An Overview on Traditional vs. Green Technology of Extraction Methods for Producing High Quality Walnut Oil
Lubna Masoodi,
Amir Gull,
Farooq Ahmad Masoodi,
Adil Gani,
Jasia Nissar,
Tehmeena Ahad,
Gulzar Ahmad Nayik,
Shaikh Ayaz Mukarram,
Béla Kovács,
József Prokisch,
Hassan El-Ramady,
Svein Øivind Solberg
Affiliations
Lubna Masoodi
Department of Food Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
Amir Gull
Department of Food Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
Farooq Ahmad Masoodi
Department of Food Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
Adil Gani
Department of Food Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
Jasia Nissar
Department of Food Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
Tehmeena Ahad
Department of Food Technology, University of Kashmir, Hazratbal, Srinagar 190006, India
Gulzar Ahmad Nayik
Department of Food Science & Technology, Government Degree College Shopian, Jammu and Kashmir 192303, India
Shaikh Ayaz Mukarram
Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Béla Kovács
Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
József Prokisch
Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Hassan El-Ramady
Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 138 Böszörményi Street, 4032 Debrecen, Hungary
Svein Øivind Solberg
Faculty of Applied Ecology, Agricultural Sciences and Biotechnology, Inland Norway University of Applied Sciences, 2322 Hamar, Norway
Walnut oil is extremely nutrient dense. It has plenty of oil and is high in fatty acids, which have positive biological properties and have a favorable impact on blood lipids and lipoproteins. Walnut oil is low in saturated fatty acids and high in unsaturated fatty acids as well as being high in other vital nutrients. Walnut oil can be extracted using traditional as well as new and green technologies. It is low in saturated fatty acids and high in unsaturated fatty acids (monounsaturated and polyunsaturated fatty acids) as well as being high in other vital nutrients (e.g., selenium, phosphorus, and zinc). Walnut oil can be extracted using traditional as well as new and green technologies. The chosen extraction method has a significant impact on the lipids and other important components extracted. It is critical to select a suitable extraction process for the compounds of interest. In this study, different extraction methods are reviewed, demonstrating the significant benefits of new methods over previous approaches. New green technologies are ecologically benign and allow for shorter extraction times and yields that are comparable to those obtained using traditional methods. The new green technologies allow for higher-quality oils that are less vulnerable to oxidation processes than most of the old technologies.
