Nutrition Quality Evaluation of Main Walnut Cultivars in Xinjiang
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Abstract:
For the development of rich walnut resources in Xinjiang, the content of protein and fat, the composition and content of fatty acids and amino acids of seven main walnut cultivars from two walnut main producing areas (Wensu, Yechen) in Xinjiang were studied, and the protein nutrition quality was evaluated by SRCAA. The result showed that the average content of protein and fat was 19.35% and 60.91%, respectively. Compared to other areas in China, walnut from Xinjiang had a feature of high protein and low fat. The composition of fatty acids was palmitic acid, oleic acid, stearic acid, linoleic acid, α-linolenic acid. The average content of unsaturated fatty acids was 90.45%, and polyunsaturated fatty acid was 66.19%. The ratio of stearic acid (ω-6) - linoleic acid (ω-3) was in line with WHO recommendations which indicated good oil quality. The total content of amino acid was high with all amino range. Essential amino acid content was 27~30% of the total amino acid content, and the value of SRC ranged from 68.85% to 78.40%. The first limiting amino acid was Lys. The main walnut cultivars in Xinjiang were superior varieties that with a good quality of oil and protein.
