Comparative Study of Different Walnut (<i>Juglans regia</i> L.) Varieties Based on Their Nutritional Values
Lilla Szalóki-Dorkó,
Pradeep Kumar,
Dóra Székely,
György Végvári,
Gitta Ficzek,
Gergely Simon,
László Abrankó,
Judit Tormási,
Géza Bujdosó,
Mónika Máté
Affiliations
Lilla Szalóki-Dorkó
Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29–43 Villányi út, 1118 Budapest, Hungary
Pradeep Kumar
Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29–43 Villányi út, 1118 Budapest, Hungary
Dóra Székely
MHKSZ—Association of Hungarian Deepfreezing and Canning Industry, 2 Haller Utca, 1096 Budapest, Hungary
György Végvári
Institute of Viticulture and Oenology, Eszterházy Károly Catholic University, 6–8 Leányka út, 3300 Eger, Hungary
Gitta Ficzek
Department of Fruit Growing, Institute of Horticultural Sciences, Hungarian University of Agriculture and Life Sciences, 29–43 Villányi út, 1118 Budapest, Hungary
Gergely Simon
Department of Fruit Growing, Institute of Horticultural Sciences, Hungarian University of Agriculture and Life Sciences, 29–43 Villányi út, 1118 Budapest, Hungary
László Abrankó
Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29–43 Villányi út, 1118 Budapest, Hungary
Judit Tormási
Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29–43 Villányi út, 1118 Budapest, Hungary
Géza Bujdosó
Institute for Horticultural Scienes, Fruit Growing Research Centre, Hungarian University of Agriculture and Life Science, 2 Park u., 1223 Budapest, Hungary
Mónika Máté
Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 29–43 Villányi út, 1118 Budapest, Hungary
Polyphenols, fatty acids, and mineral composition were studied in eight Persian walnut (Juglans regia L.) samples: ‘Milotai 10’ (M10) and ‘Alsószentiváni 117’ (A117) Hungarian varieties derived from two Hungarian growing areas (Pálháza—P and Berzék—B), ‘Chernivets’ky 1’ from Ukraine, and ‘Chandler’ from the United States of America, Chile, and Brazil purchased on the Hungarian consumer market. The aim was to reveal which walnut variety is the most suitable for consumption from a nutritive point of view. In comparison, both Hungarian varieties grown in Hungarian climatic conditions had on average approximately 33% more polyphenols, approximately 22% more SFAs (saturated fatty acids), and approximately 27% more MUFAs (monounsaturated fatty acids). Regarding the minerals, calcium, magnesium, phosphorus, and sodium were present in higher concentrations in both Hungarian varieties. Among the Hungarian-bred varieties, M10 mainly reached a higher compounds content, but the effects of the fruit site conditions were not clearly detected. Other varieties contained mainly potassium, copper, and zinc, such as ‘Chandler’ harvested from Chile. ‘Chernivets’ky 1’, harvested from Ukraine, had outstanding cinnamic acid and linoleic acid contents compared to the other examined varieties. All ‘Chandler’ samples (mainly the American) contained 11% more PUFAs compared to the samples derived from Hungary.
