Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds
- Autores
- Salcedo, Cecilia Luciana; Nazareno, Mónica Azucena
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Walnuts and almonds are mainly constituted by unsaturated fatty acids and, in consequence, are readily prone to oxidation reactions. These nuts are also rich in antioxidant substances such as polyphenols, which are mainly concentrated in the brown skins (BS) or seed coats. This study analyzes the effect of BS phenolic compounds on the oxidative stability of walnuts and almonds. For this reason, peeled and unpeeled ground nuts were comparatively evaluated after thermal treatments as well as after room temperature storage. Furthermore, volatile compound emission due to thermally induced oxidation of the ground nuts was analyzed using HS-SPME-GC-MS. Several secondary oxidation products were identified in the headspace, and volatile product formation was considerably larger in nuts with BS than in peeled ones. Consistently, the former showed higher malondialdehyde levels after heating which indicates a prooxidant effect of BS presence. In order to verify these findings, a water-in-oil microemulsion was used as a model system to assess the role of nut phenolic compounds on lipid oxidation promotion. The hydroperoxide and malondialdehyde content was determined, as a measurement of primary and secondary oxidation enhancement, respectively. A dose dependent prooxidant effect on linoleic acid thermal oxidation was also observed when BS polyphenolic extracts as well as pure phenolic compounds were added.
Fil: Salcedo, Cecilia Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina - Materia
-
Polyphenols
Prooxidation
Lipid Oxidation
Micelles - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/51785
Ver los metadatos del registro completo
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Effect of phenolic compounds on the oxidative stability of ground walnuts and almondsSalcedo, Cecilia LucianaNazareno, Mónica AzucenaPolyphenolsProoxidationLipid OxidationMicelleshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Walnuts and almonds are mainly constituted by unsaturated fatty acids and, in consequence, are readily prone to oxidation reactions. These nuts are also rich in antioxidant substances such as polyphenols, which are mainly concentrated in the brown skins (BS) or seed coats. This study analyzes the effect of BS phenolic compounds on the oxidative stability of walnuts and almonds. For this reason, peeled and unpeeled ground nuts were comparatively evaluated after thermal treatments as well as after room temperature storage. Furthermore, volatile compound emission due to thermally induced oxidation of the ground nuts was analyzed using HS-SPME-GC-MS. Several secondary oxidation products were identified in the headspace, and volatile product formation was considerably larger in nuts with BS than in peeled ones. Consistently, the former showed higher malondialdehyde levels after heating which indicates a prooxidant effect of BS presence. In order to verify these findings, a water-in-oil microemulsion was used as a model system to assess the role of nut phenolic compounds on lipid oxidation promotion. The hydroperoxide and malondialdehyde content was determined, as a measurement of primary and secondary oxidation enhancement, respectively. A dose dependent prooxidant effect on linoleic acid thermal oxidation was also observed when BS polyphenolic extracts as well as pure phenolic compounds were added.Fil: Salcedo, Cecilia Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaRoyal Society of Chemistry2015-04info: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/11336/51785Salcedo, Cecilia Luciana; Nazareno, Mónica Azucena; Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds; Royal Society of Chemistry; RSC Advances; 5; 57; 4-2015; 45878-458872046-2069CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1039/C5RA00245Ainfo:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2015/RA/C5RA00245Ainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:04Zoai:ri.conicet.gov.ar:11336/51785instacron: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 09:52:04.761CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds |
title |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds |
spellingShingle |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds Salcedo, Cecilia Luciana Polyphenols Prooxidation Lipid Oxidation Micelles |
title_short |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds |
title_full |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds |
title_fullStr |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds |
title_full_unstemmed |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds |
title_sort |
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds |
dc.creator.none.fl_str_mv |
Salcedo, Cecilia Luciana Nazareno, Mónica Azucena |
author |
Salcedo, Cecilia Luciana |
author_facet |
Salcedo, Cecilia Luciana Nazareno, Mónica Azucena |
author_role |
author |
author2 |
Nazareno, Mónica Azucena |
author2_role |
author |
dc.subject.none.fl_str_mv |
Polyphenols Prooxidation Lipid Oxidation Micelles |
topic |
Polyphenols Prooxidation Lipid Oxidation Micelles |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Walnuts and almonds are mainly constituted by unsaturated fatty acids and, in consequence, are readily prone to oxidation reactions. These nuts are also rich in antioxidant substances such as polyphenols, which are mainly concentrated in the brown skins (BS) or seed coats. This study analyzes the effect of BS phenolic compounds on the oxidative stability of walnuts and almonds. For this reason, peeled and unpeeled ground nuts were comparatively evaluated after thermal treatments as well as after room temperature storage. Furthermore, volatile compound emission due to thermally induced oxidation of the ground nuts was analyzed using HS-SPME-GC-MS. Several secondary oxidation products were identified in the headspace, and volatile product formation was considerably larger in nuts with BS than in peeled ones. Consistently, the former showed higher malondialdehyde levels after heating which indicates a prooxidant effect of BS presence. In order to verify these findings, a water-in-oil microemulsion was used as a model system to assess the role of nut phenolic compounds on lipid oxidation promotion. The hydroperoxide and malondialdehyde content was determined, as a measurement of primary and secondary oxidation enhancement, respectively. A dose dependent prooxidant effect on linoleic acid thermal oxidation was also observed when BS polyphenolic extracts as well as pure phenolic compounds were added. Fil: Salcedo, Cecilia Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina |
description |
Walnuts and almonds are mainly constituted by unsaturated fatty acids and, in consequence, are readily prone to oxidation reactions. These nuts are also rich in antioxidant substances such as polyphenols, which are mainly concentrated in the brown skins (BS) or seed coats. This study analyzes the effect of BS phenolic compounds on the oxidative stability of walnuts and almonds. For this reason, peeled and unpeeled ground nuts were comparatively evaluated after thermal treatments as well as after room temperature storage. Furthermore, volatile compound emission due to thermally induced oxidation of the ground nuts was analyzed using HS-SPME-GC-MS. Several secondary oxidation products were identified in the headspace, and volatile product formation was considerably larger in nuts with BS than in peeled ones. Consistently, the former showed higher malondialdehyde levels after heating which indicates a prooxidant effect of BS presence. In order to verify these findings, a water-in-oil microemulsion was used as a model system to assess the role of nut phenolic compounds on lipid oxidation promotion. The hydroperoxide and malondialdehyde content was determined, as a measurement of primary and secondary oxidation enhancement, respectively. A dose dependent prooxidant effect on linoleic acid thermal oxidation was also observed when BS polyphenolic extracts as well as pure phenolic compounds were added. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-04 |
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/11336/51785 Salcedo, Cecilia Luciana; Nazareno, Mónica Azucena; Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds; Royal Society of Chemistry; RSC Advances; 5; 57; 4-2015; 45878-45887 2046-2069 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/51785 |
identifier_str_mv |
Salcedo, Cecilia Luciana; Nazareno, Mónica Azucena; Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds; Royal Society of Chemistry; RSC Advances; 5; 57; 4-2015; 45878-45887 2046-2069 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1039/C5RA00245A info:eu-repo/semantics/altIdentifier/url/http://pubs.rsc.org/en/Content/ArticleLanding/2015/RA/C5RA00245A |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Royal Society of Chemistry |
publisher.none.fl_str_mv |
Royal Society of Chemistry |
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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1842269134092500992 |
score |
13.13397 |