Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil

Gharibzahedi, Seyed Mohammad Taghi; Mousavi, Mohammad; Hamedi, M.; Khodaiyan, Faramarz

doi:10.1007/s13197-011-0481-2

Cited by 103 publications

(89 citation statements)

References 25 publications

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“…The highest essential oil content increases the product fragrance, quality, and shelf life. We agree with Gharibzahedi et al (2014) that the oil stability can be indicated to high antioxidant activity due to the phenol content in oil. The 10,000 cc OTR film at 8°C and 30,000 cc OTR film at 24°C treatments retained more essential oil compared to the other treatments (Table 3).…”

Section: Leaf Quality Parameterssupporting

confidence: 90%

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Mele

Islam

Baek³

et al. 2017

J Food Sci Technol

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Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. Oxygen transmission rate (OTR) films were used as a MAP. MAP storage displayed lower fresh weight loss than perforated film. The oxygen, carbon dioxide, and ethylene concentration were properly maintained by a 10,000 cc OTR packaging film at 8°C and 30,000 cc OTR packaging film at 24°C. On the last day of storage, the off-odor, such as the acetaldehyde and ethanol concentration, was the lowest in the 10,000 cc OTR film at 8°C and 30,000 cc OTR film at 24°C treatments. The 10,000 cc OTR film treatment at 8°C and 30,000 cc OTR film treatments at 24°C had the highest chlorophyll content, total phenolic content, leaf toughness, antioxidant activity, vitamin C, and less off-flavor. The shelf life of 10,000 cc OTR film was 13 days, at 8°C storage temperature. At 24°C storage temperature, the shelf life of 30,000 cc OTR film was 4 days. The MAP storage of the Ligularia treated with 10,000 cc OTR film at 8°C and 30,000 cc OTR film at 24°C had the highest essential oil content. These results suggest that the best MAP film for cold-chain distribution was the 10,000 cc OTR film, and the 30,000 cc OTR film was a more suitable MAP film for local distribution without the cold-chain system of L. fischeri.

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Section: Leaf Quality Parameterssupporting

confidence: 90%

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Mele

Islam

Baek³

et al. 2017

J Food Sci Technol

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“…Previously, Simsek (2010) reported average protein, oil and ash content between 13.70-20.18%, 58.88-65.64% and 1.88-2.89% among walnut selections. Kahraman (2006) Gharibzahedi et al (2014) reported protein, total oil, carbohydrate, ash and fiber content of 3 walnut cultivars from Iran that ranged from 13.77 to 14.92%, 62.3-67.3%, 12.84 to 16.67%, 2.09 to 2.24% and 4.2 to 4.6%, respectively. The current results are comparable with the above reported studies.…”

Section: Physico-chemical Characteristicsmentioning

confidence: 99%

Physico-Chemical and Antioxidant Characteristics in Fruits of Walnut (<i>Juglans regia L.</i>) Genotypes from Inner Anatolia

Beyhan

Gözlekçi

Gündoğdu

et al. 2016

Not Bot Horti Agrobo

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Walnut fruits are used for their nutrition properties for a long time in Anatolia, where seed propagated walnuts are naturally found, as solitary individuals or dense populations. Some relevant physico-chemical and antioxidant characteristics of fruits were determined for fifteen promising walnut (Juglans regia L.) selections (named 'G-1' to 'G-15') propagated from seeds. The well-known Turkish walnut cultivar 'Sebin' was included in the analysis as a standard in order to make comparison with seed propagated genotypes. The average fruit weight and kernel ratios ranged from 7.43 to 12.61 g and 45.10 to 57.83% among the studied genotypes, respectively. The chemical analyses showed that protein, crude oil, ash, carbohydrate and dietary fiber contents of the analyzed walnut genotypes were between 11.09-18.16%, 55.38-65.15%, 1.61-2.08%, 12.01-17.89% and 2.90-4.12%, respectively. Total phenolic content was found between 1,107-1,876 mg GAE/100 g among the genotypes and most of them had higher phenolic content compared with cv. 'Sebin'. The total tocopherols content ranged from 30.0 to 44.4 mg/100 g of the extracted oil. The most common tocopherol in all samples was γ-tocopherol. The results obtained in the hereby study indicated that the seed propagated walnut trees can be very diverse and their nuts have a good potential for valuable sources of phytochemicals.

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“…Walnuts oil is major product of walnut production and is one of the important special oils used for salad dressing and cooking (Oliveira et al 2002). Besides walnut oil and protein, Walnut contain 12~16% carbohydrates, 1.5~2.0% cellulose, 1.7~2.0% mineral (Lavedrine et al 2000;Prasad 2003;Savage 2001;Sze-Tao and Sathe 2000b;Wardlaw 1999;Gharibzahedi et al 2011). As a by-product of oil production, walnut protein products are therefore being considered as an additional source of plant protein for use in human food products.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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Chemical composition, molecular weight distribution, secondary structure and effect of sodium chloride concentration on functional properties of walnut protein isolates, concentrates and defatted walnut flour were study. Compared with walnut protein concentrates (75.6%) and defatted walnut flour (52.5%), walnut protein isolates contain a relatively high amount of protein (90.5%). The yield of walnut protein isolates and concentrates was 43.2% and 76.6%, respectively. In molecular weight distribution study, Walnut protein isolates showed one peak with molecular weight of 106.33 KDa (100%) and walnut protein concentrates showed four peaks with molecular weight of 16,725 KDa (0.8%),104.943 KDa(63.9%), 7.3 KDa (11.4%), 2.6 KDa (23.9%). The secondary structure of walnut protein isolates was similar to that of walnut protein concentrates, but was differ from that of defatted walnut flour. The addition of sodium chloride (0~1 M) could improve the functionality of walnut protein concentrates, isolates and defatted walnut flour. The maximum solubility, water absorption capacity, emulsifying properties and foaming properties of walnut protein isolates, concentrates and defatted walnut flour were at sodium chloride solutions of 1.0 M, 0.6 M, 0.4 M, 0.6 M, respectively. The solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates (35.2%). The maximum solubility of walnut protein isolates, concentrates and defatted walnut flour in solution were 36.8%, 33.7% and 9.6% at 1.0 M sodium chloride solutions, respectively. As compared with other vegetable proteins, walnut protein isolates and concentrates exhibited better emulsifying properties and foam stability.

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Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil

Cited by 103 publications

References 25 publications

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Physico-Chemical and Antioxidant Characteristics in Fruits of Walnut (<i>Juglans regia L.</i>) Genotypes from Inner Anatolia

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

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