Walnut

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Weifeng Xie - One of the best experts on this subject based on the ideXlab platform.

  • Storage quality of Walnut oil containing lycopene during accelerated oxidation
    Journal of Food Science and Technology, 2018
    Co-Authors: Chaonan Xie, Zheng Feei Ma, Zhipan Yang, Lingming Kong, Hongxia Zhang, Fang Li, Weifeng Xie
    Abstract:

    The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of Walnut oil. Walnut oil was extracted from Xinjiang Walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of Walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to Walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (Walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of Walnut oil because of its antioxidant effect against lipid oxidation.

Fumiki Morimatsu - One of the best experts on this subject based on the ideXlab platform.

  • reliable enzyme linked immunosorbent assay for the determination of soybean proteins in processed foods
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Naoki Morishita, Hiroshi Akiyama, Kumiko Kamiya, Takashi Matsumoto, Shinobu Sakai, Reiko Teshima, Atsuo Urisu, Tatsuya Moriyama, Tadashi Ogawa, Fumiki Morimatsu
    Abstract:

    Among food allergens of tree nuts, Walnuts are a frequent cause of adverse food reactions in allergic patients. A novel sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of Walnut soluble proteins in processed foods was developed. The sandwich ELISA is highly specific for Walnut soluble proteins. The recovery ranged from 83.4 to 123%, whereas the intra- and interassay coefficients of variation were less than 8.8 and 7.2%, respectively. This study showed that the proposed method is a reliable tool for detection in the presence of hidden Walnut proteins in processed foods.

Grete Bertelsen - One of the best experts on this subject based on the ideXlab platform.

  • Evaluation of quality changes in Walnut kernels (Juglans regia L.) by Vis/NIR spectroscopy
    Journal of Agricultural and Food Chemistry, 2001
    Co-Authors: Pernille N. Jensen, Gitte Sørensen, Soren Balling Engelsen, Grete Bertelsen
    Abstract:

    Storage of Walnut kernels in light and at room temperature, as is common practice, is detrimental to their sensory quality and shelf life. This study demonstrates that Vis/NIR spectroscopy, in combination with multivariate data analysis (chemometrics), is a most capable rapid method for monitoring the overall quality deterioration of Walnut kernels. Spectral predictions of the sensory attributes nutty and rancid tastes by partial least-squares regression (PLSR) resulted in correlations (r(2)) of 0.77 and 0.86, respectively, whereas with PLSR prediction of the chemical parameter hexanal content a correlation (r(2)) of 0.72 was obtained. The study further establishes that storage in light results in pronounced oxidative changes, especially in Walnuts stored at 21 degrees C, whereas dark storage at 5 degrees C results in Walnuts without any trace of rancid taste during 25 weeks of storage at accelerated storage conditions (50% oxygen).

Fahuan Ge - One of the best experts on this subject based on the ideXlab platform.

  • Preparation of Walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of Walnut oil
    LWT - Food Science and Technology, 2017
    Co-Authors: Dan Zhou, Jingfu Jia, Jinfang Ma, Yun Pan, Jing Ye, Fahuan Ge
    Abstract:

    This study is aimed to enhance the stability of Walnut oil by microencapsulation using soybean protein isolate (SPI) and maltodextrin (MD) as wall materials. Walnut oil microcapsules were successfully prepared by spray drying method and the encapsulation efficiency (EE) was 72.2% under the optimal conditions. The effects of the wall materials concentrations, the ratio of SPI to MD, and the ratio of oil to wall materials on the EE were examined. The structure of microcapsules was characterized by various physicochemical techniques and it confirmed the Walnut oil was successfully microencapsulated. The microencapsulated Walnut oil showed lower oxidation values in comparison with unencapsulated oil, highlighting a protective effect of the antioxidant. The results revealed that the oxidation stability of Walnut oil was enhanced significantly by microencapsulation. Microcapsules showed good application prospect for Walnut oil in food industries.

Jose Alberto Pereira - One of the best experts on this subject based on the ideXlab platform.

  • bioactive properties and chemical composition of six Walnut juglans regia l cultivars
    Food and Chemical Toxicology, 2008
    Co-Authors: Jose Alberto Pereira, Ivo Oliveira, Anabela Sousa, Isabel C F R Ferreira, Albino Bento, Leticia M Estevinho
    Abstract:

    The chemical composition, antioxidant potential and antimicrobial activity were studied in six Walnuts (Juglans regia L.) cultivars (cv. Franquette, Lara, Marbot, Mayette, Mellanaise and Parisienne) produced in Portugal. Concerning their chemical composition the main constituent of fruits was fat ranging from 78.83% to 82.14%, being the nutritional value around 720 kcal per 100 g of fruits. Linoleic acid was the major fatty acid reaching the maximum value of 60.30% (cv. Lara) followed by oleic, linolenic and palmitic acids. The aqueous extracts of Walnut cultivars were investigated by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. All the Walnut extracts exhibited antioxidant capacity in a concentration-dependent manner being the lowest EC50 values obtained with extracts of cv. Parisienne. Their antimicrobial capacity was also checked against gram positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans), revealing activity against the different tested microorganisms. 2008 Elsevier Ltd. All rights reserved.

  • determination of sterol and fatty acid compositions oxidative stability and nutritional value of six Walnut juglans regia l cultivars grown in portugal
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Joana S Amaral, Jose Alberto Pereira, Susana Casal, Rosa M Seabra, Beatriz P P Oliveira
    Abstract:

    Six cultivars (Franquette, Marbot, Mayette, Mellanaise, Lara, and Parisienne) of Walnuts (Juglans regia L.) were collected during the 2001 crop, from Braganca, Portugal. Chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value, was evaluated. Fat was the predominant component, ranging from 62.3 to 66.5%. Total oil was extracted and analyzed for fatty acids, sterols, oxidative stability, and peroxide value. Fatty acids and sterols were determined by gas−liquid chromatography coupled to a flame ionization detector. Eighteen fatty acids were quantified. Polyunsaturated fatty acids and, in particular, linoleic acid were predominant. β-Sitosterol, Δ5-avenasterol, and campesterol were the major sterols found. Differences were observed among the studied cultivars, especially in peroxide values and in the sterol profile. Keywords: Juglans regia L.; Walnut; chemical composition; fatty acid composition; sterol composition; nutritional value