Journal of the American Oil Chemists' Society

, Volume 80, Issue 6, pp 575–578

Oxidative stability of walnut oils extracted with supercritical carbon dioxide

Article

DOI: 10.1007/s11746-003-0740-y

Cite this article as:
Crowe, T.D. & White, P.J. J Amer Oil Chem Soc (2003) 80: 575. doi:10.1007/s11746-003-0740-y

Abstract

Supercritical carbon dioxide (SC-CO2) was used to partially defat walnuts, and the oxidative stability of the extracted walnut oils was assessed. The SC-CO2-extracted oils were less stable during accelerated storage in the dark than was pressed walnut oil, as determined by PV, headspace analysis by solid-phase microextraction, and sensory methods. The SC-CO2-extracted oils, however, exhibited greater photo-oxidative stability than did pressed walnut oil by all of these methods, possibly because of the presence of chlorophyll in the pressed oil. Oxidative stability indices and tocopherol contents were significantly lower in the SC-CO2-extracted oils than in pressed oil.

Key Words

Oil oxidationoxidative stabilitysupercritical carbon dioxide extractionwalnut oil

Copyright information

© AOCS Press 2003

Authors and Affiliations

  1. 1.Food Science and Human Nutrition DepartmentIowa State University 2312 Food Sciences BuildingAmes
  2. 2.Center for Crops Utilization ResearchIowa State UniversityAmes
  3. 3.Campbell FoodsCamden