Walnut Oil Prevents Scopolamine-Induced Memory Dysfunction in a Mouse Model [PDF]
Molecules, 2020 For thousands of years, it has been widely believed that walnut is a kind of nut that has benefits for the human body. Walnut oil, accounting for about 70% of walnut, mainly consists of polyunsaturated fatty acids. To investigate the effect of walnut oil
Jianqiao Liao +5 more
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The effect of sesamol on endogenous substances and oxidative stability of walnut oil [PDF]
Frontiers in NutritionThis study explored the effect of sesamol on the stability of walnut oil based on the changes of endogenous characteristics in the oxidation process, which provided a theoretical reference for the application of natural antioxidants in walnut oil.
Qin Cheng +4 more
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Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil [PDF]
Frontiers in Nutrition, 2023 IntroductionThe quality of pressed walnut oil can be improved by moderate roasting treatment.MethodsThis study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed ...
Huankang Li +8 more
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Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry [PDF]
Molecules, 2023 Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compounds ...
Lina Sun +3 more
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Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies [PDF]
Foods, 2022 This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE ...
Pan Gao +7 more
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Research progress on extraction, compound of walnut oil and its function [PDF]
Shipin yu jixie, 2022 In this paper, walnut oil was reviewed from four aspects: nutritional components, extraction technology, efficacy and compounding. The changes of nutritional components of walnut oil with different extraction technology and compounding methods were ...
DENG Xin-yu +4 more
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Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS [PDF]
Current Research in Food ScienceWalnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor and quality. This study aimed to monitor the volatile compounds present in walnut oil during storage, identify the characteristic markers of walnut oil at
Lina Sun +6 more
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Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis [PDF]
Food Chemistry: XXinjiang has many walnut varieties, but none are specifically used for oil pressing. This study compared the extraction results of SPME and SDE, two sample preparation methods, for the flavor analysis of walnut oil from five varieties in Xinjiang.
Lei Zhang +8 more
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Physicochemical Properties, Bioactive Components and Volatile Compounds of Dietary Fatty Acid Balanced Blend Oil [PDF]
FoodsWalnut oil is growing in consumer demand due to its rich nutritional profile; however, its fatty acid composition exhibits an imbalanced SFA:MUFA:PUFA ratio (0.13:0.18:1).
Enhui Liu +6 more
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Comparison of 37 Fatty Acids and Squalene in Walnut Oil and Common Vegetable Oils
Shipin gongye ke-ji, 2022 To explore the difference of nutritional value between walnut oil and soybean oil, sesame oil, corn germ oil and other common vegetable oils. The content of 37 fatty acids and squalene in four vegetable oils were determined by the gas-mass spectrometry ...
Chun’ai JIN +5 more
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