Journal
RADIATION PHYSICS AND CHEMISTRY
Volume 80, Issue 4, Pages 578-581Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.radphyschem.2010.12.004
Keywords
Fatty acid composition; Gamma irradiation; Nuts; Oxidative stability
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available