ArticleFoods (Basel, Switzerland)2022
Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 41 citations in OpenAlex.
- Compositional Characteristics of Macadamia Nuts and Oils from Major Growing Regions in China: A Static Evaluation.Foods (Basel, Switzerland) · 2026Article
- Effects of Pretreatment Technologies on the Physicochemical Properties, Fatty Acid Composition, Active Components, Antioxidant Capacity, and Volatile Flavor Compounds of Cold-PressedFood science & nutrition · 2026Article
- Analysis of Quality Distinctions of Pumpkin Seed Oil (Molecules (Basel, Switzerland) · 2026Article
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications.Food science & nutrition · 2025Review
- Fertility-Enhancing Potential ofScientifica · 2025Article
- Application of a kosmotrope (NaAnalytical science advances · 2024Article
- Can daily consumption of enriched fatty acids diet be effective in improving metabolic syndrome? An attractive paradox for walnut kernel.Food science & nutrition · 2024Review
- Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction.Food chemistry: X · 2024Article
- The effect of sesamol on endogenous substances and oxidative stability of walnut oil.Frontiers in nutrition · 2024Article
- Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted.Foods (Basel, Switzerland) · 2023Article
- Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan.Foods (Basel, Switzerland) · 2023Article
- Analysis of Chemical Composition and Antioxidant Activity ofFoods (Basel, Switzerland) · 2023Article
- Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (Molecules (Basel, Switzerland) · 2022Article
- An overview of walnuts application as a plant-based.Frontiers in endocrinology · 2022Review
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, phytochemical content, and antioxidant ability) of walnut oil were systematically compared. The results showed that the roasting pretreatment would reduce the lipid yield of walnut oil and SBE (59.53−61.19%) was the processing method with the highest yield. SR-AEE oil provided higher acid value (2.49 mg/g) and peroxide value (4.16 mmol/kg), while MR-SP oil had the highest content of polyunsaturated fatty acid (73.69%), total tocopherol (419.85 mg/kg) and total phenolic compounds (TPC, 13.12 mg/kg). The DPPH-polar and ABTS free radicals’ scavenging abilities were accorded with SBE > AEE > SP. SBE is the recommended process for improving the extraction yield and antioxidant ability of walnut oil. Hierarchical cluster analysis showed that processing technology had a greater impact on walnut oil than pretreatment technology. In addition, multiple linear regression revealed C18:0, δ-tocopherol and TPC had positive effects on the antioxidant ability of walnut oil, while C18:1n-9, C18:3n-3 and γ-tocopherol were negatively correlated with antioxidant activity. Thus, this a promising implication for walnut oil production.
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