Grasas y Aceites, Vol 70, No 3 (2019)

Nutritional composition and antioxidant activity of different walnut varieties (Juglans regia L.) from Nerpio (Spain) in comparison to commercial varieties


https://doi.org/10.3989/gya.0932182

I. Viera-Alcaide
Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC), Spain
orcid http://orcid.org/0000-0003-2019-9013

A. Hamdi
Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC) - Unité de Physiologie et de Biochimie de la réponse des plantes aux contraintes abiotiques, FST, Spain
orcid http://orcid.org/0000-0002-6510-8587

A. Jiménez-Araujo
Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC), Spain
orcid http://orcid.org/0000-0002-2695-4588

R. Rodríguez-Arcos
Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC), Spain
orcid http://orcid.org/0000-0002-0003-4345

J. A. Espejo-Calvo
Innofood I+D Soluciones S.L., Spain
orcid http://orcid.org/0000-0003-4344-9388

R. Guillén-Bejarano
Phytochemicals and Food Quality Group, Instituto de la Grasa (CSIC), Spain
orcid http://orcid.org/0000-0001-9034-3012

Abstract


In the Nerpio region (Albacete, Spain), endogenous walnut cultivars have been grown since ancient times. None of them has been chemically characterized to valorize them in comparison to commercial varieties. In this work, 47 native (N) and 7 foreign (F) walnut cultivars grown in Nerpio, and 13 commercial (C) samples were studied during three seasons. The average yield, moisture, and protein and oil contents were slightly lower in the N samples than in C. The composition of fatty acid suggested that the N walnuts could be more stable against oxidation due to their higher amount of MUFA and lower amount of PUFA. The biological protein value for the samples was similar but the antioxidant capacity marked important differences among them: N cultivars reached the highest scores, with intermediate F values. Local walnut varieties from Nerpio should be valorized on the basis of their potentially enhanced health benefits, although further studies must be developed on their phytochemicals.

Keywords


Antioxidant activity; Fatty acids; Native varieties; Nerpio; Proteins; Walnut

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