Oil chemical variation in walnut (Juglans regia L.) genotypes grown in Argentina

Walnut (Juglans regia L.) oil (WO) from the varieties Chandler, Franquette, Hartley, Lara, Mayette, Serr, Sorrento and Tulare were studied in order to evaluate genotypical variations in fatty acid (FA) and volatile compositions, tocopherol content and oxidative parameters. Oil content was found to range between 71.4 and 73.9%. Oils obtained by pressing presented low acid (0.05-0.22% oleic acid), peroxide (0.05-0.47 meq O₂/kg oil), K₂₃₂, and K₂₇₀ values, and moderate (247-365 μg/g oil) total tocopherol contents. Variations in unsaturated fatty acid contents were between 16.1 and 25.4% (oleic acid), 52.5 and 58.9% (linoleic acid), and 11.4 and 16.5% (linolenic acid). Oxidative stability (OS), as measured by the Rancimat method, was poor (2.64-3.44 h) and it correlated positively with oleic and negatively with linolenic acid contents. In contrast to their low OS, the antioxidant capacity evaluated through the 2,2-diphenyl-1-picrylhydrazyl radical assay showed that the WO analyzed here have good radical-scavenging activity. Tocopherols appear to be the most important contributors to this biochemical property. The findings connected with volatile composition showed a similar qualitative pattern where aldehydes were present at higher concentration. Most of them seem to come from unsaturated FA mainly through a chemical pathway.