ABSTRACT
Derivatives: The derivatives from leaves are decoction (5%), ˆuid extract, tincture (20% in 20% ethanol) and soft aqueous extract. The derivatives from husks are ˆuid extract and petroleum ether ˆuid extract
Consumption: Annual: n/a Individual: n/a
Regulatory Status: CoE: n/a FDA: 21 CFR 164.110, 172.510 FDA (other): HOC (1992) JECFA: n/a
Trade association guidelines: FEMA PADI: n/a IOFI: n/a
Composition: The total oil content of walnut ranged from 62.6 to 70.3%, while the crude protein ranged from 13.6 to 18.1%. Dietary „ber ranged from 4.2 to 5.2%, while the starch content made up no more than 2.8% of the remaining portion of the kernel. The amino acid content of the walnuts was similar between cultivars and the patterns of essential amino acids were characteristic of a high quality protein.* The immature fruit is one of the richest sources of ascorbic acid. The leaves, also rich in ascorbic acid (almost 1% of the weight), are rich in carotene (ca. 0.3% wet weight). Juglone is the active compound in the leaves; also quercetin, cyanadin, kaempferol, caffeic acid and traces of p-coumaric acid, hyperin (0.2%), quercitrin, kaempferol-3-arabinoside, quercetin-3-arabinoside. The seed oil contains 3 to 7% palmitic, 0.5 to 3% stearic, 9 to 30% oleic, 57 to 76% linoleic and 2 to 16% linolenic acids.
