Characterization and assessment of chemical components in walnuts with various appearances

• Published in: Journal of food composition and analysis Vol. 107; p. 104361
• Main Authors: Li, Qingyang, Mo, Runhong, Wang, Ruohui, Ni, Zhanglin, Zheng, Yuewen, Han, Yongxiang, Wu, Shutian, Tang, Fubin, Yuan, Xinyue, Liu, Yihua
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.04.2022
• Subjects: Color; Kernel; Nutritive quality; Sensory quality; Texture; Walnut; Nutritive quality; Walnut; Sensory quality; Kernel; Texture; Color
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2021.104361

•Conventional perception about benefits of light walnut kernels was challenged.•Relationships between color or texture and intrinsic qualities were relatively low.•Kernels with a light color and a simple texture have better comprehensive qualities. The intrinsic nutritive components (fatty acids, amino acids, tocopherols and mineral elements) of kernels collected from the main planting area of China with varying appearance (color and texture) were assessed. The significant (p < 0.05) differences between different color groups were primarily for γ-tocopherol, K and Na, with contents ranging from 246.48 to 333.94 mg/kg, 3403.05 to 4409.65 mg/kg and 12.62 to 22.16 mg/kg, respectively. There was a significant (p < 0.05) difference between two texture groups only for γ-tocopherol, with the content of 303.04 and 342.08 mg/kg, respectively. Further investigation revealed that kernels with a light color and a simple texture had a significant (p < 0.05) advantage in terms of comprehensive qualities, particularly in the contents of total amino acids (191.91 mg/kg) and elements (P: 4165.57 mg/kg, Mn: 75.34 mg/kg). Furthermore, the advantageous kernels' high variability in monounsaturated fatty acids (25.7 %) suggests that they could be a good resource for breeding programs.