{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T21:16:04Z","timestamp":1791839764077,"version":"4.3.4"},"reference-count":34,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2025,3,6]],"date-time":"2025-03-06T00:00:00Z","timestamp":1741219200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China Youth Science Foundation Project","award":["32001735"],"award-info":[{"award-number":["32001735"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography\u2013quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated \u03b1-linolenic acid levels observed in samples from cooler climates (e.g., Liaoning, sample 1) that were 60% higher than in samples from warmer regions (e.g., Sichuan, sample 2). Antioxidant properties, quantified using 1,1-diphenylpicryl phenyl hydrazine (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS), and Ferric ion reducing antioxidant power (FRAP) assays, corresponded to both oil polyphenol content (up to 62.91 mg\/kg) and \u03b3-tocopherol concentrations (268.68\u2013525.05 mg\/kg). Nineteen phenolic acids and flavonoids were identified, including ellagic acid, gallic acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, quercetin, caffeic acid, ferulic acid, p-coumaric acid, coniferol, and pinoresinol. This comprehensive analysis underscores the nutritional and therapeutic potential of IWO, and delineates the impact of geographic and environmental factors on its quality, providing a scientific foundation for further research and development aimed at enhancing food industry standards and exploring natural product chemistry.<\/jats:p>","DOI":"10.3390\/foods14050899","type":"journal-article","created":{"date-parts":[[2025,3,6]],"date-time":"2025-03-06T06:02:13Z","timestamp":1741240933000},"page":"899","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Characterizing the Phenolic Compounds in Iron Walnut Oil (Juglans sigillata Dode) Across Chinese Regions"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9809-1542","authenticated-orcid":false,"given":"Pan","family":"Gao","sequence":"first","affiliation":[{"name":"Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China"},{"name":"Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kairui","family":"Chang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shu","family":"Wang","sequence":"additional","affiliation":[{"name":"Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuling","family":"Zheng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaojiao","family":"Yin","sequence":"additional","affiliation":[{"name":"Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinghe","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martin J. T.","family":"Reaney","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Ji, F., Ma, Q., Zhang, W., Liu, J., Feng, Y., Zhao, P., Song, X., Chen, J., Zhang, J., and Wei, X. (2021). A genome variation map provides insights into the genetics of walnut adaptation and agronomic traits. Genome Biol., 22.","DOI":"10.1186\/s13059-021-02517-6"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"825","DOI":"10.1002\/aocs.12097","article-title":"Chemical compositions of walnut (Juglans regia L.) oils from different cultivated regions in China","volume":"95","author":"Gao","year":"2018","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"140222","DOI":"10.1016\/j.foodchem.2024.140222","article-title":"Nutritional compounds and risk assessment of mycotoxins in ecological and conventional nuts","volume":"458","author":"Iwaniuk","year":"2024","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"878","DOI":"10.1038\/ejcn.2015.11","article-title":"Weight loss with a modified Mediterranean-type diet using fat modification: A randomized controlled trial","volume":"69","author":"Austel","year":"2015","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1038\/nutd.2017.8","article-title":"Effects of walnut oil on lipid profiles in hyperlipidemic type 2 diabetic patients: A randomized, double-blind, placebo-controlled trial","volume":"7","author":"Zibaeenezhad","year":"2017","journal-title":"Nutr. Diabetes"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Gao, P., Liu, R., Jin, Q., and Wang, X. (2022). Key chemical composition of walnut (Juglans regia. L.) Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells. Food Biosci., 45.","DOI":"10.1016\/j.fbio.2021.101436"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1002\/fsn3.889","article-title":"Walnut oil improves spatial memory in rats and increases the expression of acid-sensing ion channel genes Asic2a and Asic4","volume":"7","author":"Wang","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Leri, M., Scuto, M., Ontario, M.L., Calabrese, V., Calabrese, E.J., Bucciantini, M., and Stefani, M. (2020). Healthy effects of plant polyphenols: Molecular mechanisms. Int. J. Mol. Sci., 21.","DOI":"10.3390\/ijms21041250"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"340","DOI":"10.3390\/antiox2040340","article-title":"Antixidant defenses in plants with attention to Prunus and Citrus spp","volume":"2","author":"Racchi","year":"2013","journal-title":"Antioxidants"},{"key":"ref_10","first-page":"201800151","article-title":"Comparison of different processing methods of iron walnut oils (Juglans sigillata): Lipid yield, lipid compositions, minor components, and antioxidant capacity","volume":"120","author":"Gao","year":"2019","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"1242","DOI":"10.1080\/14786419.2019.1644631","article-title":"Phenolic constituents from the fresh pericarps of Juglans sigillata","volume":"35","author":"Lin","year":"2021","journal-title":"Nat. Prod. Res."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"113017","DOI":"10.1016\/j.scienta.2024.113017","article-title":"Shading in fruit changes the polyphenol accumulation of pellicle by regulating activity of key enzymes and expression of their gene related polyphenol anabolism of Juglans sigillata Dode","volume":"329","author":"Jiang","year":"2024","journal-title":"Sci. Hortic."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2133","DOI":"10.1080\/10942912.2022.2125011","article-title":"Changes of phenolics contents, antioxidant activities, and enzyme activities in pellicles of Juglans sigillata Dode during fruits development","volume":"25","author":"Li","year":"2022","journal-title":"Int. J. Food Prop."