Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells

WANG Mengyang; ZHANG Hexin; LI Mei; XU Huaide; ZHANG Ting; ZHAO Wenge; LEI Hongjie

doi:10.13386/j.issn1002-0306.2024060234

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WANG Mengyang, ZHANG Hexin, LI Mei, et al. Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells[J]. Science and Technology of Food Industry, 2025, 46(11): 1−13. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060234.

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Effect of Roasting on Endogenous Functional Components and Antioxidant Activity of Walnuts with Shells

1.
College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
2.
Institute of Farm Product Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China
3.
Aksu Zhejiang Fruit Industry Co., Ltd., Aksu 843000, China

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Received Date: June 16, 2024
Available Online: March 24, 2025

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Abstract

Abstract

Walnuts are rich in various functional components, and proper roasting can help change the composition and content of functional components. However, there are few studies on the effects of roasting on the endogenous functional components and antioxidant properties of walnuts. Therefore, this study used whole walnuts as raw materials to investigate the effects of different roasting conditions (100~140 ℃, 15~120 min) on the intrinsic functional components, fatty acid content, acid value, peroxide value, and antioxidant capacity of walnuts, with the aim of providing theoretical references for walnut roasting processing. The results showed that roasting (140 °C, 60 min) significantly increased the content of functional components such as plant sterols (1128.36~1209.61 mg/kg), tocopherols (436.88~499.89 mg/kg), polyphenols (27.34~44.17 mg GAE/kg), linoleic acid (63.26%~63.86%), and α-linolenic acid (9.54%~10.03%). Furthermore, the antioxidant activities based on DPPH, FRAP, ORAC methods were also improved. However, the content of squalene (5.72~5.46 mg/kg), oleic acid (18.01%~16.44%) and the scavenging capacity of ABTS⁺ free radicals were decreased. After roasting, the acid value and peroxide value of walnuts were within the specified range by the Codex Alimentarius Commission (CAC). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (140 °C, 60 min) improved the endogenous functional composition and antioxidant capacity of walnuts. The research results provide a theoretical basis for the industrial roasting process of walnuts.
- walnuts,
- roast,
- endogenous functional components,
- fatty acid,
- free radical scavenging capacity

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