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  • 1 Research Institute for Fruitgrowing and Ornamentals H-1223 Budapest Park u. 2 Hungary
  • | 2 Central Food Research Institute H-1022 Budapest Herman Ottó u. 15 Hungary
  • | 3 Corvinus University of Budapest Department of Pomology Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary
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Eight registered Hungarian walnut cultivars were tested for composition and sensory properties. The samples were collected at the Experimental Fields of the Research Institute for Fruitgrowing and Ornamentals in Érd-Elvira major. Proximate composition, fatty acids, minerals (P, Na, Ca, Mg, Ca, Fe and Se), polyphenols and vitamins (C, E) were determined in four consecutive years 2003–2006. The tested cultivars have an oil content, which falls within the upper range of the literature values. Polyphenols, iron and selenium contents are also high while the values for potassium and phosphorus are in the lower part of the given range. In our case, the crop years make a larger difference in the composition than the cultivars. Tiszacsécsi 83 is the only cultivar slightly differing from the others in lower mineral and protein content.

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