Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction

Autores
Burbano Moreano, Juan José; Correa, María Jimena
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/150706
Acceder
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network_name_str SEDICI (UNLP)
spelling Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil ExtractionBurbano Moreano, Juan JoséCorrea, María JimenaQuímicaJuglans regia L.Unsaturated fatty acidsAntioxidant capacityShelf lifeThe by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf233-239http://sedici.unlp.edu.ar/handle/10915/150706enginfo:eu-repo/semantics/altIdentifier/issn/1573-9104info:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-021-00898-4info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:10:49Zoai:sedici.unlp.edu.ar:10915/150706Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:10:50.206SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
spellingShingle Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
Burbano Moreano, Juan José
Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
title_short Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_full Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_fullStr Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_full_unstemmed Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
title_sort Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction
dc.creator.none.fl_str_mv Burbano Moreano, Juan José
Correa, María Jimena
author Burbano Moreano, Juan José
author_facet Burbano Moreano, Juan José
Correa, María Jimena
author_role author
author2 Correa, María Jimena
author2_role author
dc.subject.none.fl_str_mv Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
topic Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
dc.description.none.fl_txt_mv The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/150706
url http://sedici.unlp.edu.ar/handle/10915/150706
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1573-9104
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-021-00898-4
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
233-239
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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