Walnut Oil Research Articles

Effects of walnut oil on lipid profiles in hyperlipidemic type 2 diabetic patients: a randomized, double-blind, placebo-controlled trial

Background:The role of herbal medicine is now well documented in preventing and controlling diabetes mellitus. The main aim of this study was to evaluate the effects of walnut oil consumption on lipid profiles of hyperlipidemic patients with type 2 diabetes.Methods:In a randomized, double-blind, placebo-controlled clinical trial, 100 hyperlipidemic type 2 diabetic patients aged 35–75 years were assigned to receive 15 cc Persian walnut oil or placebo every day for 90 days. The primary outcomes were the lipid profiles.Results:Consumption of walnut oil by type 2 hyperlipidemic diabetic patients resulted in a significant decrease in total cholesterol levels (treatment difference (TD)=−30.04, P<0.001), triglyceride (TG) level (TD=−15.04, P=0.021), low-density lipoprotein (LDL) level (TD=−30.44, P<0.001) and total cholesterol to high-density lipoprotein (HDL) ratio (TD=−0.72, P<0.001) compared to the control group. There was a trend toward increasing HDL level with consumption of walnut oil (TD=2.28, P=0.06). Frequency of patients reaching a LDL level below 100 was higher in the case group (20 vs 0%).Conclusions:Addition of walnut oil in the daily diet of type 2 diabetic patients improves lipid profiles. Thus, it may be associated with a coronary artery disease risk factor modulation. Also, walnut oil may serve as a helpful natural remedy for hyperlipidemic patients with type 2 diabetes.

Ingested Walnut Oil Can Prevent Low‐Fat/High‐Carbohydrate diet and High‐Fat Diet‐Induced Obesity by Modulating Metabolic Health Markers and Regulating the Expression of Genes for Metabolism

OBJECTIVEWe previously found that ingested Walnut oil (WO), has antioxidant properties and reduces coronary heart disease risks, inflammation, and is useful in the treatment of high blood pressure and heart disease. The aim of this study was to investigate the WO effects on regulating the gene protein levels in low fat/high carbohydrate diet (LF/HCD) and high fat diet (HFD) induced obesity in rats.METHODSEight week male Wistar rats were fed on a LF/HCD and HFD with and without WO compared with control group (Gr I &amp; Gr II, CTL, +/− 20 mg/kg BW WO), LF/HCD (Gr III &amp; Gr IV, +/−20 mg/kg BW WO) and HFD (Gr V &amp; Gr VI, HFD +/− 20 mg/kg BW WO) for 10 weeks. Glucose, lipid profile, leptin and free fatty acids were analyzed. Changes in the gene protein levels of gp91phox (NOX2), Sirtuin 1 (SIRT1), nuclear factor NF‐κB, endothelial NO synthase (eNOS), NFkB, p22phox Protein (CYBA) and nuclear factor erythroid 2–related factor 2 (Nrf2) were analyzed. Visceral fat and liver weight assessed. Serum and liver TBARS and total antioxidant capacity (TAC) were analyzed in all treatments.RESULTSSerum glucose, insulin, FFA, total‐C, and visceral fat decreased in HFD+WO. Experimental diets supplemented with WO lowered the levels of gp91phox (NOX2), NFkB, p22phox Protein (CYBA) and increased Nrf2 and eNOS levels. HSD+WO treated groups had significant decrease in insulin, FFA, leptin, TBARS in serum and liver tissue were observed.CONCLUSIONThese results suggest that WO effectively reduces oxidative stress, improved thermogenic genes and increased antioxidant capacity. These effects might be at least partially mediated via regulation of the gene proteins involved in energy metabolism, oxidative stress and vasoprotection.Support or Funding InformationOmni Active Health Technologies Ltd. India

