Characterizing the Phenolic Compounds in Iron Walnut Oil (<i>Juglans sigillata</i> Dode) Across Chinese Regions
Pan Gao,
Kairui Chang,
Shu Wang,
Yuling Zheng,
Jiaojiao Yin,
Xinghe Zhang,
Martin J. T. Reaney
Affiliations
Pan Gao
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Kairui Chang
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Shu Wang
Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China
Yuling Zheng
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Jiaojiao Yin
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Xinghe Zhang
Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Martin J. T. Reaney
Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada
This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg/kg) and γ-tocopherol concentrations (268.68–525.05 mg/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry.
