Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation

Autores
Grosso, Antonella Luciana; Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to evaluate the performance of various antioxidants (ethyl acetate-soluble polyphenols: PAE; water-soluble polyphenols: PH; and butylated hydroxytoluene [BHT]) on the preservation of walnut oil (W) during storage. An oven test was conducted on the walnut oil samples: without antioxidants (control: WC) and with antioxidants: PAE (WPAE), PH (WPH), and BHT (WBHT) during a 16-day storage at 60 °C temperature. Chemical parameters related to deterioration were analyzed during storage: peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT), and carotenoid content (CC). Volatile compounds were also analyzed. PV, CD, CT, and volatile compounds related to oxidation of lipids such as; nonanal, hexanal, butanal, and (E)-2-heptenal increased in all samples during storage. The increase of these variables was greater in WC and lower in WPAE and WPH. WPAE, WPH, and WBHT displayed a better preservation of volatile compounds that influence the walnut-characteristic flavor like D-limonene, and a lower increase of aldehydes and furans. The CC exhibited a decrease in all samples during storage. WPAE presented the greatest CC value along the storage and was followed by WPH. Antioxidants helped to preserve walnut oil against deterioration processes. PAE and PH displayed good antioxidant activity and in some cases showed a better performance for quality preservation of walnut oil compared to the BHT antioxidant.
Fil: Grosso, Antonella Luciana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Grosso, Nelson. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
ANTIOXIDANTS
POLYPHENOL
PRESERVATION
WALNUT OIL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/87909
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/87909
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil PreservationGrosso, Antonella LucianaAsensio, Claudia MarianaNepote, ValeriaGrosso, NelsonANTIOXIDANTSPOLYPHENOLPRESERVATIONWALNUT OILhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The objective of this work was to evaluate the performance of various antioxidants (ethyl acetate-soluble polyphenols: PAE; water-soluble polyphenols: PH; and butylated hydroxytoluene [BHT]) on the preservation of walnut oil (W) during storage. An oven test was conducted on the walnut oil samples: without antioxidants (control: WC) and with antioxidants: PAE (WPAE), PH (WPH), and BHT (WBHT) during a 16-day storage at 60 °C temperature. Chemical parameters related to deterioration were analyzed during storage: peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT), and carotenoid content (CC). Volatile compounds were also analyzed. PV, CD, CT, and volatile compounds related to oxidation of lipids such as; nonanal, hexanal, butanal, and (E)-2-heptenal increased in all samples during storage. The increase of these variables was greater in WC and lower in WPAE and WPH. WPAE, WPH, and WBHT displayed a better preservation of volatile compounds that influence the walnut-characteristic flavor like D-limonene, and a lower increase of aldehydes and furans. The CC exhibited a decrease in all samples during storage. WPAE presented the greatest CC value along the storage and was followed by WPH. Antioxidants helped to preserve walnut oil against deterioration processes. PAE and PH displayed good antioxidant activity and in some cases showed a better performance for quality preservation of walnut oil compared to the BHT antioxidant.Fil: Grosso, Antonella Luciana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Grosso, Nelson. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaSpringer2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/87909Grosso, Antonella Luciana; Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation; Springer; Journal of the American Oil Chemists Society; 95; 11; 11-2018; 1409-14190003-021X1558-9331CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12145info:eu-repo/semantics/altIdentifier/doi/10.1002/aocs.12145info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:28Zoai:ri.conicet.gov.ar:11336/87909instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:28.778CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
title Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
spellingShingle Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
Grosso, Antonella Luciana
ANTIOXIDANTS
POLYPHENOL
PRESERVATION
WALNUT OIL
title_short Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
title_full Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
title_fullStr Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
title_full_unstemmed Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
title_sort Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
dc.creator.none.fl_str_mv Grosso, Antonella Luciana
Asensio, Claudia Mariana
Nepote, Valeria
Grosso, Nelson
author Grosso, Antonella Luciana
author_facet Grosso, Antonella Luciana
Asensio, Claudia Mariana
Nepote, Valeria
Grosso, Nelson
author_role author
author2 Asensio, Claudia Mariana
Nepote, Valeria
Grosso, Nelson
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
POLYPHENOL
PRESERVATION
WALNUT OIL
topic ANTIOXIDANTS
POLYPHENOL
PRESERVATION
WALNUT OIL
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective of this work was to evaluate the performance of various antioxidants (ethyl acetate-soluble polyphenols: PAE; water-soluble polyphenols: PH; and butylated hydroxytoluene [BHT]) on the preservation of walnut oil (W) during storage. An oven test was conducted on the walnut oil samples: without antioxidants (control: WC) and with antioxidants: PAE (WPAE), PH (WPH), and BHT (WBHT) during a 16-day storage at 60 °C temperature. Chemical parameters related to deterioration were analyzed during storage: peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT), and carotenoid content (CC). Volatile compounds were also analyzed. PV, CD, CT, and volatile compounds related to oxidation of lipids such as; nonanal, hexanal, butanal, and (E)-2-heptenal increased in all samples during storage. The increase of these variables was greater in WC and lower in WPAE and WPH. WPAE, WPH, and WBHT displayed a better preservation of volatile compounds that influence the walnut-characteristic flavor like D-limonene, and a lower increase of aldehydes and furans. The CC exhibited a decrease in all samples during storage. WPAE presented the greatest CC value along the storage and was followed by WPH. Antioxidants helped to preserve walnut oil against deterioration processes. PAE and PH displayed good antioxidant activity and in some cases showed a better performance for quality preservation of walnut oil compared to the BHT antioxidant.
Fil: Grosso, Antonella Luciana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Grosso, Nelson. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description The objective of this work was to evaluate the performance of various antioxidants (ethyl acetate-soluble polyphenols: PAE; water-soluble polyphenols: PH; and butylated hydroxytoluene [BHT]) on the preservation of walnut oil (W) during storage. An oven test was conducted on the walnut oil samples: without antioxidants (control: WC) and with antioxidants: PAE (WPAE), PH (WPH), and BHT (WBHT) during a 16-day storage at 60 °C temperature. Chemical parameters related to deterioration were analyzed during storage: peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT), and carotenoid content (CC). Volatile compounds were also analyzed. PV, CD, CT, and volatile compounds related to oxidation of lipids such as; nonanal, hexanal, butanal, and (E)-2-heptenal increased in all samples during storage. The increase of these variables was greater in WC and lower in WPAE and WPH. WPAE, WPH, and WBHT displayed a better preservation of volatile compounds that influence the walnut-characteristic flavor like D-limonene, and a lower increase of aldehydes and furans. The CC exhibited a decrease in all samples during storage. WPAE presented the greatest CC value along the storage and was followed by WPH. Antioxidants helped to preserve walnut oil against deterioration processes. PAE and PH displayed good antioxidant activity and in some cases showed a better performance for quality preservation of walnut oil compared to the BHT antioxidant.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/87909
Grosso, Antonella Luciana; Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation; Springer; Journal of the American Oil Chemists Society; 95; 11; 11-2018; 1409-1419
0003-021X
1558-9331
CONICET Digital
CONICET
url http://hdl.handle.net/11336/87909
identifier_str_mv Grosso, Antonella Luciana; Asensio, Claudia Mariana; Nepote, Valeria; Grosso, Nelson; Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation; Springer; Journal of the American Oil Chemists Society; 95; 11; 11-2018; 1409-1419
0003-021X
1558-9331
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12145
info:eu-repo/semantics/altIdentifier/doi/10.1002/aocs.12145
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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