Fatty acid content of New Zealand-grown walnuts (Juglans regia L.).
Walnut (Juglans regia L.) samples were collected during the 1994 and 1995 harvest from ten different cultivars of trees grown in a replicated trial in an experimental orchard at Lincoln University, New Zealand. Two US commercial cultivars (Tehama and Vina), three European commercial cultivars (Esterhazy, 139, G120) and five New Zealand selections (Rex, Dublin's Glory, Meyric, McKinster, Stanley) were evaluated. Total oil was extracted using a cold press and individual fatty acids were analysed by GLC. The total oil content of the nuts ranged from 62.4 to 68.7%. The oleic acid content of the oils ranged from 14.3 to 26.1% of the total fatty acids, while the linoleic acid content ranged from 49.3 to 62.3% and the linolenic contents from 8.0 to 13.8%.
Zwarts
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Animal and Food Science Division, Lincoln University, Canterbury, New Zealand.
Savage
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McNeil
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D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005519:Food Preservation; D006801:Humans; D009520:New Zealand; D009754:Nuts / Q000737:chemistry*
D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated