| Affiliation: | (1) Food Science and Human Nutrition Department, Iowa State University 2312 Food Sciences Building, 50011-1060 Ames, IA;(2) Center for Crops Utilization Research, Iowa State University, 50011 Ames, Iowa;(3) Present address: Campbell Foods, 1 Campbell Place, Box 202, 08103 Camden, NJ |
| 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. |
