Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

• Published in: European journal of lipid science and technology Vol. 120; no. 9
• Main Authors: Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley Subscription Services, Inc 01.09.2018
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidant capacity; Antioxidants; Butane; butanes; Carbon dioxide; China; Cold pressing; Composition; Correlation analysis; fatty acid composition; Food processing; hexane; Industrial production; Iron; Iron and steel making; Juglans sigillata; Lipid composition; Lipids; Low density lipoprotein; Nutritive value; Oils & fats; Physicochemical properties; Polyphenols; prediction; Pressing; Regression analysis; Roasting; roasting‐pressing; supercritical fluid extraction; triacylglycerols; Triglycerides; walnut oil; Walnuts; China

A comparison study is performed on different processing methods of iron walnut oils (Juglans sigillata). Processing methods here include cold‐pressing (CP), roasting‐pressing (RP), n‐hexane extraction (HE), subcritical butane extraction (SBE), and supercritical carbon dioxide extraction. The lipid y...