Abstract
The qualitative composition of the lipids, the triacylglyceride content, and the fatty acid composition of the septa of the fruit of Persian walnutJuglans regia have been determined. The phenol fraction is represented in the form of phenolic carboxylic acids, phenolic aldehydes, catechins, proanthocyanidins, and oligomeric and polymeric phenolic compounds, including lignin. Polysaccharides are represented mainly in the form of xylan and glucan.
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