Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

Mexis, S.F.; Badeka, Anastasia V.; Chouliara, E.; Riganakos, Kyriakos A.; Kontominas, Michael G.

doi:10.1016/j.ifset.2008.09.001

Cited by 81 publications

(63 citation statements)

References 46 publications

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“…On the other hand, Barreira et al [23] reported that radiation dose of 3 kGy did not induce any differences on monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Also, Mexis et al [24] reported no statistically significant (p>0.05) change in unsaturated fatty acids of almond kernels irradiated with a dose up to 7 kGy.…”

Section: Resultsmentioning

confidence: 95%

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Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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Published by United Scientific Group AbstractFatty acids composition are an important attribute in oil. The present study aimed to evaluate three selected sources of oil namely, sesame (Sesamum indicum L.) peanut (Arachis hypogaea L.) and sunflower (Helianthus annuus L.). Oil were extracted from seeds produced in Syria and irradiated with 3, 6 and 9 kGy of gamma-irradiation to assess the variability in fatty acid composition and to determine the relationship between irradiation and certain fatty acids. Results demonstrated that sesame, sunflower and peanut oils are of unsaturated type and contain mainly the oleic C18:1 and linoleic C18:2 fatty acids. Irradiation of seeds with medium doses (3 to 9 kGy) did not significantly affect the fatty acids contents. However, the un-saturated, saturated fatty acids, and the ratio of saturated to un-saturated fatty acids (TU/TS) were altered upon irradiation. These changes were significant for sesame and sunflower oils, but not for peanut oil. KeywordsFatty acids, Gamma irradiation, Peanut oil, Sesame oil, Sunflower oil IntroductionOils from vegetables are complex mixtures that contain several compounds and are made up of free fatty acids (FFA), triacylglycerols, glycolipids, diacylglycerols, phospholipids, and other minor components [1]. Vegetable oil usage is largely centered on the type of fatty acids present in the oil and these fatty acids fall into various lipid categories [1,2].Fat is an important dietary component, which affects both growth and health. Even though polyunsaturated fatty acids (PUFAs) have been investigated to have health benefits [3]. Compositions of vegetable oils are valuable information in understanding their functional, quality and nutritional properties. Increasing the content of saturated fatty acids can enhance stability with the concomitant increase of the proportion of solid fat and the melting temperature [4]. Oilseeds vary widely in their fatty acids composition, but tend to be rich in monounsaturated fatty acids (MUFAs) (e.g. peanuts) or PUFA (e.g. sunflower seeds) [5]. Also, the composition of oleic, linoleic and linolenic acids in oil has an effect on the oxidative stability [6].Gamma-irradiation has wide range of applications in food technology [7][8][9]. Irradiation causes molecular changes, among which the formation of free radicals is one of the most important for a high fat content foods that in turn can change the fatty acid composition and consequently the fat functional benefits [9][10][11][12][13]. The increase in free fatty acid was observed in beans and edible oils irradiated in the range of 1.0-20 kGy [14]. Polyunsaturated fatty acids are susceptible

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Section: Resultsmentioning

confidence: 95%

“…The seeds were harvested during 2013/2014 growing season, and stored at room temperature [20][21][22][23][24][25] o C under relative humidity (RH) of 50-70%. Then seeds were weighed as in the sampling plan and transferred into polyethylene pouches for irradiation.…”

Section: Treatments and Analysis Performedmentioning

confidence: 99%

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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“…Besides, spice-based essential oils have been studied for antimicrobial effects: for example, oregano oil in meat [Skandamis & Nyachas, 2002], mustard oil in bread [Suhr & Nielsen, 2005], oregano, basil [Suppakul et al, 2003], clove, carvacol, thymol, and cinnamon. Mexis et al [2009] examined the coupled effect of an O 2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C. They showed that the addition of oregano essential oil had a small preservative effect on tarama salad while the use of O 2 absorber substantially increased product shelf-life (i.e.…”

Section: Active Packaging Systemsmentioning

confidence: 99%

Active and Intelligent Packaging Food - Research and Development – A Review

Dobrucka¹,

Cierpiszewski²

2014

Pol. J. Food Nutr. Sci.

148

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“…Irradiation of food products nonetheless, causes a minimal modification in the flavor, color, nutrients, taste, and other quality attributes of food. Bhat and Sridhar (2008) and Mexis et al (2009) however reiterated that, the degrees of modification (whether in taste, flavor, color, nutrients etc.) might vary depending on factors such as the basic raw material used, irradiation dose delivered, and on the type of radiation source employed (gamma, X-ray, UV, electron beam).…”

Section: Introductionmentioning

confidence: 99%

Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)

Akuamoah¹,

Odamtten²,

Kortei³

2018

Food Res.

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Shrimp meat is one of the safest forms of muscle protein consumed in Ghana and in the world at large. Shrimps obtained from three different sources were smoke-dried to a moisture content of 15% and exposed to ionizing radiations from a Cobalt 60 source (Hungary, SLL 515) at doses of 0 (control), 4, 8 and 10 kGy at a dose rate of 2.17 kGy / hour in air. The effect of gamma radiation on colour was monitored before and after gamma irradiation. The colour parameters for the samples and colour change due to gamma irradiation were in the ranges 31. . These values were also used for calculation of the total colour change (ΔE), chroma change (ΔC), hue angle change (ΔH) and browning index change (ΔB.I). There were significant differences (P< 0.05) for L*, a*, b*, chroma, hue angle, browning index and overall colour change of shrimps after exposure to gamma radiations. Gamma radiation proved to be an effective preservative method for extension of shelf life of shrimp as neither no peculiar nor recorded.

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Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

Cited by 81 publications

References 46 publications

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Active and Intelligent Packaging Food - Research and Development – A Review

Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)

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