Foods
·
2023
·Vol. 12
·期 18
·3417
·
IF 5.2
Xiaomei Zhou,Xiaojian Gong,Xu Li,Ning An,Jiefang He,Xin Zhou,Chao Zhao
The objective of this study was to determine the antioxidant activities of defatted walnut kernel extract (DWE) and whole walnut kernel extract (WE) in vitro and in vivo. Three spectrophotometric methods, DPPH, ABTS, and FRAP, were used in in vitro experiments, and mice were used in in vivo experiments. In addition, response surface methodology (RSM) was used to optimize reflux-assisted ethanol extraction of DWE for maximum antioxidant activity and total phenolic content. The results of in vitro experiments showed that both extracts showed antioxidant activity; however, the antioxidant activity of DWE was higher than that of WE. Both extracts improved the mice’s oxidative damage status in in vivo studies. An ethanol concentration of 58%, an extraction temperature of 48 °C, and an extraction time of 77 min were the ideal parameters for reflux-assisted ethanol extraction of DWE. The results may provide useful information for further applications of defatted walnut kernels and the development of functional foods.Keywords:walnut kernel;antioxidant activity;in vitro;in vivo;response surface methodology
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2025
·
IF 3.2
Liu Xiaolong,Peng Wu,Ouyang Hui,Wang Ping,Yu Xiongwei,Xie Tingting,Huo Jiaying,Li Shugang
The oxidative stability of walnut kernels during storage has a significant impact on their industrial development. However, the effect of storage conditions on the oxidation of walnut kernel lipids and its mechanism have not been systematically elucidated. Therefore, in this study, the lipid oxidation process in walnut kernels under different storage conditions (room temperature-air, room temperature-vacuum, low temperature-air, and low temperature-vacuum) was systematically studied from the perspective of phenomena, substances, and mechanisms using HPLC–MS and GC–MS methods. Experimental results found the walnut kernels stored at room temperature in air showed the highest PV (7.78 mmol/kg), conjugated diene (1.29), and hexanal (848.65 ng/g) after a 9-month storage. A total of 597 lipid substances were detected in walnut kernels under the four storage conditions, including 5 classes and 26 subclasses, of which 115 were significantly different. Differential lipid metabolite analyses indicated that storage conditions mainly affected the glycerophospholipid and glycerolipid metabolic pathways of walnut kernels, followed by linoleic acid metabolism. It revealed that temperature, rather than air conditions, played a dominant role in the lipid oxidation of walnut kernels during storage. This experiment could provide a comprehensive understanding of the lipid oxidation of stored walnut kernels and technical support for quality control. Graphical abstract
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenwei Wang,Qingyang Li,Maokai Cui,Danyu Shen,Runhong Mo,Fubin Tang,Yihua Liu
The effect of drying temperature on nutritional metabolite profiles and health benefits in pellicle-free walnut kernels (WKs) remains unclear. This work used widely-targeted metabolomics to identify 1888 metabolites in WKs following three different drying methods. Among these, 697 temperature-sensitive metabolites (TSMs) were identified as key differential nutrition changes induced by drying temperature. Walnut kernels dried by hot-air drying with 80 °C (HD) had much higher antioxidant activity (around 155 %) than the other two drying methods. Based on WGCNA analysis, 249 significantly upregulated antioxidant contribution metabolites (ACMs) were identified as the primary contributors to the improved performance. Network pharmacology further revealed that these metabolites exhibit strong regulatory capabilities against neurological diseases, cardiovascular diseases, and cancer, providing optimal health benefits. A metabolic pathway network was constructed to provide insights into the potential mechanisms underlying the drying process in WKs. This work provides a theoretical basis for enhancing the quality of WKs.
研究领域:
食品科学
·
营养学
·
代谢组学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 9
·1313
·
IF 4.7
Ping Li,Yujia Zhang,Changwei Cao,Yaxi Luo,Huan Kan,Yun Liu
Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels fromJuglans sigillatawas screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.
研究领域:
食品科学
·
材料科学
·
农业工程
✓ 已验证
DOI
PubMed
高影响因子
Journal of Oleo Science
·
2022
·
IF 1.628
Anning Liu,Huijuan Jing,Xiaojing Du,Chaoyang Ma,Hongxin Wang
In this study, the recovery of pecan nut kernel oil (PNKO) obtained by mechanical pressing (MP) was compared with that obtained by ultrasonic-assisted aqueous enzymatic extraction (UAAEE). At the same time, contents of substances with proven bioactivity, fatty acid compositions, physicochemical properties and antioxidant activities of PNKO were also assessed. Obviously, the oil yield obtained by UAAEE (71.32%) was higher than that obtained by MP (56.81%). Therefore, Plackett-Burman design (PBD), as well as Box-Behnken design (BBD), further optimized the UAAEE process, and the highest oil yield of 78.83% was acquired under the following conditions: incubation time of 2 h, the mixed enzyme (cell ulase+hemicellulase+pectinase+neutrase, w/w/w/w=1/1/1/1) concentration of 2.9%, liquid-solid ratio of 4 mL/g, pH of 4, particle size of 300 μm, ultrasonic time of 20 min, ultrasonic power of 432 W and reaction temperature of 53°C. The PNKO obtained by the two methods possessed similar fatty acid composition, but that obtained by UAAEE had comparatively low acid value and peroxide value. Moreover, rich content of total phenolics, squalene and phytosterols, as well as strong scavenging activities against DPPH and ABTS+ free radicals, were also contained in the PNKO obtained by UAAEE. These results demonstrated that UAAEE was an efficient method to acquire pecan nut kernel oil with excellent quality and high recovery.
研究领域:
食品科学
·
生物技术
·
化学工程
·
农业工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xinyu Yuan,Qiqi Feng,Qing Wang,Tao Wang,Zhu Qiao,Hongyu Pan,Yujie Zhong,Yongliang Zhuang
Walnut kernel pellicle, a by-product of the walnut industry, is rich in polyphenols. However, research on walnut kernel pellicle polyphenols (WPP) remains limited, and the composition and bioactivity of WPP are influenced by extraction methods, gastrointestinal digestion, and colonic fermentation. Therefore, this study aimed to optimize subcritical water extraction (SWE) and NKA-9 resin purification of WPP. Next, the changes in WPP throughout simulated gastrointestinal digestion and colonic fermentation were evaluated. The results demonstrated that SWE achieved higher polyphenol yield compared to ultrasound-assisted extraction, with ellagic acid and ellagitannins as the main components. Although digestion and fermentation reduced WPP contents and antioxidant activities, they facilitated the biotransformation of ellagic acid and ellagitannins into urolithins. Meanwhile, WPP modulated the gut microbiota by promoting beneficial bacteria. Additionally, WPP enhanced beneficial microbial metabolites, including short-chain fatty acids and indole derivatives. These findings highlighted the potential of WPP as a functional ingredient for gut health.
研究领域:
食品科学与技术
·
营养生物化学
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植物化学
·
肠道微生物学
·
功能食品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）