XU Mengting, WANG Qiang, HAO Yanbin, et al. Comprehensive Evaluation of Oil-use Traits of Walnut Varieties Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2024, 45(2): 235−242. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030206.
Citation: XU Mengting, WANG Qiang, HAO Yanbin, et al. Comprehensive Evaluation of Oil-use Traits of Walnut Varieties Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2024, 45(2): 235−242. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030206.

Comprehensive Evaluation of Oil-use Traits of Walnut Varieties Based on Principal Component Analysis

More Information
  • Received Date: March 20, 2023
  • Available Online: November 16, 2023
  • To address the existing issue of ambiguous walnut varieties for oil processing, this study employed 26 main planted walnut varieties as the research object, completely analyzing their oil utilization features in order to filter out qualified walnut particular varieties for oil processing. By measuring seven phenotypic traits and nineteen physicochemical and nutritional quality traits of each variety, the coefficient of variation and correlation of each trait were calculated, and the traits closely related to oil quality were comprehensively evaluated using principal component analysis and cluster analysis. The findings revealed that there were relationships between walnut quality parameters. Among them, the kernel yield was found to be strongly inversely related to shell thickness (P<0.01), with the thicker the shell, the lower the kernel yield. There was a significant positive correlation between oleic acid and crude fat and stearic acid (P<0.05), linoleic acid was positively correlated with palmitic acid and stearic acid (P<0.01). Linolenic acid and δ-tocopherol were significantly positively correlated with γ-tocopherol (P<0.05) showed a significant negative correlation (P<0.05). The first principal component, according to the results of the principal component analysis, indicated the size of the walnuts and contributed the most to the variance. The second significant component denotes the oxidation stability of walnut oil. The third main factor was linked to oil yield. The fourth primary component dealt with the economic aspects of the nuts, while the fifth primary component might be used as an important predictor of walnut oil quality. The five key components explained 83.81% of the overall variation, showing that the majority of the information on walnut oil consumption features is available. Nut trichome, shell thickness, kernel weight, single fruit weight, kernel yield, moisture, crude fat, crude protein, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, total tocopherols, and total sterols were the representative indicators for evaluating the oil-use traits of walnut varieties. According to the comprehensive evaluation, the varieties with higher scores including Yunnan Huaning white shell, Xinjiang Wen 185, Beijing Liaoning 1, Yunnan Xixiang, Gansu Qingxiang, Hebei Xiangling, and others, indicating that the above varieties were more suitable for oil processing and could be used as a guideline for the selection of special varieties for walnut oil processing.
  • [1]
    LI H K, HAN J J, ZHAO Z K, et al. Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil[J]. Frontiers in Nutrition,2023,9:1077081. doi: 10.3389/fnut.2022.1077081
    [2]
    WANG P, ZHONG L L, YANG H B, et al. Comparative analysis of antioxidant activities between dried and fresh walnut kernels by metabolomic approaches[J]. LWT-Food Science and Technology,2022,155:112875. doi: 10.1016/j.lwt.2021.112875
    [3]
    徐梦婷, 李俊, 郝艳宾, 等. 核桃膳食化-从膳食结构需求角度浅析核桃仁全利用[J]. 食品与发酵工业,2023,49(16):362−368. [XU M T, LI J, HAO Y B, et al. Dietary nutrition of walnuts-Analysis of the full utilization of walnut kernels from the perspective of dietary structure demand[J]. Food and Fermentation Industries,2023,49(16):362−368.

    XU M T, LI J, HAO Y B, et al. Dietary nutrition of walnuts-Analysis of the full utilization of walnut kernels from the perspective of dietary structure demand[J]. Food and Fermentation Industries, 2023, 4916): 362368.
    [4]
    国家统计局. 中国统计年鉴-2022[M]. 北京:中国统计出版社, 2022. [National Bureau of Statistics. China statistical yearbook-2022[M]. Beijing:China Statistics Press, 2022.

    National Bureau of Statistics. China statistical yearbook-2022[M]. Beijing: China Statistics Press, 2022.
    [5]
    GAO P, LIU R J, JIN Q Z, et al. Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut:Juglans regia and Juglans sigillata[J]. Food Chemistry,2019,279:279−287. doi: 10.1016/j.foodchem.2018.12.016
    [6]
    MEIER N, COGGESHALL M V, WEBBER J B, et al. Genetic variation among 54 eastern black walnut cultivars for phenological and morphological traits[J]. Journal of the American Society for Horticultural Science,2022,147(5):281−289. doi: 10.21273/JASHS05242-22
    [7]
    SWATI J Q, KHAN M Q, BUTT L, et al. Genetic diversity based on morphological traits and germplasm conservation of walnut in Kashmir, Pakistan[J]. Acta Scientiarum Polonorum-Hortorum Cultus,2021,20(5):3−13. doi: 10.24326/asphc.2021.5.1
    [8]
    薛岩晟, 高尚, 叶家保, 等. 基于主成分分析对西藏加查县核桃果实品质的综合性评价[J/OL]. 分子植物育种:1−14[2023-02-27]. http://kns.cnki.net/kcms/detail/46.1068.s.20220701.0827.002.html. [XUE Y S, GAO S, YE J B, et al. Comprehensive evaluation of walnut fruit quality in Jiacha county, Tibet autonomous based on principal component analysis[J/OL]. Molecular Plant Breeding:1−14[2023-02-27]. http://kns.cnki.net/kcms/detail/46.1068.s.20220701.0827.002.html.

