ArticleJournal of food science and technology2018
Storage quality of walnut oil containing lycopene during accelerated oxidation.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 31 citations in OpenAlex.
- Storage Quality and Tocopherol Content of Crude Glandless Cottonseed Oil Under Accelerated Oxidation Conditions in Comparison with Commercial Cottonseed Oil.Foods (Basel, Switzerland) · 2026Article
- Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension.Foods (Basel, Switzerland) · 2023Review
- Oxidative Stability of Cottonseed Butter Products under Accelerated Storage Conditions.Molecules (Basel, Switzerland) · 2023Article
- Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients.Foods (Basel, Switzerland) · 2022Article
- Valorization of Traditional Italian Walnut (Plants (Basel, Switzerland) · 2022Article
- Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing.Journal of food science and technology · 2020Article
- HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stability.Journal of food science and technology · 2020Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation.
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Registered trials
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