论文题目：Characterization of iron walnut in different regions of China based on phytochemical composition

论文作者：Danyu Shen, Shutian Wu, Yuewen Zheng, Yongxiang Han, Zhanglin Ni, Shiliang Li, Fubin Tang, Runhong Mo*, Yihua Liu*

期刊来源：Journal of Food Science and Technology

论文摘要：Little is known about the phytochemical composition of iron walnuts. Differences in the geographical origin of iron walnuts associated with economic benefits should also be examined. In this study, the phytochemical composition (fatty acids, Vitamin E, total polyphenols and flavonoids, amino acids, and minerals) of iron walnuts in China was investigated. The results showed that there were significant differences (p<0.05) in the phytochemical composition of iron walnut oils and flours from different regions. Positive (r>0.5,p<0.05) and negative (r<-0.5,p<0.05) correlations were found between amino acids/minerals and amino acids/oleic acid, with the highest correlation coefficient (r = 0.742,p<0.05) between Cu and tyrosine. In addition, based on the 12 phytochemical fingerprints selected by random forest, a geographical-origin identification model for iron walnuts was established, with a corresponding correct classification rate of 96.6%. The top three phytochemical fingerprints for the geographical-origin identification of iron walnut were microelements, macroelements, and antioxidant composition, with contribution rates of 61.7%, 18.1%, and 9.9%, respectively.

论文链接：https://doi.org/10.1007/s13197-020-04647-4