Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

Uddin, Yasir; Khan, Nasir Mehmood; Ali, Farman; Ahamd, Shujaat; Khan, Zia Ullah; Nawaz, Muhammad Asif; Wang, Jian

doi:10.29356/jmcs.v65i4.1512

Cited by 9 publications

(3 citation statements)

References 18 publications

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“…Upon recent reports, walnuts appear to be gaining considerable attention for their beneficial health properties [10], including antidepressant, anti-inflammatory, as well as antidiabetic activities [11], primarily due to the availability of bioactive compounds such as phytosterols and plant polyphenols [12][13][14][15][16]. In addition, consuming walnuts has been associated with many health benefits, as they are an excellent source of omega-3 fatty acids, with a percentage up to 10% [17], vitamin E [18][19][20], as well as other antioxidants that are involved in cardiovascular health and reducing cancer cell growth [21].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Juglans regia L.) Oil

et al. 2022

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The present study investigated and compared the quality and chemical composition of Moroccan walnut (Juglans regia L.) oil. This study used three extraction techniques: cold pressing (CP), soxhlet extraction (SE), and ultrasonic extraction (UE). The findings showed that soxhlet extraction gave a significantly higher oil yield compared to the other techniques used in this work (65.10% with p < 0.05), while cold pressing and ultrasonic extraction gave similar yields: 54.51% and 56.66%, respectively (p > 0.05). Chemical composition analysis was carried out by GC–MS and allowed 11 compounds to be identified, of which the major compound was linoleic acid (C18:2), with a similar percentage (between 57.08% and 57.84%) for the three extractions (p > 0.05). Regarding the carotenoid pigment, the extraction technique significantly affected its content (p < 0.05) with values between 10.11 mg/kg and 14.83 mg/kg. The chlorophyll pigment presented a similar content in both oils extracted by SE and UE (p > 0.05), 0.20 mg/kg and 0.16 mg/kg, respectively, while the lowest content was recorded in the cold-pressed oil with 0.13 mg/kg. Moreover, the analysis of phytosterols in walnut oil revealed significantly different contents (p < 0.05) for the three extraction techniques (between 1168.55 mg/kg and 1306.03 mg/kg). In addition, the analyses of tocopherol composition revealed that γ-tocopherol represented the main tocopherol isomer in all studied oils and the CP technique provided the highest content of total tocopherol with 857.65 mg/kg, followed by SE and UE with contents of 454.97 mg/kg and 146.31 mg/kg, respectively, which were significantly different (p < 0.05). This study presents essential information for producers of nutritional oils and, in particular, walnut oil; this information helps to select the appropriate method to produce walnut oil with the targeted quality properties and chemical compositions for the desired purpose. It also helps to form a scientific basis for further research on this plant in order to provide a vision for the possibility of exploiting these oils in the pharmaceutical, cosmetic, and food fields.

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Section: Introductionmentioning

confidence: 99%

Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Juglans regia L.) Oil

et al. 2022

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“…It has been shown that thanks to the high PUFA content, walnuts contribute to reducing the risk of heart disease by lowering the level of LDL cholesterol and increasing the level of HDL cholesterol [4]. Walnut oil is very popular in the food industry due to its favorable profile of fatty acids, which are essential in the prevention of diseases of the nervous system [5]. Consumers are aware of the healthpromoting potential of this category of plant raw materials and include them in their diet.…”

Section: Introductionmentioning

confidence: 99%

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour

Pycia,

Juszczak

2023

Foods

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The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆HG and retrogradation ∆HR were characteristic of the WFWOC5% sample (5.9 J/g) and the control sample (1.3 J/g), respectively. All tested systems showed the properties of shear-thinning non-Newtonian fluids, and the partial replacement of wheat flour with HOC or WOC resulted in a significant reduction in the maximum viscosity of pastes, increasing with the increase in the proportion of oil cakes. WFHOC-based pastes were characterized by higher values of the G′ and G″ modulus, while their values and the values of the K′ and K″ parameters decreased as the share of oil cakes increased. Gels based on all tested systems showed the nature of weak gels (tan δ = G″/G′ > 0.1). Replacing part of the wheat flour with nut oil cakes modified the thermal and rheological properties of pastes and gels, and the observed changes were influenced by both the origin and the level of addition of powdered oil cakes. It was found that WFHOC/WFWOC15% systems had reduced viscosity and weakened viscoelastic properties compared to systems with a lower OC content, which is not a favorable feature from the technological point of view. However, these systems were the most stable, which is an advantageous feature. However, for baking purposes, research should be carried out on the rheological properties of dough made from these mixtures.

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“…With the development of modern medicine, a large number of pharmacological and clinical tests have found that walnuts have various therapeutic effects, such as enhancing immunity, improving memory, preventing cardiovascular diseases, and regulating abnormal lipid metabolism [15]. Yasir Uddin et al found that walnut oil obtained from Madyan had similar properties to olive oil with high concentrations of oleic acid (41%) and linoleic acid (9%) [16]. Ullah, S. F. et al found that walnut protein isolate showed excellent physicochemical and functional properties for use in food or industry product development [17].…”

Section: Introductionmentioning

confidence: 99%

Walnut (Juglans regia L.) Oligopeptides Alleviate Alcohol-Induced Acute Liver Injury through the Inhibition of Inflammation and Oxidative Stress in Rats

et al. 2023

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The study was aimed at investigating the effects of walnut oligopeptides (WOPs) on alcohol-induced acute liver injury and its underlying mechanisms. Male Sprague Dawley (SD) rats were randomly assigned to six groups: normal control, alcohol control, whey protein (440 mg/kg.bw), and three WOPs (220 mg/kg.bw, 440 mg/kg.bw, 880 mg/kg.bw) groups. After 30 days of gavage, ethanol with a volume fraction of 50%, administered at a dose of 7 g/kg.bw., caused acute liver injury. A righting reflex experiment and a blood ethanol concentration evaluation were then performed. Serum biochemical parameters, inflammatory cytokines, liver alcohol metabolism enzymes, oxidative stress biomarkers, liver nuclear factor-κB (NF-κB p65), and cytochrome P4502E1 expression were determined. The results revealed that the intervention of 440 mg/kg and 880 mg/kg WOPs could alleviate the degree of intoxication, decrease blood ethanol concentration, alleviate alcohol-induced hepatic steatosis, enhance the activity of hepatic ethanol metabolizing enzymes and antioxidant capacity, reduce lipid oxidation products and pro-inflammatory factor contents, and inhibit the expression of NF-κBp65 in the livers of rats. The outcomes of the study suggest that WOPs have beneficial effects on liver damage caused by acute ethanol binge drinking, with the high-dose WOPs (880 mg/kg.bw) exerting the most pronounced hepatoprotective effect.

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Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

Cited by 9 publications

References 18 publications

Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Juglans regia L.) Oil

Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Juglans regia L.) Oil

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour

Walnut (Juglans regia L.) Oligopeptides Alleviate Alcohol-Induced Acute Liver Injury through the Inhibition of Inflammation and Oxidative Stress in Rats

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