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Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil.
J Food Sci Technol. 2014 Jan; 51(1):34-42.JF

Abstract

Kernel chemical composition and fatty acids profile of three walnut cultivars (Toyserkan, Chaboksar and Karaj) was analyzed. Some physicochemical properties, total phenolics content (TPC), ortho-diphenols content (ODC) and total tocopherol concentration (TTC) of extracted oils from the walnuts were also determined. The antioxidant activity of oil was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and β-carotene bleaching assays. The analysis of chemical composition revealed that protein and dietary fiber was highest in Toyserkan cultivar. Phosphorus was the most abundant element in the walnut kernels, followed by potassium, magnesium and calcium. The linoleic acid and linolenic contents ranged from 50.15% to 51.36% and 10.48% to 12.04%, respectively. Also, the results demonstrated that acid value, saponification value and viscosity of extracted oil had significantly varied between all cultivars. The extracted oil from Chaboksar cultivar illustrated more hydro peroxides and secondary products than those obtained from other cultivars. A positive correlation was found between Rancimat values and oleic acid content (r = 0.60), but considerably negative correlation with TTC (r = -0.81) and TPC (r = -0.92). The relationship between percentage of remaining DPPH radical and β-carotene of walnut oils showed high correlation among three selected cultivars (r = -0.94 to -0.97).

Authors+Show Affiliations

Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24426045

Citation

Gharibzahedi, Seyed Mohammad Taghi, et al. "Determination and Characterization of Kernel Biochemical Composition and Functional Compounds of Persian Walnut Oil." Journal of Food Science and Technology, vol. 51, no. 1, 2014, pp. 34-42.
Gharibzahedi SM, Mousavi SM, Hamedi M, et al. Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil. J Food Sci Technol. 2014;51(1):34-42.
Gharibzahedi, S. M., Mousavi, S. M., Hamedi, M., & Khodaiyan, F. (2014). Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil. Journal of Food Science and Technology, 51(1), 34-42. https://doi.org/10.1007/s13197-011-0481-2
Gharibzahedi SM, et al. Determination and Characterization of Kernel Biochemical Composition and Functional Compounds of Persian Walnut Oil. J Food Sci Technol. 2014;51(1):34-42. PubMed PMID: 24426045.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil. AU - Gharibzahedi,Seyed Mohammad Taghi, AU - Mousavi,Seyed Mohammad, AU - Hamedi,Manouchehr, AU - Khodaiyan,Faramarz, Y1 - 2011/08/12/ PY - 2011/07/15/revised PY - 2011/08/01/accepted PY - 2014/1/16/entrez PY - 2014/1/16/pubmed PY - 2014/1/16/medline KW - Antioxidant activity KW - Fatty acid profile KW - Juglans regia L. KW - Mineral content KW - Oil analysis KW - Phenolic compounds KW - Physicochemical properties KW - Proximate composition SP - 34 EP - 42 JF - Journal of food science and technology JO - J Food Sci Technol VL - 51 IS - 1 N2 - Kernel chemical composition and fatty acids profile of three walnut cultivars (Toyserkan, Chaboksar and Karaj) was analyzed. Some physicochemical properties, total phenolics content (TPC), ortho-diphenols content (ODC) and total tocopherol concentration (TTC) of extracted oils from the walnuts were also determined. The antioxidant activity of oil was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and β-carotene bleaching assays. The analysis of chemical composition revealed that protein and dietary fiber was highest in Toyserkan cultivar. Phosphorus was the most abundant element in the walnut kernels, followed by potassium, magnesium and calcium. The linoleic acid and linolenic contents ranged from 50.15% to 51.36% and 10.48% to 12.04%, respectively. Also, the results demonstrated that acid value, saponification value and viscosity of extracted oil had significantly varied between all cultivars. The extracted oil from Chaboksar cultivar illustrated more hydro peroxides and secondary products than those obtained from other cultivars. A positive correlation was found between Rancimat values and oleic acid content (r = 0.60), but considerably negative correlation with TTC (r = -0.81) and TPC (r = -0.92). The relationship between percentage of remaining DPPH radical and β-carotene of walnut oils showed high correlation among three selected cultivars (r = -0.94 to -0.97). SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/24426045/Determination_and_characterization_of_kernel_biochemical_composition_and_functional_compounds_of_Persian_walnut_oil_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/24426045/ DB - PRIME DP - Unbound Medicine ER -
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