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Effect of Gamma-Irradiation on Tocopherols and Free Fatty Acids in Walnut and Almond
Corresponding Author(s) : Ijaz A. Bhatti
Asian Journal of Chemistry,
Vol. 25 No. 2 (2013): Vol 25 Issue 2
Abstract
The present study was aimed to investigate the effect of storage period and g irradiation on tocopherols and free fatty acids composition in walnut and almond. Samples of nuts were randomly selected from the retail outlets of Faisalabad, Pakistan. The moisture content of the nuts was increased to 10 ± 3 and 16 ± 3 %. The stored nut samples were exposed to 0, 2, 4, 6 and 8 kGy g radiation absorbed doses after a storage period of 12 weeks. The decrease in individual and total tocopherols of unirradiated nuts was significant during a storage period of 12 weeks and non significant in irradiated nuts. There was a significant increase in saturated fatty acids with a considerable decrease in unsaturated fatty acids during storage. In irradiated nuts, there was an increase in saturated fatty acids, considerable decrease in monounsaturated fatty acid and polyunsaturated fatty acids remained unchanged.
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- P.K. Singh and A.N. Shukla, J. Stored Prod. Res., 44, 169 (2008).
- A. Cherif, K. Sebei, S. Boukhchina, H. Kallel, K. Belkacemi and J. Arulc, J. Am. Oil Chem. Soc., 81, 901 (2004).
- H. Miraliakbari and F. Shahidi, J. Food Lipids, 15, 81 (2008).
- P. Sanchez-Bel, I. Egea, F. Romojaro and M.C. Martinez-Madrid, LWT, 41, 442 (2008).
- N.R. Grosso, V. Nepote and C.A. Guzman, J. Agric. Food Chem., 48, 806 (2000).
- F. Satil, N. Azcan and K.H.C. Baser, Chem. Nat. Comp., 39, 257 (2003).
- M.G. Traber, Biofactors, 10, 115 (1999).
- P. Gyorgy and R.M. Tomarelli, Fed. Proc., 4, 155 (1945).
- C.M. Sabliov and C.E. Astete, In ed.: N. Garti, Encapsulation and Controlled Release of Antioxidants and Vitamins, Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals, CRC Press, New York, pp. 297-330 (2008).
- M.G. Sajilata and R.S. Singhal, Radiat. Phys. Chem., 75, 297 (2006).
- USDA, The Official United States Standards for Grain, US Department of Agriculrure, US Government Printing Office, Washington, DC (1978).
- G.A. Schreiber, G. Schulzki, A. Spiegelberg, N. Hell and K.W. Bogl, J. AOAC. Int., 77, 1202 (1994).
- A.G. Swiglo and Sikorska, J. Chromatogr. A, 1048, 195 (2004).
- A.Y. Sheshata, J.M. Deman and J.C. Alexander, Can. Inst. Food Technol. J., 3, 85 (1970).
- G.P. Savage, P.C. Dutta and D.L. McNeil, J. Am. Oil Chem. Soc., 76, 1059 (1999).
- C.M.L. Ortiz, S.P. Moya, A.B. Sanahuja, S.E.M. Perez, N.G. Teruel and M.L.M. Carratala, J. Food Comp. Anal., 21, 144 (2008).
- H. Miraliakbari and F. Shahidi, J. Food Lipids, 15, 81 (2008).
- T.S. Shin and S. Godber, J. Agric. Food Chem., 44, 567 (1996).
- S. Brandstetter, C. Berthold, B. Isnardy, S. Solar and I. Elmadfa,Food Chem. Toxicol., 47, 2230 (2009).
- L. Lakritz, J.B. Fox Jr., J. Hampson, R. Richardson, K. Kohout and D.W. Thayer, Meat Sci., 41, 261 (1995).
- S. Lalas, O. Gortzi, J. Tsaknis and K. Sflomos, Int. J. Mol. Sci., 8, 533 (2007).
- World Health Organization, Safety and Nutritional Adequacy of Irradiated Food, Geneva, pp. 140-141 (1994).
- P. Saänchez-Bel, M.C. Martinez-Madrid, I. Egea and F. Romojaro, J. Agric. Food Chem., 53, 2567 (2005).
- S.J. Amara, S. Casal, J.A. Pereira, R.M. Seabra and B.P.P. Oliveira, J. Agric. Food Chem., 51, 7698 (2003).
- M. Venkatachalam and S.K. Sathe, J. Agric. Food Chem., 54, 4705 (2006).
- M. Kornsteiner, K.H. Wagner and I. Elmadfa,Food Chem., 98, 381 (2006).
- T.S. Shin, J.S. Godber, D.E. Martin and J.H. Wells, J. Food Sci., 62, 704 (1997).
- S.F. Mexis, A.V. Badeka, E. Chouliara, K.A. Riganakos and M.G. Kontominas, Inn. Food Sci. Em. Technol., 10, 87 (2008).
