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Studies on Shelf Life Extension of Chilgoza (Pinus gerardiana)
Corresponding Author(s) : Muhammad Abdul Haq
Asian Journal of Chemistry,
Vol. 25 No. 1 (2013): Vol 25 Issue 1
Abstract
Chilgoza, specie of genus Pinus (pine nuts) is native to the Northwestern Himalaya. They are extracted from pine coats. The unshelled form has very short shelf life, which is an obstacle in its trade. An effort was made to retard the oxidation of these nuts using phenolic antioxidant; butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The antioxidants were delivered using two different polysaccharides based coatings; carboxymethyl cellulose (CMC) and gum cordia. Coated and control pine nuts were stored at 35 ºC and evaluated for 112 days every after 14 days. Gum cordia was found better than carboxymethyl cellulose to deliver the antioxidants. Gum cordia based coating in combination with BHA/BHT exhibited highest protection (165 % higher shelf life than control) based on peroxide value (20 meq.O2 kg-1) followed by gum codia plus BHT (125 %), gum cordia plus BHA (120 %), CMC plus BHA/ BHT (74%), CMC plus BHA (43 %) and CMC plus BHT (27 %).
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- F. Destaillats, C. Cruz-Hernandez, F. Giuffrida and F. Dionisi, J. Agric. Food Chem., 58, 2082 (2010).
- N.B. Singh and V.K. Chaudhary, Silvae Genet., 42, 51 (1993).
- Zakaullah and K. Badshah, Eur. J. Forest Pathol., 14, 123 (1984).
- M. Kornsteiner, K.-H. Wagner and I. Elmadfa, Food Chem., 98, 381 (2006).
- K.L. Bett and T.D. Boylston, in ed.: A.J. St. Angelo, Effect of Storage on Roasted Peanut Quality, In Lipid Oxidation in Food, ACS Symposium Series 500, American Chemical Society, Washington DC, pp. 322-343 (1992).
- E.N. Frankel, Lipid Oxidation, The Oily Press, Bridgwater, England, edn. 2 (2005).
- L.A. Gills and A.V.A. Resurreccion, J. Food Sci., 65, 173 (2000).
- N.R. Grosso and A.V.A. Resurreccion, J. Food Sci., 67, 1530 (2002).
- V. Nepote, M.G. Mestrallet, L. Ryan, S. Conci and N.R. Grosso, J. Sci. Food Agric., 86, 1057 (2006).
- D. Rajalakshmi and S. Narasimhan, in eds.: D.L. Madhavi, S.S. Deshpande and D.K. Sallunkhe, Food Antioxidants: Sources and Methods of Evaluation, In Food Antioxidants: Technological, Toxicological and Health Perspectives, Marcel Dekker, New York, pp. 65-157 (1996).
- E.A. Baldwin, M.O. Nisperos, X. Chen and R.D. Hagenmaier, Postharvest Biol. Technol., 9, 151 (1996).
- J.M. Krochta and C. De Mulder-Johnston, Food Technol., 51, 61 (1997).
- K. Petersen, P.V. Nielsen, G. Bertelsen, M. Lawther, M.B. Olsen, N.H. Nilsson and G. Mortensen, Trends Food Sci. Technol., 10, 52 (1999).
- S.Y. Lee and J.M. Krochta, J. Agric. Food Chem., 50, 2022 (2002).
- B.S. Siddiqui, S. Perwaiz and S. Begum, Nat. Prod. Res., 20, 131 (2006).
- S.C. Dinda and B. Mukharjee, Acta Pharm. Sci., 51, 189 (2009).
- M.A.N. Benhura and C. Chidewe, Int. J. Food Sci. Technol., 39, 579 (2004).
- S. Guilbert, N. Gontard and L.G.M. Gorris, LWT-Food Sci. Technol., 29, 10 (1996).
- T.A. Trezza and J.M. Krochta, J. Food Sci., 65, 1166 (2000).
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- IUPAC Standard Methods, Determination of the p-Anisidine Value Method Number 2.504. IUPAC Standard Methods for the Analysis of Oils, Fats and Derivatives, Alden Press Oxford, UK, edn. 7, pp. 143-144 (1987).
- U.V. Prasad, T.E. Divakar, K. Hariprasad and C.S.P. Sastry, Food Chem., 25, 159 (1987).
- L.E. Plemmons and A.V.A.A. Resurreccion, J. Sens. Stud., 13, 359 (1998).
- Anonymous, in eds.: L. Ulicky and T.J. Kemp, Comprehensive Dictionary of Physical Chemistry, Ellis Horwood, Chichester, UK, pp. 15-65 (1999).
- A. Peyron, Viandes Prod. Cares, 12, 41 (1991).
- I. Gulcin, I.G. Sat, S. Beydemir, M. Elmastas and O.I. Kufrevioglu, Food Chem., 87, 393 (2004).
- V.A. Gadow, E. Joubert and C.F. Hausmann, J. Agric. Food Chem., 45, 632 (1997).
