Phenolic Profile of the Kernel of Selected Persian Walnut (&lt;i&gt;Juglans regia&lt;/i&gt; L.) Cultivars

Bujdosó, G.; Végvári, György; Hajnal, V.; Ficzek, G.; Tóth, M.

doi:10.15835/nbha4219400

Cited by 17 publications

(9 citation statements)

References 12 publications

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“…Recent studies have also shown that walnuts are rich in health-related phytochemical compounds (Cosmulescu & Trandafir, 2015;Kafkas et al, 2017). They are also a good source of flavonoids and phenolic acids, and have high antioxidant activity (Beyhan et al, 2016;Bujdosó et al, 2014;Gharibzahedi et al, 2014: Polat et al, 2015. These phytochemicals with high antioxidant activity are known to protect human body from free radicals (Nunes et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of Altitude on the Pomological Characteristics and Chemical Properties of ‘Chandler’ Walnuts: A Case Study in Uşak Province

et al. 2020

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This research was conducted to investigate some quality parameters of nuts of walnut (<em>Juglans regia </em>L.) ‘Chandler’ grown at different altitudes. Studies were conducted in Eşme Town, Uşak Province, in three different villages situated at an average altitude of 650 m, 800 m, and 900 m. Studies were conducted in Karaahmetli, Takmak, and Yeşilkavak villages in the 2012–2013 production year and orchards with similar soil and topography characteristics were selected. Plant protection, plant production, and other cultivation practices in the sampled orchards were also noted and orchards with the same attributes were selected. During the harvesting period, regular measurements were taken to determine correct time for harvesting. Nuts were hand-harvested when the color of the membrane separating the kernel and outer parts turned brown. A total of 35–40 nuts were randomly selected and harvested from the three orchards and 15 of those were randomly selected for further analysis. Nut weight, internal (kernel) weight, shell thickness, kernel color, dry matter, moisture, ash, protein, oil, mineral matter, and free fatty acid composition were determined. Results showed that the site altitude significantly influences walnut’s quality and it is highly important to consider the site altitude as a factor before planting new orchards. Results showed that nut height, nut width, nut length, nut weight, kernel weight, shell thickness, oil content, phosphorus content, magnesium content, oleic acid, and linolenic acid increase with an increase in altitude. On the other hand, kernel ratio, total nitrogen, and protein content were found to decrease with increasing site altitude.

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Section: Introductionmentioning

confidence: 99%

Effects of Altitude on the Pomological Characteristics and Chemical Properties of ‘Chandler’ Walnuts: A Case Study in Uşak Province

et al. 2020

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“…Beyond remarkably good fatty acid composition, the walnut also contains antioxidative compounds like tocopherols and phenolic compounds (Bujdosó et al, 2014). These compounds are another reason why walnut is recommended for the human diet (Kornsteiner et al, 2006).…”

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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“…The peak selling period of this fruit crop is in November or during Advent, therefore a short storage is needed for the prepared walnut. The Hungarian bred walnut cultivars have good compositional value (BUJDOSÓ et al, 2010(BUJDOSÓ et al, , 2014 as published before. Our aim is to save the good fruit quality (light shell and kernel colour, good taste) and the good compositional value of the dried in-shell walnut.…”

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confidence: 78%

Effect of short-term storage on walnut fruit quality

Kónya¹,

Bujdosó²,

Berki³

et al. 2015

Acta Alimentaria

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Two Hungarian and two introduced walnut cultivars were examined as fresh samples and under storage. Some important compositional data were determined in order to evaluate the differences between the cultivars and the changes after storage. The cultivars' oil contents were the same, but there was some difference in fatty acid composition; 'Alsószentiváni 117' had a higher mono-unsaturated fatty acid content than the others. Considering the oxidative stability, 'Alsószentiváni 117' contained good properties in all stages (induction time equals or higher than 10 h). Lower antioxidant capacity was measured in 'Chandler' samples compared to the others. 'Alsószentiváni 117' has higher α-and γ-tocopherol contents than the other cultivars studied. Two different drying methods were also compared in case of the Hungarian cultivars. The changes in compositional data showed no tendencies. We found that Hungarian cultivars were at least as valuable as the introduced ones.Keywords: walnut, short-term storage, fatty acid composition, tocopherols, antioxidant capacityThe Persian walnut (Juglans regia L.) is harvested from early September till mid-October in Hungary. After the harvest, it is necessary to remove the husk, wash, dry, size and pack the fruits or crack and pack the kernels. The peak selling period of this fruit crop is in November or during Advent, therefore a short storage is needed for the prepared walnut. The Hungarian bred walnut cultivars have good compositional value (BUJDOSÓ et al., 2010(BUJDOSÓ et al., , 2014 as published before. Our aim is to save the good fruit quality (light shell and kernel colour, good taste) and the good compositional value of the dried in-shell walnut. There is no protocol for walnut storage in Hungary; the growers mainly keep the fruit between 2 and 10 °C in a dark room. There are only a few papers on walnut storage. One study gives results on this topic, but focuses on evaluating the effect of low temperature (10 °C) on walnut fruit damage and reinfestation before shipping from California to avoid insect infections (JOHNSON et al., 2010). Whole walnut storage at 10 °C and relative humidity conditions of 60% gave the best results in order to save the original fruit quality (LOPEZ et al., 1995). Another research study stated that storage at 1 °C had a positive effect on saving total phenol compound content, total antioxidant content, and colour of the cultivars stored for 12 months compared to samples stored at 20 °C (CHRISTOPOULOS & TSANTILI, 2011). It has been found that tocopherol content of 'Franquette' and 'Hartley' stored at 4 °C decreased by 30% after less than 3 months (LAVEDRINE et al., 1997).

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Phenolic Profile of the Kernel of Selected Persian Walnut (<i>Juglans regia</i> L.) Cultivars

Cited by 17 publications

References 12 publications

Effects of Altitude on the Pomological Characteristics and Chemical Properties of ‘Chandler’ Walnuts: A Case Study in Uşak Province

Effects of Altitude on the Pomological Characteristics and Chemical Properties of ‘Chandler’ Walnuts: A Case Study in Uşak Province

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

Effect of short-term storage on walnut fruit quality

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