Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds
The impact of storage temperature and time on quality of two walnut cultivars (<i>Juglans regia</i> Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3151 |
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| author | Josephine Ampofo Filipa S. Grilo Sue Langstaff Selina C. Wang |
| author_facet | Josephine Ampofo Filipa S. Grilo Sue Langstaff Selina C. Wang |
| author_sort | Josephine Ampofo |
| collection | DOAJ |
| description | The impact of storage temperature and time on quality of two walnut cultivars (<i>Juglans regia</i> Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil significantly reduced by 42, 56, and 100% at 5 °C, while 23 °C showed 48, 42, and 100% losses, respectively. For Chandler oil, storage at 5 °C reduced γ-, δ-, and α-tocopherols by 19, 24, and 100%, while 23 °C caused 42, 45, and 100% losses, respectively. Storage of Howard kernels, up to month four, significantly reduced total phenolics by 9 and 18%, at 23 and 5 °C, respectively, whereas Chandler also reduced by 9 and 27%, at 23 and 5 °C, respectively. Additionally, 14 phenolic compounds were profiled in kernels, where flavonoids were dominant than phenolic acids. At the end of month four, the dominant phenolic compound was gallic acid at 23 °C (981.68 and 703 mg/kg for Chandler and Howard, respectively). Additionally, positive correlations were observed between rancid sensory perceptions and oxidative volatiles. Storage conditions are crucial for maintaining the sensory and nutritional attributes of walnuts during postharvest management. |
| first_indexed | 2024-03-09T21:44:06Z |
| format | Article |
| id | doaj.art-69f9c5db73bc4a94934e857523969484 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:06Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-69f9c5db73bc4a94934e8575239694842023-11-23T20:22:58ZengMDPI AGFoods2304-81582022-10-011119315110.3390/foods11193151Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma CompoundsJosephine Ampofo0Filipa S. Grilo1Sue Langstaff2Selina C. Wang3Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USADepartment of Food Science and Technology, University of California Davis, Davis, CA 95616, USAApplied Sensory, Fairfield, CA 94534, USADepartment of Food Science and Technology, University of California Davis, Davis, CA 95616, USAThe impact of storage temperature and time on quality of two walnut cultivars (<i>Juglans regia</i> Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil significantly reduced by 42, 56, and 100% at 5 °C, while 23 °C showed 48, 42, and 100% losses, respectively. For Chandler oil, storage at 5 °C reduced γ-, δ-, and α-tocopherols by 19, 24, and 100%, while 23 °C caused 42, 45, and 100% losses, respectively. Storage of Howard kernels, up to month four, significantly reduced total phenolics by 9 and 18%, at 23 and 5 °C, respectively, whereas Chandler also reduced by 9 and 27%, at 23 and 5 °C, respectively. Additionally, 14 phenolic compounds were profiled in kernels, where flavonoids were dominant than phenolic acids. At the end of month four, the dominant phenolic compound was gallic acid at 23 °C (981.68 and 703 mg/kg for Chandler and Howard, respectively). Additionally, positive correlations were observed between rancid sensory perceptions and oxidative volatiles. Storage conditions are crucial for maintaining the sensory and nutritional attributes of walnuts during postharvest management.https://www.mdpi.com/2304-8158/11/19/3151oxidationwalnutssensory attributesvolatilesrancidityantioxidants |
| spellingShingle | Josephine Ampofo Filipa S. Grilo Sue Langstaff Selina C. Wang Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds Foods oxidation walnuts sensory attributes volatiles rancidity antioxidants |
| title | Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds |
| title_full | Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds |
| title_fullStr | Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds |
| title_full_unstemmed | Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds |
| title_short | Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds |
| title_sort | oxidative stability of walnut kernel and oil chemical compositions and sensory aroma compounds |
| topic | oxidation walnuts sensory attributes volatiles rancidity antioxidants |
| url | https://www.mdpi.com/2304-8158/11/19/3151 |
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