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Characterization of virgin walnut oils and their residual cakes produced from different varieties.
Food Res Int. 2018 06; 108:396-404.FR

Abstract

This study addresses the composition and properties of different walnut varieties (Chandler, Hartley and Lara), in particular their virgin oils and residual cakes obtained by screw pressing employing different cultivars. Among nuts, walnut (Juglans regia L.) exhibits interesting nutritional value, mainly due to their high content in linoleic acid, phenolic and tocopherol compounds, which show antioxidant and other healthy properties. Valuable results related to fatty acid profile and minor components were observed. Virgin walnut oil is a rich source in linoleic acid (60-62%) and γ-tocopherol (517-554 mg/kg). Moreover, walnuts show a very high content in total phenolic compounds (10,045-12,474 mg/kg; as gallic acid), which contribute to a great antioxidant activity (105-170 mmol/kg for DPPH, and 260-393 mmol/kg for ORAC), being the hydrolysable tannins (2132-4204 mg/kg) and flavanols (796-2433 mg/kg) their main phenolic groups. Aldehydes account for the highest contribution to aromatic volatiles in virgin walnut oil (about 35% of total). As expected, polar phenolic compounds concentrate in the residual cake, after the separation of the oily phase, reaching a content of up to 19,869 mg/kg, leading to potential added value and applications as source of bioactive compounds to this by-product.

Authors+Show Affiliations

Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: rosamaria.ojeda@alu.uclm.es.Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: amparo.salvador@uclm.es.Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: sergio.gomez@uclm.es.Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: giuseppe.fregapane@uclm.es.

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29735072

Citation

Ojeda-Amador, Rosa M., et al. "Characterization of Virgin Walnut Oils and Their Residual Cakes Produced From Different Varieties." Food Research International (Ottawa, Ont.), vol. 108, 2018, pp. 396-404.
Ojeda-Amador RM, Salvador MD, Gómez-Alonso S, et al. Characterization of virgin walnut oils and their residual cakes produced from different varieties. Food Res Int. 2018;108:396-404.
Ojeda-Amador, R. M., Salvador, M. D., Gómez-Alonso, S., & Fregapane, G. (2018). Characterization of virgin walnut oils and their residual cakes produced from different varieties. Food Research International (Ottawa, Ont.), 108, 396-404. https://doi.org/10.1016/j.foodres.2018.03.066
Ojeda-Amador RM, et al. Characterization of Virgin Walnut Oils and Their Residual Cakes Produced From Different Varieties. Food Res Int. 2018;108:396-404. PubMed PMID: 29735072.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of virgin walnut oils and their residual cakes produced from different varieties. AU - Ojeda-Amador,Rosa M, AU - Salvador,María Desamparados, AU - Gómez-Alonso,Sergio, AU - Fregapane,Giuseppe, Y1 - 2018/03/28/ PY - 2017/12/22/received PY - 2018/03/22/revised PY - 2018/03/25/accepted PY - 2018/5/9/entrez PY - 2018/5/8/pubmed PY - 2019/10/8/medline KW - Antioxidant capacity KW - Composition KW - Phenolics KW - Residual cake KW - Virgin oil KW - Walnut SP - 396 EP - 404 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 108 N2 - This study addresses the composition and properties of different walnut varieties (Chandler, Hartley and Lara), in particular their virgin oils and residual cakes obtained by screw pressing employing different cultivars. Among nuts, walnut (Juglans regia L.) exhibits interesting nutritional value, mainly due to their high content in linoleic acid, phenolic and tocopherol compounds, which show antioxidant and other healthy properties. Valuable results related to fatty acid profile and minor components were observed. Virgin walnut oil is a rich source in linoleic acid (60-62%) and γ-tocopherol (517-554 mg/kg). Moreover, walnuts show a very high content in total phenolic compounds (10,045-12,474 mg/kg; as gallic acid), which contribute to a great antioxidant activity (105-170 mmol/kg for DPPH, and 260-393 mmol/kg for ORAC), being the hydrolysable tannins (2132-4204 mg/kg) and flavanols (796-2433 mg/kg) their main phenolic groups. Aldehydes account for the highest contribution to aromatic volatiles in virgin walnut oil (about 35% of total). As expected, polar phenolic compounds concentrate in the residual cake, after the separation of the oily phase, reaching a content of up to 19,869 mg/kg, leading to potential added value and applications as source of bioactive compounds to this by-product. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29735072/Characterization_of_virgin_walnut_oils_and_their_residual_cakes_produced_from_different_varieties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30256-4 DB - PRIME DP - Unbound Medicine ER -