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Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment

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Abstract

In this study, the effect of phenolic extract obtained from walnut press-cake on oxidative stability of walnut oil was evaluated. Besides this, the oxidative stability of ultrasound applied walnut oil with added press-cake, as a valuable source of phenolic compounds, was determined. Oxidative stability of walnut oils upon addition of phenolic extracts (50, 100 and 200 mg/kg oil) and α-tocopherol (100 mg/kg oil) was monitored under accelerated oxidation conditions at 65 °C for 20 day. Total phenolic content (TPC) of walnut press-cake and phenolic extract from walnut press-cake were 58207.3 and 332679.8 mg GAE/kg, respectively. All concentrations of phenolic extracts significantly reduced the formation of oxidation products compared to control. Especially, the walnut oils enriched with 200 mg/kg phenolic extract showed the highest oxidative stability. While direct enrichment using ultrasonic maceration (1:100) (walnut press-cake:walnut oil) caused a significant increase in TPC of walnut oil (from 9.76 to 78.80 mg GAE/kg), ultrasonic macerated walnut oil had low oxidative stability. Results showed that 200 mg/kg oil phenolic extracts from walnut press-cake can be successfully used as a natural antioxidant preparate to improve the oxidative stability of walnut oil.

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Acknowledgements

Financial support for this study was provided by Van Yüzüncü Yıl University Research Fund (Project No: 2014-MIM-B169), Turkey. The author would like to thanks Özay Menteş Yılmaz and Issa Javidipour for helpful technical support.

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  1. Department of Food Engineering, Engineering Faculty, Van Yüzüncü Yıl University, Zeve Campus, 65080, Van, Turkey

    Emre Bakkalbaşı

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  1. Emre Bakkalbaşı
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Correspondence to Emre Bakkalbaşı.

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Bakkalbaşı, E. Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment. Food Measure 13, 43–50 (2019). https://doi.org/10.1007/s11694-018-9917-y

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  • DOI: https://doi.org/10.1007/s11694-018-9917-y

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