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LIPID CONSTITUENTS OF BLACK WALNUT KERNELS
Author(s) -
SENTER S. D.,
HORVAT R. J.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10058.x
Subject(s) - juglans , chemistry , chromatography , thin layer chromatography , mass spectrometry , gas chromatography , food science , biochemistry
Lipids from the kernels of black walnuts (Juglans nigra L.) were quantitated and identified by thin‐layer chromatography and gas‐liquid chromatography‐mass spectrometry. Four classes of lipids were prominent in the walnut oils and were identified as complex lipids, α, β‐diglycerides, sterols, and triglycerides. Triglycerides were the predominant class and comprised 99.9% of the lipids. Twenty‐one fatty acids were isolated and identified. Among these, unsaturated fatty acids were predominant and comprised ca 92% of the fatty acids. On the basis of total fatty acids, octadecenoic and octadecadienoic acids comprised 86.1%. Twelve acids were present in trace amounts and accounted for ca 0.06% of the total.