Radical Scavenging Capacity of Walnut Oil: Effect of some Antioxidants on Storage Period

Abstract

Among the nuts, walnut is characterized by its important amount of oil (60-65% of flesh weight). The oil extracted from walnut exhibits high contents of polyunsaturated fatty acids ω-6 (linoleic acid) and ω-3 (linolenic acid), as well as relevant amounts of vitamins (vitamin E). However, the storage period of this type of oil is limited due to its low stability and as the result moderate radical scavenging capacity. To avoid this stability problem, in walnut oil could be added some food antioxidants, thus oil will be protected while storage and characterized by significant radical scavenging capacity. Thisresearch work aims to apply response surface methodology to model and optimize type, ratio and quantity of the added food antioxidants to the cold pressed walnut oil with maximum oil stability and radical scavenging capacity, after 5 and 50 days of storage.