文献类型：期刊文献

英文题名：Improvement of the Flavor and Oxidative Stability of Walnut Oil by Microwave Pretreatment

作者：Zhou, Ye[1] Fan, Wei[1] Chu, Fuxiang[2] Pei, Dong[1]

第一作者：周晔

通信作者：Pei, D[1]|[a0005c81e28dc32effca6]裴东;

机构：[1]Chinese Acad Forestry, Res Inst Forestry, State Key Lab Tree Genet & Breeding, Beijing 100091, Peoples R China;[2]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Nanjing 210042, Jiangsu, Peoples R China

年份：2016

卷号：93

期号：11

起止页码：1563-1572

外文期刊名：JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

收录：;EI(收录号：20163702802221);Scopus(收录号：2-s2.0-84986293311);WOS:【SCI-EXPANDED(收录号:WOS:000386379000012)】；

语种：英文

外文关键词：Walnuts; Microwave; Flavor; Oxidative stability

摘要：Walnut oil is in great demand due to its high nutritional value. However, it is easily oxidized and often loses its typical flavor. This study focused on the role of microwave pretreatment in improving the flavor and oxidative stability of walnut oil, and also investigated the effects of microwave pretreatment on unsaturated fatty acids (oleic, palmitoleic, linoleic, and linolenic acids) and antioxidant components (tocopherols and phytosterols). The results indicate that microwave pretreatment is effective in generating pyrazine compounds. The typical 'roasted' flavor was present when pretreatment for 2 min or more was applied. Meanwhile, compared with the control sample, only the highly treated sample (microwave-pretreated for 4 min) showed higher oxidative stability. Only small changes were found in the composition of the unsaturated fatty acids, while the levels of tocopherols and phytosterols significantly decreased with increasing duration of microwave treatment (P < 0.05). The results suggest that the Maillard reaction caused the improvement of oxidative stability, since this reaction can also generate antioxidant products (melanoidins) in addition to pyrazines. Moreover, microwave pretreatment was found to be effective for enhancing the oil yield during pressing. Therefore, despite its adverse effects on tocopherols and phytosterols, microwave pretreatment could be used to improve the flavor and oxidative stability of walnut oil.