RETRACTED ARTICLE: Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut ( Juglans regia L.)

Abstract

Three walnut (Juglans regia L.) drying methods (sun drying, direct oven drying， and intermittent oven drying) were employed, and the consequent changes in lipid oxidation attributes, such as acid value (AV), peroxide value (POV), saponification value (SV), fatty acid composition, antioxidant activity (including reducing power, superoxide anion scavenging activity, 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity [DPPH], lipoxygenase (LOX) activity, total phenols content (TPC), and total flavonoids content (TFC) were investigated in this study. Sun drying resulted in the highest AV, POV,

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

“…The pre‐treatment of oilseeds prior to extraction process may affect total oil yield and its quality . Pre‐treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield .…”

“…For example, Zhang et al, who studied the effects of different drying methods (ie, oven‐drying, freeze‐drying, vacuum‐drying, and microwave‐drying) on the extraction rate and qualities of flaxseed oil, reported that microwave‐drying and freeze‐drying have the highest extraction rates and yields (46.36% and 46.16% vs 33.90%) compared to native flaxseed. Qu et al studied the effects of oven‐drying and sun‐drying on walnut oil oxidation and reported that oven‐drying is a promising method for walnut drying. Freeze‐drying has been an attractive method for extending the shelf life of food, whereas oven‐drying has been used in the food industry .…”

“…Qu et al studied the effects of oven‐drying and sun‐drying on walnut oil oxidation and reported that oven‐drying is a promising method for walnut drying. Freeze‐drying has been an attractive method for extending the shelf life of food, whereas oven‐drying has been used in the food industry . However, the effect of drying methods on the characteristics of RSF has not been examined.…”

“…The pre-treatment of oilseeds prior to extraction process may affect total oil yield and its quality. [17][18][19][20] Pre-treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield. 21 Different drying methods may have different effects on the microstructures and quality of the products and may have different yields.…”

“…Freeze-drying has been an attractive method for extending the shelf life of food, 22 whereas oven-drying has been used in the food industry. 18 However, the effect of drying methods on the characteristics of RSF has not been examined. Thus, detailed research on RSF will improve our knowledge and its application to confectionery products, especially in chocolate products.…”