Figure 1. The chromatograms of blank solution (A), standard solution (B), sample solution (C). 1: α-linolenic acid 2: linoleic acid 3: oleic acid

From

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

Xu Li, Yang Zhao, Xiaojian Gong, Chao Zhao, Xin Zhou

Journal of Food and Nutrition Research. 2014, 2(5), 244-249 doi:10.12691/jfnr-2-5-6