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| n vitro antioxidant capacity of endogenous walnut polyphenols and their effects on the oxidation stability of walnut oil |
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| DOI： |
| KeyWord:walnut polyphenol walnut oil oxidation stability |
| FundProject:国家自然科学青年科学基金项目（32102039）；四川省国际合作项目（2021YFH0043）；四川大学专职博士后研发基金（2020SCU12059） |
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| Abstract: |
| To promote the comprehensive utilization of the walnut processing by-products and explore the effect of polyphenols from the by-products on the oxidation stability of walnut oil, the DPPH and ABTS+ radical scavenging activities and oxygen radical absorption capacity (ORAC) of five walnut endogenous polyphenols including quercetin, gallic acid, catechin, chlorogenic acid and ellagic acid were measured to analyse their in vitro antioxidant capacity. To compare and analyse the effect of the five walnut endogenous polyphenols on walnut oil′s oxidation stability, acid value, peroxide value, conjugated diene value, conjugated triene value, synchronous fluorescence spectra, color and sensory index (transparency, odours, taste) of walnut oil added with five endogenous polyphenols were determined during the 18 d accelerated oxidation experiment. The results showed that in vitro antioxidant capacities of quercetin, gallic acid and chlorogenic acid were stronger. All five polyphenols could effectively inhibit the increase of acid value, peroxide value, conjugated diene value and conjugated triene value, among which gallic acid, catechin and chlorogenic acid were superior to the other two polyphenols in maintaining the sensory quality of walnut oil. Therefore, when developing walnut oil related products, it can be considered to improve the oxidation stability of products by adding gallic acid, chlorogenic acid and catechin. |
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