Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

Grosso, Antonella Luciana; Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson

doi:10.1002/aocs.12145

Cited by 28 publications

(31 citation statements)

References 28 publications

(47 reference statements)

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“…The high‐protein content in the coating material was responsible for improving the coated peanut preservation (Grosso, Asensio, Nepote, & Grosso, , ). The method of DPF production led to a protein and carbohydrate content of 53.22g/100 g and 23.90 g/100 g, respectively (Riveros et al., ).…”

Section: Resultsmentioning

confidence: 99%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high‐protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α‐tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ‐tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3‐Methylpyridine and 2,5‐dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample. Practical Application Defatted peanut flour (DPF) is a byproduct obtained during peanut oil extraction and is a possible material for edible film preparation. This strategy adds value to the peanut industry by transforming a by‐product into a material with the potential to develop biodegradable and economical films. The application of this DPF‐based edible coating on the surface of roasted peanuts may have contributed to extent product's shelf life, allowing for coated products to be packaged in lower barrier and less expensive materials. Use of peanut material to coat peanuts avoids the risk of allergen protein cross contamination, which would be highly valuable for the food industry.

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Section: Resultsmentioning

confidence: 99%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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“…The concentrated extract was further purified by solvent partitioning using distilled water and ethyl acetate. The ethyl acetate solvent was removed from the ethyl acetate‐soluble fraction under reduced pressure using a rotary evaporator at a 40 °C temperature (Grosso et al., 2018b). The extract obtained (ethyl acetate‐soluble polyphenols: EAP) was stored at −18 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Ethyl acetate can be used as a food‐grade extraction solvent. Many studies have shown that this extraction procedure has a good ability to extract phenolic compounds and that the extracts obtained from peanut skins and walnuts present high antioxidant activity (Grosso et al., 2018b; Larrauri et al., 2016; Sales & Resurreccion, 2010). According to a previous study (Grosso et al., 2018b), the extract presents 230.45 mg GAE/g sample of total phenolic content, 49.85 mg QE/g sample of total flavonoids content, and 2.57 IC50 g/mL of DPPH radical scavenging activity.…”

Section: Methodsmentioning

confidence: 99%

“…The residue obtained from the walnut oil industry (walnut oil cake) is used mainly for animal feed due to the high amounts of protein and carbohydrates (including polyphenols) in its composition. However, this residue could be harnessed for other purposes like, the development of a proteinic edible coating or the extraction of valuable active compounds like polyphenols (Grosso, Asensio, Grosso, & Nepote, 2020; Grosso, Asensio, Nepote, & Grosso, 2018b).…”

Section: Introductionmentioning

confidence: 99%

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Improving walnuts’ preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein‐based edible coating

Grosso

Riveros

Asensio

et al. 2020

Journal of Food Science

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Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained from walnut oil cake residue, can help to increase the shelf life of walnuts. The objective was to evaluate the preservative effect of walnut polyphenols included in a walnut-proteic edible coating on walnut kernels. Three treatments of walnuts coated with walnut flour were prepared: without the addition of antioxidants (control); with the addition of a walnut phenolic extract; and with the addition of butylated hydroxytoluene (BHT). On the last storage day, the sample with the addition of walnut phenolics presented a lower peroxide (3.64 meq 0 2 /kg oil) and anisidine value (1.11), conjugated diene (15.92), and hexanal content (19.67 × 10 6 e.c.) than the control sample (6.23, 1.81, 24.65, and 122.37 × 10 6 e.c., respectively). Also, on the last day, the control sample showed the highest deterioration of polyunsaturated fatty acids (from 74.83 to 71.08 g/100g), carotenoid (from 3.43 to 1.90 mg/kg), and γ-tocopherol content (from 349.66 to 298.42 mg/kg). In addition, this sample exhibited the highest oxidized (20.33) and the lowest walnut flavor intensity (64.67) on day 84. Regarding consumer acceptance, the phenolic-added sample displayed a greater flavor acceptance score. Walnut phenolics, implemented through a walnut protein-based coating, improve the preservation of walnuts.

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“…In addition, phenolic compounds are naturally present in walnut oils and are the main compounds responsible for the stability of the oil during storage [10].…”

Section: Introductionmentioning

confidence: 99%

Mineral Microelements in Walnut Oil and their Role in the Prevention of Cardiovascular Diseases

Rada¹,

Berceanu-Văduva²,

Velimirovici³

et al. 2020

Rev. Chim.

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Currently, the literature data regarding the concentration of microelements in walnut oil are low, most of them being related to their presence in the walnut core. The purpose of this study was to determine the distribution of essential and toxic mineral elements from walnut oil marketed in Timisoara (Romania) and to evaluate the mineral contribution of this important food in the prevention of cardiovascular diseases. The paper presents the results obtained in determining the content of some essential and toxic microelements of the native walnut oil, used as dietary food. The results obtained from the analysis of the essential and toxic mineral elements, by Inductively Coupled Plasma - Mass Spectrometer (ICP-MS) method, reveal that the walnut oil samples analyzed contain noticeable amounts of: Fe (2,576 - 3,621 mg/kg), Mn (1,876 - 1,783 mg/kg), Zn (1,120 - 1,782 mg/kg), low Cu (0.185 - 0.226 mg/kg), Cr (0.088 - 0.154 mg/kg) and Ni (0.052 - 0.081 mg/kg) and very low Co (0.001 - 0.003 mg / kg). Pb and Cd, elements with pronounced toxic potential, were identified in very low concentrations: 0.020 - 0.031 mg/kg Pb, respectively 0.001 - 0.002 mg /kg Cd. The results obtained when evaluating the mineral intake show that, under the conditions of this experiment, a daily consumption of 30 g of walnut oil cannot be considered as the only additional source of microelements.

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Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

Cited by 28 publications

References 28 publications

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Improving walnuts’ preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein‐based edible coating

Mineral Microelements in Walnut Oil and their Role in the Prevention of Cardiovascular Diseases

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