Microencapsulation of walnut, peanut and pecan oils by spray drying

Abstract The aim of this study was to evaluate some physicochemical (peroxide index, water activity), antioxidant (DPPH method), and morphological (electron microscopy) characteristics of microencapsulated oils of walnuts ( Juglans regia L.), peanuts ( Arachis hypogaea ), and pecans ( Carya illinoinensis (Wangenh.) K. Koch obtained by spray-drying. Emulsions with two concentrations of nut oils (1 and 3%) were prepared with gum Arabic (3.1%), maltodextrin (4.7%), and gelatin (2.2%). The inlet and outlet temperatures in the drying system were 180 and 84 °C, respectively; the feeding flow rate of emulsions was 17 mL/min. Powders were stored for 28 days at room temperature. During storage, the peroxide index (PI) increased from 0.99 to 2.84–2.97 meq/kg in all types of nuts microencapsulates regardless of the amount of oil used. Water activity was lower in microencapsulates from emulsion with 1% oil. The antioxidant capacity (AC) of microencapsulates was below that found in fresh oils. However, it was observed that the AC was slightly higher in microencapsulates from emulsion with 3% oil (51.4–60.3 mg of Trolox/g) compared to those from 1% oil (46.5–49.30 mg of Trolox/g). During storage, the antioxidant capacity increased from 21.3 to 33.3% in microencapsulates from emulsion with 3% oil. Microencapsulates from emulsion with 3% oil showed a lager particle size. Therefore, one way of maintaining nut oils in good nutritious conditions is by encapsulating them in a concentration of 3%. Powders of nut oils can be used as is by including them into some daily prepared foods at home or be included in complex processed foods for improving their nutritious characteristics.

Genotoxicity of walnut oil (juglans regia) on oral cancer cell line by dna fragmentation

Genotoxicity of walnut oil (juglans regia) on oral cancer cell line by dna fragmentation

The Supercritical carbon dioxide extraction of ω-3, ω-6 lipids and β-sitosterol from Italian walnuts: a central composite design approach

A central composite design approach was used to optimize the supercritical carbon dioxide (SCCO2) extraction of Italian Walnut oil, considering the effect of pressure (from 82.3 to 317.6bar), temperature (from 309.7 to 326.5K) and process time (from 1.5 to 6.5h) on extraction yield, fatty acid composition and β-sitosterol content. A multiple regression analysis indicated pressure and time as major parameters influencing the extraction yield. Those parameters also induced changes in the extract compositions giving the opportunity to obtain enriched fractions of polyunsaturated fatty acid (PUFA).Increased PUFA yields were obtained with higher pressure values but, for longer process times, extracts stated augmented amounts of saturated fatty acids.The different solubility behavior of PUFA and other lipids in SCCO2 could be exploited for the production of walnut oil fractions with high PUFA contents that can be considered as starting materials for the development of food supplements or functional foods.

"Neuronal-Like Differentiation of Murine Mesenchymal Stem Cell Line: Stimulation by Juglans regia L. Oil".

Mesenchymal stem cells have been extensively used for cell-based therapies especially in neuronal diseases. Studies still continue to delineate mechanisms involved in differentiating mesenchymal stem cells into neuronal cells under experimental conditions as they have low mortality rate and hence, the number of cells available for experiments is much more limited. Culturing and differentiating of neuronal cell is more challenging as they do not undergo cell division thus, bringing them to differentiate proves to be a difficult task. Here, the aim of this study is to investigate whether Juglans regia L. (walnut oil) differentiates multipotent, C3H10T1/2 cells, a murine mesenchymal stem cell line, into neuronal cells. A simple treatment protocol induced C3H10T1/2 cells to exhibit a neuronal phenotype. With this optimal differentiation protocol, almost all cells exhibited neuronal morphology. The cell bodies extended long processes. C3H10T1/2 cells were plated and treated with walnut oil post 24h of plating. The treatment was given (with walnut oil treated cultures with or without control cultures) at different concentrations. The cultured cells were then stained with cresyl violet acetate solution which was used to stain the Nissl substance in the cytoplasm of the induced neuronal culture. The results indicated that the C3H10T1/2 cells differentiated into neuronal-like cells with long outgrowths of axon-like structures able to take up the cresyl violet acetate stain indicating their preliminary differentiation into neuronal-like morphology with walnut oil treatment. Treating the mesenchymal stem cells can in future establish a cultured mesenchymal stem cell line as neuronal differentiating cell line model.

Effect of different filtration materials on oil and water separation efficiency

The key to remove oily wastewater by coarse graining is the selection of filtration materials. In this paper, the four kinds of filtration materials were tested the efficiency of oil and water separation, which are walnut shell, ceramsite, oil sand and polyethylene. The results of laboratory experiments showed that walnut shell and oil sands as oil-soluble media had higher separation efficiency. With the increase of sewage flow velocity, the separation efficiency of porous media decreases. With the increase of the thickness of the porous medium, the separation efficiency increases, and the separation efficiency can reach 100% when the thickness reaches a certain value.

