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Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata.
Food Chem. 2019 May 01; 279:279-287.FC

Abstract

This study compared the lipid compositions, minor components contents, oxidative stability index, and free radical scavenging capacities of walnut oils from two species in China: Juglans regia (common walnut) and Juglans sigillata (iron walnut). The results showed that iron walnut oil contained lower C16:0 (4.97-5.25%) and special fatty acid (erucic acid C22:1). Common walnut oil provided higher tocopherols (441.03-490.32 mg/kg), phytosterols (1014.49-1211.40 mg/kg), squalene (4.41-5.21 mg/kg), and polyphenols (44.78-64.61 mg GAE/kg) and better antioxidant capacities. The walnut oil of the different walnut species could be distinguished by principal component analysis and hierarchical cluster analysis. In addition, multiple linear regression was employed to evaluate the contributions of minor components to the free radical scavenging capacity of the walnut oils and develop a predictive model for the antioxidant capacity of the oil. This information has important implications for the nutritional value and industrial production of walnut oil in China.

Authors+Show Affiliations

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, 1800 Lihu Road, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, 1800 Lihu Road, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, 1800 Lihu Road, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, 1800 Lihu Road, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China. Electronic address: wangxg1002@gmail.com.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

30611491

Citation

Gao, Pan, et al. "Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained From Two Species of Walnut: Juglans Regia and Juglans Sigillata." Food Chemistry, vol. 279, 2019, pp. 279-287.
Gao P, Liu R, Jin Q, et al. Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata. Food Chem. 2019;279:279-287.
Gao, P., Liu, R., Jin, Q., & Wang, X. (2019). Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata. Food Chemistry, 279, 279-287. https://doi.org/10.1016/j.foodchem.2018.12.016
Gao P, et al. Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained From Two Species of Walnut: Juglans Regia and Juglans Sigillata. Food Chem. 2019 May 1;279:279-287. PubMed PMID: 30611491.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata. AU - Gao,Pan, AU - Liu,Ruijie, AU - Jin,Qingzhe, AU - Wang,Xingguo, Y1 - 2018/12/10/ PY - 2018/07/16/received PY - 2018/11/30/revised PY - 2018/12/03/accepted PY - 2019/1/7/entrez PY - 2019/1/7/pubmed PY - 2019/2/16/medline KW - Chemometrics KW - Free radical scavenging capacity KW - Oxidative stability index KW - Walnut oil SP - 279 EP - 287 JF - Food chemistry JO - Food Chem VL - 279 N2 - This study compared the lipid compositions, minor components contents, oxidative stability index, and free radical scavenging capacities of walnut oils from two species in China: Juglans regia (common walnut) and Juglans sigillata (iron walnut). The results showed that iron walnut oil contained lower C16:0 (4.97-5.25%) and special fatty acid (erucic acid C22:1). Common walnut oil provided higher tocopherols (441.03-490.32 mg/kg), phytosterols (1014.49-1211.40 mg/kg), squalene (4.41-5.21 mg/kg), and polyphenols (44.78-64.61 mg GAE/kg) and better antioxidant capacities. The walnut oil of the different walnut species could be distinguished by principal component analysis and hierarchical cluster analysis. In addition, multiple linear regression was employed to evaluate the contributions of minor components to the free radical scavenging capacity of the walnut oils and develop a predictive model for the antioxidant capacity of the oil. This information has important implications for the nutritional value and industrial production of walnut oil in China. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30611491/Comparative_study_of_chemical_compositions_and_antioxidant_capacities_of_oils_obtained_from_two_species_of_walnut:_Juglans_regia_and_Juglans_sigillata_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)32111-3 DB - PRIME DP - Unbound Medicine ER -