Walnut oil(WO),known for abundant polyunsaturated fatty acids and an array of bioactive substances such as tocopherols,phytosterols,squalene,melatonin,and polyphenols,which is endowed with numerous health advantages.T...Walnut oil(WO),known for abundant polyunsaturated fatty acids and an array of bioactive substances such as tocopherols,phytosterols,squalene,melatonin,and polyphenols,which is endowed with numerous health advantages.The primary objective of this research was to ascertain the impact of WO on cognitive deficits in learning and memory impairment mice caused by scopolamine(SCOP).The Morris water maze and the step-down avoidance test were utilized to assess the memory and learning capabilities.WO notably counteracted the detrimental effects of SCOP on learning and memory in the Morris water maze,as indicated by a reduction in escape latency and swimming distance.Likewise,WO administration led to a notably reduced number of errors in training trial and an increased latency in testing trial when compared to the SCOP group in the step-down avoidance test.Moreover,WO activated the cholinergic system of the brain by upregulating choline acetyltransferase activity and reducing acetylcholinesterase activity.These results suggest that WO has the potential to protect against memory decline in mice,offering a promising strategy for the prevention of memory-related disorders.展开更多
In order to select an appropriate deacidification process and improve the quality of walnut oil,low-temperature cold-pressed crude walnut oil was used as raw material.Deacidified walnut oil was prepared using three de...In order to select an appropriate deacidification process and improve the quality of walnut oil,low-temperature cold-pressed crude walnut oil was used as raw material.Deacidified walnut oil was prepared using three deacidification processes:chemical deacidification(CD),adsorption deacidification(AD),and molecular distillation deacidification(MDD).The physicochemical properties,nutritional components,and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed.The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes.The MDD shows a higher deacidification rate,reaching 94.06%,which is superior to the other two methods.Additionally,the AD retains more total phenols and tocopherols,with retention rates of 95.79%and 74.62%,respectively;whereas MDD is more effective at retaining phytosterols,achieving a retention rate of 98.09%.All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil,with ferric-reducing antioxidant power(FRAP)content and oxidative stability time were significantly reduced.-whencompared to the untreated crude oil Among them,AD had the greatest impact on oxidative stability index(OSI),with its decreasing from 2.06 h to 0.82 h.Overall,compared to CD or MDD,the AD has best application prospects in preserving nutritional components.展开更多
The objective of this work is to extract walnut oil using various processes in order to compare the influence on the nature of the components extracted, and thus identify the areas of potential use. We carried out the...The objective of this work is to extract walnut oil using various processes in order to compare the influence on the nature of the components extracted, and thus identify the areas of potential use. We carried out the extractions by mechanical process, thanks to a press in reduced model provided with a worm. We obtained cold extracted oil whose characteristics slightly diverge from extra virgin oil found in shops in Romania, but its composition is similar. We were also able to extract by chemical process using two methods, Folch and Soxhlet. Commercially available table walnut oils are only cold extracted to avoid the presence of solvents. Those are difficult to remove and strongly oxidize the oil. Currently, consumers appreciate walnut oil for its taste and nutritional qualities. In nutrition, this oil is put forward for its composition rich in polyunsaturated fatty acids, which are needed for human body. Food supplements made from walnut oil are available today. For the moment, this is the only use of walnut oil. Indeed, there are some studies on other fields of application, but they remain in the field of research and nothing has yet been commercialized. In this present study, we compared the chemical and physical properties of cold-extracted oil with the solvent extraction of walnut kernel originating from the mountain region of Rumania. The cold extracted oil has a high content of polyunsaturated fatty acids (63%) and monounsaturated fatty acids (30%), a very low level of saturated fatty acid (7%) and no content of linolenic acid. The Soxhlet and Folch methods produced slightly different oils with increased amounts of minor components, which changes their characteristic. Even when solvent-extracted oils do not meet the standard criteria imposed by the Codex Alimentarius, they offer a possible use in the fields of food, cosmetics industries and biomedicine.展开更多
Some physical and chemical properties, mineral content and fatty acid compositions of kernel and oils of several walnut types (Büyük Oba, Kaman2, Kaman5) were determined. The oil yields from these kernels ch...Some physical and chemical properties, mineral content and fatty acid compositions of kernel and oils of several walnut types (Büyük Oba, Kaman2, Kaman5) were determined. The oil yields from these kernels changed between 61.4% to 72.8%. The crude fibre contents of ker nels ranged between 3.77% and 3.80%. In add ition, crude protein contents of kernels ranged between 7.05% and 8.10%. While the peroxide values of kernel oils change between 3.18 meq/ Kg and 3.53 meq/Kg, acidity values ranged be tween 0.35% and 0.56%. The main fatty acids of walnut kernel oils were oleic, linoleic, linolenic and palmitic acids. Linoleic acid contents of ker nel oils varied between 49.7% and 55.5%. On the other hand, oleic acid contents ranged between 20.5% and 26.4%. As a result, the present study showed the walnut kernels of the researched species of walnut kernels from Turkey are a potential source of valuable oil which might be used for edible and other industrial applica tions.展开更多
基金supported by the Key Technology R&D Program of Shandong Province(2023TZXD069)the National Natural Science Foundation of China(NSFC-U21A20274)+2 种基金the innovation group project of Hubei Province(2023AFA042)the Earmarked Fund for China Agriculture Research System(CARS-14)by Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2016-OCRI).