Fatty Acid, Total Phenol and Tocopherol Profiles of Some Walnut Cultivars: A Comparative Study

As a member of nuts, walnut is consumed from snacks to salads and desserts to entrees and an importantpart of human diet for centuries. Walnut biological and nutritional value is also enhanced by its valuable protein and rich in nutrient composition such as vitamins and minerals. The most important characteristic of walnut oil is the abundance of polyunsaturated fatty acids, which makes it a unique food because of high amount of linoleic acid. Due to having valuable protein, vitamins and minerals it enhances biological and nourishment value, also. Recent epidemiological studies showed that consumption of walnut reduce cardiovascular diseases due to the rich in antioxidant properties, valuable fatty acids and tochopherols contents. In Turkey, walnut production and consumption increases year by year. The kernel of walnut genotypes shows variability in terms of their fat, fatty acid and tocopherol profiles. In this paper, it was aimed to characterize 10 walnut (Juglans regia L.) cultivars (Bilecik, Chandler, Hartley, Howard, Maras 12, Maras 18, Midland, Pedro, Sen and Serr) based on their fatty acid profiles using GC (Gas Chromatography), tocopherol and its isomers by HPLC (High Performance Liquid Chromatography) and total phenol content with spectrometric methods. Among the walnut cultivars “Hartley” was the highest linoleic acid (64.56%) and “Howard” was the α-linolenic acid 13.26 (%). The highest values of α (38.76 μg/g), β + γ (312.19 μg/g) and δ-tocopherol (40.77 μg/g) and total phenol (349 mg GAE/100 g ext) content were detected in “Sen” cultivar. Obtained results might be significant for further breeding programme to improve rich in especially γ-tocopherol linoleic acids and total phenolic compounds.

Optimization of simultaneous microwave/ultrasonic-assisted extraction of phenolic compounds from walnut flour using response surface methodology

Context: Walnut is a traditional food as well as a traditional medicine recorded in the Chinese Pharmacopoeia; however, the large amounts of walnut flour (WF) generated in walnut oil production have not been well utilized. Objective: This study maximized the total polyphenolic yield (TPY) from the walnut flour (WF) by optimizing simultaneous ultrasound/microwave-assisted hydroalcoholic extraction (SUMAE). Materials and methods: Response surface methodology was used to optimize the processing parameters for the TPY, including microwave power (20–140 W), ultrasonic power (75–525 W), extraction temperature (25–55 °C), and time (0.5–9.5 min). The polyphenol components were analysed by LC–MS. Results: A second-order polynomial model satisfactorily fit the experimental TPY data (R 2 = 0.9932, P < 0.0001 and R adj 2 = 0.9868). The optimized quick extraction conditions were microwave power 294.38 W, ultrasonic power 93.5 W, temperature 43.38 °C and time 4.33 min, with a maximum TPY of 34.91 mg GAE/g, which was a rapid extraction. The major phenolic components in the WF extracts were glansreginin A, ellagic acid, and gallic acid with peak areas of 22.15%, 14.99% and 10.96%, respectively, which might be used as functional components for health food, cosmetics and medicines. Discussion and conclusion: The results indicated that walnut flour, a waste product from the oil industry, was a rich source of polyphenolic compounds and thus could be used as a high-value functional food ingredient.

Hydrophobization of cellophane and cellulose nanofibrils films by supercritical state carbon dioxide impregnation with walnut oil

Hydrophobization of cellophane and cellulose nanofibrils films by supercritical state carbon dioxide impregnation with walnut oil

Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules

Abstract In this study, the effects of wall material formula and spray drying conditions on physicochemical properties of walnut oil microcapsules were investigated. Three different wall materials including skim milk powder (SMP), SMP + Tween 80, and SMP + maltodextrin were used for emulsion preparation. The prepared emulsions were analyzed for droplet size and stability. The emulsions were then dried in a pilot-scale spray dryer equipped with a two-fluid nozzle at different inlet drying air temperatures and feed atomization pressures in order to determine the optimal drying conditions for maximizing the microencapsulation efficiency. The microencapsulation efficiency, particle size distribution, sphericity, moisture content, bulk density, and morphology of produced microcapsules were also measured experimentally. In addition, the microcapsules with the highest microencapsulation efficiency obtained from each wall material were subjected to surface coverage of oil test using electron spectroscopy for chemical analysis (ESCA) after 60 days of storage at room temperature. The emulsion prepared using SMP and Tween 80 combination as wall material resulted in the highest microencapsulation efficiency (91.01%) at drying air temperature of 180 °C and feed atomization pressure of 3 bar. The lowest surface coverage of oil was also observed for microcapsules covered by SMP and Tween 80 combination. Scanning electron microscopy (SEM) observations showed almost no cracks or fissures on the surface of microcapsules produced using SMP and Tween 80 combination at the optimal drying condition. Industrial relevance Walnut oil contains highly valuable constituents such as essential fatty acids, tocopherols, and phytosterols. However, a direct application of this functional oil in processed foods is problematic due to its low solubility and susceptibility to oxidation. These issues could be greatly overcome by using microencapsulation technology. Nowadays, this technology has received an increasing attention in food and pharmaceutical industries due to its unique features in protecting the functionality of ingredients. Spray drying technology is one of the most frequently used techniques for this aim. However, comprehensive studies need to be carried out in order to determine suitable operational conditions of spray drying system for improving physicochemical properties of finished powder.

Mathematical modeling of drying behavior of single emulsion droplets containing functional oil

In this study, a mathematical model was developed to study drying behavior of single emulsion droplets containing functional oil. For this aim, drying process was divided into two successive steps by considering a receding emulsion/air interface in the first step and a wet core/crust interface in the second step. A system of differential and algebraic equations was solved numerically using an arbitrary Lagrangian–Eulerian (ALE) framework by considering temperature-dependent thermophysical properties for the droplet/particle constituents. The developed model was then validated using experimental drying data obtained for emulsion droplets containing skim milk powder and walnut oil as wall and core materials, respectively. After validation of the developed model, the effects of drying air temperature (80–140°C), air velocity (0.02–3m/s), and droplet initial diameter (0.01–0.75mm) on the droplet/particle drying behavior were systematically investigated. The simulation results agreed fairly well with the experimental data indicating the suitability of the developed model for predicting drying characteristics of liquid droplets containing functional oils. According to the results, drying behavior of emulsion droplets/particles was significantly affected by the variables considered. This work further demonstrated the merits of phenomenological models for tracking and controlling the physicochemical attributes of droplets/particles containing functional ingredients. Accordingly, the developed model could facilitate ongoing attempts to improve the encapsulation quality and to minimize the lipid oxidation in large-scale spray drying systems being employed for microencapsulation of functional oils.

Optimization of composition of blend of natural vegetable oils for the production of milk-containing products

The natural vegetable oils (corn, rapeseed and walnut oils) were selected to create the blend, optimized by the fat and acid composition on their basis. This choice of oils is substantiated according to their physical and chemical characteristics, the fat and acid composition, and compatibility with the milk base, availability, and organoleptic parameters. The developed blend of natural vegetable oils should be combined with dairy products of mass consumption for the optimization of their fat and acid composition. In order to solve the stated problem, the calculations in the environment of the MATLAB mathematical package were carried out. We chose the following criteria for optimization: the ratio of 3 main groups of fatty acids (saturated fatty acids to monounsaturated fatty acids and to polyunsaturated fatty acids), as well as the ratio of fatty acids of the ω–6 and ω–3 groups. The obtained data were proved experimentally using the method of gas–liquid chromatography for the determination of the exact number of all components of the optimization in the examined samples. Partial substitution (50%) of milk fat in sour milk products with the developed blend of vegetable oils will allow creating dairy products of mass consumption with somewhat optimized fat and acid composition. This design is relevant and appropriate because consumption of such optimized milk containing products will significantly increase the amount of intake of fatty acids from food and will somewhat correct the problem of shortage of the ω–6 and ω–3 fatty acids in a daily ration.

Lead soaps in paintings: Friends or foes?

