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Products: Pistachios, Walnuts
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Development of functional edible oils enriched with pistachio and walnut phenolic extracts.
Authors: Fregapane, G., Guisantes-Batan, E., Ojeda-Amador, R. M., & Salvador, M. D.
- Journals: Food Chem
- Pages: 125917
- Volume: 310
- Year: 2019
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The purpose of this research was the development of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut. A high phenolic content, 10860 mg/kg and 7030 mg/kg in walnut and pistachio kernels respectively, with a corresponding strong radical scavenging effect (DPPH, 106 and 20 mmol/kg Trolox) were found. The remarkable antioxidant capacity of the phenolic-rich extracts prepared form walnut (255 mol/kg Trolox, measured by DPPH, 1500 times higher than its kernel) and pistachio (13 mol/kg, 630 times higher) makes them good candidates to evaluate their potential as bioactive ingredients. In the different enriched edible oils studied, a phenolic concentration of 340-570 mg/kg has been reached, showing the functional oils a great antioxidant activity, which was apparently much higher when walnut extracts were employed (e.g. 54 mmol/kg Trolox, as DPPH).