Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions

Yıldız, Aysun Yurdunuseven; Karaca, Hakan

doi:10.5650/jos.ess20266

Cited by 9 publications

(1 citation statement)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the literature on enzymatic and non-enzymatic oxidation of walnut kernel phenolics is not fully elucidated. Similar to this study, Yildiz and Karaca [31] reported reduced total phenolic content in walnut kernels after 6 months of storage and attributed their findings to PPO activity. However, other previous studies also reported insignificant reductions in kernel total phenolic content along storage [32].…”

Section: Changes In Kernel Phenolics Profilesupporting

confidence: 88%

Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds

Ampofo

Grilo

Langstaff

et al. 2022

Foods

View full text Add to dashboard Cite

The impact of storage temperature and time on quality of two walnut cultivars (Juglans regia 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.

show abstract

Section: Changes In Kernel Phenolics Profilesupporting

confidence: 88%