Study of the main constituents of some authentic walnut oils

Colin Crews*, Patrick Hough, John Godward, Paul Brereton, Michelle Lees, Sebastien Guiet, Wilfried Winkelmann

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

98 Citations (Scopus)

Abstract

This paper describes the composition of walnut oils obtained from nuts collected from seven countries that are major suppliers of walnut oil. Oils were extracted from the nuts using small-scale industry pressing equipment and analyzed using standard methods for fatty acids, fatty acids in the triacylglycerol 2-position, tocopherols and tocotrienols, triacylglycerols, sterols, steradienes, and iodine value. Values for the composition of the sterols, triacylglycerols, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results of previous similar surveys. Tocotrienols were not detected in any sample. Steradienes (stigmastadiene, campestadiene, stigmastatriene, and campestatriene) were not detected in any oil.

Original languageEnglish
Pages (from-to)4853-4860
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number12
DOIs
Publication statusPublished - 15 Jun 2005
Externally publishedYes

Keywords

  • Fatty acids
  • Iodine value
  • Juglans regia
  • Steradienes
  • Sterols
  • Tocopherols
  • Tocotrienols
  • Triacylglycerol 2-position
  • Triacylglycerols
  • Walnut oil

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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