Chemistry of Natural Compounds

, Volume 44, Issue 2, pp 151–154

Physicochemical properties and fatty acid composition of Juglans regia cultivars grown in Serbia

  • B. Rabrenovic
  • K. Picuric-Jovanovic
  • S. Sobajic
Article

Abstract

Tree cultivars (Jupiter, Sejnov, and Elit) of walnut (Juglans regia L.) were collected during the 2004 harvest from Cacak, Central Serbia. The chemical composition, including moisture, total oil content, crude protein, ash, and carbohydrates, was determined. Afterwards, two techniques of oil extraction were implemented: cold pressing extraction and organic solvent extraction. Iodine value, saponification value, acid value, and peroxide value of obtained walnut oils were analyzed. The fatty acid composition of the walnut oils was determined using gas chromatography with flame ionization detector. The oleic acid content of the oils ranged from 15.9–23.7% of the total acids, while linoleic acid content ranged from 57.2–65.1% and the linolenic acid from 9.1–13.6%. The process of oil extraction had no significant effect on content and composition of fatty acids.

Key words

walnut oil cold pressing extraction solvent extraction physical and chemical constants fatty acid composition 

References

  1. 1.
    K. Laskowski and A. Kulikowska, Akad. Med., Lublin, Pol. Roczniki Pastwowego Zakladu Higieny, 18, 483 (1967).Google Scholar
  2. 2.
    R. B. N. Prasad: Walnuts and pecans, In: Encyclopaedia of Food Science, Food Technology and Nutrition, Academic Press, London (1994), 4828.Google Scholar
  3. 3.
    C. Greve, G. McGranahan, J. Hasey, R. Snyder, K. Kelly, D. Goldhamerer, and J. Labavitch, J. Soc. Hort. Sci., 117, 518 (1992).Google Scholar
  4. 4.
    J. M. Garcia, I. T. Agar, and J. Streif, Turk. J. Agric. Forestry, 18, 195 (1994).Google Scholar
  5. 5.
    C. Crews, P. Hough, J. Godward, P. Brereton, M. Lees, S. Guiet, and W. Winkelmann, J. Agric. Food Chem., 53, 4835 (2005).Google Scholar
  6. 6.
    G. P. Savage, P. C. Dutta, and D. L. McNeil, J. Am. Oil Chem. Soc., 76, 1059 (1999).Google Scholar
  7. 7.
    J. Sabate, G. E. Fraser, K. Burke, S. F. M. Knutsen, H. Bennett, and K. D. Lindsted, N. Engl. J. Med., 328, 603 (1993).PubMedCrossRefGoogle Scholar
  8. 8.
    M. Abbey, M. Noaks, G. B. Belling, and P. J. Nestel, Am. J. Clin. Nutr., 59, 995 (1994).PubMedGoogle Scholar
  9. 9.
    C. R. Harper and T. A. Jacobson, Arch. Intern. Med., 161, 2185 (2001).PubMedCrossRefGoogle Scholar
  10. 10.
    G. P. Savage, Plant Foods Hum. Nutr., 56, 75 (2001).PubMedCrossRefGoogle Scholar
  11. 11.
    J. S. Amaral, S. Casal, J. A. Pereira, R. M. Seabra, and B. P. P. Oliveira, J. Agric. Food Chem., 51, 7698 (2003).PubMedCrossRefGoogle Scholar
  12. 12.
    Y. Shijie, W. Caire, K. Xiaohong, D. Junmin, and H. Juping, Shipin Gongye Keji., 23, 33 (2002).Google Scholar
  13. 13.
    S. Ruggeri, M. Cappelloni, L. Gambelli, S. Nicoli, and E. Carnovale, Ital. J. Food Sci., 10, 243 (1998).Google Scholar
  14. 14.
    L. Zwarts, G. P. Savage, and D. L. McNeil, Int. J. Food Sci. Nutr., 50, 189 (1999).PubMedCrossRefGoogle Scholar
  15. 15.
    M. A. Koyuncu, T. Yarilgac, A. Kazankaya, F. Koyuncu, M. Kucuk, and S. M. Sen, Acta Hortic., 544, 557 (2001).Google Scholar
  16. 16.
    Official Methods of Analysis, AOAC (17th ed.), Arlington, Virginia, 2000, Vol II, Ch. 40.Google Scholar
  17. 17.
    N. R. Grosso, V. Nepote, and C. A. Guzman, J. Agric. Food Chem., 48, 806 (2000).PubMedCrossRefGoogle Scholar
  18. 18.
    Official Methods of Analysis, AOAC (16th ed.), Arlington, Virginia, 1995, Vol II, Ch. 41.Google Scholar
  19. 19.
    L. D. Metcalfe and A. A. Schmitz, Annal. Chem., 33, 363 (1961).CrossRefGoogle Scholar
  20. 20.
    International standard ISO 5508-1978 (E), ISO 5508-1979 (E).Google Scholar

Copyright information

© Springer Science+Business Media, Inc. 2008

Authors and Affiliations

  • B. Rabrenovic
    • 1
  • K. Picuric-Jovanovic
    • 1
  • S. Sobajic
    • 2
  1. 1.Department of Food Technology and BiochemistryFaculty of AgricultureBelgradeSerbia and Montenegro
  2. 2.Department of BromatologyFaculty of PharmacyBelgradeSerbia and Montenegro

Personalised recommendations