                   _____________________________________________ Corresponding author: email: mirevio_gh@yahoo.com            ! " # $ % &’$ (’ $ )% $  ’$  " Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, Food Quality Department, 300645Timi)oara, C. Aradului 119, Romania ’ *+ , -+../ ’ .0  -+.. 11111111111111111111111111111111111111111111111111111111111111111111111111111111111111  In this paper, the fatty acids composition in saturated and unsaturated of walnut (Juglans regia L) core oil was determined. The oil has been obtained using the Soxhlet method (petrol ether extraction of the core), solvent distillation and anhydrous calcium chloride drying. Walnut samples were collected during the 2010 harvest. Of unsaturated fatty acids ,the oleic acid content of the oil was 13.62 % of the total fatty acids, while the linoleic acid content was 56.57 % and the linolenic acid content was 12.09 %. It was found the palmitic acid was 9.75 % while stearic acid was 3.48 %. The fatty acid profile was determinated by GC3MS according to AOAC standards. : fatty acids, walnut core oil, GC3MS 11111111111111111111111111111111111111111111111111111111111111111111111111111111111111 . 2’ The literature data confirm that walnuts are a rich source of a number of important nutrients that appear to have a very positive effect on human health. Further experiments on the effects of feeding walnut diets to humans would be of great interest to understand the mechanisms of all the nutrients in walnuts. Despite the need for further research it is clear that prudent consumption of walnuts has played and can continue to play an important role in a healthy diet [1]. Walnuts have a special dietary food value, given their carbohydrate content (11314%), protein (143 16%) represented the essential amino acids and lipids (62365%, of which 44348% are polyunsaturated fatty acids) [2]. Walnuts have generated considerable interest because they are believed to possess plasma cholesterol3lowering properties. This property is believed to result from the fatty acid profile present in walnut oil. The major fatty acids (FA) found in walnut oil are oleic (18:1 n39), linoleic (18:2 n36) and linolenic (18:3 n33) acids. The ratios of these FA are considered important for their economic and nutritional value. For example, lower linoleic and linolenic acid contents in the oils may have a longer shelf life while higher levels of polyunsaturated fatty acids are more desirable because of their potential health benefits. In one study, the supplementation of a background diet with 68 g of walnut/day reduced the total and low3density lipoprotein cholesterol by 5 and 9 % respectively, and it was suggested that these reductions would have some positive effects in reducing the risk of coronary heart disease. This is important as Greve et al. (1992) [9] have shown that the fatty acid profile and chemical composition of walnut oil varies among cultivars [3].