Examining Effects of Storage Duration on the Different Forms of Tocopherol and Peroxide Value in Walnut Kernel and Powder
Subject Areas : Nuts and Mediterranean Climate Fruits
Amir Hosseinvand
1
*
,
Bouchra Ikram Adja
2
1 - Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Yekaterinburg, 620002, Russia
2 - Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Yekaterinburg, 620002, Russia
Keywords: Kernel walnut, Nut, Peroxide value, time, Tocopherol,
Abstract :
The walnut kernel (WK), which has high oil content and contains many polyunsaturated fatty acids (FFA), is considered a valuable nut with a protective effect against cardiovascular diseases. This product is sensitive to oxidation and has a short shelf life. Fat oxidation is the crucial parameter that reduces the economic value and has a negative side for consumers during storage time. The objective of present research was the evaluation of Vit E types ( and peroxide indexes during storage time (6 months) for walnut kernel and walnut powder (WP). The analysis of peroxide indicated that during storage time of this parameter increased to kernel and powder, significantly ( Moreover, testifier samples had the highest total tocopherol value. According to the results of the statistical analysis, the effect of the storage time on the tocopherol and peroxide index was bilateral. Meanwhile, there is a direct relationship between the reduction of tocopherol content and the increase of peroxide value.
Akbari G (2020) Molecular Mechanisms Underlying Gallic Acid Effects Against Cardiovascular Diseases: An Update Review. Avicenna Journal of Phytomedicine. 10(1), 11–23.
Asadi F, Tavan, Z, Zeidabadi, H (2022) Effect of the humidity on the peroxidation of the kerenel pistachio. Journal of Agriculture and Sustainable Environment Research. 3(3), 41-47.
Chatrabnous N, Yazdani N, Tavallali V, Vahdati K (2018) Preserving quality of fresh walnuts using plant extracts. LWT 91, 1-7.
Chatrabnous N, Yazdani N, Vahdati K (2018) Determination of nutritional value and oxidative stability of fresh walnut. Journal of Nuts. 9(1), 11-20.
Cui P, Zhou J, Xiao X, Qi B, Li S, Chen Z, Ma A, Jia Y (2025) Preparation and Properties of Walnut Oil Microcapsules. Available at SSRN 5080919.
Emami Sh, Damirchi S, Peyghambardut H (2011) Iranian standard organization council.
Habibie A, Yazdani N, Saba MK, Vahdati K (2019) Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae 245, 193-199.
Habibi A, Yazdani N, Chatrabnous N, Koushesh Saba M, Vahdati K (2022) Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut. Journal of Food Science and Technology 59, 2784–2793.
Habibi A, Yazdani N, Koushesh Saba M, Chatrabnous N, Molassiotis A, Sarikhani S, Vahdati K (2023) Natural preservation and improving lipid oxidation inhibition of fresh walnut. Horticulture, Environment, and Biotechnology. 64, 133–142.
Habibie A, Yazdani N, Saba MK, Vahdati K (2021) Limitation of access to oxygen for inhibition of browning in fresh walnut kernels. Acta Horticulturae 1318, 137-140.
Habibi A, Yazdani N, Koushesh Saba M, Vahdati K (2021) Ascorbic acid preserved phenolic compounds of cold stressed fresh walnut kernels. Acta Horticulturae 1315, 665-668.
Hassankhah A, Vahdati K, Rahemi M, Hassani D, Sarikhani Khorami S (2017) Persian walnut phenology: effect of chilling and heat requirements on budbreak and flowering date. International Journal of Horticultural Science and Technology. 4(2), 259-271.
Ifeh C, Okolo C, Odoh EN (2024) Quality evaluation of biscuits produced from wheat, high-quality cassava, and african walnut composite flours. Journal of Scientific and Engineering Research. 11(1), 32-40.
Jahanbani R, Ghaffari SM, Salami M, Vahdati K, Sepehri H, Namazi Sarvestani N, Sheibani N, Moosavi-Movahedi AA (2016) Antioxidant and anticancer activities of walnut (Juglans regia L.) protein hydrolysates using different proteases. Plant Foods and Human Nutrition. 71, 402-409.
