Abstract
Biochemical composition and antioxidant activity were determined in kernel nuts for eleven Moroccan walnut (Juglans regia L.) accessions representing its main cropping area. Total oil, carbohydrates, crude protein, energy value, crude fiber and flavonoid have varied significantly between accessions, respectively within the range values of 54.50-65.48%, 8.17-19.25%, 11.5-25.58%, 648.91-713.83 Kcal, 4.17-6.75% and 12.59-62.11mg RE 100 g-1 DM. Besides, mineral composition (mg 100 g-1) of kernel have varied also significantly among accessions and particularly for phosphorus (338.1-675.87), copper (2.08-6.67), zinc (3.39-18.63), iron (1.17-2.64), chromium (0.16-0.20), nickel (1.26-1.45) and boron (0.07-1.49). However, dry matter (96.75-98.56%), moisture (1.44-3.24%), ash (1.67-2.53%), total phenols content (1017-3739 mg GAE 100 g-1 DM), DPPH radical scavenging activity (75.02-85.96%), potassium (210.10-338.93 mg 100 g-1), magnesium (79.15-374.54 mg 100 g-1), sodium (1.17-12.63 mg 100 g-1) and manganese (0.79-1.67 mg 100 g-1) did not show significant variations between accessions. Furthermore, the results showed that Moroccan walnut constitutes an important source of nutrient elements, essentially fat, carbohydrates, protein, phosphorus and zinc, and natural antioxidants, phenolic compounds. Accordingly, consumption of all studied kernels accessions would be beneficial to health. This study showed considerable biochemical variation between the analyzed walnut accessions, which could help to select genotypes with desired traits according to their chemotypes.
Highlights
Juglans rejia L. is an important fruit among the nut species (Zwarts, Savage, & McNeil, 1999)
This study revealed that analysis of biochemical parameters showed significant differences between Moroccan walnut accessions
The present investigation shows that Moroccan walnut is characterized by increased biological and nutritional values
Summary
Juglans rejia L. is an important fruit among the nut species (Zwarts, Savage, & McNeil, 1999). In 2017 (Food Agriculture Organization of the United Nations [FAOSTAT], 2017) world production of walnuts was almost 3,829,626 tons and China, United States, Iran and Turkey were the principal producers, with respectively 50.27, 14.92, 9.12 and 5.48% of total global production, while Morocco, with an annual value of 12,736 tons, ranking last globally. S. Department of Agriculture [USDA], 2018; Yerlikaya, Yucel, Erturk, & Korukluoğlu, 2012), and walnuts oil is rich in unsaturated fatty acids (Ozakan, 2009; Muradoglu, Oguz, Yildiz, & Yilmaz, 2010; Tapia et al, 2013). Many previous studies stated that walnut is an excellent source of phosphorous, potassium, magnesium, iron, zinc, sodium, calcium and natural antioxidants like polyphenols, folate, tannins (Li et al, 2006, Cosmulescu, Baciu, Achim, Botu, & Trandafir, 2009; Tapia et al, 2013). Kernel walnut was revealed to be endowed with antimicrobial capacity against many different bacteria and fungi (Pereira et al, 2008)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
