Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-05 DOI:10.1016/j.jfca.2024.106931

Xu Zhang , Xiaoqian Zhan , Wenyu Liu , Ting Wang , Ting Zhang , Changqing Wei

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Abstract

Walnut oil, loaded with unsaturated fatty acids, offers significant health advantages yet is greatly vulnerable to oxidative spoilage.The investigation explored the impact of four oil extraction techniques on the inherent antioxidants, fatty acid profiles, antioxidant efficacy, and oxidation stability index (OSI) of walnut oil. The investigation utilized variance analysis coefficients and partial least squares regression analyses were conducted. It identified β-sitosterol and stigmasterol as crucial inherent antioxidant compounds. The maximal concentrations achieved through hot pressing were 943.16 mg/kg for β-sitosterol and 121.54 mg/kg for stigmasterol. Stigmasterol contribution to the DPPH radical scavenging activity was found to be 0.8224 in PLS1 (R²>0.95). Consequently, the combined effect of these antioxidants on the OSI was tested., revealing that a 2:1 ratio of these substances, under conditions of 45 ℃ ultrasound temperature and 27 minutes ultrasound duration(p<0.05), improved the OSI from 2 to 6.42.

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利用内源性抗氧化剂延长核桃油的氧化稳定性：植物甾醇复合物提高抗氧化能力

该研究探讨了四种榨油技术对核桃油固有抗氧化剂、脂肪酸概况、抗氧化功效和氧化稳定性指数（OSI）的影响。调查利用了方差分析系数，并进行了偏最小二乘法回归分析。研究发现，β-谷甾醇和黑甾醇是重要的固有抗氧化化合物。通过热压达到的最大浓度为：β-谷甾醇为 943.16 毫克/千克，豆固醇为 121.54 毫克/千克。在 PLS1 中，豆固醇对 DPPH 自由基清除活性的贡献率为 0.8224（R2>0.95）。结果表明，在 45 ℃ 超声波温度和 27 分钟超声波持续时间条件下（p<0.05），将这些物质按 2:1 的比例混合，可将 OSI 从 2 提高到 6.42。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.