Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells
Walnuts are rich in various functional components, and proper roasting can help change the composition and content of functional components. However, there are few studies on the effects of roasting on the endogenous functional components and antioxidant properties of walnuts. Therefore, this study...
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| Format: | Article |
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The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060234 |
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| author | Mengyang WANG Hexin ZHANG Mei LI Huaide XU Ting ZHANG Wenge ZHAO Hongjie LEI |
| author_facet | Mengyang WANG Hexin ZHANG Mei LI Huaide XU Ting ZHANG Wenge ZHAO Hongjie LEI |
| author_sort | Mengyang WANG |
| collection | DOAJ |
| description | Walnuts are rich in various functional components, and proper roasting can help change the composition and content of functional components. However, there are few studies on the effects of roasting on the endogenous functional components and antioxidant properties of walnuts. Therefore, this study used whole walnuts as raw materials to investigate the effects of different roasting conditions (100~140 ℃，15~120 min) on the intrinsic functional components, fatty acid content, acid value, peroxide value, and antioxidant capacity of walnuts, with the aim of providing theoretical references for walnut roasting processing. The results showed that roasting (140 ℃, 60 min) significantly increased the content of functional components such as plant sterols (1128.36~1209.61 mg/kg), tocopherols (436.88~499.89 mg/kg), polyphenols (27.34~44.17 mg GAE/kg), linoleic acid (63.26%~63.86%), and α-linolenic acid (9.54%~10.03%). Furthermore, the antioxidant activities based on DPPH, FRAP, ORAC methods were also improved. However, the content of squalene (5.72~5.46 mg/kg), oleic acid (18.01%~16.44%) and the scavenging capacity of ABTS+ free radicals were decreased. After roasting, the acid value and peroxide value of walnuts were within the specified range by the Codex Alimentarius Commission (CAC). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (140 ℃, 60 min) improved the endogenous functional composition and antioxidant capacity of walnuts. The research results provide a theoretical basis for the industrial roasting process of walnuts. |
| format | Article |
| id | doaj-art-99a96f9f7ce6484a9e03e2909cf532f5 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-99a96f9f7ce6484a9e03e2909cf532f52025-08-20T03:13:03ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-06-014611819210.13386/j.issn1002-0306.20240602342024060234-11Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with ShellsMengyang WANG0Hexin ZHANG1Mei LI2Huaide XU3Ting ZHANG4Wenge ZHAO5Hongjie LEI6College of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaInstitute of Farm Product Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, ChinaAksu Zhejiang Fruit Industry Co., Ltd., Aksu 843000, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaWalnuts are rich in various functional components, and proper roasting can help change the composition and content of functional components. However, there are few studies on the effects of roasting on the endogenous functional components and antioxidant properties of walnuts. Therefore, this study used whole walnuts as raw materials to investigate the effects of different roasting conditions (100~140 ℃，15~120 min) on the intrinsic functional components, fatty acid content, acid value, peroxide value, and antioxidant capacity of walnuts, with the aim of providing theoretical references for walnut roasting processing. The results showed that roasting (140 ℃, 60 min) significantly increased the content of functional components such as plant sterols (1128.36~1209.61 mg/kg), tocopherols (436.88~499.89 mg/kg), polyphenols (27.34~44.17 mg GAE/kg), linoleic acid (63.26%~63.86%), and α-linolenic acid (9.54%~10.03%). Furthermore, the antioxidant activities based on DPPH, FRAP, ORAC methods were also improved. However, the content of squalene (5.72~5.46 mg/kg), oleic acid (18.01%~16.44%) and the scavenging capacity of ABTS+ free radicals were decreased. After roasting, the acid value and peroxide value of walnuts were within the specified range by the Codex Alimentarius Commission (CAC). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (140 ℃, 60 min) improved the endogenous functional composition and antioxidant capacity of walnuts. The research results provide a theoretical basis for the industrial roasting process of walnuts.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060234walnutsroastendogenous functional componentsfatty acidfree radical scavenging capacity |
| spellingShingle | Mengyang WANG Hexin ZHANG Mei LI Huaide XU Ting ZHANG Wenge ZHAO Hongjie LEI Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells Shipin gongye ke-ji walnuts roast endogenous functional components fatty acid free radical scavenging capacity |
| title | Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells |
| title_full | Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells |
| title_fullStr | Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells |
| title_full_unstemmed | Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells |
| title_short | Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells |
| title_sort | effect of roasting on endogenous functional components and antioxidant activity of walnuts with shells |
| topic | walnuts roast endogenous functional components fatty acid free radical scavenging capacity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060234 |
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