Evaluation of physicochemical properties and oxidative stabilities of walnut kernel with yellow, amert and brown color

Document Type : Research Paper


1 Graduate Student, University College of Abureihan, University of Tehran

2 Associate Professor, University College of Abureihan, University of Tehran

3 Professor, University College of Abureihan, University of Tehran

4 Former Graduate Student, University College of Agriculture and Natural Resources, University of Tehran


Light, amber and dark colored kernels were rated by eye on a scale of 3 different genotypes (zh1, zh2 and zh3). The oil content was measured using the Soxhlet extraction method, ranged from 57.26 to 68.29%, for zh1 (light) and zh2 (amber) respectively. Fatty acid compositions were measured using gas chromatography. The main fatty acids were linoleic, oleic and linolenic acids, respectively. Also, no significant difference was found between total protein and crude fiber in colored kernels. zh3 (dark) indicated the highest protein content. The results showed that the different colored kernels had high effect on the physicochemical properties and oxidative stabilities of three walnut genotypes with different colored kernels.


Main Subjects

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