The origin(s) and role(s) of metal soaps in paints are a worldwide concern today. These hybrid compounds, containing both fatty acid chains and metals associated with a carboxylate function, are increasingly identified in paints. As reviewed in the first part of this work, the presence of metal soaps in paints is differently interpreted in scientific publications: metal soaps are sometimes considered to play a positive role as anchor points, during paint drying processes; they can also be considered as responsible for many degradation processes (protrusions, efflorescences, darkening, etc.). Their origins are also interpreted in various ways. In some paintings (in particular from the twentieth century), they have sometimes introduced on purpose, as additives, to modify the physical properties of the painting materials. In older paintings, metal soaps are usually thought to result from an uncontrolled reaction of oil with lead-based pigments, in particular lead white, red lead, and lead tin yellow. In the second part of this work, the review of historical recipes of lead-based paint shows an important number of recipes based on controlled mixing of oil with lead driers. In the third part, the experimental reproduction of such traditional recipes using walnut oil and litharge (PbO) shows that lead soaps can be formed, both in about one hour at ∼100°C, or in about one month at room temperature. It shows as well that after a few years, litharge is no longer detected in the paint medium, while different lead carbonates are. Finally, the micro-infrared spectroscopy and micro-X-ray diffraction re-analysis of protrusions from a nine-year model painting shows together with lead soaps, the presence of Pb5(CO3)3(OH)2O (‘synthetic plumbonacrite’), an unusual phase recently observed in a protrusion from a painting by Vincent Van Gogh. This work highlights (i) the multiple origins and roles of metal soaps in paints and (ii) the importance of combining the analysis of fragments from historical paintings with the analysis and reproduction of historical recipes. In particular, we show that the components detected today in historical paintings may severely differ from those originally used or prepared by the painter, complicating the assessment of the painter's intentions. More than the presence of metal soaps, the key questions to be tackled should be about their origins and (re)mobilization.

Improvement of the Flavor and Oxidative Stability of Walnut Oil by Microwave Pretreatment

AbstractWalnut oil is in great demand due to its high nutritional value. However, it is easily oxidized and often loses its typical flavor. This study focused on the role of microwave pretreatment in improving the flavor and oxidative stability of walnut oil, and also investigated the effects of microwave pretreatment on unsaturated fatty acids (oleic, palmitoleic, linoleic, and linolenic acids) and antioxidant components (tocopherols and phytosterols). The results indicate that microwave pretreatment is effective in generating pyrazine compounds. The typical ‘roasted’ flavor was present when pretreatment for 2 min or more was applied. Meanwhile, compared with the control sample, only the highly treated sample (microwave‐pretreated for 4 min) showed higher oxidative stability. Only small changes were found in the composition of the unsaturated fatty acids, while the levels of tocopherols and phytosterols significantly decreased with increasing duration of microwave treatment (P &lt; 0.05). The results suggest that the Maillard reaction caused the improvement of oxidative stability, since this reaction can also generate antioxidant products (melanoidins) in addition to pyrazines. Moreover, microwave pretreatment was found to be effective for enhancing the oil yield during pressing. Therefore, despite its adverse effects on tocopherols and phytosterols, microwave pretreatment could be used to improve the flavor and oxidative stability of walnut oil.

Differences in Oils from Nuts Extracted by Means of Two Pressure Systems

Nuts are nutrient dense foods especially appreciated for the fatty acids composition of the oil fraction and other bioactive compounds, like polyphenols or sterols. Almond, pistachio, and walnut oils were extracted by two pressure systems (hydraulic press and screw press) in order to obtain virgin oils. A comparison of the fatty acids was performed for oils from different sources. Although the main components of oils (fatty acids and sterols) did not vary according to the system used, some differences among the three types of nut oils were found. Almond and pistachio oil samples showed a similar fatty acid profile with a substantial amount of monounsaturated fatty acids, 70 and 61%, respectively. However, the majority proportion in walnut oils was the polyunsaturated fatty acids (60%). The highest total sterol content was presented by pistachio oils (4476 mg/kg). Screw press oils showed higher values of the regulated quality parameters (acidity, peroxide value, K232, and K270). In the same way, polyphenols and oxidative stability were slightly higher when the nut oils were extracted with a screw press.

The Effect of Walnut Oil Consumption on Blood Sugar in Patients With Diabetes Mellitus Type 2.

