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Comprehensive characterization of walnut oil processing by-products: biochemical composition, bioactive properties, and polyphenol in vitro bioaccessibility and bioavailability

2026-10-01Artigo de investigação Acesso aberto
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dc.contributor.authorSpréa, Rafael Mascoloti
dc.contributor.authorRodrigues, Daniele Bobrowski
dc.contributor.authorPires, Tânia C. S.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBrassesco, María E.
dc.contributor.authorPintado, Manuela
dc.contributor.authorSantoyo, Susana
dc.contributor.authorArranz, Elena
dc.contributor.authorPrieto, Miguel A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorAmaral, Joana S.
dc.date.accessioned2026-07-06T16:11:13Z
dc.date.available2026-07-06T16:11:13Z
dc.date.issued2026-10-01
dc.description.abstractUnderutilized by-products from the walnut-oil industry, namely walnut oilcake (WOC) and walnut oil dregs (WOD), were evaluated for their nutritional composition, phenolic compound profile and digestive behaviour, as well as bioactive properties (antioxidant, antimicrobial, anti-inflammatory, cytotoxic and prebiotic activities). WOC was rich in protein (38.1 g/100 g) and dietary fiber (32.6 g/100 g), while WOD presented high fat (46.8 g/ 100 g) and carbohydrate content (20.9 g/100 g). Glansreginin A was the predominant phenolic compound in both matrices. Following in vitro digestion using the INFOGEST protocol, higher overall polyphenol bioaccessibility was noticed in WOD (78%) compared to WOC (15%). Bioaccessible fractions exhibited higher antioxidant activity than the undigested samples. Glansreginin A was detected only on the cellular apical compartment suggesting the absence of transport across Caco-2 cells. After in vitro digestion, the nonbioaccessible fractions enhanced the growth of Lactobacillus and Bifidobacterium strains, in some cases surpassing fructooligosaccharides, a standard prebiotic. These findings support the valorisation of walnut by-products as functional ingredients, also contributing to sustainable food systems.eng
dc.identifier.doi10.1016/j.foodchem.2026.149641
dc.identifier.eid105046685871
dc.identifier.other6a4920a6-cf1b-46c3-9956-eaed3b3e4300
dc.identifier.pmid42570476
dc.identifier.urihttp://hdl.handle.net/10400.14/58524
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier Ltd.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectWalnut oil dregseng
dc.subjectINFOGESTeng
dc.subjectPhenolic compoundseng
dc.subjectIn vitro digestioneng
dc.subjectIntestinal absorptioneng
dc.subjectBy-product valorisationeng
dc.subjectWalnut oilcakeeng
dc.titleComprehensive characterization of walnut oil processing by-products: biochemical composition, bioactive properties, and polyphenol in vitro bioaccessibility and bioavailability
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.volume525
oaire.versionhttp://purl.org/coar/version/c_ab4af688f83e57aa

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