    XUE Y S, GAO S, YE J B, et al. Comprehensive evaluation of walnut fruit quality in Jiacha county, Tibet autonomous based on principal component analysis[J/OL]. Molecular Plant Breeding: 1−14[2023-02-27]. http://kns.cnki.net/kcms/detail/46.1068.s.20220701.0827.002.html.
    [9]
    耿阳阳, 胡伯凯, 王纪辉, 等. 贵州不同地区核桃果实特性分析及加工适宜性分类[J]. 食品与发酵工业,2020,46(15):184−192. [GENG Y Y, HU B K, WANG J H, et al. Walnut fruit characteristics and processing suitability classification in different areas of Guizhou province[J]. Food and Fermentation Industries,2020,46(15):184−192.

    GENG Y Y, HU B K, WANG J H, et al. Walnut fruit characteristics and processing suitability classification in different areas of Guizhou province[J]. Food and Fermentation Industries, 2020, 4615): 184192.
    [10]
    OZCAN A, SUTYEMEZ M, BUKUCU S B. Kurtulus 100, a new superior walnut cultivar in Turkey; field experimental comparative results with chandler[J]. Erwerbs-Obstbau,2023,65(1):93−99. doi: 10.1007/s10341-022-00673-y
    [11]
    IORDANESCU O A, RADULOV I, BUHAN I P, et al. Physical, nutritional and functional properties of walnuts genotypes ( Juglans regia L. ) from Romania[J]. Agronomy-Basel,2021,11(6):1092−1105. doi: 10.3390/agronomy11061092
    [12]
    廖梅, 吴恋, 戴琴, 等. 四川凉山木里地区野生核桃品种对比及其油脂品质分析[J]. 食品研究与开发,2023,44(3):190−194. [LIAO M, WU L, DAI Q, et al. Comparison of wild walnut varieties and their oil quality in Muli, Liangshan, Sichuan[J]. Food Research and Development,2023,44(3):190−194.

    LIAO M, WU L, DAI Q, et al. Comparison of wild walnut varieties and their oil quality in Muli, Liangshan, Sichuan[J]. Food Research and Development, 2023, 443): 190194.
    [13]
    李俊南, 梁林波, 习学良, 等. 不同海拔下娘青核桃坚果性状及营养特征分析[J]. 经济林研究,2019,37(4):44−49. [LI J N, LIANG L B, XI X L, et al. Analysis on nut characters and nutritional characteristics in ‘Nangqing’ walnut at different altitudes[J]. Non-wood Forest Research,2019,37(4):44−49. doi: 10.14067/j.cnki.1003-8981.2019.04.006

    LI J N, LIANG L B, XI X L, et al. Analysis on nut characters and nutritional characteristics in ‘Nangqing’ walnut at different altitudes[J]. Non-wood Forest Research, 2019, 374): 4449. doi: 10.14067/j.cnki.1003-8981.2019.04.006
    [14]
    王建友, 刘凤兰, 毛金梅, 等. 采摘期对新疆3个品种核桃品质的影响[J]. 食品与机械,2016,32(3):145−148. [WANG J Y, LIU F L, MAO J M, et al. Effect of different harvest dates on qualities of Juglans siggillata L

    J]. Food & Machinery,2016,32(3):145−148.
    [15]
    余启明, 谢代祖, 蔡锦源, 等. 19种不同产地核桃的营养成分及脂肪酸的分析比较研究[J]. 食品研究与开发,2020,41(2):149−156. [YU Q M, XIE D Z, CAI J Y, et al. Analysis and comparison of the nutrients and fatty acids components in 19 walnuts ( Juglans regia L. ) from different regions[J]. Food Research and Development,2020,41(2):149−156.

    YU Q M, XIE D Z, CAI J Y, et al. Analysis and comparison of the nutrients and fatty acids components in 19 walnuts (Juglans regia L. ) from different regions[J]. Food Research and Development, 2020, 412): 149156.
    [16]
    黄晓露, 赵志珩, 李开祥, 等. 广西优良核桃单株果实品质差异及综合评价研究[J]. 西南农业学报,2019,32(3):489−494. [HUANG X L, ZHAO Z H, LI K X, et al. Research on fruit quality differences and comprehensive evaluation of excellent walnut monocots in Guangxi[J]. Southwest Journal of Agriculture,2019,32(3):489−494.

