Nauka Przyroda Technologie

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Weronika Borecka, Zbigniew Walczak, Michał Starzycki
Walnut (Juglans regia L.) – a natural source of healthy food ingredients
Summary.

This paper presents an assessment of the quality of walnuts in regard of fat content and fatty acid profile. Nuts came from France (in Champagne) and Poland (from Poznań and Grudziądz). Total fat was determined by Soxhlet method. Fatty acid profile was determined by gas chromatography. On the basis of cluster analysis it was demonstrated that there is a substantial similarity between the climatic conditions and the composition of fatty acids in walnuts. Nuts from the Champagne region and Grudziądz are in close conjunction. Bond distance was 1.87. Nuts collected from the region of Poznań are located within 2.93 of the other samples. The highest amount of fat contained the nuts from the area of France (F – 70.42%), while the nuts from Poland – lower (G – 68.42% and P – 67.12%). There were significant differences (p < 0.05) in the share of linolenic acid in nuts from Poznań in relation to the nuts from France and Grudziądz.

Key words: walnuts, fat, fatty acids, gas chromatography
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom7/zeszyt2/art_23.pdf

For citation:

MLA Borecka, Weronika, et al. "Orzech włoski (Juglans regia L.) – naturalne źródło prozdrowotnych składników żywności." Nauka Przyr. Technol. 7.2 (2013): #23.
APA Weronika Borecka, Zbigniew Walczak, Michał Starzycki (2013). Orzech włoski (Juglans regia L.) – naturalne źródło prozdrowotnych składników żywności. Nauka Przyr. Technol. 7 (2), #23
ISO 690 BORECKA, Weronika, WALCZAK, Zbigniew, STARZYCKI, Michał. Orzech włoski (Juglans regia L.) – naturalne źródło prozdrowotnych składników żywności. Nauka Przyr. Technol., 2013, 7.2: #23.
Corresponding address:
Weronika Borecka
Katedra Biochemii i Biotechnologii
Politechnika Koszalińska
ul. Racławicka 15-17
75-620 Koszalin
Poland
e-mail: zbigniew.walczak@tu.koszalin.pl
Accepted for print: 13.02.2013