Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability

F. Pan; X. Wang; B. Wen; C. Wang; Y. Xu; W. Dang; M. Zhang

doi:10.3989/gya.0920192

Authors

F. Pan Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0003-3315-4244
X. Wang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-4047-1929
B. Wen Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-2201-4951
C. Wang Jilin Baili Biotechnology Co.LTD https://orcid.org/0000-0002-2771-9635
Y. Xu Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-6047-0483
W. Dang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-9236-2134
M. Zhang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-7628-4060

DOI:

https://doi.org/10.3989/gya.0920192

Keywords:

Almond oil, Blended oil, Fatty acid composition, Micronutrients and oxidative stability, Walnut oil

Abstract

For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and squalene were measured by GC-MS and HPLC. It was found that the proportions of PUFAs/SFAs in blended oils with high AO contents were lowered, and the blends contained higher levels of tocopherols, phytosterols and squalene than those of pure WO. The 60 °C oven accelerated oxidation test was used to determine the oxidative stability of the blended oil. The fatty acid composition, micronutrients and oxidation products were determined. The results showed that the oxidation stability of the blended oil increased with an increasing proportion of AO. In addition, a significant negative correlation between micronutrient and oxidation products was observed as the number of days of oxidation increased.

Downloads

Download data is not yet available.

References

Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. 2019. Monitoring of minor compounds in corn oil oxidation by Direct Immersion-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry. New oil oxidation markers. Food Chem. 290, 286-294. https://doi.org/10.1016/j.foodchem.2019.04.001 PMid:31000049

Amaral JS, Susana C, Pereira JA, Seabra RM, Oliveira BPP. 2003. Determination of sterol and fatty acid compositions, oxidative stability, and nutritional value of six walnut (Juglans regia L.) cultivars grown in Portugal. J. Agric. Food. Chem. 51, 698-702. https://doi.org/10.1021/jf030451d PMid:14664531

Baştürk A, Ceylan MM, Çavuş M, Boran G, Javidipour I. 2018. Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants. LWT 89, 358-364. https://doi.org/10.1016/j.lwt.2017.11.005

Bhatnagar AS, Kumar PKP, Hemavathy J, Krishna AGG. 2009. Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. J. Am. Oil Chem. Soc. 86, 991-999. https://doi.org/10.1007/s11746-009-1435-y

Cao J, Li H, Xia X, Zou XG, Li J, Zhu XM, Deng ZY. 2015. Effect of Fatty Acid and Tocopherol on Oxidative Stability of Vegetable Oils with Limited Air. Int. J. Food Prop. 18, 808-820. https://doi.org/10.1080/10942912.2013.864674

Changmo L, Yunping Y, Guozhong Z, Wen C, Huilin L, Chunyang L, Zhen S, Yao C, Shuo W. 2011. Comparison and analysis of fatty acids, sterols, and tocopherols in eight vegetable oils. J. Agric. Food. Chem. 59, 12493-12498. https://doi.org/10.1021/jf203760k PMid:22054411

Choudhary M, Grover K, Kaur G. 2015. Development of rice bran oil blends for quality improvement. Food Chem. 173, 770-777. https://doi.org/10.1016/j.foodchem.2014.10.051 PMid:25466088

Cusack LK, Fernandez ML, Volek JS. 2013. The food matrix and sterol characteristics affect the plasma cholesterol lowering of phytosterol/phytostanol. Adv. Nutr. 4, 633-643. https://doi.org/10.3945/an.113.004507 PMid:24228192 PMCid:PMC3823509

Elisia I, Young JW, Yuan YV, Kitts DD. 2013. Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils. Food Res. Int. 52, 508-514. https://doi.org/10.1016/j.foodres.2013.02.013

Emre B. 2018. Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment. J. Food Meas. Charact. 13, 43-50. https://doi.org/10.1007/s11694-018-9917-y

Farahmandfar R, Asnaashari M, Pourshayegan M, Maghsoudi S, Moniri H. 2018. Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time. Food Sci. Nutr. 6, 983-990. https://doi.org/10.1002/fsn3.637 PMid:29983961 PMCid:PMC6021714

Gao P, Liu R, Jin Q, Wang X. 2019. Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata. Food Chem. 279, 279-287. https://doi.org/10.1016/j.foodchem.2018.12.016 PMid:30611491

Givianrad MH, Saber-Tehrani M, Mohammadi SJ. 2013. Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica). Grasas Aceites 64, 77-84. https://doi.org/10.3989/gya.070312

Gliszczyńska-Świgło A, Sikorska E. 2004. Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils. J. Chromatog. A 1048, 195-198. https://doi.org/10.1016/j.chroma.2004.07.051 PMid:15481256

Hart S, Marnane C, Mcmaster C, Thomas A. 2018. Development of the "Recovery from Eating Disorders for Life" Food Guide (REAL Food Guide) - a food pyramid for adults with an eating disorder. J. Eat. Disorder 6, 6. https://doi.org/10.1186/s40337-018-0192-4

Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. 2016. Vegetable Oil Blending: A Review of Physicochemical, Nutritional and Health Effects. Trends Food Sci. Tech. 57, 52-58. https://doi.org/10.1016/j.tifs.2016.09.007

Hrncirik K, Fritsche S. 2005. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. J. Agric. Food. Chem. 53, 2103-2110. https://doi.org/10.1021/jf048363w PMid:15769142

Jiang Q, Rao X, Kim CY, Freiser H, Zhang Q, Jiang Z, Li G. 2011. Gamma-tocotrienol induces apoptosis and autophagy in prostate cancer cells by increasing intracellular dihydrosphingosine and dihydroceramide. Int. J. Cancer 130, 685-693. https://doi.org/10.1002/ijc.26054 PMid:21400505 PMCid:PMC3381336

