The study of walnut oil (Juglans Regia L.) oxidative stabilization by saturated fatty acids

Abstract

Walnut oil (Juglans regia L.) is a local lipid product rich in ω3 and ω6 polyunsaturated fatty acids, which are extremely subjected to oxidation. The mix of walnut oil with solid vegetable fats can stabilize the system. In order to save the biological potential of walnut oil, it was proposed to minimalize the content of saturated fatty acids in the stabilized mix by the use of a pure saturated fatty acid with a long carbon chain. Thus, the 15:85 is an optimal ratio of Stearic acid: Walnut oil mix so as to form a spreadable composition with a melting point similar to that of dairy fat.