Fatty acid composition, oxidative stability, and antioxidant properties of some Hungarian and other Persian walnut cultivars

Ten different Persian walnut cultivars were examined for their compositional data, including eight Hungarian and two
introduced varieties. Oil content and fatty acid composition were determined, as well as oxidative stability (indicated by induction time).Antioxidative capacity, total polyphenol measurements, and individual phenolic compounds were also determined. Not only dry samples but fresh and stored samples were included in this study. Large differences were found among the varieties within these parameters, for example in oxidative stability, which contributes to antioxidative capacity. In conclusion, the nutritional value of Hungarian walnut cultivars was the same or even higher than those of foreign ones.


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Activity type
Publication in scientific journal (peer review)
Activity work package
Fruit quality; improvement of fruit handling/storage
Activity number
Activity contact
dr. Geza Bujdoso
NARIC Fruitculture Research Institute
Park u. 2
[email protected]
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Activity country
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The EUFRUIT thematic network has received funding from the
European Union's Horizon 2020 research and innovation programme
under grant agreement No 696337.