    HUANG X L, ZHAO Z H, LI K X, et al. Research on fruit quality differences and comprehensive evaluation of excellent walnut monocots in Guangxi[J]. Southwest Journal of Agriculture, 2019, 323): 489494.
    [17]
    YANG H B, XIAO X, LI J J, et al. Chemical compositions of walnut ( Juglans Spp. ) oil:Combined effects of genetic and climatic factors[J]. Forests,2022,13(6):962−975. doi: 10.3390/f13060962
    [18]
    WANG R H, ZHONG D L, WU S T, et al. The phytochemical profiles for walnuts ( J. regia and J. sigillata) from China with protected geographical indications[J]. Food Science and Technology,2021,41:695−701. doi: 10.1590/fst.30320
    [19]
    VU D C, LEI Z T, SUMNER L W, et al. Identification and quantification of phytosterols in black walnut kernels[J]. Journal of Food Composition and Analysis,2019,75:61−69. doi: 10.1016/j.jfca.2018.09.016
    [20]
    张赟齐, 董宁光, 郝艳宾, 等. 109份丰产核桃单株坚果表型多样性分析及性状评价[J]. 南京林业大学学报(自然科学版),2023,47(3):87−96. [ZHANG Y Q, DONG N G, HAO Y B, et al. Nuts’ phenotypic diversity analysis and character evaluation for 109 high-yield walnut individual trees[J]. Journal of Nanjing Forestry University (Natural Sciences Edition),2023,47(3):87−96.

    ZHANG Y Q, DONG N G, HAO Y B, et al. Nuts’ phenotypic diversity analysis and character evaluation for 109 high-yield walnut individual trees[J]. Journal of Nanjing Forestry University (Natural Sciences Edition), 2023, 473): 8796.
    [21]
    KHADIVI A, MONTAZERAN A, REZAEI M, et al. The pomological characterization of walnut ( Juglans regia L.) to select the superior genotypes-An opportunity for genetic improvement[J]. Scientia Horticulturae,2019,248:29−33. doi: 10.1016/j.scienta.2018.12.054
    [22]
    ERDOGAN U, ARGIN S, TURAN M, et al. Biochemical and bioactive content in fruits of walnut ( Juglans regia L.) genotypes from Turkey[J]. Fresenius Environmental Bulletin,2021,30(6):6713−6727.
    [23]
    GENG S X, NING D L, MA T, et al. Comprehensive analysis of the components of walnut kernel ( Juglans regia L.) in China[J]. Journal of Food Quality,2021,2021:9302181.
    [24]
    LI Q Y, MO R H, WANG R H, et al. Characterization and assessment of chemical components in walnuts with various appearances[J]. Journal of Food Composition and Analysis,2022,107:104361. doi: 10.1016/j.jfca.2021.104361
    [25]
    RIBEIRO S R, KLEIN B, RIBEIRO Q M, et al. Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil[J]. Food Research International,2020,136:109596. doi: 10.1016/j.foodres.2020.109596
    [26]
    ZAREI A, ERFANI-MOGHADAM J, JALILIAN H. Assessment of variability within and among four Pyrus species using multivariate analysis[J]. Flora,2019,250:27−36. doi: 10.1016/j.flora.2018.11.016
    [27]
    LIU B H, ZHAO D C, ZHANG P Y, et al. Seedling evaluation of six walnut rootstock species originated in China based on principal component analysis and cluster analysis[J]. Scientia Horticulturae,2020,265:109212. doi: 10.1016/j.scienta.2020.109212
    [28]
    刘丙花, 王开芳, 王小芳, 等. 基于主成分分析的蓝莓果实质地品质评价[J]. 核农学报,2019,33(5):927−935. [LIU B H, WANG K F, WANG X F, et al. Evaluation of fruit texture quality of blueberry based on principal component[J]. Journal of Nuclear Agricultural Sciences,2019,33(5):927−935.

    LIU B H, WANG K F, WANG X F, et al. Evaluation of fruit texture quality of blueberry based on principal component[J]. Journal of Nuclear Agricultural Sciences, 2019, 335): 927935.
    [29]
    GRANATO D, SANTOS J S, ESCHER G B, et al. Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods:A critical perspective[J]. Trends in Food Science & Technology,2018,72:83−90.
  • Other Related Supplements

  • Cited by

    Periodical cited type(3)

    1. 张恩仁,何理琴,姜振锟,龙腾,操晓亮,苏明亮,周康熙,齐凌峰. 大孔吸附树脂D301促进枯草芽孢杆菌产出纤维素酶的研究. 福建轻纺. 2025(04): 22-26 .
    2. 温冬灼,张智,张晓彤. 解淀粉芽孢杆菌BA-2原生质体的制备及纤维素酶高产突变菌株筛选. 食品安全质量检测学报. 2024(14): 139-147 .
    3. 王文凡,刘银秀,谢晓杰,杨健,赵卓群,王敏,郑华宝. 牛粪堆肥中纤维素高效降解菌的筛选与产酶条件优化. 微生物学通报. 2023(11): 4796-4811 .

    Other cited types(3)

Catalog

    Article Metrics

    Article views (148) PDF downloads (32) Cited by(6)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return