Scholarly record
THE EFFECT OF SPICES ADDITION ON OXIDATIVE STABILITY OF WALNUT OIL
Abstract
The walnut kernel (Juglans regia L.) is highly appreciated for its unique sensory properties and nutritional value. Walnut kernels contain around 60% oil; this varies from variety to variety. Walnut oil is cold-pressed from dried walnut kernels and has a strong and distinctive walnut flavour. The effect of adding some spices as a natural source of antioxidants on the oxidative stability of walnut oil was investigated in the present study. Three types of flavoured walnut oil were obtained: with garlic (Allium sativum) and black pepper (Piper nigrum), with pistachio (Pistacia vera), pine seed (Pinus pinea) and black pepper, with cinnamon (Cinnamomum zeylanicum) and vanilla (Vanilla planifolia). The flavoured walnut oil samples were stored at ambient temperature (21oC) in black bottles for 6 months. Changes in the antioxidant capacity (FRAP assay) and polyphenolic compounds content (by Folin-Ciocalteau method) of flavoured walnut oil during storage were investigated. Peroxide value (PV), p-anisidine value (p-AV) and total oxidation value (TOTOX) were measured to assess the lipid oxidation process. The primary and secondary oxidation products were determined from month to month. The walnut oil is unstable due to the sensitivity of its unsaturated fatty acids to oxidation. Many studies have been carried out to find ways to improve the oxidative stability of vegetable oils. The storage of walnut oil at ambient temperature increase its shelf life and reduce lipid oxidation when spices are incorporated into the oil as a natural antioxidants. In our study, The WOS2 sample is the flavoured walnut oil with the spice mix (pistachio, pine seed and black pepper) have the best antioxidant stability and controlled oxidation.
Publication Impact Profile
Publication details
References14
Benzie I.F.F., Strain L., Feeric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay, Analytical Biochemistry. vol. 239 / issue 1, pp 70-76, 1996, DOI: 10.1006/abio.1996.0292.
Grebenteuch S., Kroh L.W., Drusch S., Rohn S.. Formation of secondary and tertiary volatile compounds resulting from the lipid oxidation of rapeseed oil, Foods, vol. 10 / issue 10, pp 2417, 2021, DOI: 10.3390/foods10102417.
Grilo F.S., Wang S.C.,Walnut (Juglans regia L.) volatile compounds indicate kernel and oil oxidation, Foods, vol. 10 / issue 2, pp 329, 2021, DOI: 10.3390/foods10020329.
Laskos K., Pisulewska E., Waligorski P., Janowiak F., Janeczko A., Sadura I., Polaszczyk S., Czyczylo-Mysza I.M., Herbal additives substantially modify antioxidant properties and tocopherol content of cold-pressed oils, Antioxidants, vol. 10, pp 781, 2021, DOI: 10.3390/antiox1005078. 1
Leahu A., Oroian M., Ropciuc S., The quality and stability of walnut oil under the influence of storage conditions. Article licensed under a Creative Commons Attribution Non Commercial-Share Alike 4.0 International License, 2016.
Li H., Han J., Zhao Z., Tian J., Fu X., Zhao Y., Wei C., Liu W., Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil, Frontiers in Nutrition, vol.9, pp 1077081, 2022, doi: 10.3389/ fnut.2022.1077081. DOI: 10.3389/fnut.2022.1077081
Lutz M., �lvarez K., Loewe V., Chemical composition of pine nut (Pinus pinea L.) grown in three geographical macrozones in Chile, CyTA - Journal of Food, vol.15 / issue 2, pp 284�290, DOI: 10.1080/19476337.2016.1250109.
Navarro, J.M., Flores P., Garrido C., Martinesz V., Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity, Food Chemistry, vol. 96 / issue 1, pp 66-73, 2006, doi:10.1016/ j.foodchem.2005.01.057. DOI: 10.1016/j.foodchem.2005.01.057
Patras A., Dorobantu P., Physical and chemical composition of some walnut (Juglans regia L) biotypes from Moldavia, U.S.A.M.V. �I. I. de la Brad? Iasi, Scientific paper Agronomy series, vol. 53 / issue 2, pp 57-60, 2010.
Popovici C, Deseatnicova O., Oxidative storage stability of cold pressed walnut oil, Journal of Food and Packaging Science, Technique and Technologies, vol.2, pp 194-198, 2013, DOI: 10.46793/SBT26.435R.
R�bufa C., Artaud J., Le Dr�au Y., Walnut (Juglans regia L.) oil chemical composition depending on variety, locality, extraction process and storage conditions: A comprehensive review, Journal of Food Composition and Analysis, vol. 110, pp 104534, 2022, ffDOI: 10.1016/j.jfca.2022.104534ff. ffhal-03631908f
Rohman A., Infrared spectroscopy for quantitative analysis and oil parameters of olive oil and virgin coconut oil: A review, International Journal of Food Properties, vol. 20 / issue 7, pp 1447-1456, 2017, DOI: 10.1080/10942912.2016.1213742.
Singleton V.L., Orthofer R., Lamuela-Raventos R.M., Analysis of total phenols and other oxidation substances and antioxidants by means of Folin-Ciocalteu reagent, Methods in Enzimology, vol. 299, pp 152-178, 1999, DOI: 10.1016/S0076-6879(99)99017-1.
Somogyi L., Gorka A., Soos A., Badak-Kerti K., Kocz an-Manninger K., Szedljak, I., Effect of immersed herbs on the oxidative stability of edible oils, Periodica Polytechnica Chemical Engineering, vol. 59 / issue 4, pp 272�276, 2015, DOI: 10.3311/PPch.7571.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.