National Agricultural Research and Innovation Center Food Research Institute

Budapest, Hungary

National Agricultural Research and Innovation Center Food Research Institute

Budapest, Hungary
SEARCH FILTERS
Time filter
Source Type

Bujdoso G.,Corvinus University of Budapest | Bujdoso G.,National Agricultural Research and Innovation Center Fruitculture Research Institute | Konya E.,National Agricultural Research and Innovation Center Food Research Institute | Berki M.,National Agricultural Research and Innovation Center Food Research Institute | And 5 more authors.
Turkish Journal of Agriculture and Forestry | Year: 2016

Ten different Persian walnut cultivars were examined for their compositional data, including eight Hungarian and two introduced varieties. Oil content and fatty acid composition were determined, as well as oxidative stability (indicated by induction time). Antioxidative capacity, total polyphenol measurements, and individual phenolic compounds were also determined. Not only dry samples but fresh and stored samples were included in this study. Large differences were found among the varieties within these parameters, for example in oxidative stability, which contributes to antioxidative capacity. In conclusion, the nutritional value of Hungarian walnut cultivars was the same or even higher than those of foreign ones. © TÜBİTAK.

Loading National Agricultural Research and Innovation Center Food Research Institute collaborators
Loading National Agricultural Research and Innovation Center Food Research Institute collaborators