Original scientific paper

https://doi.org/10.15255/KUI.2026.004

Physicochemical Variation in Oils from Walnuts Cultivated in Serbia

Mirjana Radovanović ; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32 000 Čačak, Serbia
Biljana Rabrenović ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11 080 Belgrade, Serbia
Lazar Pejić ; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11 080 Belgrade, Serbia
Darinka Živanović ; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32 000 Čačak, Serbia
Katarina Jevremović ; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32 000 Čačak, Serbia
Radmila Ilić ; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32 000 Čačak, Serbia
Vesna Đurović ; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32 000 Čačak, Serbia *
Gorica Paunović ; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32 000 Čačak, Serbia
Ivan Glišić ; University of Kragujevac, Faculty of Agronomy in Čačak, Cara Dušana 34, 32 000 Čačak, Serbia

* Corresponding author.

Abstract

Cold-pressed walnut oils obtained from foreign varieties (Chandler, Pieral Lara, Tulare, Gazenhajm 139, Šejnovo) and domestic varieties (Šampion and Rasna) cultivated in Serbia, were analysed to evaluate variation in fatty acid composition. Peroxide value, specific absorbances, and induction period determined by Oxitest were measured to provide a better understanding of oxidative changes in the oils. The iodine value (IV) and refractive index were also determined. Oil acidity and the catalytic effect of free fatty acids on oxidation were examined. The content of saturated fatty acids (SFAs) ranged from 8.91 to 10.47 %, monounsaturated fatty acids (MUFAs) from 14.75 to 20.75 %, and polyunsaturated fatty acids (PUFAs) from 68.76 to 76.32 %, while IV ranged from 153.45 to 162. A very strong negative correlation was observed between the contents of oleic and linoleic acids, as well as between total monounsaturated and polyunsaturated fatty acids. Walnut oils exhibited low atherogenic and thrombogenic indices, and a high ratio of hypocholesterolemia to hypercholesterolemia. A very strong positive correlation was noted between peroxide values and specific absorbances at 232 nm. Oil from the Šampion variety showed the best oxidative stability, which may be attributed to its fatty acid composition, namely, the highest oleic acid content and the lowest linoleic acid content.

Keywords

cold-pressed oil; walnut varieties; fatty acids; oxidative state

Hrčak ID:

351408

URI

https://hrcak.srce.hr/351408

Publication date:

13.11.2026.

Article data in other languages: croatian

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