Acta Univ. Agric. Silvic. Mendelianae Brun. 2020, 68(3), 519-527 | DOI: 10.11118/actaun202068030519

Antioxidant Capacity, Total Phenolic Compounds and Fatty Acids Composition in Walnut Oil and Bagasse Pellets Produced at Different Parameters of the Screw Press

Tomáš Kiss1, Vladimír Mašán2, Pavel Híc3
1 Department of Fruit Growing, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
2 Department of Horticultural Machinery, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
3 Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

Different rotational speeds and nozzle diameters of screw press were used to process walnut kernels. To evaluate the influence of pressing conditions on the quality of walnut oil and bagasse pellets the oil pressing temperature, yield of oil, total phenolic compounds, antioxidant capacity and fatty acid composition were measured. The results show that the pressing at different conditions affected the antioxidant capacity and TPC of either bagasse pellets and pressed oil. Higher values of antioxidant capacity and TPC were measured in bagasse pellets than in pressed oils. Higher amount of pressed oil was yielded by using lower nozzle diameter, however, by lowering the nozzle diameter the oil pressing temperature was rising, which affected the fatty acids. Positive correlations with oil pressing temperatures were calculated at saturated fatty acids, while the correlation coefficients of polyunsaturated fatty acids were positive, but not significant. Monounsaturated fatty acids were negatively affected by higher oil pressing temperatures showing, that monounsaturated fatty acids were more susceptible to higher temperatures than polyunasturated and saturated fatty acids.

Keywords: antioxidant capacity, total phenolic compounds, fatty acids, walnut oil, bagasse pellets, screw press
Grants and funding:

This paper was finalized and supported by the project IGA-ZF/2019-AP001 "The development and verification of products obtained from the fruit species oil seeds pressing intended for use in the cosmetic and food industry" and by the project CZ.02.1.01/0.0/0.0/16_017/0002334 Research Infrastructure for Young Scientists, co-financed by Operational Programme Research, Development and Education.

Received: May 23, 2018; Accepted: June 8, 2020; Published: July 1, 2020  Show citation

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Kiss, T., Mašán, V., & Híc, P. (2020). Antioxidant Capacity, Total Phenolic Compounds and Fatty Acids Composition in Walnut Oil and Bagasse Pellets Produced at Different Parameters of the Screw Press. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 68(3), 519-527. doi: 10.11118/actaun202068030519
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