Jahanbani R, Ghaffari SM, Vahdati K, Salami M, Khalesi MR, Sheibani N, Moosavi-Movahedi AA (2018) Kinetics study of protein hydrolysis and inhibition of angiotensin converting enzyme by peptides hydrolysate extracted from walnut. International Journal of Peptide Research and Therapeutics. 24(1), 77-85.
Jahanbani R, Bahramnejad E, Rahimi N, Shafaroodi H, Sheibani N, Moosavi-Movahedi AA, Dehpour A, Vahdati K (2021). Anti-seizure effects of walnut peptides in mouse models of induced seizure: The involvement of GABA and nitric oxide pathways. Epilepsy Research, p.106727.
Kornsteiner M, Karl-Heinz W, Ibrahim E (2006) Tocopherols and phenolics in 10 different nut types. Food Chemistry. 98, 381-387.
Martínez E, Pardo JE, Álvarez-Ortí M, Martínez-Navarro M.E, Rabadán A (2025) Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter. Applied Sciences. 15(1), 454.
Nosirov B, Qobulova M, Raxmonova B, Shermatov O, Xojiboyev M (2024) Ways to improve the efficiency of nut production in terms of food safety. Science Promotion. 10(1), 502-507.
Park SK, Page GP, Kim K, Allison DB, Meydani M, Weindruch R, Prolla TA (2008) Alpha- and gamma-tocopherol prevent age-related transcriptional alterations in the heart and brain of mice. Journal of Nutrition. 138, 1010-1018
Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K (2021) Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, e15513.
Pakrah S, Rahemi M, Haghjooyan R, Nabipour A, Kakavand F, Zahedzadeh F, Vahdati K (2022) Comparing physical and biochemical properties of dried and fresh kernels of Persian walnut. Erwerbs-Obstbau, 1-8
Pal A, Suresh S, Khan A, Kuo LH, Chi LT, Ganguly A, Kao CY, Sharma MK, Wang TSA, Kang DY, Lin ZH (2025) Metal-organic frameworks as thermocatalysts for hydrogen peroxide generation and environmental antibacterial applications. Science Advances. 11(2), eads4711.
Pascoalino LA, Pires TC, Pinela J, Rodrigues MÂ, Ferreira IC, Barros L, Barreira JC, Reis FS (2025) Foliar application of biostimulants improves nutritional and bioactive quality of walnuts. Journal of the Science of Food and Agriculture. 105(2), 1138-1146.
Qingyang L, Shuting W, Ruohui W, Danyu S, Runhong M, Fubin T, Yihua L (2024) Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying methods. Food Production, Processing and Nutrition. 61, 41-48.
Rabadán A, Pardo JE, Gómez R.,Álvarez-Ortí M (2018) Evaluation of physical parameters of walnut and walnut products obtained by cold pressing. Lwt. 91, 308-314.
Rashki M, Ghasemzadeh R, Boskabady MH (2025) Nutritional Advantages of Walnut (Juglans regia L.) for Cardiovascular Diseases: A Comprehensive Review. Food Science & Nutrition. 13(1), p.e4526.
Richard D, K Kefi, U Barbe, P Bausero, F Visioli (2008) Polyunsaturated Fatty Acids as Antioxidants. Pharmacological Research. 57(6), 451–455.
Roozban MR, Mohamadi N and Vahdati K (2006) Fat content and fatty acid composition of four Iranian pistachio varieties grown in Iran. Acta Horticulturae. 726, 573-577.
Sarikhani S, Vahdati K, Ligterink W (2021) Biochemical properties of superior persian walnut genotypes originated from southwest of Iran. International Journal of Horticultural Science and Technology. 8(1), 13-24.
Schwartz H, Ollilainen V, Piironen V, Lampi AM (2008) Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. Journal of Food Composition and Analysis. 21, 152-16.
Tahmasbian I, Wallace HM, Gama T, Bai SH (2021) An automated non-destructive prediction of peroxide value and free fatty acid level in mixed nut samples. LWT. 143, 110893.
Zhang X, Zhan X, Liu W, Wang T, Zhang T, Wei C(2025) Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity. Journal of Food Composition and Analysis. 137, 106931.
ORIGINAL ARTICLE
Examining Effects of Storage Duration on the Different Forms of Tocopherol and Peroxide Value in Walnut Kernel and Powder
Amir Hosseinvand*, Bouchra Ikram Adja
Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Yekaterinburg, 620002, Russia
K E Y W O R D S |
| A B S T R A C T |
Kernel walnut; Nut; Peroxide value; time; Tocopherol |
| The walnut kernel (WK), which has high oil content and contains many polyunsaturated fatty acids (FFA), is considered a valuable nut with a protective effect against cardiovascular diseases. This product is sensitive to oxidation and has a short shelf life. Fat oxidation is the crucial parameter that reduces the economic value and has a negative side for consumers during storage time. The objective of present research was the evaluation of Vit E types ( |
*Corresponding author: Email address: Khosseynvand.amir@urfu.ru Received: 27 January 2025; Received in revised form: 16 November 2024; Accepted: 15 April 2025 DOI: 10.60680/10.60680/jon.2025.1197772
|
for 180 days).
Materials and Methods
Tocopherol measurement
About 
of the extracted oil was dissolved in 
of heptane and 10 ml was injected into the HPLC device. Tocopherol with a particle size of 
and a mobile phase mixture of Lichrosphere 100 
filled with LichroCART 250-4 column of Heptane: Tert butyl ether and Methanol: tetrahydrofuran (0.2:0.89; 20:79) at a speed of 
separated per minute. For determination, the fluorescence detector was used at the wavelength of 294 nm and 
respectively for excitation and emission. Based on the retention time of tocopherol in the oil samples, the foreign standard method was used to determine the amount.
Peroxide number
Of the sample was weighed in an Erlenmeyer sandblasted lid. 
chloroform acetic acid mixture and then 
of saturated potassium iodide solution were added to it and placed in a cover after adding potassium iodide, the resulting mixture was kept in the dark for 1 minute. After this step, 
of distilled water and of starch solution were added and titrated with sodium thiosulfate
. The peroxide number was calculated using the following equation (Pascoalino et al., 2025).
Peroxide number =
(1)
Where N is the volume of the sodium thiosulphate used a sample in ml and m is the mass of the walnut sample in g. Measurements (in triplicate) were conducted within the period 6 months (Tahmasbian et al., 2021).
Statistical analysis
Each experiment was carried out in triplicates with at least 3 independent cultures with comparable results. Data are reported as mean± SD in at least three experiments. Comparisons between groups were made by student test 
was considered statistically significant.
Results
Analysis of tocopherols
The results of tocopherol and peroxidate value of WK and WP during storage times are displayed in Tables 1 - 5. Compared to testifiers before storage times, the concentration of tocopherols decreased by increasing storage of time and differences were significant (
Table1. α-Tocopherol concentration during storage time.
|
| |||||||
Before storage | 30 Days | 60 Days | 90 Days | 120 Days | 150 Days | 180 Days | ||
Walnut kernel | 375 | 370.1 | 367.27 | 360.14±0.36b | 351.41±0.33c | 340.40±0.20c | 329.60±0.11d | |
Walnut powder | 369.11±0.22a | 360.47±0.27a | 359.78±0.33b | 349.10±0.10b | 338.11±0.24c | 329.20±0.33c | 316.11±054d | |
|
| |||||||
Before storage | 30Days | 60 Days | 90 Days | 120 Days | 150 Days | 180 Days | ||
Walnut kernel | 20.99±0.22a | 1910±0.97a | 18.17±0.36a | 17.87±0.39a | 15.22±0.36b | 14.12±0.39b | 13.28±058b | |
Walnut powder | 18.33±0.35a | 17.77±0.99a | 16.90±0.37a | 15.97±0.64a | 14.44±0.49b | 13.11±0.98b | 11.10±0.39b | |
|
| |||||||
Before Storage | 30 Days | 90 Days | 120 Days | 150 Days | 180 Days | |||
Walnut kernel | 17. 22±0.88a | 16.55±0.21a | 15.77±0.25a | 14.25±087b | 13.58±0.55b | 12.22±0.98c | 10.11±0.25c | |
Walnut powder | 15.50±0.59a | 14.40±0.32a | 13.30±0.19a | 12.20±0.80b | 11.10±0.98b | 9.30±0.39b | 7.20±0.39c | |
| δ-Tocopherol | ||||||
Before storage | 30 Days | 60 Days | 90 Days | 120 Days | 150 Days | 180Days | |
Walnut kernel | 27.11±0.22a | 20.11±0.10a | 17.22±0.23b | 14.11±011b | 12.32±0.28c | 11.11±0.65c | 10.24±0.74d |
Walnut powder | 25.02±0.30a | 19.13±0.79a | 16.25±0.69a | 14.98±0.35a | 11.21±0.25c | 9.98±0.20c | 8.99±0.25d |
Different letters within the same row represent significant differences (p<0.05).Means ±standard deviation
Table 5. Total tocopherol concentration during storage time.
| Total- Tocopherol | |||||||
Before storage | 30 Days | 60 Days | 90 Days | 120 Days | 150 Days | 180 Days | ||
Walnut kernel | 408.01±0.02a | 403.02±0.01a | 393.02±0.41b | 389.50±0.09b | 380.77±0.21c | 370.14±0.71c | 361.17±0.11d | |
Walnut powder | 405.25±0.10a | 400.08±0.2a | 392.11±0.91b | 387.29±0.81c | 377.22±0.01c | 366.36±0.50c | 356.67±0.31d | |
Different letters within the same row represent significant differences (
.Means 
standard deviation
Peroxide number
Table 6 shows the peroxide value of treatments after 6 months of storage. Results of the current study showed that there was a continued increase in tocopherol peroxide level during storage time. WK and WP samples before storage had the lowest peroxide value compared to samples after storage time. Significant differences (p > 0.05) among treatments at each time point of the storage time. So, the increase in peroxide value attributed to temperature and storage time.
Table 6. Peroxide value of WK and WP during storage time
| Peroxide value | ||||||
Before storage | 30 Days | 60 Days | 90 Days | 120 Days | 150 Days | 180 Days | |
Walnut kernel | 1.70±0.22a | 2.22±0.29a | 2.90±0.59a | 3.19±0.87a | 3.90±0.17a | 4.19±0.98b | 4.59±22b |
Walnut Powder | 1.90±0.29a | 2.23±0.88a | 2.99±0.47a | 3.59±0.29b | 4.19±0.87b | 5..49±0.78b | 6.10±0.80c |
Different letters within the same row represent significant differences (p<0.05).Means ±standard deviation
Discussion
Tocopherols, especially α and γ tocopherols, are the most abundant natural antioxidants in vegetable oils (Park et al., 2008). The data in the tables indicated that walnut kernel had the excellent amount of tocopherol and amount of this vitamin was from 408 -361 
g g-1 for kernel walnut and 405-356 g g-1 for walnut powder during storage time. These values are higher than those reported with researchers in other walnut varieties (Akbari & Shahidi, 2008). Moreover, present results were in good agreement by previous scientific research (Schwrtzet al., 2008 and Kornsteiner et al, 2006). Scientific reports stated that in France and the USA, the content of Vit E in walnuts decreased during storage time. They emphasized contents of β tocopherol and γ tocopherol reduced in fresh and stored kernels for 3 momth at 4℃. They found that gamma-tocopherol is the major tocopherol in walnut oil. The quantity of tocopherol depends on some parameters such as variety and cultivation conditions in agriculture like genotype and mutation. Meanwhile, researchers pointed out that some phenomena like cultivation in the warm season (spring and summer) could positively affect the tocopherol concentrations in almonds by warmer temperatures. In addition, the increase in tocopherol concentration content might be attributed to the preservation of plant oxidation damage in drought conditions (Kodad et al., 2018). The present study tries to investigate the effort of different parameters on the peroxide value of WK and WP samples. In WP samples, moisture enters the oil from oxygen and accelerates the oxidation.An Oxygen molecule acts as an electron acceptor in oxidation and causes the transfer of electrons from oils, which leads to the formation of free radicals of atoms with extra electron. Present radicals, react with other chemical compounds in walnut unsaturated fatty acids (Linoleic acid and oleic acid) and can begin oxidation chains. In brief, humidity is one of the most important factors affecting the oxidation of nuts. One of the substances produced by the oxidation of fats are peroxides, which are compounds containing two oxygen molecules that can react with fats and fatty acids in cells and produce a substance called Malondialdehyde (MDA), which is a Diketone compound it’s one of the common mutagen and cancer factors for health (Roozban et al., 2006). In addition, peroxide values in vegetable oils are 10
(Asadi et al, 2022). The present results were in good agreement with the scientific report.
