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Impact of deacidification processes on the quality and oxidative stability of walnut oil

oil Crop Science 2024年第4期9卷 247-254页

作者： Xuan Ma Chongbo Huang Chang Zheng Fangyan Long Mandi Zhao Changsheng Liu oil Crops Research Institute of the Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and NutritionKey Laboratory of Oil Seed Processing of Ministry of AgricultureOil Crops and Lipids Process Technology National and Local Joint Engineering LaboratoryWuhan430062China College of Food Science and Engineering Wuhan Polytechnic UniversityWuhan430023China

In order to select an appropriate deacidification process and improve the quality of walnut oil,low-temperature cold-pressed crude walnut oil was used as raw *** walnut oil was prepared using three deacidification processes:chemical deacidification(CD),adsorption deacidification(AD),and molecular distillation deacidification(MDD).The physicochemical properties,nutritional components,and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively *** results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification *** MDD shows a higher deacidification rate,reaching 94.06%,which is superior to the other two ***,the AD retains more total phenols and tocopherols,with retention rates of 95.79%and 74.62%,respectively;whereas MDD is more effective at retaining phytosterols,achieving a retention rate of 98.09%.All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil,with ferric-reducing antioxidant power(FRAP)content and oxidative stability time were significantly reduced.-whencompared to the untreated crude oil Among them,AD had the greatest impact on oxidative stability index(OSI),with its decreasing from 2.06 h to 0.82 ***,compared to CD or MDD,the AD has best application prospects in preserving nutritional components.

关键词： walnut oil Refining Deacidification Adsorption Oxidative stability

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Ameliorative effect of walnut oil against cognitive impairment in alzheimers type dementia in rodent

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oil Crop Science 2024年第4期9卷 234-239页

作者： Congcong Ma Li Zhang Lei Wang Qingde Huang Qianchun Deng Fenghong Huang Jiqu Xu Department of Nutriology Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhan 430062PR China Hubei Key Laboratory of Lipid Chemistry and Nutrition Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhan 430062PR China Academy of Nutrition and Health Hubei Province Key Laboratory of Occupational HazardIdentification and ControlSchool of Public HealthWuhan University of Science and TechnologyWuhan 430065PR China Department of Neurology Hubei Provincial Hospital of Integrated Chinese&Western MedicineNo.11Lingjiaohu RoadWuhan 430015PR China

walnut oil(WO),known for abundant polyunsaturated fatty acids and an array of bioactive substances such as tocopherols,phytosterols,squalene,melatonin,and polyphenols,which is endowed with numerous health *** primary objective of this research was to ascertain the impact of WO on cognitive deficits in learning and memory impairment mice caused by scopolamine(SCOP).The Morris water maze and the step-down avoidance test were utilized to assess the memory and learning *** notably counteracted the detrimental effects of SCOP on learning and memory in the Morris water maze,as indicated by a reduction in escape latency and swimming ***,WO administration led to a notably reduced number of errors in training trial and an increased latency in testing trial when compared to the SCOP group in the step-down avoidance ***,WO activated the cholinergic system of the brain by upregulating choline acetyltransferase activity and reducing acetylcholinesterase *** results suggest that WO has the potential to protect against memory decline in mice,offering a promising strategy for the prevention of memory-related disorders.

关键词： walnut oil Scopolamine Memory Morris water maze Step-down avoidance test Cholinergic system

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Influence of the Extraction Process on the Characteristics of Romanian Mountain walnut oil

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American Journal of Plant Sciences 2024年第10期15卷 940-967页

作者： Anne-Gaëlle Gambert Sabina Niţu Andra Tămaș Maria Laura Fanani Justine Dupré Clara Delepine Ludovic Chaveriat Patrick Martin Lucian Rusnac Department of Chemistry University of Artois IUT Bthune Bthune France Department of Applied Chemistry and Engineering of Organic and Natural Compounds Politehnica University Timisoara Timisoara Romania Departamento de Qumica Biolgica Ranwel Caputto Facultad de Ciencias Qumicas Universidad Nacional de Crdoba Crdoba Argentina Centro de Investigaciones en Qumica Biolgica de Crdoba (CIQUIBIC) CONICET Crdoba Argentina Unit Transformations & AgroressourcesULR7519 University of Artois UniLaSalle Bthune France

The objective of this work is to extract walnut oil using various processes in order to compare the influence on the nature of the components extracted, and thus identify the areas of potential use. We carried out the extractions by mechanical process, thanks to a press in reduced model provided with a worm. We obtained cold extracted oil whose characteristics slightly diverge from extra virgin oil found in shops in Romania, but its composition is similar. We were also able to extract by chemical process using two methods, Folch and Soxhlet. Commercially available table walnut oils are only cold extracted to avoid the presence of solvents. Those are difficult to remove and strongly oxidize the oil. Currently, consumers appreciate walnut oil for its taste and nutritional qualities. In nutrition, this oil is put forward for its composition rich in polyunsaturated fatty acids, which are needed for human body. Food supplements made from walnut oil are available today. For the moment, this is the only use of walnut oil. Indeed, there are some studies on other fields of application, but they remain in the field of research and nothing has yet been commercialized. In this present study, we compared the chemical and physical properties of cold-extracted oil with the solvent extraction of walnut kernel originating from the mountain region of Rumania. The cold extracted oil has a high content of polyunsaturated fatty acids (63%) and monounsaturated fatty acids (30%), a very low level of saturated fatty acid (7%) and no content of linolenic acid. The Soxhlet and Folch methods produced slightly different oils with increased amounts of minor components, which changes their characteristic. Even when solvent-extracted oils do not meet the standard criteria imposed by the Codex Alimentarius, they offer a possible use in the fields of food, cosmetics industries and biomedicine.

关键词： walnut oil Extraction Composition Romanian Mountain

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Key chemical composition of walnut(Juglans regia.L)oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells

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Food Bioscience 2022年第1期45卷 96-104页

作者： Pan Gao Ruijie Liu Qingzhe Jin Xingguo Wang Key Laboratory for Deep Processing of Major Grain and oil(Wuhan Polytechnic University)of Ministry of Education in China College of Food Science and EngineeringWuhan Polytechnic University68 Xuefu South RoadChangqing GardenWuhan430023PR China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi214122PR China

We systematically evaluated fatty acids and triacylglycerol composition,as well as tocopherol,phytosterol,and phenolics,in walnut oil and compared the cholesterol-lowering effects of oil processed with different methods(cold pressing,roast-pressing,hexane extraction,subcritical butane extraction,and supercritical CO_(2) extraction).The different methods did not affect the lipid composition of walnut *** tocopherol(41.11 mg/100 g)and total phenolic content(TPC,4.26 mg/100 g)of roast-pressed walnut oil and the phytosterol contents of subcritical butane-extracted walnut oil(106.51 mg/100 g)were higher than those of other tested *** oil significantly decreased cholesterol synthesis by downregulating the expression of HMGCR,SREBP-2,and CYP51 genes,and increased cholesterol efflux by upregulating the expression of ABCG1,thus significantly reducing total cholesterol and *** and TPC in walnut oil were responsible for lowering cholesterol;the optimal concentration of phytosterols was 10μg/mL,and that of TPC was 12.5×10^(-3)μg/*** process optimization,a new processing method for walnut oil based on biological evaluation was preliminarily established.

关键词： walnut oil Processing method Cholesterol lowering Phenolic Phytosterols Juglans regia L

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