Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction

Burbano, Juan J.; Correa, María Jimena

doi:10.1007/s11130-021-00898-4

Cited by 21 publications

(22 citation statements)

References 30 publications

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“…Phenolic compounds, hydrolyzable tannins, and flavanols are the major components in walnut flour [45]. Similar to our results, Burbano and Correa [46] reported that the total phenolic content of walnut flour is 10.9 ± 0.3 mg GAE/g. Santos et al [47] studied the effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour and they observed that walnut flour contains 20 mg GAE/g.…”

Section: Amount Of Phenolic Compounds and Flavonoid Compoundssupporting

confidence: 90%

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants

Mulțescu

Marinaș

Susman

et al. 2022

Foods

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The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), the ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) methods for the measurement of lipid-soluble antioxidant capacity (ACL) of 14 different byproducts obtained from the vegetable oil industry (flour, meals, and groats). The research showed that the analyzed samples contain significant amounts of phenolic compounds between 1.54 and 74.85 mg gallic acid per gram of byproduct. Grape seed flour extract had the highest content of total phenolic compounds, 74.85 mg GAE/g, while the lowest level was obtained for the sunflower groats, 1.54 mg GAE/g. DPPH values varied between 7.58 and 7182.53 mg Trolox/g of byproduct, and the highest antioxidant capacity corresponded to the grape seed flour (7182.53 mg Trolox/g), followed by walnut flour (1257.49 mg Trolox/g) and rapeseed meals (647.29 mg Trolox/g). Values of ABTS assay of analyzed samples were between 0 and 3500.52 mg Trolox/g of byproduct. Grape seed flour had the highest value of ABTS (3500.52 mg Trolox/g), followed by walnut flower (1423.98) and sea buckthorn flour (419.46). The highest values for FRAP method were represented by grape seed flour (4716.75 mg Trolox/g), followed by sunflower meals (1350.86 mg Trolox/g) and rapeseed flour (1034.92 mg Trolox/g). For CUPRAC assay, grape seed flour (5936.76 mg Trolox/g) and walnut flour (1202.75 mg Trolox/g) showed the highest antioxidant activity. To assess which method of determining antioxidant activity is most appropriate for the byproducts analyzed, relative antioxidant capacity index (RACI) was calculated. Depending on the RACI value of the analyzed byproducts, the rank of antioxidant capacity ranged from −209.46 (walnut flour) to 184.20 (grape seed flour). The most sensitive methods in developing RACI were FRAP (r = 0.5795) and DPPH (r = 0.5766), followed by CUPRAC (r = 0.5578) and ABTS (r = 0.4449), respectively. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and other methods used for determining antioxidant activity were found (r > 0.9). Analyses have shown that the different types of byproducts obtained from the vegetable oil industry have a high antioxidant activity rich in phenolic compounds, and thus their use in bakery products can improve their nutritional quality.

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Section: Amount Of Phenolic Compounds and Flavonoid Compoundssupporting

confidence: 90%

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants

Mulțescu

Marinaș

Susman

et al. 2022

Foods

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“…The water and oil absorption of potato starch and kañiwa and tarwi flours were determined as described in a previous work. 17 Samples (W 0 = 1 g) were added with 30 mL of water, vigorously shaken and left to rest at room temperature (30 min). Samples were centrifuged (Thermo Scientific SL 40R, Langenselbold, Germany) at 2000×g (10 min at 20 °C).…”

Section: Water and Oil Absorptionmentioning

confidence: 99%

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

et al. 2022

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BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten‐free muffin formulations. In this study, the proximal composition and techno‐functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch‐based) formulated with 50% of these flours were evaluated. RESULTS Andean flours have high protein, fiber, and fat content, and display high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction in paste viscosity was observed due to starch dilution and lower water availability. Depending on their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten‐free products because such products are frequently pale due to their high starch content. CONCLUSIONS This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten‐free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.

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“…Similarly, the lack of gluten-forming proteins is an issue in the development of baked goods or pasta. Thus, a deeper knowledge about the techno-functionality of nut flours is fundamental to improving their use, and especially to valorize nut press cakes, which are the remnant after the extraction of oil from the nuts, deriving from the oil industry [ 62 , 63 ].…”

Section: Classification Nutritional and Technological Functionality O...mentioning

confidence: 99%

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Hernández-López

Ortiz-Solà

Alamprese

et al. 2022

Foods

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Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today’s fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.

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Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction

Cited by 21 publications

References 30 publications

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

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