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A nutritional approach could be a promising strategy to prevent or decrease the progression of neurodegenerative disorders such as Parkinson's disease (PD). The neuroprotective role of walnut oil (WO) was investigated in Drosophila melanogaster treated with rotenone (Rot), as a PD model, WO, or their combination, and compared to controls. WO reduced mortality and improved locomotor activity impairment after 3 and 7 days, induced by Rot. LC-MS analyses of fatty acid levels in Drosophila heads showed a significant increase in linolenic (ALA) and linoleic acid (LA) both in flies fed with the WO-enriched diet and in those treated with the association of WO with Rot. Flies supplemented with the WO diet showed an increase in brain dopamine (DA) level, while Rot treatment significantly depleted dopamine content; conversely, the association of Rot with WO did not modify DA content compared to controls. The greater intake of ALA and LA in the enriched diet enhanced their levels in Drosophila brain, suggesting a neuroprotective role of polyunsaturated fatty acids against Rot-induced neurotoxicity. The involvement of the dopaminergic system in the improvement of behavioral and biochemical parameters in Drosophila fed with WO is also suggested. [ABSTRACT FROM AUTHOR]

Walnut oil is an edible oil with high nutritional value, and the roasting process influences its quality and flavor. This study aimed to investigate the effects of roasting on the fatty acid composition, bioactive compounds (tocopherols, polyphenols, and phytosterols), and antioxidant capacity of walnut oil. Additionally, the aroma compounds and sensory characteristics were evaluated to comprehensively assess the variations in walnut oil after roasting. Roasting resulted in no notable impact on the fatty acid composition of walnut oil but increased the content of tocopherols and polyphenols in walnut oil, increasing its antioxidant capacity. Heavy roasting (160°C/20 min) reduced the phytosterol content in walnut oil by 2.3%. In total, 146 volatile compounds were detected in both cold‐pressed and roasted walnut oil using headspace solid‐phase microextraction‐gas chromatography–mass spectrometry, and 32 key aroma compounds were identified. Aromatic aldehydes, aliphatic aldehydes, and heterocyclic compounds significantly contributed to fragrant walnut oil. Furthermore, the principal component analysis based on quality characteristics and sensory evaluation indicated that moderate roasting (130°C/20 min, 130°C/30 min, and 160°C/10 min) provided walnut oil with a sweet, nutty, and roasted aroma, as well as high levels of linoleic acid, phytosterols, and γ‐tocopherol. Although heavy roasting (160°C/15 min and 160°C/20 min) enhanced the antioxidant capacities of walnut oils due to high levels of polyphenols, the oils exhibited an unpleasant burnt aroma. This study showed that roasting promoted the quality and flavor of walnut oil, and moderate conditions endowed walnut oil with a characteristic‐rich flavor while maintaining excellent quality. [ABSTRACT FROM AUTHOR]

Improving the quality of life in elderly patients and finding new treatment options for neurological diseases such as Alzheimer's has become one of the priorities in the scientific world. In recent years, the beneficial effects and therapeutic properties of natural foods on neurological health have become a very remarkable issue. Walnut oil (WO) is a promising nutraceutical, with many phytochemicals and polyunsaturated fatty acids and is thought to be promising in the treatment of many neurological diseases and cognitive deficits, such as Alzheimer's disease (AD). Polyphenolic compounds found in WO enhance intraneuronal signaling and neurogenesis and improve the sequestration of insoluble toxic protein aggregates. The objective of this study was to investigate the potential protective and therapeutic effects of WO in a model of AD induced by retinoic acid (RA) and brain-derived neurotrophic factor (BDNF). In order to achieve this, the experimental groups were formed as follows: Control group, WO group, Alzheimer's disease (AD) group, AD + WO applied group (AD + WO). WO supplementation almost significantly reduced oxidative stress in the ad model, providing 2-fold protection against protein oxidation. Additionally, WO showed a significant reduction in tau protein levels (2-fold), increased acetylcholine (ACh) levels (12%), and decreased acetylcholine esterase (AChE) activity (~50%). Since it has been known for centuries that WO does show any adverse effects on human health and has neuroprotective properties, it may be used in the treatment of AD as an additional nutraceutical to drug treatments. [ABSTRACT FROM AUTHOR]

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In order to investigate the effects of different packaging materials on the quality changes of walnut oil, walnut oil was packaged in open glass beakers, tinplate cans, and glass oil bottles, respectively. The Schaal oven method was used to accelerate the oxidation of oil. The peroxide value, acid value, fatty acid composition and relaxation characteristics were used as evaluation indicators to study the effects of different packaging materials on the oxidative stability and predicted shelf life of walnut oil. When the peroxide value was limited to ≤0.25 g/100 g according to national standards for vegetable oils, the predicted shelf life of walnut oil packed in beakers, tinplate cans, glass oil bottles with added TBHQ, and the blank control were 160, 112, 336 and 64 days, respectively. Throughout the predicted shelf life, the acid values of the walnut oil remained within the range required for grade 2 walnut oil. The order of strength of the oxidation stability of walnut oil with TBHQ added by three packaging materials was glass oil bottle>beaker>tinplate can, and it is recommended to store walnut oil in glass oil bottles for long-term storage.

