Some Nutritional Characteristics of Fruit and Oil of Walnut (Juglans regia L.) Growing in Turkey

Document Type: Research Article


Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya, TURKEY


Walnut (Juglans regia L.) were evaluated for some physical properties and chemical composition. Ripe fruits were determined for moisture (2.71 %), crude protein (14.6 %) crude fibre (1.8%) ash (1.57%), crude energy (576Cal) ether soluble extract (24.71%), nut (10.5g) and kernel (5.09g) veights. Relative density, refractive index, free fatty acids, peroxide value, saponification number, unsaponifiable matter were established in the walnut oil. The main fatty acids identified by gas chromatography were palmtic (6,4 %) oleic (13.4 %), linoleic (55,3 %) and linolenic (8,7 %) acids. The mineral contents of walnuts were established by using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES). Contents of A1, Ca, Fe, K, Mg, Mn, Na, P, Se and Zn were also determined in the fruits.  The work attempts to contribute to knowledge of the nutritional properties of walnut kernels. The fruits were found to be rich in protein, oil, fibre, unsaturated fatty acids and minerals. These results may be useful for the evaluation of dietary information.


Main Subjects

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