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.foodchem.2013.11.158","article-title":"Comprehensive identification of walnut polyphenols by liquid chromatography coupled to linear ion trap\u2013Orbitrap mass spectrometry","volume":"152","author":"Regueiro","year":"2014","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1007\/s00217-018-3184-3","article-title":"Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties","volume":"245","author":"Pycia","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"4890","DOI":"10.1002\/jms.4890","article-title":"UPLC-QToF-MS based fingerprinting of polyphenolic metabolites in the bark extract of Boehmeria rugulosa Wedd","volume":"57","author":"Balkrishna","year":"2022","journal-title":"J. Mass Spectrom."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"108614","DOI":"10.1016\/j.foodres.2019.108614","article-title":"Identification and characterization of polyphenols in different varieties of Camellia oleifera seed cakes by UPLC-QTOF-MS","volume":"126","author":"Hong","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Ma, Z., Huang, Y., Huang, W., Feng, X., Yang, F., and Li, D. (2019). Separation, identification, and antioxidant activity of polyphenols from lotus seed epicarp. Molecules, 24.","DOI":"10.3390\/molecules24214007"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Man, G., Xu, L., Wang, Y., Liao, X., and Xu, Z. (2022). Profiling phenolic composition in pomegranate peel from nine selected cultivars using UHPLC-QTOF-MS and UPLC-QQQ-MS. Front. Nutr., 8.","DOI":"10.3389\/fnut.2021.807447"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.foodchem.2018.12.016","article-title":"Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata","volume":"279","author":"Gao","year":"2019","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1021\/acs.jafc.9b06544","article-title":"Identification of \u03b1-tocopherol and its oxidation products by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry","volume":"68","author":"Tang","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"He, M., Qin, C., Wang, X., and Ding, N. (2020). Plant unsaturated fatty acids: Biosynthesis and regulation. Front. Plant Sci., 11.","DOI":"10.3389\/fpls.2020.00390"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Yang, H., Xiao, X., Li, J., Wang, F., Mi, J., Shi, Y., He, F., Chen, L., Zhang, F., and Wan, X. (2022). Chemical compositions of walnut (Juglans spp.) oil: Combined effects of genetic and climatic factors. Forests, 13.","DOI":"10.3390\/f13060962"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1800136","DOI":"10.1002\/mnfr.201800136","article-title":"Current insights into the biological action of squalene","volume":"62","author":"Sanclemente","year":"2018","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1290","DOI":"10.1002\/cbdv.201600039","article-title":"Phytochemical profile, chemotaxonomic studies, and in vitro antioxidant activities of two endemisms from Madeira Archipelago: Melanoselinum decipiens and Monizia edulis (Apiaceae)","volume":"13","author":"Castilho","year":"2016","journal-title":"Chem. Biodivers."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1607","DOI":"10.1002\/rcm.4047","article-title":"Analysis of underivatized oligosaccharides by liquid chromatography\/electrospray ionization tandem mass spectrometry with post-column addition of formic acid","volume":"23","author":"Verardo","year":"2009","journal-title":"Rapid Commun. Mass Spectrom."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"789","DOI":"10.1016\/j.foodchem.2008.05.014","article-title":"Rapid analysis of phenolic acids in beverages by UPLC\u2013MS\/MS","volume":"111","author":"Gruz","year":"2008","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Said, R.B., Hamed, A.I., Mahalel, U.A., Al-Ayed, A.S., Kowalczyk, M., Moldoch, J., Oleszek, W., and Stochmal, A. (2017). Tentative characterization of polyphenolic compounds in the male flowers of phoenix dactylifera by liquid chromatography coupled with mass spectrometry and DFT. Int. J. Mol. Sci., 18.","DOI":"10.3390\/ijms18030512"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1637","DOI":"10.1016\/S0031-9422(97)00785-1","article-title":"A polyphenol and two bibenzyls from Pleione bulbocodioides","volume":"47","author":"Bai","year":"1998","journal-title":"Phytochemistry"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1002\/jms.1276","article-title":"Identification of lignans by liquid chromatography-electrospray ionization ion-trap mass spectrometry","volume":"43","author":"Eklund","year":"2007","journal-title":"J. Mass Spectrom."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1157","DOI":"10.1016\/j.jpba.2009.02.023","article-title":"Identification of components in Zhi-Zi-Da-Huang decoction by HPLC coupled with electrospray ionization tandem mass spectrometry, photodiode array and fluorescence detectors","volume":"49","author":"Wang","year":"2009","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1016\/j.foodres.2016.12.004","article-title":"Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. \u2018Criolla\u2019) by ultra-performance liquid chromatography with diode array and mass spectrometric detection","volume":"100","author":"Zimmermann","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1002\/pca.2695","article-title":"Qualitative analysis of polyphenols in macroporous resin pretreated pomegranate husk extract by HPLC-QTOF-MS: Qualitative analysis of polyphenols in pomegranate husk extract","volume":"28","author":"Abdulla","year":"2017","journal-title":"Phytochem. Anal."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1002\/rcm.1767","article-title":"Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography\/electrospray ionization mass spectrometry","volume":"19","author":"Kammerer","year":"2005","journal-title":"Rapid Commun. Mass Spectrom."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/5\/899\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T16:48:09Z","timestamp":1760028489000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/5\/899"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,3,6]]},"references-count":34,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2025,3]]}},"alternative-id":["foods14050899"],"URL":"https:\/\/doi.org\/10.3390\/foods14050899","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,3,6]]}}}