旨在为工业去衣核桃仁的烘烤处理条件提供参考，选择我国4个品种核桃仁作为研究对象，比较了4种核桃仁的蛋白质和脂肪含量，分析了其氨基酸和脂肪酸组成，并考察了烘烤（60~140 ℃烘烤1~3 h使水分含量降至5%以下）对这4种去衣核桃仁油脂品质及内源性蛋白酶活性的影响。结果表明：核桃仁蛋白质（13.73%~17.54%）、脂肪（69.10%~72.77%）含量及其油脂亚麻酸含量（8.77%~13.23%）在品种间存在显著性差异（p

Walnut oil is a valuable woody grain oil with high nutritional content and excellent health function activity, but it is susceptible to issues such as oxidative deterioration. The chemical composition and manner of production of walnut oil have a considerable influence on its oxidative stability. The types, content, and functional effects of fatty acids, phenolic compounds, phytosterols, squalene, and other components in walnut oil are discussed in this article. It also investigates walnut oil's anti-inflammatory, antioxidant, antitumor, immunoregulatory, neuroprotective, and other biological activities. It examines the benefits and drawbacks of conventional extraction methods and technical advancements, as well as the influence of walnut oil chemical composition and preparation methods on oxidative stability. In addition, possibilities for walnut oil research directions, such as functional activity, efficient preparation technology, and suitability for processing specific types are created in order to provide a reference for the development and utilization of walnut oil products.

AbstractWalnut oil was extracted using three different eco-friendly extraction methods, solvent extraction (using ethyl acetate [EA] and ethanol [ET]), aqueous enzymatic extraction (AEE), and ultrasound-assisted enzymatic extraction (UAEE), and their lipid yield, lipid composition, physicochemical analysis, mineral composition, total phenols, antioxidant capacity, and antimicrobial activity were analyzed and compared. The AEE technique offered a greater yield (50.6%) than the other extraction methods and gave comparatively higher linoleic acid (66.12%) content. Palmitic, oleic, linoleic, linolenic, and stearic acids were the principal components that GC/MS detected in all the oil samples. UAEE produced the most polyphenols (0.49 mgGAE/g), followed by AEE (0.46 mgGAE/g), EA (0.45 mgGAE/g), and ET (0.35 mgGAE/g). The DPPH assay results were in the order of UAEE (191 μmolTE/kg) > AEE (186 μmolTE/kg) > EA (153 μmolTE/kg) > ET (130 μmolTE/kg). The FRAP assay findings showed a similar pattern: UAEE (112 molTE/kg) > AEE (102 molTE/kg) > EA (96 molTE/kg) > ET (82 molTE/kg). Results suggested that for a higher extraction yield, AEE is the better technique and UAEE is the recommended method for enhancing walnut oil antioxidant capacity. Additionally, it was found that polyphenols considerably increased the antioxidant capacity of walnut oil and are thought to be health-promoting. The results demonstrated the antibacterial effectiveness of the extracted oil against Bacillus subtilis, Bacillus licheniformis, and Staphylococcus aureus. This study provides information about low-cost and ecofriendly technologies of walnut oil extraction for food, cosmetic, and medical uses. [ABSTRACT FROM AUTHOR]

Rich in unsaturated fatty acids, walnut oil provides a number of physiological benefits, including a reduction in the risk of cardiovascular disease and a delay in the aging process. In this work, walnut oil was prepared using the aqueous enzyme process and cold pressing method, and it was then analyzed using HPLC and FTIR. The characterization results show that the walnut oil extracted by the aqueous enzyme method outperformed the pressing oil in content of LLL by 11.64%, LLLn by 9.16% and OLL by 4.08%. But this oil had significantly less OLnLn (‐) than the pressing oil (7.90%). The Morris water maze and shuttle box tests of ICR mice revealed a notable improvement in the memory of the animals administered walnut oil. Among them, mice fed the walnut oil extracted by aqueous enzyme method showed a much shorter escape latency and a significantly higher rate of active avoidance reaction (p < 0.05, p < 0.01) than mice fed cold pressing method. With the prolongation of time, the mice even performed better than the positive control PIR group in all aspects. In summary, the quality of walnut oil extracted by aqueous enzyme method is better than that by cold pressing method. Practical Applications: Walnut oil prepared by aqueous enzymatic extraction can improve learning ability, is healthy and pollution‐free, and can be utilized as a dietary supplement in ordinary life. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the correlation between emulsion properties and microencapsulation rates and surface oil contents under different homogenization and sterilization conditions, the effects of emulsion stability, particle size, and particle size distribution on microencapsulation efficiency under different conditions were measured using a LUMiSizer 611 dispersion analyzer, and the morphological properties and storage stability of microcapsules under optimal conditions were analyzed. The results showed that the homogenization pressure and temperature and the sterilization conditions that provided the smallest emulsion stability index and average particle size were 40 MPa, 65 ℃ and 85 ℃/15 min, respectively. Under these conditions, particle size distribution was less scattered, and encapsulation rates of 95.38%, 97.12% and 94.23% were obtained, respectively. The average particle size of walnut oil microcapsules was 6.62 μm, with a surface oil content of 1.03% and an encapsulation rate of 96.41%. The surface and internal structure of the microcapsules were found to be good by scanning electron microscopy (SEM) indicating good encapsulation efficiency. Under accelerated storage conditions, walnut oil microcapsules showed better stability than free walnut oil. After 35 days of storage under different conditions, the reduction in the retention rate of walnut oil microcapsules varied, and the highest retention rate was achieved under the conditions of low temperature, darkness, and no oxygen or low oxygen concentration. This study could provide a theoretical basis for the selection and application of homogenization and sterilization processes for walnut oil emulsion and microcapsule products.

Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible oils. There are various extraction methods for walnut oil, including traditional (pressing, solvent- and enzyme-assisted extraction) and novel methods (microwave, ultrasound, supercritical CO2, subcritical and other extraction technologies). Walnut oil is rich in nutrients, including phytosterols, tocopherols, polyphenols, squalene and minerals. It provides many health benefits, such as antioxidant, antitumor, anti-inflammatory, antidiabetic and lipid metabolism-related functions. In addition, the authentication of walnut oil has received much research attention. The present review provides detailed research on walnut oil extraction, composition, health benefits and adulteration identification methods. The path toward further walnut oil improvement in the context of the market value of walnut oil is also discussed.

