Study of the Light Influence on the Walnuts Oil Quality

Sandulachi, Elisavetra; Bulgaru, Viorica; Tatarov, Pavel

doi:10.9734/afsj/2019/v10i130024

Cited by 6 publications

(6 citation statements)

References 16 publications

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“…The results showed an increase in the acid value during storage for all samples give varying degrees. The result was before storage is 0.16 mg / KOH gm of oil, this result is close to the limits reported by Sandulachi et al (2019) that the acid value of walnut oil ranges from 0.17 mg / KOH gm oil -5.05 mg / KOH gm oil) and close to the value mentioned by Gharibzahedi et al (2012) that the acid value of walnut oil ranges from 0.12 mg/KOH gm oil -0.14 mg/KOH gm oil, while it does not agree with what Popovici et al (2012) found that the acid value of walnut oil is 0.94 mg/KOH gm oil, and it does not agree with what was mentioned by Martinez et al (2013). that the acid value of walnut oil is 0.08 mg / KOH gm of oil, and this difference may be attributed to genetic factors, different varieties, breeding conditions and estimation methods used to estimate this trait.…”

Section: Acid Valuesupporting

confidence: 91%

Effect of chitosan as a coating material on the chemical properties of local walnut oil

AL-Majed

Al-Zubaidy

2022

TJAS

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The study aimed to identify some of the chemical properties of the local walnut kernel oil, and to identify the effect of immersing the pulp in chitosan solution with three different concentrations (0.5%, 1.0% and 1.5%) on the quality of the cold extracted oil from these samples when stored for a period of four months. The acid value and free fatty acids % and peroxide value increased during storage, and the least increased was the samples treated with chitosan, especially the concentration 1.5%, but the Iodine value was decreased in all stored samples, but the lowest was the samples treated with chitosan, especially the concentration of 1.5%.The results showed that walnut oil contained many saturated and unsaturated fatty acids, but the highest amount of fatty acid was linoleic, then oleic, then linolenic, there was no change in the amount of saturated fatty acids, while the amount of unsaturated fatty acids decreased for untreated and chitosan-treated samples during storage, except that treatment with chitosan reduced the amount of losing.

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Section: Acid Valuesupporting

confidence: 91%

Effect of chitosan as a coating material on the chemical properties of local walnut oil

AL-Majed

Al-Zubaidy

2022

TJAS

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“…Rancimat method was developed by Hadorn and Zurcher (1974) [ 7 ] to measure oxidative stability and has been widely used to determine lipid oxidation and predict the shelf life of oils and fats [ 8 ]. This method has been vastly used to study the effects of antioxidants, edible coatings, and storage conditions of nut oils [ 9 , 10 , 11 ]. However, measuring oxidative stability through an accelerated method can lead to an over or underprediction of the actual shelf life due to different mechanisms of peroxidation that occur at room temperature [ 4 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Prediction of Walnut Deterioration Using Kernel Oxidative Stability

Grilo

Srisaard

Wang

2020

Foods

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Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parameters such as temperature and airflow were evaluated. Four cultivars, Chandler, Solano, Durham, and Howard were analyzed at 110, 120, and 130 °C with 15, 20, and 25 L h−1 airflow. Analysis using 110 °C with 25 L h−1 yielded the lowest coefficients of variance (4.4) than other operational parameters; analysis using the same temperature at lower airflow, 15 L h−1, yield the highest coefficient of variance (10.5). Kernel OSI values were independent of airflow, however, dependence of temperature coefficient and Q10 were demonstrated. The results from selected parameters were correlated with fat and moisture content, peroxide value, UV absorbances, oil oxidative stability, hexanal, and rancidity to establish the relationships between OSI values and quality changes during storage. Using 0.5 g of ground kernels, at 110 °C with 25 L h−1 airflow gave a lower coefficient of variance and higher correlation with kernel quality and oxidative markers comparing to other combinations of operating parameters.

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“…One of the most important elements in industrial refining process and also in marketing is the color of edible oils. (Fengxia, Dishun et al 2001) To this aim, a combination of digital camera, computer, and graphics software set up to measure and determine the color of HCM oil, based on the L*a*b* format according to (AOCS Cc 13c-50)(Sandulachi and Tatarov 2014). Instrument calibration was set by the zero calibration box and the white calibration plate, used for total color difference calculation.…”

Section: Methodsmentioning

confidence: 99%

Optimization of Ethanol-Assisted Aqueous Oil Extraction from aCicadidae Sp

Mahmoudi-Kordi

Balvardi

Akhavan

2021

Preprint

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Edible insects have been considering as a rich resource of high-quality protein and lipid content and at the same time a low-cost nutritious resource acquiring the least expenditure during farming, breeding, rearing and harvesting. On the other hand, organic solvent consumptions in industrial areas need to be limited; being flammable by environmental hazards. That is why seeking for alternative non-toxic solvents is highly substantial. In this study ethanol-aqueous extraction method applied at three different levels to find the optimum yield of edible oil extracted of Homoptera Cicadidae Magicicada, a seasonal insect residing underground, which is consuming locally as a whole meal. These levels set using Design of expert software to variables as pH, ethanol-concentration and solvent/sample ratio and the maximum yield extracted respectively at 6, 50 and 5, by the yield of 19.5%, that is comparable to oil extracted by conventional hexane oil extraction method at 27%. Fatty acids profile of recent method and hexane extraction method analyzed using GC-MS method and the physicochemical properties of either alternative method investigated. The results were on the standard ranges. Fatty acid profile of HCM was for the most part consisted of oleic acid, following by palmitic and linoleic acid 66.5, 19.2 and 7.8 respectively in hexane extraction method and 66.3, 17.7 and 9.5 in ethanol aqueous extraction method. The Iodine Value of HCM oil was noticeably high which introduces a medicinal applicatory besides the rich amount of MUFAs and PUFAs essential oils that are well-known for their incredible health benefits.

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Study of the Light Influence on the Walnuts Oil Quality

Cited by 6 publications

References 16 publications

Effect of chitosan as a coating material on the chemical properties of local walnut oil

Effect of chitosan as a coating material on the chemical properties of local walnut oil

Prediction of Walnut Deterioration Using Kernel Oxidative Stability

Optimization of Ethanol-Assisted Aqueous Oil Extraction from aCicadidae Sp

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