DRY SPICES AS NATURAL ANTIOXIDANTS FOR WALNUT OIL

Abstract

The walnut (Juglans regia L.) is a tree whose fruit has been consumed for millennia in a wide variety of foodstuffs. The walnut kernel is consumed whole and raw, or as an ingredient in a variety of foods (chocolate, cheese, candy, baked goods, etc. Moreover, the cold pressing of walnut kernels results in the extraction of walnut oil, which is characterize by a pronounced and distinctive walnut flavour. The objective of the present study was to determine the antioxidant properties of three assortments of flavoured walnut oil: with garlic (Allium sativum) and black pepper (Piper nigrum), with cinnamon (Cinnamomum zeylanicum), vanilla (Vanilla planifolia) and raisins and with pistachio (Pistacia vera L.) and black pepper.