Determination of fatty acid composition of gamma-irradiated hazelnuts, walnuts, almonds, and pistachios


Gecgel U., Gumus T., Tasan M., Daglioglu O., Arici M.

RADIATION PHYSICS AND CHEMISTRY, cilt.80, ss.578-581, 2011 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 80 Konu: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.radphyschem.2010.12.004
  • Dergi Adı: RADIATION PHYSICS AND CHEMISTRY
  • Sayfa Sayısı: ss.578-581

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.