Taking chitosan (CS) and soybean protein isolate (SPI) as composite membrane substrates and natural antioxidants as active substances, an edible active preservative film with inhibitory effect on lipid oxidation was developed. After optimizing the type and concentration of antioxidants through the mechanical properties, microstructure, physical properties, and antioxidant properties of the composite membrane, the preservation effect of the composite membrane on walnut oil was investigated. Results showed that, eight antioxidants significantly improved the oxygen-barrier ability of the composite membranes (P

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Taking chitosan (CS) and soybean protein isolate (SPI) as composite membrane substrates and natural antioxidants as active substances, an edible active preservative film with inhibitory effect on lipid oxidation was developed. After optimizing the type and concentration of antioxidants through the mechanical properties, microstructure, physical properties, and antioxidant properties of the composite membrane, the preservation effect of the composite membrane on walnut oil was investigated. Results showed that, eight antioxidants significantly improved the oxygen-barrier ability of the composite membranes (P<0.05). Especially, the peroxide value of walnut oil was reduced by about 80% and maintained excellent mechanical properties with the addition of astaxanthin, grape seed extracts and vitamin C. When the addition of astaxanthin was 0.3%, the composite membrane exhibits the best performance, then the tensile strength, elongation at break, DPPH free radical scavenging capacity and water vapor permeability of the composite membrane were 6.546 MPa, 69.962%, 80.1%, 1.21 g⋅mm/m²⋅h⋅kPa, respectively. Scanning electron microscopy revealed that the surface of the membrane was smooth, regular and uniform. Fourier transform infrared spectroscopy showed that membrane-forming materials were extremely compatible. The differential scanning calorimeter analysis showed that the composite membrane had the highest thermal enthalpy, reaching 233.940 J/g, with the best thermal stability. When the walnut oil was coated with a composite membrane containing astaxanthin, the oil's peroxide value was reduced by 81.8%, conjugated diene by 44.4% and conjugated triene values by 66.4% compared to the control. Chitosan/soybean protein isolate composite membrane with astaxanthin significantly delayed the process of walnut oil oxidation. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present study investigated the formulation development of functional oils such as linseed oil, almond oil, and walnut oil and their comparative evaluation for permeation enhancement. Pre-formulation studies like solubility study and emulsification study were performed for selecting microemulsion components. The microemulsion region was obtained by generating pseudo ternary phase diagrams. The final formulations were selected by the OFAT model and characterized for appearance, globule size, polydispersity index, zeta potential, drug content, dilution potential, centrifugation stability, and pH. Furthermore, in vitro dissolution and ex vivo permeation studies were performed. All final formulations were found colourless, clear and transparent without phase separation or precipitation. All formulations showed mean globule size below 20 nm, polydispersity index less than 0.1, and exhibited zeta potential of -30 mV. All formulations showed drug content greater than 97 % and pH in the range of 5-6. The in vitro drug release study showed 89.12 %, 91.06 % and 101.21 % drug release by linseed oil, almond oil and walnut oil-loaded microemulsions respectively whereas pure drug solution exhibited 103.48 % drug release at the end of 6 h. The drug release from all three formulations was best fitted into the Higuchi model whereas plain drug fitted into the Hixson Crowell model. An ex vivo permeation study revealed that all formulations showed higher steady state flux than the drug solution with ~1.25 fold enhancement. The study concluded that the use of functional oils significantly improved permeation and drug release which can further improve bioavailability upon in vivo assessment in the suitable animal models. [ABSTRACT FROM AUTHOR]

This study aimed to explore the possibility of enriching cold-pressed Virginia (VIO) and Valencia (VAO) peanut oils with omega-3 fatty acids (FAs) from walnut oil (WO) to produce blended oils with improved nutritional value. The oxidative stability of pure and blended oils was examined under accelerated conditions (60 °C) for 28 days. The FA and tocopherol profiles, as well as nutritional quality indices, were determined. As the proportion of WO increased in the blends, the levels of linoleic and α-linolenic essential FAs increased, while oleic acid content decreased. Furthermore, γ- and δ-tocopherol levels rose, whereas α-tocopherol declined. Among the studied blends, VIO:WO blends, especially at a (70:30) ratio, were nutritionally favorable with a balanced FA profile. During storage, notable changes were observed in tocopherol levels, along with subtle alterations in the FA profile of the blended oils. Hence, the oxidative stability of pure VIO and VAO decreased with WO incorporation.

