Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regia L.) from Tunisia

Bouabdallah, I.; Bouali, I.; Martinez-Force, E.; Albouchi, A.; Perez Camino, M.C.; Boukhchina, S.

doi:10.6084/m9.figshare.1147342.v3

gnpl_a_950573_sm5306.docx (17.93 kB)

Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regia L.) from Tunisia

Version 3 2014-10-20, 14:25

Version 2 2014-10-20, 14:25

Version 1 2014-10-20, 14:25

journal contribution

posted on 2014-10-20, 14:25 authored by I. Bouabdallah, I. Bouali, E. Martinez-Force, A. Albouchi, M.C. Perez Camino, S. Boukhchina

The chemical composition (total oil content, fatty acids, triacylglycerols (TAGs) and polar compounds) of six walnuts (Juglans regia L.) cultivars (Lauzeronne, Franquette, Hartley, Local pt, Local gd and Parisienne) collected from Mateur (north of Tunisia) was evaluated. The major fatty acids found in the walnut oils are linoleic acid (60.42–65.77%), oleic acid (13.21–19.94%) and linolenic acid (7.61–13%). The TAG species were mainly composed of trilinolein (LLL), dilinoleoyl-linolenoyl-glycerol, dilinoleoyl-oleoyl-glycerol and palmitoyl-dilinoleoyl-glycerol classes. The results revealed that Local pt variety has the highest level of oil (62.56%), linoleic acid (65.77%) and LLL (33.48%). Significant differences among oil samples were observed, therefore showing a great variability in the oil composition among cultivars.