Quality Evaluation of Walnuts from Different Regions in China

This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil c...
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Autor*in:	Xuan Ma [verfasserIn] Weijun Wang [verfasserIn] Chang Zheng [verfasserIn] Changsheng Liu [verfasserIn] Ying Huang [verfasserIn] Wenge Zhao [verfasserIn] Jian Du [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	quality evaluation different varieties lipid concomitants cultivated regions walnut oil

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 12(2023), 22, p 4123
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:22, p 4123

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods12224123

Katalog-ID:	DOAJ101246145

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callnumber-first	T - Technology
author	Xuan Ma
spellingShingle	Xuan Ma misc TP1-1185 misc quality evaluation misc different varieties misc lipid concomitants misc cultivated regions misc walnut oil misc Chemical technology Quality Evaluation of Walnuts from Different Regions in China
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topic_title	TP1-1185 Quality Evaluation of Walnuts from Different Regions in China quality evaluation different varieties lipid concomitants cultivated regions walnut oil
topic	misc TP1-1185 misc quality evaluation misc different varieties misc lipid concomitants misc cultivated regions misc walnut oil misc Chemical technology
topic_unstemmed	misc TP1-1185 misc quality evaluation misc different varieties misc lipid concomitants misc cultivated regions misc walnut oil misc Chemical technology
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title	Quality Evaluation of Walnuts from Different Regions in China
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title_full	Quality Evaluation of Walnuts from Different Regions in China
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title_sort	quality evaluation of walnuts from different regions in china
callnumber	TP1-1185
title_auth	Quality Evaluation of Walnuts from Different Regions in China
abstract	This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil contents of the samples varied from 60.08% to 71.06%, and their protein contents ranged from 7.26 g/100 g to 19.50 g/100 g. The composition of fatty acids corresponded to palmitic acid at 4.61–8.27%, stearic acid at 1.90–3.55%, oleic acid at 15.50–32.28%, linoleic acid at 53.44–67.64%, and α-linolenic acid at 2.45–12.77%. The samples provided micronutrients in widely varying amounts, including tocopherol, phytosterol, and total phenolic content, which were found in the walnut oil samples in amounts ranging from 356.49 to 930.43 mg/kg, from 1248.61 to 2155.24 mg/kg, and from 15.85 to 68.51 mg/kg, respectively. A comprehensive evaluation of walnut oil quality in the samples from the 11 provinces using a principal component analysis was conducted. The findings revealed that the samples from Henan, Gansu, and Zhejiang had the highest composite scores among all provinces. Overall, Yunnan-produced walnuts had high levels of crude fat, polyunsaturated fatty acids, and total tocopherols, making them more suitable for producing high-quality oil, whereas Henan-produced walnuts, although lower in crude fat, had a higher crude protein content and composite score, thus showing the best walnut characteristics.
abstractGer	This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil contents of the samples varied from 60.08% to 71.06%, and their protein contents ranged from 7.26 g/100 g to 19.50 g/100 g. The composition of fatty acids corresponded to palmitic acid at 4.61–8.27%, stearic acid at 1.90–3.55%, oleic acid at 15.50–32.28%, linoleic acid at 53.44–67.64%, and α-linolenic acid at 2.45–12.77%. The samples provided micronutrients in widely varying amounts, including tocopherol, phytosterol, and total phenolic content, which were found in the walnut oil samples in amounts ranging from 356.49 to 930.43 mg/kg, from 1248.61 to 2155.24 mg/kg, and from 15.85 to 68.51 mg/kg, respectively. A comprehensive evaluation of walnut oil quality in the samples from the 11 provinces using a principal component analysis was conducted. The findings revealed that the samples from Henan, Gansu, and Zhejiang had the highest composite scores among all provinces. Overall, Yunnan-produced walnuts had high levels of crude fat, polyunsaturated fatty acids, and total tocopherols, making them more suitable for producing high-quality oil, whereas Henan-produced walnuts, although lower in crude fat, had a higher crude protein content and composite score, thus showing the best walnut characteristics.
abstract_unstemmed	This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil contents of the samples varied from 60.08% to 71.06%, and their protein contents ranged from 7.26 g/100 g to 19.50 g/100 g. The composition of fatty acids corresponded to palmitic acid at 4.61–8.27%, stearic acid at 1.90–3.55%, oleic acid at 15.50–32.28%, linoleic acid at 53.44–67.64%, and α-linolenic acid at 2.45–12.77%. The samples provided micronutrients in widely varying amounts, including tocopherol, phytosterol, and total phenolic content, which were found in the walnut oil samples in amounts ranging from 356.49 to 930.43 mg/kg, from 1248.61 to 2155.24 mg/kg, and from 15.85 to 68.51 mg/kg, respectively. A comprehensive evaluation of walnut oil quality in the samples from the 11 provinces using a principal component analysis was conducted. The findings revealed that the samples from Henan, Gansu, and Zhejiang had the highest composite scores among all provinces. Overall, Yunnan-produced walnuts had high levels of crude fat, polyunsaturated fatty acids, and total tocopherols, making them more suitable for producing high-quality oil, whereas Henan-produced walnuts, although lower in crude fat, had a higher crude protein content and composite score, thus showing the best walnut characteristics.
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title_short	Quality Evaluation of Walnuts from Different Regions in China
url	https://doi.org/10.3390/foods12224123 https://doaj.org/article/88f53bf175424164a5c634dbbe6b5716 https://www.mdpi.com/2304-8158/12/22/4123 https://doaj.org/toc/2304-8158
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author2	Weijun Wang Chang Zheng Changsheng Liu Ying Huang Wenge Zhao Jian Du
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Quality Evaluation of Walnuts from Different Regions in China

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