Fatty Acid Profiles, Tocopherol Contents, and Antioxidant Activities of Heartnut (Juglans ailanthifolia Var. cordiformis) and Persian Walnut (Juglans regia L.)

The fatty acid and tocopherol compositions of three heartnut (Juglans ailanthifolia var. cordiformis) varieties (Imshu, Campbell CW1, and Campbell CW3) were examined and compared with those of two Persian walnut (Juglans regia L.) varieties (Combe and Lake). The major fatty acids found in heartnuts and walnuts were identified by gas chromatography as linoleic (18:2n-6), α-linolenic (18:3n-3), oleic (18:1n-9), palmitic (16:0), and stearic acid (18:0). Polyunsaturated fatty acids were the main group of fatty acids found in both heartnut and walnut, ranging from 73.07 to 80.98%, and were significantly higher in heartnut than in Persian walnuts (P < 0.001). In addition, heartnuts had significantly higher levels of 18:2n-6 and lower levels of 18:3n-3 compared to the Persian walnuts. γ-Tocopherol was the main tocopherol homologue present in both types of nuts, followed by δ- and α-tocopherol. The highest concentration of γ-tocopherol was found in Combe Persian walnut at 267.87 μg/g, followed by Lake Persian walnut and Imshu, Campbell CW1, and CW3 heartnut at 205.45, 187.33, 161.84, and 126.46 μg/g, respectively. Tocopherols, particularly the γ-tocopherol, were found to contribute the most to the strong total antioxidant activities of both walnut and heartnut oils using either the free radical 2,2-diphenyl-1-picrylhydrazyl assay or the photochemiluminescence method. Keywords: Walnut; heartnut; fatty acid; tocopherol; antioxidant activities; Juglans ailanthifolia var. cordiformis; Juglans regia L.