Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process

Cui, Nana; Wang, Guixi; Ma, Qinghua; Zhao, Tiantian; Li, Ruhua; Liang, Lisong

doi:10.1016/j.lwt.2020.109552

Cited by 25 publications

(24 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Arranz et al [34] showed that tocopherols are responsible for most of the radical scavenging capacity in tree nut oils. Total oxidation value, Totox value (TV), is another useful indicator of measuring the onset of progressive deterioration in oil and provides information regarding progression of the formation of primary and secondary oxidation products and TV below 10 characterize fresh and high-quality oil [35,36]. TV shows similar changes in PV and AnV, and, as expected, the highest was observed in the last month of storage in oil from 'Barcelonski' (4.65).…”

Section: Lipid Oxidationmentioning

confidence: 92%

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

2021

View full text Add to dashboard Cite

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the ‘Olbrzym z Halle’ cultivar, followed by the ‘Barcelonski’ cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the ‘Nottinghsamski’ cultivar to 75% from the ‘Webba Cenny’ and ‘Barcelonski’ cultivars.

show abstract

Section: Lipid Oxidationmentioning

confidence: 92%

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

2021

View full text Add to dashboard Cite

show abstract

“…The tocopherol composition was analyzed by high‐performance liquid chromatography (HPLC, LC‐20AT, Shimadzu, Tokyo, Japan) according to the method described by Cui et al (2020). The oil sample was dissolved in ether and then detected by an ultraviolet detector at 296 nm.…”

Section: Methodsmentioning

confidence: 99%

Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops

Yuan

Hu²,

Yin³

et al. 2021

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The ability of soil and water conservation crops to resist stress is closely related to their abundance of lipid‐soluble chemical components. This study systematically evaluated the composition and content of fatty acids, sterols, squalene, and tocopherol in oils extracted from three varieties of crops growing on the Chinese Loess Plateau with extreme environments. The dominant fatty acids in the wild seabuckthorn pulp oil were oleic acid (29.73%), palmitic acid (26.83%), and palmitoleic acid (25.71%), and those in wild seabuckthorn seed oil were linoleic acid (42.29%), α‐linolenic acid (20.65%), and oleic acid (18.94%). The most abundant fatty acids in wild elaeagnusmollis seed oil were oleic acid (43.29%), linoleic acid (35.93%), and α‐linolenic acid (7.00%). Wild yellowhorn seed oil was rich in linoleic acid (34.14%), oleic acid (25.99%), and erucic acid (8.76%). Seabuckthorn seed oil had the highest levels of total sterols (619.33 mg/100 g), followed by seabuckthorn pulp oil (606.10 mg/100 g), yellowhorn seed oil (249.46 mg/100 g), and elaeagnusmollis seed oil (224.01 mg/100 g). However, the squalene content was highest in elaeagnusmollis seed oil (68.06 mg/100 g) and similarly low in yellowhorn seed oil (9.81 mg/100 g), seabuckthorn pulp oil (4.62 mg/100 g) and seabuckthorn seed oil (4.71 mg/100 g). In addition, seabuckthorn pulp oil had the highest tocopherol content (179.92 mg/100 g), followed by seabuckthorn seed oil (130.57 mg/100 g), elaeagnusmollis seed oil (85.87 mg/100 g), and yellowhorn seed oil (45.44 mg/100 g). This study provides favorable data supporting biomass resource utilization and organic synthesis of bioactive raw chemical composition.

show abstract

“…The following parameters were used in the ESR (electron spin resonance) measurements: center field, 322.500 mT; sweep time, 2.0 min; modulation width, 1.0 × 0.1 mT; microwave power, 0.99800 mW; modulation frequency, 100 kHz. The radical intensity was defined as the PBN-radical adduct signal and the signal of the Mn (II) marker [ 20 ] by ESR spectroscopy (JEOL FA-200, JEOL Ltd., Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Shi

Liu

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.

show abstract

Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process

Cited by 25 publications

References 28 publications

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Contact Info

Product

Resources

About