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

被引：23

作者：

Bujdoso, Geza ^{[1
,2
]}

Konya, Eva ^{[3
]}

Berki, Maria ^{[3
]}

Nagy-Gasztonyi, Magdolna ^{[3
]}

Bartha-Szuegyi, Krisztina ^{[2
]}

Marton, Balazs ^{[2
]}

Izsepi, Ferenc ^{[2
]}

Adanyi, Nora ^{[3
]}

机构：

[1] Corvinus Univ Budapest, Dept Pomol, Budapest, Hungary

[2] Natl Agr Res & Innovat Ctr, Fruitculture Res Inst, Budapest, Hungary

[3] Natl Agr Res & Innovat Ctr, Food Res Inst, Budapest, Hungary

来源：

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY | 2016年 / 40卷 / 02期

关键词：

Antioxidant properties; fatty acid composition; antioxidant; walnut varieties;

D O I：

10.3906/tar-1501-20

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：160 / 168

页数：9

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