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| Nutritional components analysis and comprehensive quality evaluation of Qingxiang walnut from different regions |
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| DOI： |
| KeyWord:Qingxiang walnut different regions nutritional component quality evaluation |
| FundProject:甘肃省特色优势农产品评价——成县核桃（TYNPZ2022-11） |
| Author Name | Affiliation | | MA Panpan1, XIE Minhua1,2, WU Xiaohua2, WANG Yanchun2，
LIU Zaibao3， CHEN Bai2, WANG Xuexi2 | 1.College of Horiticulture, Gansu Agricultural University, Lanzhou 730070, China； 2.Agricultural
Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences,
Lanzhou 730070, China
3.Tiaoshan Farm Business Development Branch, Gansu
Yasheng Industrial(Group) Limited Company, Baiyin 730400, Gansu, China |
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| Abstract: |
| Aiming to provide theoretical basis and development ideas for the development of Qingxiang walnut industry, the fruit sensory quality, basic nutrient composition of kernel, fatty acid composition and content of oil, antioxidant substances content and antioxidant capacity of Qingxiang walnut kernel from four regions were determined, and the principal component analysis was conducted to provide a comprehensive evaluation of the quality of Qingxiang walnut from different regions. The results showed that the sensory quality of Qingxiang walnut in Chengxian County, Gansu was the best among the four regions, with fat content in oil of 70.41%, unsaturated fatty acid and polyunsaturated fatty acid content of 91.80% and 75.89%, respectively, and the ratio of ω-6 polyunsaturated fatty acid content to ω-3 polyunsaturated fatty acid content (6.59) was the closest to the range of ratio recommended by the Chinese Nutrition Society. The highest moisture content (3.90%), soluble sugar content (1.53%), and the strongest DPPH free radical scavenging ability(179.73 μmol/g) were found in Qingxiang walnut from Yijun County, Shaanxi, while the highest score for color of walnuts′ seed shells, content of total flavonoids (013%), and the strongest ABTS free radical scavenging ability (135.18 μmol/g) were found in Qingxiang walnut from Wenxi County, Shanxi. The Qingxiang walnut from Zanhuang County, Hebei, had the highest protein, carbohydrate, tannin and VE contents of 15.77%, 3.96%, 0.713 g/100 g and 145 mg/100 g, respectively, but their astringency was the heaviest. The comprehensive quality scores of the Qingxiang walnut from Chengxian County, Gansu was the highest, followed by Yijun County, Shaanxi, Wenxi County, Shanxi, and Zanhuang County, Hebei. In conclusion, the Qingxiang walnut from different regions differed in quality indexes such as sensory and nutritional qualities, among which, the Qingxiang walnut produced in Chengxian County, Gansu, shows the best performance in terms of appearance, taste, fatty acid composition and unsaturated fatty acid composition of oil, and has the best overall performance. |
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