为促进核桃加工副产物的综合利用，探究副产物中多酚对核桃油氧化稳定性的影响，测定了槲皮素、没食子酸、儿茶素、绿原酸、鞣花酸5种核桃内源性多酚对DPPH和ABTS+自由基的清除能力及氧自由基吸收能力（ORAC）以评价其体外抗氧化能力，并将5种内源性多酚分别加入核桃油中，进行18 d的加速氧化试验，以酸值、过氧化值、共轭二烯值、共轭三烯值、同步荧光光谱、色泽及感官品质（透明度、气味、滋味）作为考察指标，分析其对核桃油氧化稳定性的影响。结果表明：槲皮素、没食子酸和绿原酸的体外抗氧化能力较强；5种多酚均能有效减缓核桃油酸值、过氧化值、共轭二烯值和共轭三烯值的升高，其中没食子酸、绿原酸和儿茶素在维持核桃油感官品质方面优于其他2种多酚。综上，在开发核桃油相关产品时，可以考虑通过添加没食子酸、儿茶素和绿原酸提高产品的氧化稳定性。To promote the comprehensive utilization of the walnut processing by-products and explore the effect of polyphenols from the by-products on the oxidation stability of walnut oil, the DPPH and ABTS+ radical scavenging activities and oxygen radical absorption capacity (ORAC) of five walnut endogenous polyphenols including quercetin, gallic acid, catechin, chlorogenic acid and ellagic acid were measured to analyse their in vitro antioxidant capacity. To compare and analyse the effect of the five walnut endogenous polyphenols on walnut oil′s oxidation stability, acid value, peroxide value, conjugated diene value, conjugated triene value, synchronous fluorescence spectra, color and sensory index (transparency, odours, taste) of walnut oil added with five endogenous polyphenols were determined during the 18 d accelerated oxidation experiment. The results showed that in vitro antioxidant capacities of quercetin, gallic acid and chlorogenic acid were stronger. All five polyphenols could effectively inhibit the increase of acid value, peroxide value, conjugated diene value and conjugated triene value, among which gallic acid, catechin and chlorogenic acid were superior to the other two polyphenols in maintaining the sensory quality of walnut oil. Therefore, when developing walnut oil related products, it can be considered to improve the oxidation stability of products by adding gallic acid, chlorogenic acid and catechin.

旨在为核桃油氧化机制和抗氧化研究提供参考，综述了核桃油中脂肪酸、甘油三酯、主要微量伴随物、挥发性成分及其在核桃油氧化过程中的变化情况。核桃油氧化除了受到外界因素如温度、光照和包装等的影响，与其本身组分关系密切，如脂肪酸组成、甘油三酯组分和内源性微量伴随物，可通过品种选育、优化加工工艺、添加活性成分、改进包装形式等方式来延缓核桃油的氧化。In order to provide reference for the study of walnut oil oxidation mechanism and antioxidant,the fatty acids, triglycerides, main trace concomitants and volatile components in walnut oil and their changes in walnut oil oxidation process were reviewed. In addition to external factors such as temperature, light and packaging, etc. , the oxidation of walnut oil is closely related to its own components, such as fatty acid composition, triglyceride components and endogenous trace concomitants. Varieties breeding, optimizing processing technology, adding active ingredients and improving packaging forms, etc. can be used to delay the oxidation of walnut oil.

A nutritional approach could be a promising strategy to prevent or decrease the progression of neurodegenerative disorders such as Parkinson’s disease (PD). The neuroprotective role of walnut oil (WO) was investigated in Drosophila melanogaster treated with rotenone (Rot), as a PD model, WO, or their combination, and compared to controls. WO reduced mortality and improved locomotor activity impairment after 3 and 7 days, induced by Rot. LC-MS analyses of fatty acid levels in Drosophila heads showed a significant increase in linolenic (ALA) and linoleic acid (LA) both in flies fed with the WO-enriched diet and in those treated with the association of WO with Rot. Flies supplemented with the WO diet showed an increase in brain dopamine (DA) level, while Rot treatment significantly depleted dopamine content; conversely, the association of Rot with WO did not modify DA content compared to controls. The greater intake of ALA and LA in the enriched diet enhanced their levels in Drosophila brain, suggesting a neuroprotective role of polyunsaturated fatty acids against Rot-induced neurotoxicity. The involvement of the dopaminergic system in the improvement of behavioral and biochemical parameters in Drosophila fed with WO is also suggested.

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This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil contents of the samples varied from 60.08% to 71.06%, and their protein contents ranged from 7.26 g/100 g to 19.50 g/100 g. The composition of fatty acids corresponded to palmitic acid at 4.61–8.27%, stearic acid at 1.90–3.55%, oleic acid at 15.50–32.28%, linoleic acid at 53.44–67.64%, and α-linolenic acid at 2.45–12.77%. The samples provided micronutrients in widely varying amounts, including tocopherol, phytosterol, and total phenolic content, which were found in the walnut oil samples in amounts ranging from 356.49 to 930.43 mg/kg, from 1248.61 to 2155.24 mg/kg, and from 15.85 to 68.51 mg/kg, respectively. A comprehensive evaluation of walnut oil quality in the samples from the 11 provinces using a principal component analysis was conducted. The findings revealed that the samples from Henan, Gansu, and Zhejiang had the highest composite scores among all provinces. Overall, Yunnan-produced walnuts had high levels of crude fat, polyunsaturated fatty acids, and total tocopherols, making them more suitable for producing high-quality oil, whereas Henan-produced walnuts, although lower in crude fat, had a higher crude protein content and composite score, thus showing the best walnut characteristics. [ABSTRACT FROM AUTHOR]

Walnuts (Juglans regia) are characterized by a high fat content of approximately 73%. The oil contained in the nuts is rich in unsaturated fatty acids, including monounsaturated oleic acid and polyunsaturated fatty acids, both of the n-3 and n-6 family. One important thermal process for nuts is roasting, which significantly increases their palatability. Technically, roasting is a drying process at high temperatures. The purpose of roasting is to reveal new flavor and aroma properties of the raw material. The aim of the current study was to determine and compare the fatty acid composition and oxidative and hydrolytic stability of oils extracted from both roasted and raw walnuts. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to investigate different discriminant analysis models for pseudo-mixtures of walnut oil and rapeseed oil. Methods: Gas chromatography technology was used to analyze the fatty acid content in the adulterated mixture of walnut oil and rapeseed oil. Chemical stoichiometric methods were used to model the gas chromatography data, and discriminant analysis was performed on different proportions of walnut oil and rapeseed oil mixtures. Results: Pure walnut oil and adulterated walnut oil were distinguihed by using Principal Component Analysis (PCA) identified, and percentage of adulteration in the sample was calculated. 83.33% of the samples were successfully categorized using the Bayes discriminant analysis. Partial Least Squares Discriminant Analysis (PLS-DA) achieved 87.50% discrimination accuracy. Based on the BP neural network model for discriminant analysis, the accuracy of the training set was 84.21% and the accuracy of the test set was 80.00%. For both the training and testing sets, the genetic algorithm-based discriminant analysis using an optimized support vector machine (SVM-ga) achieved 100% accuracy. Conclusion: Multiple analytical models can identify the adulteration ratio of walnut oil and rapeseed oil to varying degrees, among which the SVM-ga model had the best prediction accuracy.

Walnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor and quality. This study aimed to monitor the volatile compounds present in walnut oil during storage, identify the characteristic markers of walnut oil at different oxidation levels, and establish a correlation network analysis based on the relationship between the olfactory analyzer and the characteristic markers to understand their correlation. The results indicated that the oxidation level of walnut oil had a positive correlation with the response of the olfactory analyzer. 219 volatile compounds were identified in walnut oil, with 89 identified as key volatile compounds (VIP >1). Among these, compounds such as (E, E)-2,4-decadienal (6.10%–23.04%)，(E, E)-2,4-heptadienal (2.23%–13.61%)，(E)-2-octenal (0.95%–11.71%)， hexanoic acid (1.63%–4.30%)，1-octen-3-ol (2.53%–19.01%)，(Z)-2-heptenal (5.95%–25.01%)，2,3-dihydro-furan (1.08%–3.20%)，2-pentyl-furan (0.13%–0.54%), pyrazine (0.33%–1.32%), hexanal (24.52%–1.33%)，3-hethylbutylacetate (12.44%–1.29%)， 2-methyl butyl acetate (7.74%–1.56%) and ethenyl hexanoate (4.39%–0.41%) were found to be characteristic volatile compounds in the oxidation process of walnut oil. Furthermore, the correlation network analysis revealed a strong correlation between the olfactory analyzer sensors and the characteristic volatile compounds. The findings of this study can provide valuable data for the development of rapid determination of the oxidation level of walnut oil.

The aroma characteristics of crude walnut oil (CWO) and soft-refined walnut oil (RWO) were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS) and headspace gas chromatography-mass spectrometry (HS-SPME-GC-MS). CWO was obtained from walnut samples of seven varieties in Yunnan using aqueous enzymatic extraction (AEE), while RWO was produced by deacidifying and dehydrating CWO. Comprehensive analyses using both GC-IMS and HS-SPME-GC-MS were performed to discern the volatile compounds in CWO and RWO. Chemometric techniques including hierarchical clustering analysis (HCA), principal component analysis (PCA), stepwise linear discriminant analysis (PLS-DA), and orthogonal partial least square discriminant analysis (OPLS-DA) were employed for the characterization and classification of the oils. The results indicated that GC-IMS served as an excellent complementary technique to GC-MS for aroma characterization. Additionally, PLS-DA was found to be effective for categorizing walnut oil based on HS-GC-IMS. Through GC-MS and OPLS-DA, a clear distinction between CWO and RWO samples was established. The outcomes indicated that both CWO and RWO contained distinct volatile compounds, and the refining process impacted the composition of volatile compounds in the oils. This research sheds light on the volatile substances in walnut oils and their changes during the refining process, enhancing insights into moderate processing of walnut oil.

Nanostructured lipid carriers (NLC) for the encapsulation and protection of phytosterol (PS) were prepared using walnut oil as liquid lipid by high-pressure homogenization method. The average particle size, polydispersity index, Zeta potential and encapsulation efficiency were used as the main evaluation indexes to optimize the preparation process parameters and formulations，and the morphology and stability of the optimized PS-NLC were investigated. The optimal ratio for the preparation of PS-NLC was determined by orthogonal tests as 10% of total lipid concentration, 2:3 of stearic acid and walnut oil, and 1.2% of soy lecithin. The prepared PS-NLC had a spherical appearance, small particle size and uniform distribution. The stability results of PS-NLC showed that PS-NLC was stable in storage at 4 ℃ for 28 days. It was diluted 5~100 times with good dilution stability, when used. And the addition of 2% sucrose had the best effect on the lyophilization protection of PS-NLC. Walnut oil was used as the wall material of NLC to provide a suitable lipid delivery system for phytosterols, which could provide technical support for the construction of PS-NLC in food industry.

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Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compounds (VOCs) of walnut oil from five different walnut varieties in Northwest China were detected and analyzed using headspace gas chromatography–ion mobility spectrometry (HS–GC–IMS). The results showed that 41 VOCs in total were identified in walnut oil from five different varieties, including 14 aldehydes, 8 alcohols, 4 ketones, and 2 esters. Walnut oil (WO) extracted from the "Zha343" variety was most abundant in VOCs. The relative odor activity value (ROAV) analysis showed that aldehydes were the main aroma substances of walnut oil; specifically, hexanal, pentanal, and heptanal were the most abundant. Fingerprints and heat map analysis indicated that WO extracted from the "Xin2", "185", "Xin'guang", and "Zha343" varieties, but not from the "Xinfeng" variety, had characteristic markers. The relative content differences of eight key VOCs in WO from five varieties can be directly compared by Kruskal–Wallis tests, among which the distribution four substances, hexanal (M), hexanal (D), pentanal (M), (E)-2-hexanal (M), presented extremely significant differences (P<0.01). According to the results of the principal component analysis (PCA), WO extracted from the "Zha343" variety was distinct from the other four varieties; in addition, WO extracted from the "Xin2" variety exhibited similarity to WO extracted from the "185" variety, and WO extracted from the "Xinfeng" variety showed similarity to WO extracted from the "Xin'guang" variety. These results reveal that there are certain differences in the VOCs extracted from five different WO varieties, making it feasible to distinguish different varieties of walnut oil or to rapidly detect walnut oil quality based on its volatile substances profile. [ABSTRACT FROM AUTHOR]

