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Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil
INTRODUCTION: The quality of pressed walnut oil can be improved by moderate roasting treatment. METHODS: This study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed the correlation among these indicators by...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9846541/ https://www.ncbi.nlm.nih.gov/pubmed/36687692 http://dx.doi.org/10.3389/fnut.2022.1077081 |
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author | Li, Huankang Han, Jiajia Zhao, Zhongkai Tian, Jinhu Fu, Xizhe Zhao, Yue Wei, Changqing Liu, Wenyu |
author_facet | Li, Huankang Han, Jiajia Zhao, Zhongkai Tian, Jinhu Fu, Xizhe Zhao, Yue Wei, Changqing Liu, Wenyu |
author_sort | Li, Huankang |
collection | PubMed |
description | INTRODUCTION: The quality of pressed walnut oil can be improved by moderate roasting treatment. METHODS: This study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed the correlation among these indicators by using Pearson correlation coefficient and correlation coefficient heatmap, and evaluated the volatile organic compounds (VOCs) of walnut oil under optimal pretreatment roasting conditions using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). RESULTS: Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were able to remarkably distinguish walnut oil produced by different roasting processes. In addition, correlation analysis showed that there was a significant impact among indicators. There were 73 VOCs were identified in the optimum roasted treated walnut oil, consisting of 30 aldehydes, 13 alcohols, 11 ketones, 10 esters, 5 acids, 2 oxygen-containing heterocycles, 1 nitrogen-containing heterocycle and 1 other compound. GC-IMS results showed that aldehydes contributed significantly to the volatile flavor profile of walnut oil, especially (E)-2-heptenal, (E)-2-pentenal and hexenal. DISCUSSION: The properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. |
format | Online Article Text |
id | pubmed-9846541 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-98465412023-01-19 Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil Li, Huankang Han, Jiajia Zhao, Zhongkai Tian, Jinhu Fu, Xizhe Zhao, Yue Wei, Changqing Liu, Wenyu Front Nutr Nutrition INTRODUCTION: The quality of pressed walnut oil can be improved by moderate roasting treatment. METHODS: This study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed the correlation among these indicators by using Pearson correlation coefficient and correlation coefficient heatmap, and evaluated the volatile organic compounds (VOCs) of walnut oil under optimal pretreatment roasting conditions using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). RESULTS: Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were able to remarkably distinguish walnut oil produced by different roasting processes. In addition, correlation analysis showed that there was a significant impact among indicators. There were 73 VOCs were identified in the optimum roasted treated walnut oil, consisting of 30 aldehydes, 13 alcohols, 11 ketones, 10 esters, 5 acids, 2 oxygen-containing heterocycles, 1 nitrogen-containing heterocycle and 1 other compound. GC-IMS results showed that aldehydes contributed significantly to the volatile flavor profile of walnut oil, especially (E)-2-heptenal, (E)-2-pentenal and hexenal. DISCUSSION: The properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Frontiers Media S.A. 2023-01-04 /pmc/articles/PMC9846541/ /pubmed/36687692 http://dx.doi.org/10.3389/fnut.2022.1077081 Text en Copyright © 2023 Li, Han, Zhao, Tian, Fu, Zhao, Wei and Liu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Li, Huankang Han, Jiajia Zhao, Zhongkai Tian, Jinhu Fu, Xizhe Zhao, Yue Wei, Changqing Liu, Wenyu Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil |
title | Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil |
title_full | Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil |
title_fullStr | Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil |
title_full_unstemmed | Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil |
title_short | Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil |
title_sort | roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9846541/ https://www.ncbi.nlm.nih.gov/pubmed/36687692 http://dx.doi.org/10.3389/fnut.2022.1077081 |
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