Determination of fatty acid composition of gamma-irradiated hazelnuts, walnuts, almonds, and pistachios
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Dosyalar
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Pergamon-Elsevier Science Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7 kGy of gamma irradiation, respectively. Oil content, free fatty acid, peroxide value, and fatty acid composition of the nuts were investigated immediately after irradiation. The data obtained from the experiments indicated that gamma irradiation did not cause any significant change in the oil content of nuts. In contrast, free fatty acid and peroxide value of the nuts increased proportionally to the dose (p < 0.05). Among the fatty acids determined, the concentration of total saturated fatty acids increased while total monounsaturated and total polyunsaturated fatty acids decreased with the irradiation dose (p < 0.05 and <0.01). Published by Elsevier Ltd.
Açıklama
Anahtar Kelimeler
Fatty acid composition, Gamma irradiation, Nuts, Oxidative stability, Cashew Nuts, Sensory Properties, Prunus-Amygdalus, Quality, Storage, Kernels, Rays, L.
Kaynak
Radiation Physics and Chemistry
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
80
Sayı
4
