Postharvest pre-storage processing improves antioxidants, nutritional and sensory quality of macadamia nuts

Effects of gamma irradiation dose and short‐term storage on phytochemicals, antioxidants, and textural properties of boiled ‘Tainan 9’ peanuts

“…The lipid hydrolysation initiates autooxidation and primarily produces hydroperoxides. The hydroperoxide can oxidise the amino acid residues in Maillard reaction, causing excess browning (Duduzile Buthelezi et al ., 2019). In postharvest practices, storage conditions, such as temperature, relative humidity, and the components and concentrations of gases—for instance oxygen, carbon dioxide, and nitrogen—are the most important extrinsic factors that influence the final quality of products (Christopoulos & Tsantili, 2011).…”

“…The PV value of tested oil indicated peroxide formation from fat molecules due to gamma irradiation and storage time at the primary state, but MDA is the final stable product of lipid peroxidation. PV is a method used to detect the primary product of lipid oxidation‐hydroperoxides (ROOH), which are highly active and can be transformed easily to other compounds, such as alcohols, aldehydes, ketones, and free fatty acids (Duduzile Buthelezi et al ., 2019). The degree of lipid peroxidation is reflected by the MDA and PV tests.…”

Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics

“…Referring to the method of Duduzile Buthelezi et al with slight modifications ( Duduzile Buthelezi, Samukelo Magwaza, & Zeray Tesfay, 2019 ), mixed the sample solution and 0.1 mmol/L DPPH alcohol solution at the ratio of 1:1, then let them react in darkness for 30 min. Took absolute ethanol in place of the sample solution as the blank control group, and measured the absorbance at 517 nm.…”

Understanding chemical pathways of brown centre formation in laboratory induced and conventionally dried nut-in-shell macadamia kernels

“…Internal discolouration is often only visible after kernel drying and roasting [ 10 , 14 ]. Oil oxidation, sugar hydrolysis and protein degradation are chemical reactions that produce compounds that may react to form brown colouration through the Maillard Reaction [ 10 , 15 , 16 ]. In roasted macadamia kernels, higher concentrations of reducing sugars have been associated with formation of brown colouration in kernels [ 17 ].…”

“…The mechanisms involved in brown centre formation of macadamia kernels particularly after roasting has been previously studied [ 14 , 16 , 17 , 22 ]. Our previous study has highlighted the nutritional and chemical differences between brown centre and white macadamia kernels where samples have been collected randomly with unknown origins [ 15 ].…”