Scopus
YÖKSİS Eşleşti
Effect of Walnut Variety on the Physicochemical Properties, Mineral Contents, Phenolic Compounds, and Fatty Acid Profiles of Walnut Fruits
Applied Fruit Science · Haziran 2025
YÖKSİS Kayıtları
Effect of Walnut Variety on the Physicochemical Properties, Mineral Contents, Phenolic Compounds, and Fatty Acid Profiles of Walnut Fruits
Applied Fruit Science · 2025 SCI-Expanded
PROFESÖR MEHMET MUSA ÖZCAN →
Makale Bilgileri
DergiApplied Fruit Science
Yayın TarihiHaziran 2025
Cilt / Sayfa67
Scopus ID2-s2.0-105007868473
Özet
The protein and oil quantities of walnut samples were established to be between 19,055 ‘Kaman 1’ and 22.90% ‘Göçmen’ to 61.00 ‘Göçmen’ and 64.75% ‘Kaman 1,’ respectively. The P and K amounts of walnut varieties were determined between 2423.3 ‘Kaman 5’ and 3067.1 ppm ‘Fernor’ to 2826.2 ‘Kaman 1’ and 3378 ppm ‘Kaman 5,’ respectively. The highest P, K, Ca, and Mg were recorded in ‘Fernor,’ ‘Chandler,’ ‘Kaman 1,’ and ‘Göçmen’ walnut varieties, respectively. Total phenolic and flavonoid amounts of walnut fruits were recorded to be between 82.30 ‘Chandler’ and 116.04 mgGAE/100 g ‘Kaman 5’ to 117.43 ‘Chandler’ and 234.43 mgCE/100 g ‘Kaman 5,’ respectively. Tannin contents of walnut samples varied between 126.12 ‘Chandler’ and 300.92 mg/kg ‘Kaman 5.’ Total flavonoid contents of walnut oils varied between 1.79 ‘Göçmen’ and 75.90 mgCE/100 g ‘Fernor.’ The catechin contents of walnut fruits and oils varied between 9.11 ‘Chandler’ and 91.73 mg/100 g ‘Kaman 5’ to 0.41 ‘Kaman 1’ to 8.96 mg/100 g ‘Fernor,’ respectively. In addition, the highest gallic acid, 3.4-dihydroxybenzoic acid, catechin, rutin, and p-coumaric acid were assigned to ‘Fernor’ walnut oil. Oleic and linoleic acid contents of walnut oils were recorded to be between 14.25 ‘Fernor’ and 20.48% ‘Kaman 5’ to 54.87 ‘Kaman 5’ and 63.21% ‘Fernor,’ respectively. It was observed that walnut varieties are rich in linoleic acid, and the highest linoleic acid was detected in ‘Fernor’ walnut oil. It was revealed that the most important walnut fruits in terms of composition are the ‘Fernor’ and ‘Kaman 5’ varieties.
Yazarlar (3)
1
Esra Dayıcan
2
Nurhan Uslu
3
Mehmet Musa Özcan
ORCID: 0000-0002-5024-9512
Anahtar Kelimeler
Bioactive compounds
Gas chromatography
High-performance liquid chromatography
Oil
Polyphenols
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey