Preservation effect of cinnamon and clove essential oil vapors on shelled walnut




clove, essential oils, rancidity, walnut


Shelled walnut (Juglans regia) kernels are prone to rancidity during storage. In this study we examined the preservation effect of cinnamon and clove essential oil (EO) vapors compared to cold storage and vacuum packaging by measuring the hexanal content, indicating rancidity, in stored walnut kernels. Odor and taste of stored shelled walnut was investigated by sensory evaluation and by measuring residues of the main EO components in the kernels. During storage under EO vapors, cinnamaldehyde and eugenol were absorbed on the surface of walnuts in a time-dependent manner changing the odor and taste of the kernels. Clove (Syzygium aromaticum) EO prevented rancidity and EO treated kernels were rated as acceptable by the sensory panel while cinnamon EO treatment increased rancidity compared to the other treatments and the control samples.


Download data is not yet available.


Abdallah IB, Tlili N, Martinez-Force E, Rubio AGP, PerezCamino MC, Albouchi A, Boukhchina S (2015) Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties. Food Chem 173:972-978.

Atarés L, Pérez-Masiá R, Chiralt A (2011) The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. J Food Eng 104:649- 656.

Bakkalbasi E, Yilmaz ÖM, Javidipour I, Artik N (2012) Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT – Food Sci Technol 46:203-209.

Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils – a review. Food Chem Toxicol 46:446-475.

Hyldgaard M, Mygind T, Meyer RL (2012) Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol 3:1-24.

Krisch J, Rentskenhand T, Horváth G, Vágvölgyi C (2013) Activity of essential oils in vapor phase against bread spoilage fungi. Acta Biol Szeged 57(1):9-12.

Laczay P (2013) Food Hygiene - Food Chain Security. Mezőgazda Kiadó, Budapest. (In Hungarian).

Mexis SF, Badeka AV, Riganakos KA, Karakostas KX, Kontominas MG (2009) Effect of packaging and storage conditions on quality of shelled walnuts. Food Control 20:743-751.

Özcan MM, Arslan D (2011) Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils. Food Chem 129:171-174.

Pereira JA, Oliveira I, Sousa A, Ferreira IC, Bento A, Estevinho L (2008) Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars. Food Chem Toxicol 46:2103-2111.

Prakash B, Mishra PK, Kedia A, Dubey NK (2014) Antifungal, antiaflatoxin and antioxidant potential of chemically characterized Boswellia carterii Birdw essential oil and its in vivo practical applicability in preservation of Piper nigrum L. fruits. LWT-Food Sci Technol 56:240-247.

Rao G, Sui J, Zhang J (2016) Metabolomics reveals significant variations in metabolites and correlations regarding the maturation of walnuts (Juglans regia L.). Biol Open 5:829-836.

Ruberto G, Baratta MT (2000) Antioxidant activity of selected essential oil components in two lipid model systems. Food Chem 69:167-174.

Souza AC, Goto GEO, Mainardi JA, Coelho ACV, Tadini CC (2013) Cassava starch composite films incorporated with cinnamon essential oil: antimicrobial activity, microstructure, mechanical and barrier properties. LWT-Food Sci Technol 54:346-352.

Speranza B, Corbo MR (2010) Essential oils for preserving perishable foods: possibilities and limitations. In Bevilaqua A, Corbo MR, Sinigaglia M, eds., Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability, Bentham Science Publishers, 35-57.

Tapia MI, Sánchez-Morgado JR, García-Parra J, Ramírez R, Hernández T, González-Gómez D (2013) Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars. J Food Compos Anal 31:232-237.

Vaidya B, Eun JB (2013) Effect of temperature on oxidation kinetics of walnut and grape seed oil. Food Sci Biotechnol 22:273-279.

van de Braak SAAJ, Leijten GCJJ (1999) Essential oils and oleoresins. A survey in the Netherlands and other major markets in the European Union. CBI, Centre for the Promotion of Imports from Developing Countries: Rotterdam, The Netherlands, 116.

Varga J, Őrsi F (2005) Food Technology. FVM Educational and Consulting Institute, Budapest, 21-22.

Vidrih R, Hribar J, Solar A, Zlatic E (2012) The influence of atmosphere on the oxidation of ground walnut during storage at 20 °C. Food Technol Biotech 50:454-460.

Vijayalakshmi A, Sharmila R, Gowda NKS, Sindhu G (2014) Study on antifungal effect of herbal compounds against mycotoxin producing fungi. J Agric Technol 10:1587-1597.




How to Cite

Berta, M., Molnár, I., Zentai, Ádám, Kecskeméti, A., Kerekes, E. B., Nacsa-Farkas, E., Gömöri, C., Vidács, A., Kocsubé, S., Bencsik, O., Szekeres, A., Vágvölgyi, C. and Krisch, J. (2019) “Preservation effect of cinnamon and clove essential oil vapors on shelled walnut”, Acta Biologica Szegediensis, 62(2), pp. 141–145. doi: 10.14232/abs.2018.2.141-145.




Most read articles by the same author(s)

1 2 3 > >>