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Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

文献类型： 外文期刊

作者： Ma, Xuan 1 ; Zheng, Chang 1 ; Zhou, Qi 1 ; Huang, Chongbo 1 ; Wang, Weijun 1 ; Huang, Ying 1 ; Liu, Changsheng 1 ;

作者机构： 1.Chinese Acad Agr Sci, Hubei Key Lab Lipid Chem & Nutr, Key Lab Oil Seed Proc, Oil Crops & Lipids Proc Technol Natl & Local Joint, Wuhan 430062, Peoples R China

2.Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, 2 Xudong, Wuhan 430062, Peoples R China

关键词： Walnut oil; Pretreatment; Microwave; Oxidative stability; Volatile flavor

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 448 卷

页码：

收录情况： SCI

摘要： In this study, we applied various thermal pretreatment methods (e.g., hot-air, microwave, and stir-frying) to process walnut kernels, and conducted comparative analysis of the physicochemical properties, nutritional components, in vitro antioxidant activity, and flavor substances of the extracted walnut oil (WO). The results indicated that, thermal pretreatment significantly increased the extraction of total trace nutrients (e.g., total phenols, tocopherols, and phytosterols) in WO. The WO produced using microwave had 2316.71 mg/kg of total trace nutrients, closely followed by the stir-frying method, which yielded an 11.22% increase compared to the untreated method. The WO obtained by the microwave method had a higher Oxidative inductance period (4.05 h) and oil yield (2.48%). After analyzing the flavor in WO, we found that aldehydes accounted for 28.77% of the 73 of volatile compounds and 58.12% of the total flavor compound content in microwave-pretreated WO, these percentages were higher than those recorded by using other methods. Based on the comprehensive score obtained by the PCA, microwave-pretreatment might be a promising strategy to improve the quality of WO based on aromatic characteristics.

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