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Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.
J Oleo Sci. 2020; 69(5):423-428.JO

Abstract

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while the linoleic acid contents of roasted walnut oils at 120℃/h ranged from 55.95% (Type 3) to 64.86% (Type 10). Interestingly, linolenic acid contents of both roasted and unroasted oils changed between 9.43 (Type 10) and 16.29% (Type 8) to 9.64 (Type 10) and 16.58% (Type 8), respectively and were significant (p < 0.05) different. γ-tocopherol content of unroasted walnut oils varied between 6.3 (Type 3) and 11.4 mg/100g (Type 1) and γ-tocopherol contents of roasted walnut oils ranged between 28.1 (Type 8) and 38.2 mg/100g (Type 3). The oil could be useful for industrial applications owing to good physicochemical properties. Fatty acid values for oil obtained from roasted walnut were slightly higher than those reported for unroasted walnut oils.

Authors+Show Affiliations

Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Engineering, Faculty of Agriculture, Namık Kemal University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Engineering, Faculty of Agriculture, Selcuk University.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32378548

Citation

Ghafoor, Kashif, et al. "Influence of Roasting On Oil Content, Bioactive Components of Different Walnut Kernel." Journal of Oleo Science, vol. 69, no. 5, 2020, pp. 423-428.
Ghafoor K, Juhaimi FA, Geçgel Ü, et al. Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel. J Oleo Sci. 2020;69(5):423-428.
Ghafoor, K., Juhaimi, F. A., Geçgel, Ü., Babiker, E. E., & Özcan, M. M. (2020). Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel. Journal of Oleo Science, 69(5), 423-428. https://doi.org/10.5650/jos.ess19205
Ghafoor K, et al. Influence of Roasting On Oil Content, Bioactive Components of Different Walnut Kernel. J Oleo Sci. 2020;69(5):423-428. PubMed PMID: 32378548.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel. AU - Ghafoor,Kashif, AU - Juhaimi,Fahad Al, AU - Geçgel,Ümit, AU - Babiker,Elfadıl E, AU - Özcan,Mehmet Musa, PY - 2020/5/8/entrez PY - 2020/5/8/pubmed PY - 2020/9/15/medline KW - GC KW - HPLC KW - fatty acid KW - oil KW - roasting KW - tocopherol KW - walnut kernel SP - 423 EP - 428 JF - Journal of oleo science JO - J Oleo Sci VL - 69 IS - 5 N2 - A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while the linoleic acid contents of roasted walnut oils at 120℃/h ranged from 55.95% (Type 3) to 64.86% (Type 10). Interestingly, linolenic acid contents of both roasted and unroasted oils changed between 9.43 (Type 10) and 16.29% (Type 8) to 9.64 (Type 10) and 16.58% (Type 8), respectively and were significant (p < 0.05) different. γ-tocopherol content of unroasted walnut oils varied between 6.3 (Type 3) and 11.4 mg/100g (Type 1) and γ-tocopherol contents of roasted walnut oils ranged between 28.1 (Type 8) and 38.2 mg/100g (Type 3). The oil could be useful for industrial applications owing to good physicochemical properties. Fatty acid values for oil obtained from roasted walnut were slightly higher than those reported for unroasted walnut oils. SN - 1347-3352 UR - https://www.unboundmedicine.com/medline/citation/32378548/Influence_of_Roasting_on_Oil_Content_Bioactive_Components_of_Different_Walnut_Kernel_ L2 - https://dx.doi.org/10.5650/jos.ess19205 DB - PRIME DP - Unbound Medicine ER -