Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil - Gao, Pan; Liu, Ruijie; Jin, Qingzhe; Wang, Xingguo (Food science & technology, 2021)
Keywords: antioxidant activity; Antioxidant capacity; butanes; chemical composition; cold; free radicals; hexane; Juglans regia; mathematical models; Multiple linear regression; oxidative stability; phytosterols; polyphenols; Processing method; regression analysis; Roast-pressing; squalene; supercritical fluid extraction; Walnut oil; walnuts; Palmitic acid (PubChem CID: 985); tocopherol (PubChem CID: 14985); Roast-pressing; Campesterol (PubChem CID: 173183); Antioxidant capacity; Multiple linear regression; β-sitosterol (PubChem CID: 222284); Walnut oil; Processing method; Oleic acid (PubChem CID: 445639); Squalene (PubChem CID: 638072); tocopherol (PubChem CID: 92729); Linoleic acid (PubChem CID: 5280450)