Effects of Different Comminution Methods Used during Aqueous Enzymatic Extraction on the Quality of Walnut Oil
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Abstract:
In this research, walnut kernel was processed by six types of comminution methods, and walnut oil was prepared by aqueous enzymatic extraction (AEE). The effects of different types of comminution methods on walnut kernel particle size, oil yield, residual protein and oil acid value, peroxide value, fatty acid composition and volatile composition were studied. The results show that the oil yield was 54% after anhydrous colloid grinding and two 3-roll grindings. Walnut oil D (anhydrous colloid grinding and two 3-roll gridings) had higher relative fatty acid content and lower unsaturated fat content. The volatile components of walnut oil were analyzed by headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 56 volatile components were identified. The relative high proportions of aldehydes, esters and hydrocarbons were revealed by the cluster heatmap. Taken together, the combination of anhydrous colloid grinding and one 3-roll grinding was better than other methods, allowing continuous crushing of walnut and the production of good quality walnut oil. The extraction of walnut oil by the aqueous enzymatic method requires the reduction of the particle size of raw material and the emulsification during crushing. This study provides a support for extracting walnut oil by aqueous enzymatic method and lay a foundation for accurate and moderate processing of walnut oil.
