Jing Ying, Wang Rongrong, Wen Huiliang, Xie Jianhua
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Foods. 2025 May 31;14(11):1967. doi: 10.3390/foods14111967.
Walnuts, which are rich in unsaturated fatty acids (UFAs), are highly susceptible to oxidation during storage, leading to quality degradation. Consequently, antioxidant technologies for the oxidative stability of walnuts have garnered significant attention. The addition of antioxidants remains the most cost-effective and efficient method currently available, with synergistic effects enhancing the efficacy of mixed antioxidant combinations compared to single antioxidants. In this study, four lipophilic antioxidants-tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), dilauryl thiodipropionate (DLTP), and propyl gallate (PG)-were paired with four hydrophilic antioxidants-rosemary extract (RE), phytic acid (PA), tea polyphenols (TPs), and sodium ascorbate (SA)-resulting in 16 experimental groups to investigate synergistic effects. The effects of water-soluble and fat-soluble antioxidant combinations on walnut oxidation were systematically evaluated through peroxide value, acid value, thiobarbituric acid reactive substances, and DPPH radical scavenging capacities. Additionally, fatty acid composition analysis was employed to assess the preservation of beneficial UFAs. Mechanistic insights were obtained via thermogravimetric analysis and electron paramagnetic resonance spectroscopy. Notably, two combinations, 0.03% TBHQ + 0.03% TPs (/) and 0.03% DLTP + 0.03% SA (/), exhibited good oxidative stability of walnut kernels. These formulations demonstrated superior antioxidant performance and effectively inhibited oxidative pathways while maintaining UFA integrity, demonstrating their potential as advanced preservation strategies for lipid-rich foods.
核桃富含不饱和脂肪酸（UFA），在储存过程中极易氧化，导致品质下降。因此，提高核桃氧化稳定性的抗氧化技术备受关注。添加抗氧化剂仍然是目前最具成本效益和效率的方法，与单一抗氧化剂相比，混合抗氧化剂组合的协同效应提高了其功效。在本研究中，将四种亲脂性抗氧化剂——叔丁基对苯二酚（TBHQ）、丁基羟基甲苯（BHT）、二月桂基硫代二丙酸酯（DLTP）和没食子酸丙酯（PG）——与四种亲水性抗氧化剂——迷迭香提取物（RE）、植酸（PA）、茶多酚（TPs）和抗坏血酸钠（SA）——进行配对，形成16个实验组，以研究协同效应。通过过氧化值、酸值、硫代巴比妥酸反应物质和DPPH自由基清除能力，系统评估了水溶性和脂溶性抗氧化剂组合对核桃氧化的影响。此外，采用脂肪酸组成分析来评估有益UFA的保留情况。通过热重分析和电子顺磁共振光谱获得了作用机理的见解。值得注意的是，两种组合，即0.03% TBHQ + 0.03% TPs（/）和0.03% DLTP + 0.03% SA（/），对核桃仁表现出良好的氧化稳定性。这些配方表现出卓越的抗氧化性能，有效抑制了氧化途径，同时保持了UFA的完整性，证明了它们作为富含脂质食品的先进保鲜策略的潜力。