- G.K. Sharma, A.D. Semwal, M.C. Narashimha and S.S. Arya, Food Chem., 60, 19 (1997)
- L.-S. Lin, B.-J. Wang and Y.-M. Weng, J. Food Process Preserv., 33, 605 (2009).
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References
F. Destaillats, C. Cruz-Hernandez, F. Giuffrida and F. Dionisi, J. Agric. Food Chem., 58, 2082 (2010).
N.B. Singh and V.K. Chaudhary, Silvae Genet., 42, 51 (1993).
Zakaullah and K. Badshah, Eur. J. Forest Pathol., 14, 123 (1984).
M. Kornsteiner, K.-H. Wagner and I. Elmadfa, Food Chem., 98, 381 (2006).
K.L. Bett and T.D. Boylston, in ed.: A.J. St. Angelo, Effect of Storage on Roasted Peanut Quality, In Lipid Oxidation in Food, ACS Symposium Series 500, American Chemical Society, Washington DC, pp. 322-343 (1992).
E.N. Frankel, Lipid Oxidation, The Oily Press, Bridgwater, England, edn. 2 (2005).
L.A. Gills and A.V.A. Resurreccion, J. Food Sci., 65, 173 (2000).
N.R. Grosso and A.V.A. Resurreccion, J. Food Sci., 67, 1530 (2002).
V. Nepote, M.G. Mestrallet, L. Ryan, S. Conci and N.R. Grosso, J. Sci. Food Agric., 86, 1057 (2006).
D. Rajalakshmi and S. Narasimhan, in eds.: D.L. Madhavi, S.S. Deshpande and D.K. Sallunkhe, Food Antioxidants: Sources and Methods of Evaluation, In Food Antioxidants: Technological, Toxicological and Health Perspectives, Marcel Dekker, New York, pp. 65-157 (1996).
E.A. Baldwin, M.O. Nisperos, X. Chen and R.D. Hagenmaier, Postharvest Biol. Technol., 9, 151 (1996).
J.M. Krochta and C. De Mulder-Johnston, Food Technol., 51, 61 (1997).
K. Petersen, P.V. Nielsen, G. Bertelsen, M. Lawther, M.B. Olsen, N.H. Nilsson and G. Mortensen, Trends Food Sci. Technol., 10, 52 (1999).
S.Y. Lee and J.M. Krochta, J. Agric. Food Chem., 50, 2022 (2002).
B.S. Siddiqui, S. Perwaiz and S. Begum, Nat. Prod. Res., 20, 131 (2006).
S.C. Dinda and B. Mukharjee, Acta Pharm. Sci., 51, 189 (2009).
M.A.N. Benhura and C. Chidewe, Int. J. Food Sci. Technol., 39, 579 (2004).
S. Guilbert, N. Gontard and L.G.M. Gorris, LWT-Food Sci. Technol., 29, 10 (1996).
T.A. Trezza and J.M. Krochta, J. Food Sci., 65, 1166 (2000).
IUPAC Standard Methods, Determination of the Peroxide Value, Method 2.501, IUPAC Standard Methods for the analysis of Oils, Fats and Derivatives, Alden Press, Oxford, UK, edn. 7, p. 199 (1987).
IUPAC Standard Methods, Determination of the p-Anisidine Value Method Number 2.504. IUPAC Standard Methods for the Analysis of Oils, Fats and Derivatives, Alden Press Oxford, UK, edn. 7, pp. 143-144 (1987).
U.V. Prasad, T.E. Divakar, K. Hariprasad and C.S.P. Sastry, Food Chem., 25, 159 (1987).
L.E. Plemmons and A.V.A.A. Resurreccion, J. Sens. Stud., 13, 359 (1998).
Anonymous, in eds.: L. Ulicky and T.J. Kemp, Comprehensive Dictionary of Physical Chemistry, Ellis Horwood, Chichester, UK, pp. 15-65 (1999).
A. Peyron, Viandes Prod. Cares, 12, 41 (1991).
I. Gulcin, I.G. Sat, S. Beydemir, M. Elmastas and O.I. Kufrevioglu, Food Chem., 87, 393 (2004).
V.A. Gadow, E. Joubert and C.F. Hausmann, J. Agric. Food Chem., 45, 632 (1997).
G.K. Sharma, A.D. Semwal, M.C. Narashimha and S.S. Arya, Food Chem., 60, 19 (1997)
L.-S. Lin, B.-J. Wang and Y.-M. Weng, J. Food Process Preserv., 33, 605 (2009).
D.W. Reische, D.A. Lillard and R.R. Eitenmiller, in eds.: C.C. Akoh and D.B. Min, Antioxidants, In Food Lipids: Chemistry, Nutrition and Biotechnology, Marcel Dekker, New York, pp. 423-448 (1998).
G.L. Baker, C.A. Sims, D.A. Gorbet, T.H. Sanders and S.F. O'keefe, J. Food Sci., 67, 1600 (2002).
C. Zajdenwerg, G.F. Branco, J. Alamed, E.A. Decker and I.A. Castro, Eur. Food Res. Technol., 233, 109 (2011).