Analysis and correlationship of chemical components of various walnut (Juglans regia L.) cultivars

Cultivar is one of the key factors to that influences the nutritional and commercial values of walnuts. However, differences in the comprehensive chemical components among walnut cultivars and their internal formation mechanism are rarely reported. In this study, 49 chemical components of 10 main walnut cultivars from Shanxi Province, China were investigated. Polyphenols, flavonoids and vitamin E were especially rich with the contents of 32.20 mg/g, 16.25 mg/g and 42.37 mg/g, respectively. Highly positive correlations existed among amino acids (r > 0.77, p