Herbal medicines are currently attracting much attention as a potential cancer treatment. Juglans regia's wide variety of anticancer actions have been demonstrated. The aim of this study is evaluating the cytotoxic and antioxidant effects of walnut oil (J. regia) nanoemulsion (WO‐NE) on CT26 colon cancer cell line. The dimensions and structure of the nanoemulsion were studied by dynamic light scattering (DLS) and transmission electron microscopy (TEM). The 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) technique was used to determine whether or not the nanoemulsions had any antioxidant properties. The cytotoxic effects of 3‐[4,5‐dimethylthiazol‐2‐yl‐2‐5‐[diphenyltetrazolium bromide] (MTT) on CT26 colon cancer cells and umbilical vein endothelial cells (HUVEC) as normal cells were measured. The DPPH experiment demonstrated that the manufactured nanoemulsion had the ability to scavenge free radicals in a dose‐dependent manner, with an IC50 of approximately 500 µg/mL. The WO‐NE were found to be toxic to both HUVEC and CT26 cancer cells, with an IC50 of 10 ± 2.6 µg/mL for the CT26 and 160 ± 7.1 µg/mL for the HUVEC after 24 h of incubation. For comparison the effects of walnut oil also have been investigated. Due to their antioxidant and anticancer capabilities, the WO‐NE synthesized here have been proposed for future study as potential anti‐tumour agents. [ABSTRACT FROM AUTHOR]

Extraction of oil from walnut kernel as raw material was explored using the method of pressing. Soxhlet and ultrasonic-assisted extractions of walnut oil, its evaluation index, the extraction process optimization by single factor experiment, the physical and chemical properties of oil, fatty acid composition, element composition, and the main functional group analysis were studied. The results showed that walnut kernel could be extracted effectively with petroleum ether. The optimal extraction conditions of walnut oil by ultrasonic assisted extraction were as follows: solid/liquid ratio of 1:11 (g/mL), ultrasonic power 180 W, extraction time 60 min, and the extraction efficiency of walnut oil was 59.13%. The optimal extraction conditions of walnut oil by Soxhlet were solid to liquid ratio of 1:7, temperature of 76 °C, time of 4 h, and the extraction efficiency of walnut oil was 58.3%. The extraction efficiency of pressing was 43.2%. Walnut oil mainly contains phosphorus, zinc, magnesium, potassium, calcium, and other elements. The fatty acids of walnut oil mainly consist of palmitic acid, palmitoleic acid, cis-linoleic acid, cis,cis,cis-9,12,15-octadecanotrienoic acid and other fatty acids. The cis linoleic acid accounted for the highest proportion in GC content, and the content of both was more than 90%.

The phenolic extracts of walnut cultivars with a red pellicle (HWE), a purple pellicle (ZWE) and a yellow pellicle (WWE) were compared. The total contents of phenolics, flavonoids and condensed tannins, as well as in vitro antioxidant activities (ABTS and DPPH) of the phenolic extracts were evaluated. The results showed that 25 phenolic compounds were identified in three colored walnuts. The HWE contained the highest contents of total phenolics and condensed tannins, while the ZWE contained the highest content of flavonoids. The DPPH and ABTS assays indicated that the phenolic extracts of colored-walnut pellicles showed a higher free radical scavenging ability than butylated hydroxytoluene (BHT) at the same concentration. Phenolic extracts of colored walnuts were also evaluated as natural antioxidants in walnut oil, substituting for BHT. The efficacy of phenolic extracts in walnut oil preservation was evaluated using accelerated storage (60 °C) for 12 days. After accelerated storage, walnut oil enriched with the phenolic extracts kept better qualities, with significantly lower peroxides, p-anisidine, and TOTOX values. The volatiles were measured and identified using the headspace solid phase micro-extraction gas chromatography to further assess oil quality. Aldehydes such as hexanal and 2-heptenal were identified as representative oxidative volatiles. Hexanal and 2-heptenal content indicated that adding phenolic extracts could prevent flavor deterioration of the oil. This study suggested that phenolic extracts of walnut pellicles could offer an effective alternative to synthetic antioxidants for walnut oil preservation.

为了降低全自动卧式液压压榨机制备核桃油的生产成本，采用单因素试验考察了原料颗粒度、原料水分和入榨温度对核桃饼残油率的影响，在此基础上以核桃饼残油率为指标，运用响应面法对全自动卧式液压压榨机制备核桃油的工艺条件进行优化。结果表明：全自动卧式液压压榨机制备核桃油的最佳工艺条件为原料颗粒度120目（0.125 mm）、原料水分1.5%、入榨温度60 ℃，在此条件下核桃饼残油率为13.43%。 In order to reduce the production cost of walnut oil prepared by automatic horizontal hydraulic press, the effects of raw material particle size, raw material moisture and pressing temperature on the residual oil rate of walnut cake were studied by single factor experiment. Then with the residual oil rate of walnut cake as an index, the conditions of preparing walnut oil by the automatic horizontal hydraulic press were optimized using response surface methodology. The results showed that the optimal process conditions of preparing walnut oil by the automatic horizontal hydraulic press were obtained as follows: raw material particle size 120 meshes(0.125 mm), raw material moisture 1.5%, pressing temperature 60 ℃. Under these conditions, the residual oil rate of walnut cake was 13.43%.