BackgroundPrevalence of diabetes mellitus type 2 (DM) is increasing globally. Considering the potential role of poly-unsaturated fatty acids in prevention of DM type 2 and lipid profiles improvement, some studies have been carried out on walnut. However, there are no studies on control of blood sugar in DM type 2 patients using walnut.ObjectivesThe current study aimed to evaluate the effect of walnut oil on blood sugar in DM type 2 patients.MethodsThis randomized control clinical trial was performed on 100 patients with DM type 2. For the experiment group (n = 50), walnut oil (15 g/day for three months) was added to their diet, while the control group (n = 50) did not undergo any interventions. Before initiation of the experiment and after the experiment, the systolic and diastolic blood pressure (SBP and DBP) levels, fasting blood sugar (FBS) and HbA1c were measured.ResultsThe two groups were not significantly different for SBP, DBP, body weight, and Body Mass Index. HbA1c level decreased significantly in the experiment group by 7.86% ± 21.97 (P = 0.005) from 7.00 ± 1.08 before the intervention to 6.37 ± 1.29 after the intervention. Also, FBS level decreased significantly by 8.24% ± 16.77 (P = 0.001); from 158.37 ± 48.16 before the intervention to 137.91 ± 23.24 after the intervention in the experimental group. These changes in the control group were not significant.ConclusionsConsumption of walnut oil (15 g/day for three months) was shown to improve blood glucose level but, no changes were noted for bodyweight and blood pressure in type two diabetic patients.

Drying behavior and locking point of single droplets containing functional oil

Inception of the second drying stage called locking point plays a crucial role in the microencapsulation process of functional oils by spray drying. The transition between the first and the second drying periods can directly affect encapsulation efficiency and lipid oxidation by modifying the mechanism of globules migration to the surface of droplet/particles. In this study, the locking point of a single emulsion droplet prepared by incorporating walnut oil into skim milk powder solution was determined using a droplet suspension device. The effects of drying air temperature (80–140°C), total solid content (12–33% w/w), and oil/wall material mass fraction (0.25–1.00w/w) were assessed on the droplet/particle drying behavior, shrinkage, and locking point. The latter was achieved by plotting the variation of drying rate against moisture content of the droplet/particle. Moreover, confocal laser scanning microscopy (CLSM) was applied in order to investigate the morphology of the produced particles. Finally, a regression function for estimating the locking point from experimental variables was developed. Overall, such research can pave the way towards increasing the encapsulation efficiency and mitigating the lipid oxidation in industrial-scale spray dryers applied for microencapsulation of functional oils.

Enzymatic activity of a novel halotolerant lipase from Haloarcula hispanica 2TK2

Abstract A strain of Haloarcula hispanica isolated from Tuzkoy salt mine, Turkey exhibited extracellular lipolytic activity. Important parameters such as carbon sources and salt concentration for lipase production were investigated. Optimal conditions for the enzyme production from Haloarcula hispanica 2TK2 were determined. It was observed that the lipolytic activity of Haloarcula hispanica was stimulated by some of the carbon sources. The high lipase acitivity values were obtained in the presence of 2% (v/v) walnut oil (6.16 U/ml), 1% (v/v) fish oil (5.07 U/ml), 1% (v/v) olive oil (4.52 U/ml) and 1% (w/v) stearic acid (4.88 U/ml) at 4M NaCl concentration. Lipase was partially purified by ammonium sulfate precipitation and ultrafiltration. Optimal temperature and pH values were determined as 45°C and 8.0, respectively. Lipase activity decreased with the increasing salt concentration, but 85% activity of the enzyme was maintained at 5M NaCl concentration. The enzyme preserved 41% of its relative activity at 90°C. The partially purified lipase maintained its activity in the presence of surfactants such as Triton X-100 and SDS. Therefore, the lipase which is an extremozyme may have potential applications especially in detergent industry.

Physicochemical characterization, microbial decontamination and shelf life analysis of walnut ( Juglans regia L) oil extracted from gamma radiation treated seeds

Abstract The physiochemical characterization and microbial decontamination of gamma irradiated (2–10 kGy) walnut seed oil were evaluated. The proximate composition, density and refractive index remained unaffected, whereas unsponifiable matter, iodine, sponification and free fatty acids values were almost unaffected up to an absorbed dose of 6 kGy and slightly changed at higher doses and similar trend was also observed for conjugated dienes, conjugated trienes, peroxide and para-anisidine values. The tocopherol contents and fatty acid also affected at higher absorbed doses. The microbial load was not detected in oil irradiated to an absorbed dose of 6 kGy. It was noted that variations in physiochemical characteristics were insignificant up to 6 kGy. The stored sample did not show significant changes in properties up to 3 months. From the results, it can be concluded that gamma irradiation may affect the physiochemical characteristics of walnut oil at higher doses. Therefore, an appropriate dose of gamma radiation is suggested to avoid any negative impact on nutritional value.