Research progress on Walnut oil: Bioactive compounds, health benefits, extraction methods, and medicinal uses

角鲨烯 胡桃 植物化学 成分 化学 萃取(化学) 食品科学 抗氧化剂 浸渍(污水) 多不饱和脂肪酸 传统医学 色谱法 脂肪酸 医学 生物化学 复合材料 材料科学
作者
Huaying Song,Zhufeng Cong,Changlin Wang,Mengyuan He,Congying Liu,Peng Gao
出处
期刊:Journal of Food Biochemistry [Wiley]
卷期号:46 (12) 被引量:40
标识
DOI:10.1111/jfbc.14504
摘要

Walnut oil is extracted from walnut kernels (Juglans regia Linne) or iron walnut kernels (Juhlans sigillata Dode). The percentage of oil in walnuts is 52%–70%. The main constituents in oil are fatty acids, phenols, sterols, squalene, melatonin, vitamins, and minerals. Many extraction methods such as supercritical carbon dioxide extraction, maceration, modified “bligh and dyer extraction,” aqueous enzymatic extraction, ultrasonic extraction, soxhlet extraction, and cold-press extraction methods are reported in the literature. Walnut oil showed anti-inflammatory, antitumor, antioxidant, immunomodulatory, neuroprotective, cardioprotective, antidiabetic, and antihyperlipidemic activities. The reported data in the literature suggest that walnut oil has many health benefits. This review summarizes the extraction methods, bioactive constituents, health benefits, and pharmacological actions of walnut oil. Practical applications Walnut oil is a natural vegetable oil of significant importance due to their nutritional, and intelligence-boosting benefits. Several factors, including the processing parameters and the phytochemical profile, affect walnut oil products’ flavor and color. In addition, storage environment of walnut oil can also affect walnut oil quality. Apart from the predominant ingredient fatty acids, the chemical composition of walnut oil comprises phenols, sterols, squalene, melatonin, vitamins, and minerals. These bioactive compounds are of potential value owing to their health-promoting benefits, including antioxidant, antitumor, and cholesterol-lowering effects. Many chemical constituents were isolated from walnut oil; however, all the compounds are not explored for their possible medicinal value. Thus, clinical studies, exploration of the therapeutic potential and the molecular mechanisms of all the compounds, and development of convenient dosage forms either for therapeutic or functional food purposes are warranted.
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