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The Persian walnut (Juglans regia L.) also known as English, Carpathian or common walnut is an important fruit species for Central and Eastern Europe, as its productivity increases annually due to its good market situation. Phenolic compounds of fifteen Persian walnut cultivars and two selected genotypes were examined by HPLC in this research paper. If we rank the phenolic compounds of the examined cultivars based on their quantity into increasing relative order, the quantity of Vanillic acid was the highest compound followed by Cathechin, Pyrocathechin, Epicathechin, Rutin, Syringic acid, Gallic acid, Juglone and Cinnamic acid. As results it can be considered that the Hungarian bred walnut cultivars had higher phenolic content compared to foreign cultivars. Among foreign bred cultivars evaluated in this paper the Serbian cultivars ‘Srem’ and ‘Sampion’ had the best results.

Phenolic Profile of the Kernel of Selected Persian Walnut (<i>Juglans regia</i> L.) Cultivars