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Comprehensive characterization of walnut oil processing by-products: biochemical composition, bioactive properties, and polyphenol in vitro bioaccessibility and bioavailability
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Orientador(es)
Resumo(s)
Walnut oil production generates agri-food by-products that remain underexploited despite their nutritional and functional potential. This study comprehensively characterized two major walnut oil residues, walnut oilcake (WOC) and walnut oil dregs (WOD), focusing on biochemical composition, phenolic profile, bioactive properties, and the digestive fate of polyphenols. WOC was rich in protein (38.1 g/100 g) and dietary fiber (32.6 g/100 g), whereas WOD showed higher fat (46.8 g/100 g) and carbohydrate contents (20.9 g/100 g). Glansreginin A was the predominant phenolic compound in both matrices. INFOGEST in vitro digestion revealed greater polyphenol bioaccessibility in WOD (78%) than in WOC (15%). Bioaccessible fractions showed stronger antioxidant activity than undigested samples. In Caco-2 transport studies, glansreginin A was detected only in the apical compartment, suggesting limited transepithelial absorption. Non-bioaccessible fractions promoted Lactobacillus and Bifidobacterium growth, supporting walnut by-products as sustainable functional ingredients.
Descrição
Palavras-chave
Walnut oil residues Infogest Phenolic compounds Digestion model Bioaccessibility Intestinal transport Antioxidant activity Prebiotic potential
Contexto Educativo
Citação
Editora
Elsevier Ltd.