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Abstract
Agricultural products are indispensable for equilibrated diets since they discharge minerals and several bioactive constituents. Considering the increasing demand for organic products, research has been conducted over recent years to investigate whether organically grown food products are chemically different compared to those produced with conventional farming. In this work, a novel inductively coupled plasma atomic emission spectrometric method was developed and validated for the determination of nutrient and toxic elements in walnut oils produced with conventional and organic farming. The method presented good linearity (r2 > 0.9990) for each element at the selected emission line. The limits of detection and limits of quantification ranged between 0.09 μg g−1 to 2.43 μg g−1 and 0.28 μg g−1 to 8.1 μg g−1, respectively. Method accuracy and was assessed by analyzing the certified reference materials BCR 278-R and spiked walnut oil samples. The determined metals were quantified, and the results were analyzed by Student’s t-test to investigate the differences in the elemental profile of the walnut oils according to type of farming (conventional or organic).
Highlights
Walnuts (Juglans nigra) are an integral part of the Mediterranean diet as they are an important source of nutrients, including bioactive phytochemicals [1] and essential minerals [2]
Dietary walnut oil can inhibit hepatic lipid accumulation [10], its consumption minimizes the risk of atherosclerosis [10], it may serve as a herbal medicine for hyperlipidemic patients with type 2 diabetes [11], and it may affect the growth of tumors and prevent metastasis [12]
Complete sample dissolution was obtained with the simultaneous use of heat and pressure and this protocol was chosen to achieve dissolution of the walnut oil samples
Summary
Walnuts (Juglans nigra) are an integral part of the Mediterranean diet as they are an important source of nutrients, including bioactive phytochemicals [1] and essential minerals [2]. Their consumption has been associated with several health benefits, including the reduction of coronary heart disease and cholesterol, acting against oxidative stress, diabetes, Alzheimer’s disease, and diabetes, among others [3]. The critical factors that affect the bioactive profile, and in extend the nutritional value and health properties of edible oils, have been related to the species [10], the geographical origin [13], and the farming type (conventional or organic), as well [14]
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