Prediction of Walnut Deterioration Using Kernel Oxidative Stability

• Main Authors: Filipa Simoes Grilo, Yanisa Srisaard, Selina C. Wang
• Format: Article
• Language: English
• Published: MDPI AG 2020-09-01
• Series: Foods
• Subjects: peroxide value; storage; Rancimat; hexanal; rancidity; sensory evaluation
• Online Access: https://www.mdpi.com/2304-8158/9/9/1207

Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parameters such as temperature and airflow were evaluated. Four cultivars, Chandler, Solano, Durham, and Howard were analyzed at 110, 120, and 130 °C with 15, 20, and 25 L h⁻¹ airflow. Analysis using 110 °C with 25 L h⁻¹ yielded the lowest coefficients of variance (4.4) than other operational parameters; analysis using the same temperature at lower airflow, 15 L h⁻¹, yield the highest coefficient of variance (10.5). Kernel OSI values were independent of airflow, however, dependence of temperature coefficient and Q₁₀ were demonstrated. The results from selected parameters were correlated with fat and moisture content, peroxide value, UV absorbances, oil oxidative stability, hexanal, and rancidity to establish the relationships between OSI values and quality changes during storage. Using 0.5 g of ground kernels, at 110 °C with 25 L h⁻¹ airflow gave a lower coefficient of variance and higher correlation with kernel quality and oxidative markers comparing to other combinations of operating parameters.