Conclusions
Walnut oils are made up of a myriad of fatty acids, which include polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), and saturated fatty acids (SUFA). In summation, the storage period of walnuts hurts their quality in terms of an increase in peroxide values and a decrease in the tocopherol content. Walnuts also possess multiple health-related bioactive compounds, including anticancer, antibacterial, cardiovascular, and antibiotic activities. Simultaneously, in the field of agricultural science, several natural and environmental factors like genotype, cultivar, and cultivation origin directly influence physicochemical properties of the end product. Further, a remarkable variation exists in terms of quality and quantity regarding the composition of tocopherol and fatty acid among different varieties.
Conflict of interests
No conflict.
References
Akbari G (2020) Molecular Mechanisms Underlying Gallic Acid Effects Against Cardiovascular Diseases: An Update Review. Avicenna Journal of Phytomedicine. 10(1), 11–23.
Asadi F, Tavan, Z, Zeidabadi, H (2022) Effect of the humidity on the peroxidation of the kerenel pistachio. Journal of Agriculture and Sustainable Environment Research. 3(3), 41-47.
Chatrabnous N, Yazdani N, Vahdati K (2018) Determination of nutritional value and oxidative stability of fresh walnut. Journal of Nuts. 9(1), 11-20.
Cui P, Zhou J, Xiao X, Qi B, Li S, Chen Z, Ma A, Jia Y (2025) Preparation and Properties of Walnut Oil Microcapsules. Available at SSRN 5080919.
Emami Sh, Damirchi S, Peyghambardut H (2011) Iranian standard organization council.
Habibie A, Yazdani N, Saba MK, Vahdati K (2019) Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels. Scientia Horticulturae 245, 193-199.
Habibi A, Yazdani N, Koushesh Saba M, Chatrabnous N, Molassiotis A, Sarikhani S, Vahdati K (2023) Natural preservation and improving lipid oxidation inhibition of fresh walnut. Horticulture, Environment, and Biotechnology. 64, 133–142.
Habibie A, Yazdani N, Saba MK, Vahdati K (2021) Limitation of access to oxygen for inhibition of browning in fresh walnut kernels. Acta Horticulturae 1318, 137-140.
Habibi A, Yazdani N, Koushesh Saba M, Vahdati K (2021) Ascorbic acid preserved phenolic compounds of cold stressed fresh walnut kernels. Acta Horticulturae 1315, 665-668.
Hassankhah A, Vahdati K, Rahemi M, Hassani D, Sarikhani Khorami S (2017) Persian walnut phenology: effect of chilling and heat requirements on budbreak and flowering date. International Journal of Horticultural Science and Technology. 4(2), 259-271.
Ifeh C, Okolo C, Odoh EN (2024) Quality evaluation of biscuits produced from wheat, high-quality cassava, and african walnut composite flours. Journal of Scientific and Engineering Research. 11(1), 32-40.
