Pan Gao,Xinlian Zhao,Xiaoming Jiang,Yuling Zheng,Xinghe Zhang,Wu Zhong,Xingguo Wang
Iron walnut oil is recognized for its high content of polyunsaturated fatty acids and bioactive compounds, which face significant oxidative stability challenges during storage and processing. This study investigates the antioxidant interactions among γ-tocopherol, ellagic acid, and β-sitosterol in iron walnut oil during the thermal oxidation, aiming to enhance its oxidative stability. The antioxidant efficacy of γ-tocopherol, ellagic acid, and β-sitosterol, both individually and in combination, was evaluated. γ-Tocopherol demonstrated the strongest antioxidant activity, and its combination with ellagic acid exhibited a synergistic effect (SE), markedly enhancing the oxidative stability of iron walnut oil by reducing hydrogen peroxide formation and preserving unsaturated fatty acids, whereas β-sitosterol exhibited limited efficacy, suggesting antagonistic interactions. The effects on fatty acid profile and polar components were analyzed via nuclear magnetic resonance (NMR) and total polar content analysis. The findings suggest that optimizing natural antioxidant combinations can effectively extend the shelf life of iron walnut oil and improve its application potential in the food industry, aligning with the demand for clean-label and sustainable products. Practical Application : The study provides valuable insights for food industry professionals working with polyunsaturated fatty acid (PUFA)-rich oils. By demonstrating that γ-tocopherol and ellagic acid significantly enhance the oxidative stability of iron walnut oil, the research offers practical guidance for formulating walnut oil-based products with extended shelf life. These findings can directly inform the development of natural antioxidant systems in food preservation, aligning with consumer demands for clean-label and sustainable products. Researchers can use this information to optimize antioxidant combinations in various food formulations, potentially reducing waste and improving the nutritional profile of food products. The study also highlights the importance of careful antioxidant selection to avoid antagonistic interactions, which is crucial for the industrial application of health-focused products.
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.
Pan Gao,Yu Li,Yong Yang,Yuling Zheng,Jiaojiao Yin,Xinghe Zhang,Xingguo Wang
This study investigates the antioxidant interactions of γ-tocopherol, β-sitosterol, and ellagic acid in iron walnut oil within ethanol and ethyl acetate, assessing their impact on oxidative stability. In ethanol, γ-tocopherol and ellagic acid display initial synergistic effects, enhancing free radical scavenging beyond their individual capabilities. Conversely, γ-tocopherol and β-sitosterol show antagonistic effects, reducing their combined scavenging abilities. Kinetic analysis indicates ellagic acid's robust scavenging, generally outperforming combinations of antioxidants. Fourier-transform infrared spectroscopy revealed that solvent polarity significantly impacts hydrogen bonding interactions. Ethanol, with its higher polarity, promoted more extensive hydrogen bonding compared to ethyl acetate, which imposed constraints on such interactions due to its lower polarity. Notably, despite its poor solubility in ethyl acetate, ellagic acid exhibits enhanced synergy with γ-tocopherol, likely via electron transfer. These findings underscore the intricate dynamics of antioxidant interactions, further emphasizing the pivotal role of solvent polarity in modulating these interactions. These results indicated that solvent properties significantly influence antioxidant behavior, yet they also introduce novel insights specific to the iron walnut oil system.
危险品化学品经营许可证（带存储）