Kenaston CB, Wilbur KM, Ottolenghi A, Bernheim F. 1955. Comparison of methods for determining fatty acid oxidation produced by ultraviolet irradiation. J. Am. Oil Chem. Soc. 32, 33-35. https://doi.org/10.1007/BF02636476

Li Y, Zhang Y, Wang M, Jiang L, Sui X. 2013. Simplex-Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil from Mixed Seeds. J. Am. Oil Chem. Soc. 90, 349-357. https://doi.org/10.1007/s11746-012-2180-1

Matthäus B, Juhaimi FA, Adiamo OQ, Alsawmahi ON, Ghafoor K, Babiker EE. 2018. Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels. J. Oleo Sci. 67, 39-45. https://doi.org/10.5650/jos.ess17162 PMid:29311522

Micić DM, Ostojić SB, Simonović MB, Krstić G, Pezo LL, Simonović BR. 2015. Kinetics of blackberry and raspberry seed oils oxidation by DSC. Thermochim. Acta 601, 39-44. https://doi.org/10.1016/j.tca.2014.12.018

Mohanan A, Nickerson MT, Ghosh S. 2018. Oxidative Stability of Flaxseed Oil: Effect of Hydrophilic, Hydrophobic and Intermediate Polarity Antioxidants. Food Chem. 266, 524-533. https://doi.org/10.1016/j.foodchem.2018.05.117 PMid:30381221

Mohdaly AA, Sarhan MA, Mahmoud A, Ramadan MF, Smetanska I. 2010. Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection. Food Chem. 123, 1019-1026. https://doi.org/10.1016/j.foodchem.2010.05.054

Nagao T, Munkhjargal B, Miho Y, Yuko O. 2008. Chemical properties and cytotoxicity of thermally oxidized oil. J. Oleo Sci. 57, 153-60. https://doi.org/10.5650/jos.57.153 PMid:18270464

Nieminen V, Laakso P, Kuusisto P, Niemelä J, Laitinen K. 2016. Plant stanol content remains stable during storage of cholesterol-lowering functional foods. Food Chem. 196, 1325-1330. https://doi.org/10.1016/j.foodchem.2015.10.059 PMid:26593623

Nogueira MS, Scolaro B, Milne GL, Castro IA. 2018. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. LWT 101, 113-122. https://doi.org/10.1016/j.lwt.2018.11.044

Pagani María Ayalén, Baltanás MA. 2010. Production of natural antioxidants from vegetable oil deodorizer distillates: effect of catalytic hydrogenation. Bioresource Technology 101, 1369-1376. https://doi.org/10.1016/j.biortech.2009.09.068 PMid:19833504

Rabadán A, Álvarez-Ortí M, Pardo JE, Alvarruiz A. 2018. Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions. Food Chem. 259, 31-35. https://doi.org/10.1016/j.foodchem.2018.03.098 PMid:29680059

Ramadan MF, Wahdan KMM. 2012. Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity. Food Chem. 132, 873-879. https://doi.org/10.1016/j.foodchem.2011.11.054

Rastrelli L, Passi S, Ippolito F, Vacca G, De SF. 2002. Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions. J. Agric. Food. Chem. 50, 55-66. https://doi.org/10.1021/jf011063j PMid:12236680

Rudzińska M, Hassanein MMM, Abdel-Razek AG, Ratusz K, Siger A. 2016. Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability. J. Food Sc. Tech. 53, 1-8. https://doi.org/10.1007/s13197-015-2140-5 PMid:27162385 PMCid:PMC4837715

Smith TJ. 2000. Squalene: potential chemopreventive agent. Expert Opin. Inv. Drug 9, 1841-1848. https://doi.org/10.1517/13543784.9.8.1841 PMid:11060781

Tavakoli J, Emadi T, Hashemi SMB, Khaneghah AM, Munekata PES, Lorenzo JM, Brnčić M, Barba FJ. 2018. Chemical properties and oxidative stability of Arjan (Amygdalu sreuteri) kernel oil as emerging edible oil. Food Res. Int. 107, 378-384. https://doi.org/10.1016/j.foodres.2018.02.002 PMid:29580498

Tilakavati K, Kalyana S. 2013. Modulation of human postprandial lipemia by changing ratios of polyunsaturated to saturated (P/S) fatty acid content of blended dietary fats: a cross-over design with repeated measures. Nutrition Journal 12, 122-122. https://doi.org/10.1186/1475-2891-12-122 PMid:23953645 PMCid:PMC3765521

Torri L, Bondioli P, Folegatti L, Rovellini P, Piochi M, Morini G. 2019. Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements. Food Chem. 286, 584-591. https://doi.org/10.1016/j.foodchem.2019.02.063 PMid:30827650

Vaisali C, Belur PD, Regupathi I. 2016. Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to Sardine oil during storage. LWT 69, 153-160. https://doi.org/10.1016/j.lwt.2016.01.041

Winkler JK, Warner K, 2008. The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils. Eur. J. Lipid Sci. Tech. 110, 455-464. https://doi.org/10.1002/ejlt.200700265

Yang F, Oyeyinka SA, Xu W, Ying M, Zhou S. 2018. In vitro bioaccessibility and physicochemical properties of phytosterol linoleic ester synthesized from soybean sterol and linoleic acid. LWT 92, 265-271. https://doi.org/10.1016/j.lwt.2018.02.031

Zhou D, Pan Y, Ye J, Jia J, Ma J, Ge F. 2017. Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil. LWT 83, 292-297. https://doi.org/10.1016/j.lwt.2017.05.029