Research progress on nutritional value and utilization of walnut

doi:10.3969/j.issn.1004-1524.20230384

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (4): 905-919.DOI: 10.3969/j.issn.1004-1524.20230384

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Research progress on nutritional value and utilization of walnut

ZHANG Hansheng¹(), CHANG Qinxiang², KANG Jianzhong³, LIANG Zongsuo¹^,^*()

1. College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou 310018, China
2. Institute of Horticulture, Taiyuan University, Taiyuan 030032, China
3. Zuoquan County Matian Shunkang Natural Agricultural Products Co., Ltd., Zuoquan 032600, Shanxi, China

Received:2023-03-24 Online:2024-04-25 Published:2024-04-29
Contact: LIANG Zongsuo

Abstract

Abstract:

Walnut is an important economic crop with rich nutritional components, demonstrating the potential for developing medicinal and edible products. This paper reviews the nutritional composition, functional characteristics, and development utilization of walnut kernels and its by-products. Walnut kernels, as the main edible part, are rich in fatty acids, proteins, carbohydrates, minerals, and vitamins, which can be used to develop products for anti-cancer, weight loss, beauty, and more. By-products from walnut deep processing, such as diaphragma juglandis fructus, walnut green husk, and walnut leaves, contain various chemical components like juglone, polysaccharides, phenolics, which can be applied in developing insecticides, biomass carbons, antihypertensive drugs, among others. Furthermore, this paper lists several mature walnut products, such as walnut protein powder, diaphragma juglandis fructus wine, and walnut oil capsules, to promote further development of China’s walnut industry chain.

Key words: walnut, nutritional component, functional characteristic, walnut oil, by-product, pharmacological activity

CLC Number:

S664.1

ZHANG Hansheng, CHANG Qinxiang, KANG Jianzhong, LIANG Zongsuo. Research progress on nutritional value and utilization of walnut[J]. Acta Agriculturae Zhejiangensis, 2024, 36(4): 905-919.

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Research progress on nutritional value and utilization of walnut

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