Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

• Published in: Food science & technology Vol. 135; p. 109958
• Main Authors: Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2021
• Subjects: 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)

Various methods for the processing of walnut oil (cold pressing, roasting pressing, hexane extraction, subcritical butane extraction and supercritical carbon dioxide extraction) were compared, and hexane extraction was shown to provide for efficient lipid isolation. Among the investigated samples, r...