The Effect of Processing on Fatty Acid Oxidation and Antioxidant Ability of Walnut (Carya cathayensis Sarg)
The test in the paper has selected walnut samples from Ling'an Mountain in Zhejiang Province for experiments to evaluate the composition and relative percentage of fatty acid in walnuts (Carya cathayensis Sarg.),and figure out the pattern of oxidation of four kinds of important fatty acid and changes in antioxidant activity during walnut processing.The results showed that walnut contains 13 kinds of fatty acids found at present,of which including oleic acid (C 18∶ 1),linoleic acid (C 18∶ 2),palmitic acid (C 16∶ 0) and linolenic acid (C 18∶ 3) as the four most important fatty acids in walnut.These four main fatty acids showed a slow downward trend in processing,in which linoleic acid and linolenic acid have declined the most in the braising stage ;while palmitic acid decreased dramatically in the first stage of sautéing.The results showed that braising stage has the greatest impact on antioxidant ability.The lipid droplets of walnuts cells ruptured after braising and then the lipid droplets came to spread and melt during the processing.The data indicated that oxidation of fatty acid occurs incessantly during the four stages of processing and long time of high temperature treatment promoted the oxidation of fatty acid and meanwhile decreased the antioxidant activity with the cell structural of walnut being destructed.
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万方数据
维普
