Impact of deacidification processes on the quality and oxidative stability of walnut oil

Q3 Agricultural and Biological Sciences Oil Crop Science Pub Date : 2024-11-01 DOI:10.1016/j.ocsci.2024.10.001
Xuan Ma , Chongbo Huang , Chang Zheng , Fangyan Long , Mandi Zhao , Changsheng Liu
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Abstract

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.
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脱酸工艺对核桃油质量和氧化稳定性的影响
为了选择合适的脱酸工艺并提高核桃油的质量,采用了低温冷榨粗核桃油作为原料。采用三种脱酸工艺制备脱酸核桃油:化学脱酸(CD)、吸附脱酸(AD)和分子蒸馏脱酸(MDD)。对所得脱酸核桃油的理化性质、营养成分和体外抗氧化活性进行了比较分析。结果表明,在三种不同的脱酸过程中,核桃油中的脂肪酸含量呈现波动变化。MDD 的脱酸率较高,达到 94.06%,优于其他两种方法。此外,AD 能保留更多的总酚和生育酚,保留率分别为 95.79% 和 74.62%;而 MDD 能更有效地保留植物甾醇,保留率达到 98.09%。所有这些方法都对核桃油的体外抗氧化能力和油脂稳定性产生了积极影响,与未处理的粗油相比,铁还原抗氧化能力(FRAP)含量和氧化稳定性时间都显著降低。 其中,AD 对氧化稳定性指数(OSI)的影响最大,从 2.06 小时降至 0.82 小时。总之,与 CD 或 MDD 相比,AD 在保存营养成分方面的应用前景最好。
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来源期刊
Oil Crop Science
Oil Crop Science Food Science, Plant Science, Agronomy and Crop Science
CiteScore
3.40
自引率
0.00%
发文量
20
审稿时长
74 days
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