eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2014-05-23 2 5 244 249 10.12691/jfnr-2-5-6 JFNR2014256 article Xu Li 1 2 Yang Zhao 2 2 Xiaojian Gong 2 2 Chao Zhao chaozhao@126.com, alice9800@sina.com 2 2 Xin Zhou chaozhao@126.com, alice9800@sina.com 2 2 Guizhou Mountain Environmental information System and Ecological Environmental Protection Key Laboratory, Guizhou Normal University, Guiyang City, Guizhou Province, P. R. of China 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. http://pubs.sciepub.com/jfnr/2/5/6/jfnr-2-5-6.pdf walnut oil HPLC unsaturated fatty acids quantification antioxidant activities