« Previous AbstractIdentification limits for volatile organic compounds in the blood by purge-and-trap GC-FTIR    Next AbstractInfluence of cultivar and technological conditions on the volatile profile of virgin pistachio oils »

Food Res Int

Title:		Characterization of virgin walnut oils and their residual cakes produced from different varieties
Author(s):		Ojeda-Amador RM; Salvador MD; Gomez-Alonso S; Fregapane G;
Address:		"Departamento de Tecnologia de Alimentos, Facultad de Ciencias Quimicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: rosamaria.ojeda@alu.uclm.es. Departamento de Tecnologia de Alimentos, Facultad de Ciencias Quimicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: amparo.salvador@uclm.es. Instituto Regional de Investigacion Cientifica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: sergio.gomez@uclm.es. Departamento de Tecnologia de Alimentos, Facultad de Ciencias Quimicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: giuseppe.fregapane@uclm.es"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180328
Issue:
Page Number:		396 - 404
DOI:		10.1016/j.foodres.2018.03.066
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study addresses the composition and properties of different walnut varieties (Chandler, Hartley and Lara), in particular their virgin oils and residual cakes obtained by screw pressing employing different cultivars. Among nuts, walnut (Juglans regia L.) exhibits interesting nutritional value, mainly due to their high content in linoleic acid, phenolic and tocopherol compounds, which show antioxidant and other healthy properties. Valuable results related to fatty acid profile and minor components were observed. Virgin walnut oil is a rich source in linoleic acid (60-62%) and gamma-tocopherol (517-554?ª+mg/kg). Moreover, walnuts show a very high content in total phenolic compounds (10,045-12,474?ª+mg/kg; as gallic acid), which contribute to a great antioxidant activity (105-170?ª+mmol/kg for DPPH, and 260-393?ª+mmol/kg for ORAC), being the hydrolysable tannins (2132-4204?ª+mg/kg) and flavanols (796-2433?ª+mg/kg) their main phenolic groups. Aldehydes account for the highest contribution to aromatic volatiles in virgin walnut oil (about 35% of total). As expected, polar phenolic compounds concentrate in the residual cake, after the separation of the oily phase, reaching a content of up to 19,869?ª+mg/kg, leading to potential added value and applications as source of bioactive compounds to this by-product"
Keywords:		Antioxidants/analysis Color Fatty Acids/analysis Food Analysis/*methods Food Handling/*methods Juglans/*chemistry/classification Nuts/*chemistry/classification Odorants/analysis Phenols/analysis Plant Oils/*chemistry/isolation & purification Volatile Orga;
Notes:		"MedlineOjeda-Amador, Rosa M Salvador, Maria Desamparados Gomez-Alonso, Sergio Fregapane, Giuseppe eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/05/08 Food Res Int. 2018 Jun; 108:396-404. doi: 10.1016/j.foodres.2018.03.066. Epub 2018 Mar 28"