文摘Walnut oil(WO),known for abundant polyunsaturated fatty acids and an array of bioactive substances such as tocopherols,phytosterols,squalene,melatonin,and polyphenols,which is endowed with numerous health advantages.The primary objective of this research was to ascertain the impact of WO on cognitive deficits in learning and memory impairment mice caused by scopolamine(SCOP).The Morris water maze and the step-down avoidance test were utilized to assess the memory and learning capabilities.WO notably counteracted the detrimental effects of SCOP on learning and memory in the Morris water maze,as indicated by a reduction in escape latency and swimming distance.Likewise,WO administration led to a notably reduced number of errors in training trial and an increased latency in testing trial when compared to the SCOP group in the step-down avoidance test.Moreover,WO activated the cholinergic system of the brain by upregulating choline acetyltransferase activity and reducing acetylcholinesterase activity.These results suggest that WO has the potential to protect against memory decline in mice,offering a promising strategy for the prevention of memory-related disorders.
基金Key Technology Research and Development Program in Autonomous Region(2022A02009)Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2022-OCRI).
文摘In order to select an appropriate deacidification process and improve the quality of walnut oil,low-temperature cold-pressed crude walnut oil was used as raw material.Deacidified walnut oil was prepared using three deacidification processes:chemical deacidification(CD),adsorption deacidification(AD),and molecular distillation deacidification(MDD).The physicochemical properties,nutritional components,and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed.The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes.The MDD shows a higher deacidification rate,reaching 94.06%,which is superior to the other two methods.Additionally,the AD retains more total phenols and tocopherols,with retention rates of 95.79%and 74.62%,respectively;whereas MDD is more effective at retaining phytosterols,achieving a retention rate of 98.09%.All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil,with ferric-reducing antioxidant power(FRAP)content and oxidative stability time were significantly reduced.-whencompared to the untreated crude oil Among them,AD had the greatest impact on oxidative stability index(OSI),with its decreasing from 2.06 h to 0.82 h.Overall,compared to CD or MDD,the AD has best application prospects in preserving nutritional components.
文摘The objective of this work is to extract walnut oil using various processes in order to compare the influence on the nature of the components extracted, and thus identify the areas of potential use. We carried out the extractions by mechanical process, thanks to a press in reduced model provided with a worm. We obtained cold extracted oil whose characteristics slightly diverge from extra virgin oil found in shops in Romania, but its composition is similar. We were also able to extract by chemical process using two methods, Folch and Soxhlet. Commercially available table walnut oils are only cold extracted to avoid the presence of solvents. Those are difficult to remove and strongly oxidize the oil. Currently, consumers appreciate walnut oil for its taste and nutritional qualities. In nutrition, this oil is put forward for its composition rich in polyunsaturated fatty acids, which are needed for human body. Food supplements made from walnut oil are available today. For the moment, this is the only use of walnut oil. Indeed, there are some studies on other fields of application, but they remain in the field of research and nothing has yet been commercialized. In this present study, we compared the chemical and physical properties of cold-extracted oil with the solvent extraction of walnut kernel originating from the mountain region of Rumania. The cold extracted oil has a high content of polyunsaturated fatty acids (63%) and monounsaturated fatty acids (30%), a very low level of saturated fatty acid (7%) and no content of linolenic acid. The Soxhlet and Folch methods produced slightly different oils with increased amounts of minor components, which changes their characteristic. Even when solvent-extracted oils do not meet the standard criteria imposed by the Codex Alimentarius, they offer a possible use in the fields of food, cosmetics industries and biomedicine.
基金This work was supported by Selçuk University Scientific Research Project(S.U.-BAP.Konya-Turkey).
文摘Some physical and chemical properties, mineral content and fatty acid compositions of kernel and oils of several walnut types (Büyük Oba, Kaman2, Kaman5) were determined. The oil yields from these kernels changed between 61.4% to 72.8%. The crude fibre contents of ker nels ranged between 3.77% and 3.80%. In add ition, crude protein contents of kernels ranged between 7.05% and 8.10%. While the peroxide values of kernel oils change between 3.18 meq/ Kg and 3.53 meq/Kg, acidity values ranged be tween 0.35% and 0.56%. The main fatty acids of walnut kernel oils were oleic, linoleic, linolenic and palmitic acids. Linoleic acid contents of ker nel oils varied between 49.7% and 55.5%. On the other hand, oleic acid contents ranged between 20.5% and 26.4%. As a result, the present study showed the walnut kernels of the researched species of walnut kernels from Turkey are a potential source of valuable oil which might be used for edible and other industrial applica tions.
