ArticleMolecules (Basel, Switzerland)2022
Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed, 36 citations in OpenAlex.
- Fatty Acid Composition and Oxidative Changes in Pecan and Walnut Oils from Eastern Europe.Molecules (Basel, Switzerland) · 2026Article
- Enhanced Oxidative Stability of Walnut Kernels by Lipid-Soluble Antioxidant Combinations: From Individual Screening to Ternary Formulation.Foods (Basel, Switzerland) · 2026Article
- The Effect of Roasting on the Health-Promoting Components of Nuts Determined on the Basis of Fatty Acids, Polyphenol Compounds, and Antioxidant Capacity.Molecules (Basel, Switzerland) · 2025Article
- Evaluating pomegranate seed oil for potential topical applications: safety, anti-inflammatory activity and wound healing in skin cell models.Inflammopharmacology · 2025Article
- Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life.Food chemistry: X · 2025Review
- Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions.Journal of food science · 2025Article
- Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability.Food chemistry: X · 2024Article
- A Comprehensive Review of the Pharmacological Properties and Bioactive Components ofMolecules (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considerable change in the quality of the oil by promoting the oxidation of unsaturated fatty acids through the degradation of their C-C double bonds, leading to the formation of secondary oxidation products that reduce the nutritional values of the oil. This research examines the oxidative stability of roasted and unroasted cold-pressed walnut oils under accelerated storage conditions. The oxidative stability of both oils was evaluated using physicochemical parameters: chemical composition (fatty acids, phytosterols, and tocopherols), pigment content (chlorophyll and carotenoids), specific extinction coefficients (K
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.