The study of functional ingredients to change the composition of water-soluble vitamins in the developed pastille of marmalade products was studied. The large concentration of riboflavin, nicotinic acid, pantothenic acid, folic and ascorbic acids, pyridoxine was observed in the sample with the addition of 1% Hypericum, which shows that the high content of these vitamins in the herb (Hypericum olympicum). The vitamin composition of marmalade samples with the addition of various functional oils has been studied. In these samples, as in the control sample, thiamine chloride was not detected, which is supposed to be due to the influence of technological processing modes when obtaining oils. According to the content of riboflavin, nicotinic acid and pantothenic acids, the sample with walnut oil prevailed, corresponded to 0.06, 0.011 and 0.12 mg/100 g. In the sample with Hypericum oil, 0.011 mg/100 g of nicotinic acid and 0.1 mg/100 g of pantothenic acid were found more. The sample with milk thistle oil contained more riboflavin 0.068 mg/100 g, pyridoxine 0.158 mg/100 g, folic acid 0.08 mg/100 g. There was more ascorbic acid in the sample with the addition of Hypericum oil and amounted to 0.145 mg/100 g. According to the results of a comparative analysis of water-soluble vitamins, it is recommended for use in the preparation of marmalade products: Hypericum in the form of a herbal component, including in combination with aerial parts of sea buckthorn; oils of walnut plants, milk thistle, Hypericum wort, sea buckthorn.

为了提高核桃油产品品质，采用分子蒸馏法对核桃油中的游离脂肪酸和塑化剂(DBP、DEHP、DINP)进行脱除，并兼顾营养物质的保留。通过单因素实验和正交实验对核桃油中脱酸、脱塑条件进行优化。结果表明：进料速率和蒸馏温度对营养物质和DBP的影响较为显著，蒸馏温度和刮膜转速对于游离脂肪酸和DEHP的脱除影响更大；最佳脱酸、脱塑工艺条件为真空度0.1 Pa、蒸馏温度170 ℃、进料速率600 mL/h、刮膜转速350 r/min，在此条件下核桃油酸值(KOH)由1.08 mg/g降为0.057 mg/g，DBP含量由1.54 mg/kg降为0.12 mg/kg，DEHP含量由4.83 mg/kg降为0.98 mg/kg，DINP均为未检出，维生素E及甾醇的综合保留率达到82.77%。综上，所优化的条件可以将塑化剂含量降至标准要求范围内，可大幅降低酸值，且较好地实现了对维生素E和甾醇的保留。 In order to improve the quality of walnut oil, the molecular distillation technology was used to remove free fatty acids and plasticizers(DBP, DEHP, DINP) from walnut oil, meanwhile, taking into account the retention of nutrients. The deacidification and deplasticization conditions of walnut oil were optimized by single factor experiment and orthogonal experiment. The results showed that the feeding rate and distillation temperature had a significant effect on the nutrient and DBP, and the distillation temperature and scraping speed had a greater effect on the removal of free fatty acids and DEHP. The optimal conditions were as follows: vacuum degree 0.1 Pa, distillation temperature 170 ℃, feeding rate 600 mL/h, and scraping speed 350 r/min. Under these conditions, the acid value of walnut oil decreased from 1.08 mgKOH/g to 0.057 mgKOH/g, the content of DBP decreased from 1.54 mg/kg to 0.12 mg/kg, the content of DEHP decreased from 4.83 mg/kg to 0.98 mg/kg, and the content of DINP was not detected. The comprehensive retention rate of vitamin E and sterol reached 82.77%. In summary, the optimized conditions can reduce the plasticizer content to within the standard, get a significant reduction of acid value, and achieve a better retention of vitamin E and sterol.

Abstract Through monitoring Rancimat induction time (RIT), peroxide value (POV), and thiobarbituric acid‐reactive substances (TBARS) of docosahexaenoic acid (DHA) algae oil and walnut oil during accelerated storage, the effects of the single and the combinations of seven kinds of antioxidants involving ascorbyl palmitate (AP), phytic acid (PA), vitamin E (VE), antioxidant of bamboo leaves (AOB), rosemary extract, tea polyphenols (TP), and tea polyphenol palmitate (TPP) against lipid oxidation were evaluated. RIT, POV, and TBARS results showed that the DHA algae oil sample containing 600 mg/kg TPP revealed the strongest stability and the walnut oil sample containing 450 mg/kg TPP and 100 mg/kg TP revealed the strongest stability. Then, the shelf lives of two oils were predicted from the extrapolation of the linear regression model between Log RIT and temperature. Our results indicated that the optimal antioxidant could prolong the shelf lives of DHA algae oil and walnut oil by 2.31‐ and 7.74‐fold, respectively.

In this paper, walnut oil was reviewed from four aspects: nutritional components, extraction technology, efficacy and compounding. The changes of nutritional components of walnut oil with different extraction technology and compounding methods were discussed. The future research direction was prospected. The constraints of emerging technology and the new compounding method of walnut oil were the focus of walnut oil research in the future.

