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Walnut (Juglans regia L.): genetic resources, chemistry, by-products.
J Sci Food Agric. 2010 Sep; 90(12):1959-67.JS

Abstract

Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry, productivity, physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the seed (kernel). It is a nutrient-dense food mainly owing to its oil content (up to 740 g kg(-1) in some commercial varieties), which can be extracted easily by screw pressing and consumed without refining. Walnut oil composition is dominated largely by unsaturated fatty acids (mainly linoleic together with lesser amounts of oleic and linolenic acids). Minor components of walnut oil include tocopherols, phospholipids, sphingolipids, sterols, hydrocarbons and volatile compounds. Phenolic compounds, present at high levels in the seed coat but poorly extracted with the oil, have been extensively characterised and found to possess strong antioxidant properties. The oil extraction residue is rich in proteins (unusually high in arginine, glutamic and aspartic acids) and has been employed in the formulation of various functional food products. This review describes current scientific knowledge concerning walnut genetic resources and composition as well as by-product obtainment and characteristics.

Authors+Show Affiliations

Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

20586084

Citation

Martínez, Marcela L., et al. "Walnut (Juglans Regia L.): Genetic Resources, Chemistry, By-products." Journal of the Science of Food and Agriculture, vol. 90, no. 12, 2010, pp. 1959-67.
Martínez ML, Labuckas DO, Lamarque AL, et al. Walnut (Juglans regia L.): genetic resources, chemistry, by-products. J Sci Food Agric. 2010;90(12):1959-67.
Martínez, M. L., Labuckas, D. O., Lamarque, A. L., & Maestri, D. M. (2010). Walnut (Juglans regia L.): genetic resources, chemistry, by-products. Journal of the Science of Food and Agriculture, 90(12), 1959-67. https://doi.org/10.1002/jsfa.4059
Martínez ML, et al. Walnut (Juglans Regia L.): Genetic Resources, Chemistry, By-products. J Sci Food Agric. 2010;90(12):1959-67. PubMed PMID: 20586084.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Walnut (Juglans regia L.): genetic resources, chemistry, by-products. AU - Martínez,Marcela L, AU - Labuckas,Diana O, AU - Lamarque,Alicia L, AU - Maestri,Damián M, PY - 2010/6/30/entrez PY - 2010/6/30/pubmed PY - 2011/2/17/medline SP - 1959 EP - 67 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 90 IS - 12 N2 - Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry, productivity, physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the seed (kernel). It is a nutrient-dense food mainly owing to its oil content (up to 740 g kg(-1) in some commercial varieties), which can be extracted easily by screw pressing and consumed without refining. Walnut oil composition is dominated largely by unsaturated fatty acids (mainly linoleic together with lesser amounts of oleic and linolenic acids). Minor components of walnut oil include tocopherols, phospholipids, sphingolipids, sterols, hydrocarbons and volatile compounds. Phenolic compounds, present at high levels in the seed coat but poorly extracted with the oil, have been extensively characterised and found to possess strong antioxidant properties. The oil extraction residue is rich in proteins (unusually high in arginine, glutamic and aspartic acids) and has been employed in the formulation of various functional food products. This review describes current scientific knowledge concerning walnut genetic resources and composition as well as by-product obtainment and characteristics. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20586084/Walnut__Juglans_regia_L__:_genetic_resources_chemistry_by_products_ L2 - https://doi.org/10.1002/jsfa.4059 DB - PRIME DP - Unbound Medicine ER -