@article{jfnr2014256,
author={{Li, Xu and Zhao, Yang and Gong, Xiaojian and Zhao, Chao and Zhou, Xin},
title={Quality Evaluation of Walnut Oil through HPLC and in Vitro Antioxidant Activity},
journal={Journal of Food and Nutrition Research},
volume={2},
number={5},
pages={244--249},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/5/6},
issn={2333-1240},
abstract={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, ¦Á- 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 ¦Á- 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.},
doi={10.12691/jfnr-2-5-6}
publisher={Science and Education Publishing}
}