- M.M.A. Cristina, P.J.L.C. Ribeiro, M.J.P. Trigo,A.J.I. Alfaia, M.L.F. Castro, C.M.G.A. Fontes, R.J.B. Bessa and J.A.M. Prates, Meat Sci., 77, 689 (2007).
- S. Pershern, M. Breene and C. Lulai, J. Food Process. Preserv., 19, 9 (1995).
- F. OKeefe, A. Wiley and A. Knauft, J. Am. Oil Chem. Soc., 70, 489 (1993).
References
P.K. Singh and A.N. Shukla, J. Stored Prod. Res., 44, 169 (2008).
A. Cherif, K. Sebei, S. Boukhchina, H. Kallel, K. Belkacemi and J. Arulc, J. Am. Oil Chem. Soc., 81, 901 (2004).
H. Miraliakbari and F. Shahidi, J. Food Lipids, 15, 81 (2008).
P. Sanchez-Bel, I. Egea, F. Romojaro and M.C. Martinez-Madrid, LWT, 41, 442 (2008).
N.R. Grosso, V. Nepote and C.A. Guzman, J. Agric. Food Chem., 48, 806 (2000).
F. Satil, N. Azcan and K.H.C. Baser, Chem. Nat. Comp., 39, 257 (2003).
M.G. Traber, Biofactors, 10, 115 (1999).
P. Gyorgy and R.M. Tomarelli, Fed. Proc., 4, 155 (1945).
C.M. Sabliov and C.E. Astete, In ed.: N. Garti, Encapsulation and Controlled Release of Antioxidants and Vitamins, Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals, CRC Press, New York, pp. 297-330 (2008).
M.G. Sajilata and R.S. Singhal, Radiat. Phys. Chem., 75, 297 (2006).
USDA, The Official United States Standards for Grain, US Department of Agriculrure, US Government Printing Office, Washington, DC (1978).
G.A. Schreiber, G. Schulzki, A. Spiegelberg, N. Hell and K.W. Bogl, J. AOAC. Int., 77, 1202 (1994).
A.G. Swiglo and Sikorska, J. Chromatogr. A, 1048, 195 (2004).
A.Y. Sheshata, J.M. Deman and J.C. Alexander, Can. Inst. Food Technol. J., 3, 85 (1970).
G.P. Savage, P.C. Dutta and D.L. McNeil, J. Am. Oil Chem. Soc., 76, 1059 (1999).
C.M.L. Ortiz, S.P. Moya, A.B. Sanahuja, S.E.M. Perez, N.G. Teruel and M.L.M. Carratala, J. Food Comp. Anal., 21, 144 (2008).
H. Miraliakbari and F. Shahidi, J. Food Lipids, 15, 81 (2008).
T.S. Shin and S. Godber, J. Agric. Food Chem., 44, 567 (1996).
S. Brandstetter, C. Berthold, B. Isnardy, S. Solar and I. Elmadfa,Food Chem. Toxicol., 47, 2230 (2009).
L. Lakritz, J.B. Fox Jr., J. Hampson, R. Richardson, K. Kohout and D.W. Thayer, Meat Sci., 41, 261 (1995).
S. Lalas, O. Gortzi, J. Tsaknis and K. Sflomos, Int. J. Mol. Sci., 8, 533 (2007).
World Health Organization, Safety and Nutritional Adequacy of Irradiated Food, Geneva, pp. 140-141 (1994).
P. Saänchez-Bel, M.C. Martinez-Madrid, I. Egea and F. Romojaro, J. Agric. Food Chem., 53, 2567 (2005).
S.J. Amara, S. Casal, J.A. Pereira, R.M. Seabra and B.P.P. Oliveira, J. Agric. Food Chem., 51, 7698 (2003).
M. Venkatachalam and S.K. Sathe, J. Agric. Food Chem., 54, 4705 (2006).
M. Kornsteiner, K.H. Wagner and I. Elmadfa,Food Chem., 98, 381 (2006).
T.S. Shin, J.S. Godber, D.E. Martin and J.H. Wells, J. Food Sci., 62, 704 (1997).
S.F. Mexis, A.V. Badeka, E. Chouliara, K.A. Riganakos and M.G. Kontominas, Inn. Food Sci. Em. Technol., 10, 87 (2008).
M.M.A. Cristina, P.J.L.C. Ribeiro, M.J.P. Trigo,A.J.I. Alfaia, M.L.F. Castro, C.M.G.A. Fontes, R.J.B. Bessa and J.A.M. Prates, Meat Sci., 77, 689 (2007).
S. Pershern, M. Breene and C. Lulai, J. Food Process. Preserv., 19, 9 (1995).
F. OKeefe, A. Wiley and A. Knauft, J. Am. Oil Chem. Soc., 70, 489 (1993).