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"Cooking (Walnuts)"
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The Effect of Roasting on the Health-Promoting Components of Nuts Determined on the Basis of Fatty Acids, Polyphenol Compounds, and Antioxidant Capacity
This study focused on analyzing the direction of changes in recognized health-promoting fatty acids, antioxidant activity, and total polyphenolic compound in the three most popular types of nuts, hazelnuts, walnuts, and peanuts, before and after roasting under various conditions. The roasting process caused changes in the content of selected health-promoting fatty acids in the tested nuts, which depended on both the type of nut and the roasting conditions used. The main fatty acids in walnuts are linoleic acid and α-linolenic acid, while in peanuts and hazelnuts, oleic acid was the main fatty acid. The highest losses of these acids were observed after convective roasting, and the lowest after microwave roasting with a protective coating, which promoted better preservation of these acids in the nut fat. Walnuts exhibited a relatively high antioxidant potential, which was greater than the level in peanuts and hazelnuts. Roasting (regardless of its type) increased the antioxidant potential of all tested nuts. Microwave roasting seems to be a good option in the search for optimal process conditions for the protection of health-promoting ingredients, especially since the processing time is significantly shortened.
Journal Article
Oxidation stability of seed oils from four woody oil plant species
The oil content, fatty acid, oil quality and oxidation stability of seeds of four woody oil plants (pecan, Camellia oleifera, Torreya grandis and walnut) were analyzed. The results showed that pecan oil had the strongest antioxidant activity, the variation range of FFA, peroxide value(PV), UV absorption, carbonyl value(CV) and OSI were the lowest; C. oleifera oil and T. grandis oil were the next, and walnut oil had the greatest variation range; besides, pecan oil contained higher tocopherol and total phenol(TP) content. Correlation analysis showed that, OSI was significantly positively correlated with OA, tocopherol and TP, and significantly negatively correlated with PA, LA, LOA and PV. The oxidation stability from superior to inferior is pecan oil, C. oleifera oil, T. grandis oil and walnut oil. Meanwhile, the oil content of pecan kernel was the highest, the fatty acid composition of pecan oil fulfills human dietary needs, it's an high-quality edible oil.
Abbreviations: PA: palmitic acid; POA: palmitoleic acid; SA: stearic acid; OA: oleic acid; LA: linoleic acid; LOA: linolenic acid; AA: arachidic acid; EA: cis-11-eicosenoic acid; UFA: unsaturated fatty acid;SFA: saturated fatty acid; FFA: free fatty acid; PV: peroxide value; CV: carbonyl value; TP: total phenols; OSI: oil stability index; UV: ultraviolet.
Journal Article
Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (Juglans regia) Oil with Roasting and Accelerated Storage Conditions
Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considerable change in the quality of the oil by promoting the oxidation of unsaturated fatty acids through the degradation of their C–C double bonds, leading to the formation of secondary oxidation products that reduce the nutritional values of the oil. This research examines the oxidative stability of roasted and unroasted cold-pressed walnut oils under accelerated storage conditions. The oxidative stability of both oils was evaluated using physicochemical parameters: chemical composition (fatty acids, phytosterols, and tocopherols), pigment content (chlorophyll and carotenoids), specific extinction coefficients (K232 and K270), and quality indicators (acid and peroxide value) as well as the evaluation of radical scavenging activity by the DPPH method. The changes in these parameters were evaluated within 60 days at 60 ± 2 °C. The results showed that the levels of total phytosterols, the parameters of the acid and peroxide value, K232 and K270, increased slightly for both oils as well as the total tocopherol content and the antioxidant activity affected by the roasting process. In contrast, the fatty acid profiles did not change considerably during the 60 days of our study. After two months of oil treatment at 60 °C, the studied oils still showed an excellent physicochemical profile, which allows us to conclude that these oils are stable and can withstand such conditions. This may be due to the considerable content of tocopherols (vitamin E), which acts as an antioxidant.
