Quality Evaluation of Walnut Oil through HPLC and in Vitro Antioxidant Activity

In the present study, a highly sensitive and simple high-performance liquid chromatographic method was developed and validated for simultaneous determination of three unsaturated fatty acids, α- linolenic acid, linoleic acid and oleic acid in walnut oil. Unsaturated fatty acids were quantified through HPLC using a reverse-phase C8 column and UV detector. Besides, the antioxidant activity of walnut was measured through in vitro tests including DPPH, ABTS and FRAP assay. Results showed that α- linolenic acid, linoleic acid and oleic acid ranged from 7.90 to 13.64, 47.10 to 56.58, 11.81 to 27.27 g/100g of walnut oil. The walnut oil exhibited antioxidant activity.