Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2014, 2(5), 244-249
DOI: 10.12691/jfnr-2-5-6
Open AccessArticle

Quality Evaluation of Walnut Oil through HPLC and in Vitro Antioxidant Activity

Xu Li1, 2, Yang Zhao1, 2, Xiaojian Gong1, 2, Chao Zhao1, 2, and Xin Zhou1, 2,

1Guizhou Mountain Environmental information System and Ecological Environmental Protection Key Laboratory, Guizhou Normal University, Guiyang City, Guizhou Province, P. R. of China

2The Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang City, Guizhou Province, P. R. of China

Pub. Date: May 23, 2014

Cite this paper:
Xu Li, Yang Zhao, Xiaojian Gong, Chao Zhao and Xin Zhou. Quality Evaluation of Walnut Oil through HPLC and in Vitro Antioxidant Activity. Journal of Food and Nutrition Research. 2014; 2(5):244-249. doi: 10.12691/jfnr-2-5-6


In the present study, a highly sensitive and simple high-performance liquid chromatographic method was developed and validated for simultaneous determination of three unsaturated fatty acids, α- linolenic acid, linoleic acid and oleic acid in walnut oil. Unsaturated fatty acids were quantified through HPLC using a reverse-phase C8 column and UV detector. Besides, the antioxidant activity of walnut was measured through in vitro tests including DPPH, ABTS and FRAP assay. Results showed that α- linolenic acid, linoleic acid and oleic acid ranged from 7.90 to 13.64, 47.10 to 56.58, 11.81 to 27.27 g/100g of walnut oil. The walnut oil exhibited antioxidant activity.

walnut oil HPLC unsaturated fatty acids quantification antioxidant activities

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