Physicochemical Variation in Oils from Walnuts Cultivated in Serbia

Radovanović, Mirjana; Rabrenović, Biljana; Pejić, Lazar; Živanović, Darinka; Jevremović, Katarina; Ilić, Radmila; Đurović, Vesna; Paunović, Gorica; Glišić, Ivan

doi:10.15255/KUI.2026.004

Kemija u industriji : Časopis kemičara i kemijskih inženjera Hrvatske, Vol. 75 No. 11-12, 2026.

Izvorni znanstveni članak

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

Physicochemical Variation in Oils from Walnuts Cultivated in Serbia

Mirjana Radovanović ; Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, Cara Dušana 34, 32 000 Čačak, Srbija
Biljana Rabrenović ; Univerzitet u Beogradu, Poljoprivredni fakultet, Nemanjina 6, 11 080 Beograd, Srbija
Lazar Pejić ; Univerzitet u Beogradu, Poljoprivredni fakultet, Nemanjina 6, 11 080 Beograd, Srbija
Darinka Živanović ; Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, Cara Dušana 34, 32 000 Čačak, Srbija
Katarina Jevremović ; Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, Cara Dušana 34, 32 000 Čačak, Srbija
Radmila Ilić ; Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, Cara Dušana 34, 32 000 Čačak, Srbija
Vesna Đurović ; Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, Cara Dušana 34, 32 000 Čačak, Srbija *
Gorica Paunović ; Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, Cara Dušana 34, 32 000 Čačak, Srbija
Ivan Glišić ; Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, Cara Dušana 34, 32 000 Čačak, Srbija

* Dopisni autor.

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APA 6th Edition

Radovanović, M., Rabrenović, B., Pejić, L., Živanović, D., Jevremović, K., Ilić, R., ... Glišić, I. (2026). Physicochemical Variation in Oils from Walnuts Cultivated in Serbia. Kemija u industriji, 75 (11-12), 525-531. https://doi.org/10.15255/KUI.2026.004

MLA 8th Edition

Radovanović, Mirjana, et al. "Physicochemical Variation in Oils from Walnuts Cultivated in Serbia." Kemija u industriji, vol. 75, br. 11-12, 2026, str. 525-531. https://doi.org/10.15255/KUI.2026.004. Citirano 13.11.2026.

Chicago 17th Edition

Radovanović, Mirjana, Biljana Rabrenović, Lazar Pejić, Darinka Živanović, Katarina Jevremović, Radmila Ilić, Vesna Đurović, Gorica Paunović i Ivan Glišić. "Physicochemical Variation in Oils from Walnuts Cultivated in Serbia." Kemija u industriji 75, br. 11-12 (2026): 525-531. https://doi.org/10.15255/KUI.2026.004

Harvard

Radovanović, M., et al. (2026). 'Physicochemical Variation in Oils from Walnuts Cultivated in Serbia', Kemija u industriji, 75(11-12), str. 525-531. https://doi.org/10.15255/KUI.2026.004

Vancouver

Radovanović M, Rabrenović B, Pejić L, Živanović D, Jevremović K, Ilić R i sur. Physicochemical Variation in Oils from Walnuts Cultivated in Serbia. Kemija u industriji [Internet]. 2026 [pristupljeno 13.11.2026.];75(11-12):525-531. https://doi.org/10.15255/KUI.2026.004

IEEE

M. Radovanović, et al., "Physicochemical Variation in Oils from Walnuts Cultivated in Serbia", Kemija u industriji, vol.75, br. 11-12, str. 525-531, 2026. [Online]. https://doi.org/10.15255/KUI.2026.004

Sažetak

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.