Impact of Extraction Methods and Storage on The (Poly)Phenol and Fatty Acid Profiles of Walnut and Flaxseed Oils

Giacomo Pedron; Yassine Jaouhari; Matteo Bordiga; Monica Locatelli

doi:10.57252/jrpfoods.2025.1

Authors

Giacomo Pedron
Yassine Jaouhari Università Del Piemonte Orientale
Matteo Bordiga
Monica Locatelli

DOI:

https://doi.org/10.57252/jrpfoods.2025.1

Abstract

While extensive research has been conducted on oil extraction methods, limited studies have explored the variation in (poly)phenol profiles of vegetable oils over storage periods. This study investigates the impact of different industrial-scale extraction methods on the phytochemical composition of walnut (Juglans regia L.) and flaxseed (Linum usitatissimum L.) oils, focusing on changes in (poly)phenol content and fatty acid profiles at the initial time point and after eight months of storage. Two extraction techniques were evaluated: an Archimedes screw press and a prototype hydraulic piston press. Comprehensive analysis was conducted using RP-HPLC-DAD to quantify (poly)phenols and GC-FID for fatty acids. Initial results revealed significant (poly)phenol content in both oils, with walnut oil containing 359 µg/kg and flaxseed oil 507 µg/kg when extracted using the Archimedes screw press, compared to 125 µg/kg in walnut oil and 482 µg/kg in flaxseed oil extracted with the prototype hydraulic piston press. Overall, the extraction methods and storage period had minimal impact on the fatty acids. These results have practical significance for the oil industry, highlighting the need to choose suitable extraction methods to improve the bioactive properties of cold-pressed oils.

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