Prediction of Walnut Deterioration Using Kernel Oxidative Stability
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples Preparation
2.2. Oxidative Stability Index
2.3. Storage Conditions
2.4. Moisture Content
2.5. Fat Content
2.6. Walnut Oil Extraction
2.7. Quality Parameters
2.8. Hexanal Concentration in Kernels
2.9. Sensory Analysis
2.10. Shelf-Life Prediction, Temperature Coefficient, and Q10 Number Calculation
2.11. Data Analysis
3. Results and Discussion
3.1. Effect of Operational Parameters on Kernel OSI Measurements
3.2. Shelf-Life Prediction, and Temperature Coefficient, and Q10 Number Calculation
3.3. Relations between Kernel OSI and Quality of Kernel and Extracted Oil
3.4. Relations between Kernel OSI and Quality of Kernel and Extracted Oil during Storage
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Flow Rate (L h−1) | Temperature (°C) | |||||
---|---|---|---|---|---|---|
110 | 120 | 130 | ||||
OSI | CV | OSI | CV | OSI | CV | |
15 | 13.2 b | 10.5 | 5.2 c | 8.9 | 2.4 d | 8.1 |
20 | 14.9 a | 6.9 | 5.2 c | 5.7 | 2.5 d | 8.4 |
25 | 13.5 b | 4.4 | 5.4 c | 7 | 2.9 d | 7.6 |
Flow Rate (L h−1) | log OSI = A(T) + B | Tcoeff (×10–2) | OSI22 (h) | Q10 | ||
---|---|---|---|---|---|---|
A ± SE | B ± SE | R2 | ||||
15 | −0.037 ± 0.002 | 5.181 ± 0.239 | 0.997 | −3.7 a | 23,281 b | 2.4 a |
20 | −0.039 ± 0.004 | 5.414 ± 0.483 | 0.989 | −3.9 a | 35,975 a | 2.5 a |
25 | −0.033 ± 0.004 | 4.783 ± 0.444 | 0.988 | −3.3 b | 11,403 c | 2.2 b |
Operational Parameters | Moisture | Fat | PV | K232 | K268 | Hexanal | Oil OSI | Rancidity | |
---|---|---|---|---|---|---|---|---|---|
Kernel OSI | 110 °C and 20 L h−1 | 0.108 | −0.535 * | −0.802 ** | −0.71 ** | −0.781 ** | −0.730 ** | 0.813 ** | −0.730 ** |
110 °C and 25 L h−1 | 0.364 | −0.487 * | −0.813 ** | −0.562 ** | −0.710 ** | −0.873 ** | 0.741 ** | −0.799 ** | |
120 °C and 20 L h−1 | −0.167 | −0.486 * | −0.444 ** | −0.564 ** | −0.617 ** | −0.374 ** | 0.317 * | −0.298 | |
120 °C and 25 L h−1 | 0.220 | −0.609 * | −0.643 ** | −0.523 ** | −0.618 ** | −0.556 ** | 0.605 ** | −0.658 * |
Operational Parameters | Storage (Months) | Moisture | Fat | PV | K232 | K268 | Hexanal | Oil OSI | Rancidity |
---|---|---|---|---|---|---|---|---|---|
110 °C and 20 L h−1 | 0 | −0.772 ** | −0.378 | −0.604 ** | −0.372 | −0.533 * | −0.355 | 0.643 * | −0.973 ** |
4 | 0.855 * | 0.094 | −0.832 * | −0.896 ** | −0.804 * | −0.921 * | 0.698 * | −0.877 ** | |
6 | 0.054 | 0.089 | −0.817 ** | −0.017 | −0.519 * | −0.828 ** | 0.784 ** | −0.831 ** | |
110 °C and 25 L h−1 | 0 | −0.484 ** | −0.432 * | −0.719 ** | −0.632 ** | −0.604 ** | −0.876 ** | 0.757 * | −0.764 * |
4 | 0.783 * | 0.047 | −0.703 * | −0.893 ** | −0.625 * | −0.929 ** | 0.653 * | −0.918 ** | |
6 | −0.457 | −0.017 | −0.874 ** | −0.487 | −0.759 ** | −0.913 ** | 0.950 ** | −0.921 ** | |
120 °C and 20 L h−1 | 0 | −0.774 | −0.726 ** | −0.648 ** | −0.688 ** | −0.543 ** | −0.553 ** | 0.369 | −0.864 ** |
4 | −0.216 | −0.417 | −0.162 | −0.351 | −0.606 * | −0.280 | 0.366 | −0.355 | |
6 | 0.023 | 0.043 | −0.500 | −0.291 | −0.710 * | −0.542 | 0.528 | −0.546 | |
120 °C and 25 L h−1 | 0 | −0.351 | −0.528 ** | −0.713 ** | −0.590 ** | −0.365 | −0.349 | 0.266 | −0.930 ** |
4 | 0.065 | −0.371 | 0.524 | 0.052 | −0.630 | −0.678 | 0.656 | −0.165 | |
6 | 0.861 ** | −0.660 ** | −0.345 | 0.108 | −0.128 | −0.189 | 0.136 | −0.143 |
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Simoes Grilo, F.; Srisaard, Y.; Wang, S.C. Prediction of Walnut Deterioration Using Kernel Oxidative Stability. Foods 2020, 9, 1207. https://doi.org/10.3390/foods9091207
Simoes Grilo F, Srisaard Y, Wang SC. Prediction of Walnut Deterioration Using Kernel Oxidative Stability. Foods. 2020; 9(9):1207. https://doi.org/10.3390/foods9091207
Chicago/Turabian StyleSimoes Grilo, Filipa, Yanisa Srisaard, and Selina C. Wang. 2020. "Prediction of Walnut Deterioration Using Kernel Oxidative Stability" Foods 9, no. 9: 1207. https://doi.org/10.3390/foods9091207