Detection of fatty acid and tocopherol contents of some walnut types and genotypes

In this study, fatty acids and tocopherol contents in fruits of some walnut genotypes were detected. Linoleic acid, oleic acid, alpha-linolenic acid, myristic acid, palmitic acid and arachidic acids as fattey acids were characterized by GC / FID (Gas Chromatography / Flame Ionization Detector) equipment. Alpha tocopherol, beta tocopherol and gamma tocopherol were characterized by HPLC (High Performance Liquid Chromatography) techniques. When the fatty acid values of walnut genotypes were evaluated linoleic acid ratio ranged between 48.90-65.69% (B-42, M-317), oleic acid ratio 13.34-34.99% (M-317, B-42), alpha-linolenic acid ratio 7.24-15.55% (MF- 1, B-57), palmitic acid ratio 5.89-8.42% (B-112, M-313), arachidic acid ratio between 0.00-3.05% (Ürgüp), and myristic acid ratio 0.00-4.68% (M-250). In addition, tocopherols and its isomers were also identified and quantified by HPLC technique. As a result of the analysis, it was determined that the gamma tocopherol content of the genotypes ranged from 66.78 μg / g to 186.14 μg / g, the alpha tocopherol content 3.01 μg / g and 18.31 μg / g, and the beta tocopherol content 1.16 μg / g and 12.09 μg / g.