruit Science

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Total phenol, phenolic compound, total oil, fatty acid, protein contents of walnut kernels from nine different cultivars and six genotypes grown in the USA were investigated. Total phenolic content was found to range from 540.08 to 1067.81 mg GAE/100 g dw, with three cultivars containing a value of or over 1000 mg GAE/100 g dw. A total of seven phenolic compounds were quantified, and their quantity were greatly varied among the cultivars/genotypes. Ellagic acid was the most abundant phenolic compound, varying from 20.03 to 97.23 mg/kg. Total oil component ranged from 53.17% to 65.92% with an average value of ca. 60%. As a saturated fatty acid type, myristic, palmitic, stearic, and arachidic acid; as an unsaturated acid type, linoleic, linolenic acid, oleic, and palmitoleic acid were quantified. Palmitic acid was the predominant saturated fatty acid compound and ranged from 5.74% to 9.49%; linoleic acid was the predominant unsaturated fatty acid compound and ranged from 58.96% to 66.07%. Protein content percentage was notably varied among cultivars and genotypes, ranging from 13.57% to 25.72% with an average value of ca. 21%. These results indicate that the walnut kernel is a good source of fat, phenolics, and proteins, and its abundance are greatly cultivar/genotype-dependent.

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Section: Quantification Of Phenolic Compoundssupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Phenolic and Fatty Acid Profile, and Protein Content of Different Walnut Cultivars and Genotypes (Juglans regia L.) Grown in the USA

Kafkas

Attar

Gündeşli³

et al. 2020

International Journal of Fruit Science

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“…Walnuts are also an important source of tocopherols, mono- and polyunsaturated fatty acids (MUFAs and PUFAs) and saturated fatty acids (SFAs), phospholipids and polyphenols. Linoleic acid is the most abundant fatty acid, followed by oleic acid and linoleic acid [ 9 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Compositional and Morphological Characterization of ‘Sorrento’ and ‘Chandler’ Walnuts

Romano

Luca

Vanacore

et al. 2022

Foods

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In Italy, most of the cultivated walnuts belong to the Sorrento ecotype, and they are considered commercially valuable due to their specific organoleptic characteristics. The aim of this study is to evaluate and compare the morphological and compositional characteristics of walnuts sampled from ‘Sorrento’ trees cultivated in different locations in Campania and trees of both the ‘Chandler’ and ‘Sorrento’ varieties derived from the same location. The results demonstrated that ‘Sorrento’ and ‘Chandler’ walnuts have different biometric characteristics and a different fat content, with the highest fat content being found in the ‘Sorrento’ variety. Regarding the fatty acid (FA) composition, the content of monounsaturated and saturated fatty acids (MUFAs and SFAs) was highest in the ‘Sorrento’ variety (from 13 to 15% for MUFAs and from 11 to 13% for SFAs), while the polyunsaturated fatty acids (PUFAs) content was highest in the ‘Chandler’ variety (77%). The total phenolics content (TPC) was highest in the ‘Sorrento’ variety (from 910 to 1230 mg GAE/100 g), while no difference in γ-tocopherol content was found. Furthermore, the influence of walnut area cultivation was shown for fat content, FA composition and TPC. Therefore, both walnut varieties demonstrated good nutritional properties considering the PUFAs and γ-tocopherol content.

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“…The compositions of Hungarian-bred walnut cultivars were studied previously for a 3-year period between 2004 and 2006. There were large differences in compositional data of the examined varieties; however, the effect of the year also had a significant influence on the examined compounds' concentration (Bujdosó et al, 2010). The aim of this paper is to compare the composition of Hungarianbred cultivars to the most important foreign varieties.…”

Section: Introductionmentioning

confidence: 99%

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

Bujdosó¹,

Kónya²,

Berki³

et al. 2016

Turk J Agric For

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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.

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Fruit quality and composition of Hungarian bred walnut cultivars

Cited by 15 publications

References 13 publications

Phenolic and Fatty Acid Profile, and Protein Content of Different Walnut Cultivars and Genotypes (Juglans regia L.) Grown in the USA

Phenolic and Fatty Acid Profile, and Protein Content of Different Walnut Cultivars and Genotypes (Juglans regia L.) Grown in the USA

Compositional and Morphological Characterization of ‘Sorrento’ and ‘Chandler’ Walnuts

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

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