Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 5 2014 05 23 Quality Evaluation of Walnut Oil through HPLC and in Vitro Antioxidant Activity 244 249 EN Xu Li Yang Zhao Xiaojian Gong Chao Zhao Guizhou Mountain Environmental information System and Ecological Environmental Protection Key Laboratory, Guizhou Normal University, Guiyang City, Guizhou Province, P. R. of China Xin Zhou Guizhou Mountain Environmental information System and Ecological Environmental Protection Key Laboratory, Guizhou Normal University, Guiyang City, Guizhou Province, P. R. of China JFNR2014256 10.12691/jfnr-2-5-6 2014 05 12 2014 05 21 2014 05 23 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.