Jahanbani R, Ghaffari SM, Vahdati K, Salami M, Khalesi MR, Sheibani N, Moosavi-Movahedi AA (2018) Kinetics study of protein hydrolysis and inhibition of angiotensin converting enzyme by peptides hydrolysate extracted from walnut. International Journal of Peptide Research and Therapeutics. 24(1), 77-85.
Jahanbani R, Bahramnejad E, Rahimi N, Shafaroodi H, Sheibani N, Moosavi-Movahedi AA, Dehpour A, Vahdati K (2021). Anti-seizure effects of walnut peptides in mouse models of induced seizure: The involvement of GABA and nitric oxide pathways. Epilepsy Research, p.106727.
Kornsteiner M, Karl-Heinz W, Ibrahim E (2006) Tocopherols and phenolics in 10 different nut types. Food Chemistry. 98, 381-387.
Martínez E, Pardo JE, Álvarez-Ortí M, Martínez-Navarro M.E, Rabadán A (2025) Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter. Applied Sciences. 15(1), 454.
Nosirov B, Qobulova M, Raxmonova B, Shermatov O, Xojiboyev M (2024) Ways to improve the efficiency of nut production in terms of food safety. Science Promotion. 10(1), 502-507.
Park SK, Page GP, Kim K, Allison DB, Meydani M, Weindruch R, Prolla TA (2008) Alpha- and gamma-tocopherol prevent age-related transcriptional alterations in the heart and brain of mice. Journal of Nutrition. 138, 1010-1018
Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K (2021) Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, e15513.
Pakrah S, Rahemi M, Haghjooyan R, Nabipour A, Kakavand F, Zahedzadeh F, Vahdati K (2022) Comparing physical and biochemical properties of dried and fresh kernels of Persian walnut. Erwerbs-Obstbau, 1-8
Pal A, Suresh S, Khan A, Kuo LH, Chi LT, Ganguly A, Kao CY, Sharma MK, Wang TSA, Kang DY, Lin ZH (2025) Metal-organic frameworks as thermocatalysts for hydrogen peroxide generation and environmental antibacterial applications. Science Advances. 11(2), eads4711.
Pascoalino LA, Pires TC, Pinela J, Rodrigues MÂ, Ferreira IC, Barros L, Barreira JC, Reis FS (2025) Foliar application of biostimulants improves nutritional and bioactive quality of walnuts. Journal of the Science of Food and Agriculture. 105(2), 1138-1146.
Qingyang L, Shuting W, Ruohui W, Danyu S, Runhong M, Fubin T, Yihua L (2024) Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying
methods. Food Production, Processing and Nutrition. 61, 41-48.
Rabadán A, Pardo JE, Gómez R.,Álvarez-Ortí M (2018) Evaluation of physical parameters of walnut and walnut products obtained by cold pressing. Lwt. 91, 308-314.
Rashki M, Ghasemzadeh R, Boskabady MH (2025) Nutritional Advantages of Walnut (Juglans regia L.) for Cardiovascular Diseases: A Comprehensive Review. Food Science & Nutrition. 13(1), p.e4526.
Richard D, K Kefi, U Barbe, P Bausero, F Visioli (2008) Polyunsaturated Fatty Acids as Antioxidants. Pharmacological Research. 57(6), 451–455.
Roozban MR, Mohamadi N and Vahdati K (2006) Fat content and fatty acid composition of four Iranian pistachio varieties grown in Iran. Acta Horticulturae. 726, 573-577.
Sarikhani S, Vahdati K, Ligterink W (2021) Biochemical properties of superior persian walnut genotypes originated from southwest of Iran. International Journal of Horticultural Science and Technology. 8(1), 13-24.
Schwartz H, Ollilainen V, Piironen V, Lampi AM (2008) Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats. Journal of Food Composition and Analysis. 21, 152-16.
Tahmasbian I, Wallace HM, Gama T, Bai SH (2021) An automated non-destructive prediction of peroxide value and free fatty acid level in mixed nut samples. LWT. 143, 110893.
Zhang X, Zhan X, Liu W, Wang T, Zhang T, Wei C(2025) Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity. Journal of Food Composition and Analysis. 137, 106931.
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