The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 11% beeswax. Characterization of the oleogels was done using Fourier transform infrared spectroscopy (FTIR), the chemical and physical properties of the oleogels were determined, the oil binding capacity was estimated and the SEM morphology was studied. The color differences were highlighted by the CIE Lab color scale for evaluating the psychometric index of brightness (L*), components a and b. Beeswax showed excellent gelling capacity at 3% (w/w) of 99.73% for grape seed oil and a minimum capacity of 64.34%for hemp seed oil. The value of the peroxide index is strongly correlated with the oleogelator concentration. Scanning electron microscopy described the morphology of the oleogels in the form of overlapping structures of platelets similar in structure, but dependent on the percentage of oleogelator added. The use in the food industry of oleogels from cold-pressed vegetable oils with white beeswax is conditioned by the ability to imitate the properties of conventional fats. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Extraction of oil from walnut kernel as raw material was explored using the method of pressing. Soxhlet and ultrasonic-assisted extractions of walnut oil, its evaluation index, the extraction process optimization by single factor experiment, the physical and chemical properties of oil, fatty acid composition, element composition, and the main functional group analysis were studied. The results showed that walnut kernel could be extracted effectively with petroleum ether. The optimal extraction conditions of walnut oil by ultrasonic assisted extraction were as follows: solid/liquid ratio of 1:11 (g/mL), ultrasonic power 180 W, extraction time 60 min, and the extraction efficiency of walnut oil was 59.13%. The optimal extraction conditions of walnut oil by Soxhlet were solid to liquid ratio of 1:7, temperature of 76 °C, time of 4 h, and the extraction efficiency of walnut oil was 58.3%. The extraction efficiency of pressing was 43.2%. Walnut oil mainly contains phosphorus, zinc, magnesium, potassium, calcium, and other elements. The fatty acids of walnut oil mainly consist of palmitic acid, palmitoleic acid, cis-linoleic acid, cis, cis, cis-9,12,15-octadecanotrienoic acid and other fatty acids. The cis linoleic acid accounted for the highest proportion in GC content, and the content of both was more than 90%. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study some important physical, chemical and sensory characteristics of four walnut varieties ('Chandler', 'Fernor', 'Yalova 3' and 'Şebin') and five promising variety candidates ('Orman-77', 'İstanbul-2', '144-84', 'Antalya-7', '74-C') were investigated. These findings were the first comprehensive report on the walnut properties of the above-mentioned candidates. 'Antalya-7' and 'Orman-77' showed attractive fruit characteristics such as high whole kernel separation from shell and easy shell cracking. 'Antalya-7' attracts attention with fatty acids composition and appearance and taste scores. On the other hand, for 'Orman-77', smooth shell surface, thin shell, high kernel ratio and high whole kernel separation from the shell were determined as positive features. The polyunsaturated fatty acids content order of variety candidates was determined as 'İstanbul-2' = 'Antalya-7' > '144/84' > 'Orman-77' > '74-C' (from high to low). [ABSTRACT FROM AUTHOR]

Abstract Herbal medicines are currently attracting much attention as a potential cancer treatment. Juglans regia’s wide variety of anticancer actions have been demonstrated. The aim of this study is evaluating the cytotoxic and antioxidant effects of walnut oil (J. regia) nanoemulsion (WO‐NE) on CT26 colon cancer cell line. The dimensions and structure of the nanoemulsion were studied by dynamic light scattering (DLS) and transmission electron microscopy (TEM). The 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) technique was used to determine whether or not the nanoemulsions had any antioxidant properties. The cytotoxic effects of 3‐[4,5‐dimethylthiazol‐2‐yl‐2‐5‐[diphenyltetrazolium bromide] (MTT) on CT26 colon cancer cells and umbilical vein endothelial cells (HUVEC) as normal cells were measured. The DPPH experiment demonstrated that the manufactured nanoemulsion had the ability to scavenge free radicals in a dose‐dependent manner, with an IC50 of approximately 500 µg/mL. The WO‐NE were found to be toxic to both HUVEC and CT26 cancer cells, with an IC50 of 10 ± 2.6 µg/mL for the CT26 and 160 ± 7.1 µg/mL for the HUVEC after 24 h of incubation. For comparison the effects of walnut oil also have been investigated. Due to their antioxidant and anticancer capabilities, the WO‐NE synthesized here have been proposed for future study as potential anti‐tumour agents.

This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil contents of the samples varied from 60.08% to 71.06%, and their protein contents ranged from 7.26 g/100 g to 19.50 g/100 g. The composition of fatty acids corresponded to palmitic acid at 4.61–8.27%, stearic acid at 1.90–3.55%, oleic acid at 15.50–32.28%, linoleic acid at 53.44–67.64%, and α-linolenic acid at 2.45–12.77%. The samples provided micronutrients in widely varying amounts, including tocopherol, phytosterol, and total phenolic content, which were found in the walnut oil samples in amounts ranging from 356.49 to 930.43 mg/kg, from 1248.61 to 2155.24 mg/kg, and from 15.85 to 68.51 mg/kg, respectively. A comprehensive evaluation of walnut oil quality in the samples from the 11 provinces using a principal component analysis was conducted. The findings revealed that the samples from Henan, Gansu, and Zhejiang had the highest composite scores among all provinces. Overall, Yunnan-produced walnuts had high levels of crude fat, polyunsaturated fatty acids, and total tocopherols, making them more suitable for producing high-quality oil, whereas Henan-produced walnuts, although lower in crude fat, had a higher crude protein content and composite score, thus showing the best walnut characteristics.

Walnuts (Juglans regia) are characterized by a high fat content of approximately 73%. The oil contained in the nuts is rich in unsaturated fatty acids, including monounsaturated oleic acid and polyunsaturated fatty acids, both of the n-3 and n-6 family. One important thermal process for nuts is roasting, which significantly increases their palatability. Technically, roasting is a drying process at high temperatures. The purpose of roasting is to reveal new flavor and aroma properties of the raw material. The aim of the current study was to determine and compare the fatty acid composition and oxidative and hydrolytic stability of oils extracted from both roasted and raw walnuts.