Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity

文献类型： 外文期刊

第一作者： Zhang, Xu

作者： Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Wang, Ting;Zhang, Ting

作者机构：

关键词： Natural antioxidants; Oxidation stability index (OSI); Coefficient of variance analyses; Partial least squares regression (PLSR)

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 137 卷

页码：

收录情况： SCI

摘要： Walnut oil, loaded with unsaturated fatty acids, offers significant health advantages yet is greatly vulnerable to oxidative spoilage.The investigation explored the impact of four oil extraction techniques on the inherent antioxidants, fatty acid profiles, antioxidant efficacy, and oxidation stability index (OSI) of walnut oil. The investigation utilized variance analysis coefficients and partial least squares regression analyses were conducted. It identified J3-sitosterol and stigmasterol as crucial inherent antioxidant compounds. The maximal concentrations achieved through hot pressing were 943.16 mg/kg for J3-sitosterol and 121.54 mg/kg for stigmasterol. Stigmasterol contribution to the DPPH radical scavenging activity was found to be 0.8224 in PLS1 (R2>0.95). Consequently, the combined effect of these antioxidants on the OSI was tested., revealing that a 2:1 ratio of these substances, under conditions of 45 degrees C ultrasound temperature and 27 minutes ultrasound duration(p<0.05), improved the OSI from 2 to 6.42.

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