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Characterizing the Phenolic Compounds in Iron Walnut Oil (<i>Juglans sigillata</i> Dode) Across Chinese Regions

This study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified...

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Principais autores: Pan Gao, Kairui Chang, Shu Wang, Yuling Zheng, Jiaojiao Yin, Xinghe Zhang, Martin J. T. Reaney
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-03-01
coleção:Foods
Assuntos:
iron walnut oil
UPLC-QTOF-MS
antioxidant activity
phenolic compounds
fatty acid profile
geographic variability
Acesso em linha:https://www.mdpi.com/2304-8158/14/5/899
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