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Article

Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions

by
Pan Gao
1,2,*,
Kairui Chang
1,
Shu Wang
3,
Yuling Zheng
1,
Jiaojiao Yin
1,
Xinghe Zhang
1 and
Martin J. T. Reaney
2
1
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2
Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada
3
Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(5), 899; https://doi.org/10.3390/foods14050899
Submission received: 7 February 2025 / Revised: 24 February 2025 / Accepted: 3 March 2025 / Published: 6 March 2025
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Abstract

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg/kg) and γ-tocopherol concentrations (268.68–525.05 mg/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry.
Keywords: iron walnut oil; UPLC-QTOF-MS; antioxidant activity; phenolic compounds; fatty acid profile; geographic variability iron walnut oil; UPLC-QTOF-MS; antioxidant activity; phenolic compounds; fatty acid profile; geographic variability

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MDPI and ACS Style

Gao, P.; Chang, K.; Wang, S.; Zheng, Y.; Yin, J.; Zhang, X.; Reaney, M.J.T. Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions. Foods 2025, 14, 899. https://doi.org/10.3390/foods14050899

AMA Style

Gao P, Chang K, Wang S, Zheng Y, Yin J, Zhang X, Reaney MJT. Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions. Foods. 2025; 14(5):899. https://doi.org/10.3390/foods14050899

Chicago/Turabian Style

Gao, Pan, Kairui Chang, Shu Wang, Yuling Zheng, Jiaojiao Yin, Xinghe Zhang, and Martin J. T. Reaney. 2025. "Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions" Foods 14, no. 5: 899. https://doi.org/10.3390/foods14050899

APA Style

Gao, P., Chang, K., Wang, S., Zheng, Y., Yin, J., Zhang, X., & Reaney, M. J. T. (2025). Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions. Foods, 14(5), 899. https://doi.org/10.3390/foods14050899

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