Journal Article
Comparison of Changes in Sterol Content of Nuts After Roasting Using Conventional and Microwave Methods and After Storage
The aim of this study was to determine the influence of the nut roasting process (conventional and microwave methods) and long-term storage (12 months) on phytosterol content and stability. This study was conducted using hazelnuts (Corylus avellana), common walnuts (Juglans regia L.), and shelled peanuts (Arachis hypogaea L.). Two roasting methods were examined: conventional (temp. 170 °C, roasting time 10–20 min.) and microwave (temp. 60 °C, pressure 40 hPa, roasting time 140–180 s). In the studied nuts (raw, roasted and stored), five main types of phytosterols were identified: campesterol, stigmasterol, ß-sitosterol, delta 5-avenasterol and cycloartenol. It was shown that the microwave roasting method caused a two-fold decrease in sterol loss compared with conventional roasting. Moreover, the long-term storage of roasted walnuts using the microwave method showed double the amount of sterols preserved compared with those roasted using the conventional method. The amount of ß-sitosterol, which was the most stable during roasting, depended more on storage duration than on roasting process. The cycloartenol content in the roasted nuts did not depend on storage duration. The sterols present in nuts, raw or roasted using either method, transform more during the first 6 months of storage.
Journal Article
Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties
The study aimed to produce semolina pasta enriched with walnut or hazelnut oil cake and to investigate its nutritional and technological properties. The pasta was prepared by substituting 10% of semolina with walnut or hazelnut oil cakes. The chemical composition, antioxidant properties, and culinary characteristics of the pasta were determined. Additionally, the texture and color of uncooked and cooked pasta were examined using instrumental techniques. The enriched pastas showed higher protein, fat, ash, and dietary fiber contents compared to standard pasta (SP). Walnut oil cake pasta (WOCP) had the highest protein content, amounting to 15.8 g/100 g dry weight (d.w.), while hazelnut oil cake pasta (HOCP) had the highest dietary fiber content (6.75 g/100 g d.w.). Moreover, the enriched pastas showed significantly higher antioxidant potential and total phenolic content, both before and after cooking. The total phenolic content (TPC) of cooked pasta ranged from 88.85 mg GAE/100 g d.w. (SP) to 145.48 mg GAE/100 g d.w. (WOCP). Compared to SP, the developed pastas required cooking times of 2–3 min longer and showed higher water absorption, accompanied by increased cooking losses. They were characterized by a specific, dark color and showed reduced hardness and lower elasticity after cooking compared to SP. Pasting properties further suggested that starch swelling was restricted by the nut oil cakes. Overall, incorporating walnut and hazelnut oil cakes enhanced the nutritional profile and imparted notable health-promoting attributes to the pasta, underscoring the potential of these by-products as functional ingredients in pasta formulations.
Journal Article
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties
Journal Article
Oil seed meals and pasta: a new dimension in by-product valorization
This study investigates the incorporation of oilseed meals—specifically pumpkin seed, sunflower seed, and walnut meal—into pasta formulations to enhance nutritional properties and technological functionality. The proximate composition analysis demonstrated that these meals can significantly increase the protein content of food matrixes, with pumpkin seed meal achieving a protein level of 46.15% and sunflower seed meal offering a substantial carbohydrate level of 36.46%, indicative of high fiber content. Pasta samples were prepared by partially substituting the wheat flour with 5.0% and 10.0% walnut, sunflower, and pumpkin seed meal. Fortified pasta samples exhibited improved protein content and amino acid profiles, notably increasing lysine levels, which are typically deficient in wheat-based products. Technological functionality assessments revealed that pasta enriched with up to 10% oilseed meals maintained acceptable cooking quality, with losses ranging from 3.25% to 6.34%, ensuring nutrient retention post-cooking. Sensory evaluations indicated high consumer acceptability, scoring between 7.4 and 8.6 out of 9, highlighting their potential market appeal. The check-all-that-apply analysis further differentiated fortified samples through aroma, taste, and texture descriptors. Among formulations, the pasta enriched with 10% pumpkin seed meal emerged as the most successful, offering the most balanced improvements in both nutritional value and cooking quality. This research underscores the dual benefits of utilizing oilseed meals: improving pasta's nutritional value while supporting sustainability through efficient by-product utilization.
Journal Article
Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed. Results indicated that the quality of walnut oil significantly (p < .05) reduces with the treatments. Oils extracted from DBWN 60 min (Dried and boiled walnuts 60 min) and FBWN 60 min (Boiled fresh walnuts 60 min) were the most altered. The proximate composition and mineral content of walnut seeds was also significantly affected (p < .05) by the treatments. This study reveals that, thermal processing has significant effects on the nutrients and quality of lipids of walnut oil. DTRWN 60 min (Dried and traditionally roasted walnuts 60 min), DORWN 60 min (Dried and oven roasted walnuts 60 min), and TRFWN 30 min (traditionally roasted fresh nuts 30 min) are the best methods for cooking walnut because they preserve the quality of its lipids and some of the nutrients. Effect of thermal processing on the nutritional quality of walnut seeds. Effect of different cooking methods on the quality of African Walnut.
Journal Article