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Virgin Walnut (Juglans regia L.) Oil

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Fruit Oils: Chemistry and Functionality

Abstract

The consumption of nuts (e.g. walnuts, pistachios, almonds) has recently received particular attention due to their high content of unsaturated fatty acids, antioxidants and other biologically active compounds and, thus, their potential beneficial health effects. Apart from nuts, a growing interest towards virgin vegetable oils has also increased recently. The main reasons for this trend are marked by consumers that increasingly appreciate the taste and smell of oils related to the raw materials from which they come from as well as by their potential nutritional properties -resulting in novel healthy oils- with added value for the consumers as compared to the common industrial refined vegetable oils. The purpose of the current chapter is to analyze and discuss the current knowledge on the extraction and processing of virgin walnut oil as well as the composition and properties of major (fatty acid profile) and minor components (tocols, phenolics, sterols, carotenoids, flavour and aroma compounds), which are directly related to their organoleptic and functional traits. Virgin walnut oils are characterized by a high content of linoleic (50–65%) and linolenic (up to 20%) acids, phospholipids (16.5 g/kg), sterols (1.5–2.2 g/kg), and tocopherols (220–650 mg/kg). These bioactive phytochemcials have well known health-promoting impacts, as well as a peculiar sensory properties.

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Abbreviations

FA:

Fatty acids

LDL:

Low-density lipoprotein

MUFA:

Monounsaturated FA

PUFA:

Polyunsaturated FA

SFA:

Saturated FA

TAG:

Triacylglycerols

TPP:

Total polar phenolics

VWO:

Virgin walnut oil

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Authors and Affiliations

  1. Faculty of Chemistry, Castilla-La Mancha University, Ciudad Real, Spain

    Giuseppe Fregapane, Rosa M. Ojeda-Amador & Maria Desamparados Salvador

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  1. Giuseppe Fregapane
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  2. Rosa M. Ojeda-Amador
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  3. Maria Desamparados Salvador
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Correspondence to Giuseppe Fregapane .

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Editors and Affiliations

  1. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Fregapane, G., Ojeda-Amador, R.M., Salvador, M.D. (2019). Virgin Walnut (Juglans regia L.) Oil. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-12473-1_5

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