Impact of deacidification processes on the quality and oxidative stability of walnut oil
In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemical deacidification (CD), adsorption deacidificatio...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2024-11-01
|
| Series: | Oil Crop Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2096242824000642 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850121427908296704 |
|---|---|
| author | Xuan Ma Chongbo Huang Chang Zheng Fangyan Long Mandi Zhao Changsheng Liu |
| author_facet | Xuan Ma Chongbo Huang Chang Zheng Fangyan Long Mandi Zhao Changsheng Liu |
| author_sort | Xuan Ma |
| collection | DOAJ |
| description | In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemical deacidification (CD), adsorption deacidification (AD), and molecular distillation deacidification (MDD). The physicochemical properties, nutritional components, and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed. The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes. The MDD shows a higher deacidification rate, reaching 94.06%, which is superior to the other two methods. Additionally, the AD retains more total phenols and tocopherols, with retention rates of 95.79% and 74.62%, respectively; whereas MDD is more effective at retaining phytosterols, achieving a retention rate of 98.09%. All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil, with ferric-reducing antioxidant power (FRAP) content and oxidative stability time were significantly reduced.whencompared to the untreated crude oil Among them, AD had the greatest impact on oxidative stability index (OSI), with its decreasing from 2.06 h to 0.82 h. Overall, compared to CD or MDD, the AD has best application prospects in preserving nutritional components. |
| format | Article |
| id | doaj-art-ab0526bf811d490ba6e1ff3a4c20e88c |
| institution | OA Journals |
| issn | 2096-2428 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Oil Crop Science |
| spelling | doaj-art-ab0526bf811d490ba6e1ff3a4c20e88c2025-08-20T02:35:05ZengKeAi Communications Co., Ltd.Oil Crop Science2096-24282024-11-019424725410.1016/j.ocsci.2024.10.001Impact of deacidification processes on the quality and oxidative stability of walnut oilXuan Ma0Chongbo Huang1Chang Zheng2Fangyan Long3Mandi Zhao4Changsheng Liu5Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, 430062, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, 430062, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, 430062, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, 430062, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, 430062, China; Corresponding author. Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, No. 2 Xudong, Wuchang District, Wuhan, 430062, China.In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemical deacidification (CD), adsorption deacidification (AD), and molecular distillation deacidification (MDD). The physicochemical properties, nutritional components, and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed. The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes. The MDD shows a higher deacidification rate, reaching 94.06%, which is superior to the other two methods. Additionally, the AD retains more total phenols and tocopherols, with retention rates of 95.79% and 74.62%, respectively; whereas MDD is more effective at retaining phytosterols, achieving a retention rate of 98.09%. All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil, with ferric-reducing antioxidant power (FRAP) content and oxidative stability time were significantly reduced.whencompared to the untreated crude oil Among them, AD had the greatest impact on oxidative stability index (OSI), with its decreasing from 2.06 h to 0.82 h. Overall, compared to CD or MDD, the AD has best application prospects in preserving nutritional components.http://www.sciencedirect.com/science/article/pii/S2096242824000642Walnut oilRefiningDeacidificationAdsorptionOxidative stability |
| spellingShingle | Xuan Ma Chongbo Huang Chang Zheng Fangyan Long Mandi Zhao Changsheng Liu Impact of deacidification processes on the quality and oxidative stability of walnut oil Oil Crop Science Walnut oil Refining Deacidification Adsorption Oxidative stability |
| title | Impact of deacidification processes on the quality and oxidative stability of walnut oil |
| title_full | Impact of deacidification processes on the quality and oxidative stability of walnut oil |
| title_fullStr | Impact of deacidification processes on the quality and oxidative stability of walnut oil |
| title_full_unstemmed | Impact of deacidification processes on the quality and oxidative stability of walnut oil |
| title_short | Impact of deacidification processes on the quality and oxidative stability of walnut oil |
| title_sort | impact of deacidification processes on the quality and oxidative stability of walnut oil |
| topic | Walnut oil Refining Deacidification Adsorption Oxidative stability |
| url | http://www.sciencedirect.com/science/article/pii/S2096242824000642 |
| work_keys_str_mv | AT xuanma impactofdeacidificationprocessesonthequalityandoxidativestabilityofwalnutoil AT chongbohuang impactofdeacidificationprocessesonthequalityandoxidativestabilityofwalnutoil AT changzheng impactofdeacidificationprocessesonthequalityandoxidativestabilityofwalnutoil AT fangyanlong impactofdeacidificationprocessesonthequalityandoxidativestabilityofwalnutoil AT mandizhao impactofdeacidificationprocessesonthequalityandoxidativestabilityofwalnutoil AT changshengliu impactofdeacidificationprocessesonthequalityandoxidativestabilityofwalnutoil |