This study addresses the composition and properties of different walnut varieties (Chandler, Hartley and Lara), in particular their virgin oils and residual cakes obtained by screw pressing employing different cultivars. Among nuts, walnut (Juglans regia L.) exhibits interesting nutritional value, mainly due to their high content in linoleic acid, phenolic and tocopherol compounds, which show antioxidant and other healthy properties. Valuable results related to fatty acid profile and minor components were observed. Virgin walnut oil is a rich source in linoleic acid (60–62%) and γ-tocopherol (517–554 mg/kg). Moreover, walnuts show a very high content in total phenolic compounds (10,045–12,474 mg/kg; as gallic acid), which contribute to a great antioxidant activity (105–170 mmol/kg for DPPH, and 260–393 mmol/kg for ORAC), being the hydrolysable tannins (2132–4204 mg/kg) and flavanols (796–2433 mg/kg) their main phenolic groups. Aldehydes account for the highest contribution to aromatic volatiles in virgin walnut oil (about 35% of total). As expected, polar phenolic compounds concentrate in the residual cake, after the separation of the oily phase, reaching a content of up to 19,869 mg/kg, leading to potential added value and applications as source of bioactive compounds to this by-product.

这项研究解决了不同核桃品种（钱德勒，哈特利和拉拉）的成分和特性，特别是它们的初榨油和通过采用不同品种的螺旋压榨获得的残渣饼。在坚果中，核桃（核桃）L.）表现出令人感兴趣的营养价值，主要是因为它们在亚油酸，酚和生育酚化合物中含量高，具有抗氧化剂和其他健康特性。观察到与脂肪酸谱和次要成分有关的宝贵结果。初榨胡桃油富含亚油酸（60-62％）和γ-生育酚（517-554 mg / kg）。此外，核桃在总酚类化合物中的含量非常高（10045-12474 mg / kg；没食子酸），具有很大的抗氧化活性（DPPH为105-170 mmol / kg，而对PHPH为260-393 mmol / kg）。 ORAC）是可水解的单宁（2132–4204 mg / kg）和黄烷醇（796–2433 mg / kg）是它们的主要酚基。醛在未加工的核桃油中对芳香族挥发物的贡献最大（约占总量的35％）。不出所料