Comparative evaluation of nutrient composition, in vitro nutritional value, and antioxidant activity of de-oiled meals from walnut, hazelnut, almond, and sesame

Gheise, Negin Jamali Emam; Riasi, Ahmad; Shahneh, Ahmad Zare; Naseri, Veria; Kafilzadeh, Farokh; Bolandnazar, Alireza; Ahmadi, Farhad

doi:10.1007/s11250-023-03750-w

Cited by 3 publications

(1 citation statement)

References 59 publications

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“…Rich in unsaturated fatty acids, walnut oil provides a number of physiological benefits, including a reduction in the risk of cardiovascular disease and a delay in the aging process. [ 1 ] One of the most important physiological functions of walnut oil is the improvement in learning and memory, which may be directly tied to the oil's abundance of unsaturated fatty acids. [ 2 ] Unsaturated fatty acids are the major component of phospholipids in the brain's membrane that support the integrity and function of neurons, [ 3 ] and they can increase the area of the synaptic membrane and the expression of synaptic proteins, stimulate the growth of somatic neurons and nerves, and ultimately improve cognitive function.…”

Section: Introductionmentioning

confidence: 99%

Comparison of improvement in learning and memory ability of walnut oil extracted by aqueous enzymatic extraction and cold pressing extraction

Qian,

Li,

et al. 2024

Euro J Lipid Sci & Tech

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Rich in unsaturated fatty acids, walnut oil provides a number of physiological benefits, including a reduction in the risk of cardiovascular disease and a delay in the aging process. In this work, walnut oil was prepared using the aqueous enzyme process and cold pressing method, and it was then analyzed using HPLC and FTIR. The characterization results show that the walnut oil extracted by the aqueous enzyme method outperformed the pressing oil in content of LLL by 11.64%, LLLn by 9.16% and OLL by 4.08%. But this oil had significantly less OLnLn (‐) than the pressing oil (7.90%). The Morris water maze and shuttle box tests of ICR mice revealed a notable improvement in the memory of the animals administered walnut oil. Among them, mice fed the walnut oil extracted by aqueous enzyme method showed a much shorter escape latency and a significantly higher rate of active avoidance reaction (p < 0.05, p < 0.01) than mice fed cold pressing method. With the prolongation of time, the mice even performed better than the positive control PIR group in all aspects. In summary, the quality of walnut oil extracted by aqueous enzyme method is better than that by cold pressing method.Practical Applications: Walnut oil prepared by aqueous enzymatic extraction can improve learning ability, is healthy and pollution‐free, and can be utilized as a dietary supplement in ordinary life.

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Section: Introductionmentioning

confidence: 99%

Comparison of improvement in learning and memory ability of walnut oil extracted by aqueous enzymatic extraction and cold pressing extraction

Qian,

Li,

et al. 2024

Euro J Lipid Sci & Tech

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A comprehensive review on walnut protein: Extraction, modification, functional properties and its potential applications

Zhang,

Cai,

Wang

et al. 2024

Journal of Agriculture and Food Research

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Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (Juglans regia L.) Kernels During Long Storage Periods

Kumar,

Szalóki-Dorkó,

Szabó-Nótin

et al. 2024

Applied Sciences

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Walnuts are highly valued for their rich nutritional content, but their quality degrades during storage due to oxidation and other quality reducing processes. This study investigated the use of bioactive compounds extracted from walnut pomace, a by-product of walnut oil production, to develop an edible coating that extends the shelf life of ‘Milotai 10’ walnut kernels. Walnut kernels were stored for eight months in four different packaging materials (PE, PP, MPP, PLA) and three treatments were used (air or without treatment, nitrogen gas, and walnut pomace extract coating). The effects of these combinations on walnut quality parameters, including polyphenol content, vitamin E, fatty acids, peroxide value, and color, were analyzed. The results show that the combination of metallized polypropylene packaging under nitrogen treatment or with atmospheric air and walnut pomace extract (MPP-A-E+) best preserves walnut quality, making it a promising option for extending shelf-life.

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Comparative evaluation of nutrient composition, in vitro nutritional value, and antioxidant activity of de-oiled meals from walnut, hazelnut, almond, and sesame

Cited by 3 publications

References 59 publications

Comparison of improvement in learning and memory ability of walnut oil extracted by aqueous enzymatic extraction and cold pressing extraction

Comparison of improvement in learning and memory ability of walnut oil extracted by aqueous enzymatic extraction and cold pressing extraction

A comprehensive review on walnut protein: Extraction, modification, functional properties and its potential applications

Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (Juglans regia L.) Kernels During Long Storage Periods

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