STUDYING OMEGA-3 AND OMEGA-6 CONTENT OF NATIVE WALNUT AND STORAGE EFFECT ON ITAbstract
Walnuts from Northwest region of Syria was collected to determine Omega-6 (linoleic acid (LA, 18:2n-6)) and Omega-3 (α-linolenic acid (ALA, 18:3n-3)) in their oils, also called essential fatty acids (EFAs). This work was carried out using two different portions of samples. First samples were collected at harvest and second samples stored for one year under normal conditions. The extraction of the oil contained in Walnuts was done with hexane by ultrasonic technology, extract contained fatty acid and these fatty acids were estered. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID). Syrian Walnuts major fatty acids were 18:2n-2 (linoleic acid) and 18:3n-3 (α -linolenic acid). Regarding n-6/n-3 ratio corresponded to the desired profile; Syrian Walnuts could be of potential interest due to their high nutritive value and lipid content.
Warid Khayata*, Nazira Sarkis and Abdulnasser Mohamed Ali
Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Aleppo, Syrian Arab Republic
29 March, 2013
02 May, 2013
16 July, 2013
01 August, 2013