Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus)

Sánchez-Bel, Paloma; Egea, Isabel; Romojaro, F.; Martı́nez-Madrid, Marı́a Concepción

doi:10.1016/j.lwt.2007.03.015

Cited by 60 publications

(48 citation statements)

References 16 publications

(15 reference statements)

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“…Thus, the results of our present study on the proximate composition of peanut seeds are in agreement with the hypothesis put forward by other authors that the approximate composition variation of seeds after harvest is a direct function of the inital plant material and of the specifi c growing conditions, such as the climatic conditions or vegetative cycle, and is independent of the treatments applied post-harvest or the subsequent storage conditions (Sanchez-Bel et al, 2008).…”

Section: Peanut Seed Characteristicssupporting

confidence: 93%

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Al-Bachir

2016

Acta Sci Pol Technol Aliment

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The peanut (Arachis hypogaea L.) is an important source of protein in developing and developed countries (Yoshida et al., 2005). A lot of peanuts may be consumed raw, roasted, pureed, or in a variety of other processed forms (Taha et al., 2012). Peanuts have attracted a great deal of attention as a functional food (Fransisco and Resurrection, 2008). Raw seeds of peanut can be stored without lipid oxidation for over one year if they remain whole and intact. On the other hand, if the peanuts are dry-roasted to inactivate enzymes, they are oxidatively stable (Frankel, 2005;Jittrepotch et al., 2010).Microbiological contamination of seeds in storage has resulted in major socio-economic problems throughout the world. The quality of stored seeds can deteriorate due to infestation (Francisco and Usberti, 2008), and the contamination of peanuts with mycotoxins, particularly afl atoxins, is a worldwide problem that aff ects both food safety and agricultural economies (Dorner, 2008). However, improved agricultural practices and better storage and transportation facilities have reduced the toxigenic mould growth in seeds used for human consumption (Astoreca et al., 2007). EVALUATION THE EFFECT OF ABSTRACTBackground. The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds. Material and methods. The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate composition, sensorial acceptance and chemical properties.Results. The results indicated that gamma irradiation treatment signifi cantly (p < 0.05) reduced microbial load and enhanced the safety of the irradiated samples. The irradiated samples were also acceptable sensorically. The total acidity and total volatile nitrogen (TVBN) contents increased with the increase of radiation dose. Furthermore, in general, no substantial change in proximate constituents was observed amongst the samples. No signifi cant (p > 0.05) diff erences in the taste, fl avor, color and texture score were observed among treatments (0, 3, 6 and 9 kGy). Conclusion. Irradiation protected again bacterial and fungal growth and retained the nutritional components of samples during long-term storage.

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Section: Peanut Seed Characteristicssupporting

confidence: 93%

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Al-Bachir

2016

Acta Sci Pol Technol Aliment

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“…However, except for palmitoleic acid and linolenic acid, the changes in other fatty acids between the beginning and the end of storage were not significant. Irradiation treatments were applied to several nuts and most of them reported that irradiation treatments did not influence fatty acid composition (Lozoya, 2006;Sanchez-Bel et al, 2008;Bhatti et al, 2010;Antonio et al, 2012a;Di Stefano et al, 2014). On the other hand, irradiation stress may result in slight changes in fatty acid profile (Bhatti et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

“…Irradiation stress may result in slight changes in fatty acid profile (Bahatti et al, 2013). However, it was indicated in several studies with nuts that irradiation treatments did not influence fatty acid composition of the kernels (Lozoya, 2006;Gölge and Ova, 2008;Sanchez-Bel et al, 2008;Bahatti et al, 2010;Antonio et al, 2012;Di Stefano et al, 2014). Foods containing lipids are particularly affected by O2 during irradiation and can develop off or rancid flavors (Urbain, 1986).…”

Section: Resultsmentioning

confidence: 99%

Effects of gamma irradiation treatments and storage durations on fatty acid composition of natural hazelnut kernels

Güler¹,

Bostan²,

Çon³

et al. 2017

Akademik Ziraat Dergisi

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In this study, vacuum packed natural hazelnut kernels were subjected to gamma irradiation treatments at 0.5, 1 and 1.5 kGy doses. Irradiated and non-irradiated hazelnut kernels were stored at 20°C temperature and 55-60% relative humidity for 18 months. Fatty acid composition of samples was assessed right after irradiation and at 3, 6, 9, 12, 15 and 18 th month of storage duration. Results revealed that irradiation doses did not significantly influence fatty acid composition of hazelnut kernels (p>0.05), but storage durations significantly influenced fatty acid composition (p<0.05).Anahtar kelimeler: Hazelnut, gamma irradiation, storage, fatty acid Natürel iç fındıkta gama ışını uygulamalarının depolama süresince yağ asitleri kompozisyonuna etkisi Öz Çalışmada, vakumlu olarak paketlenmiş olan natürel iç fındıklara 0.5, 1 ve 1.5 kGy dozlarda gama ışını uygulanmıştır. Işınlanmış ve ışınlanmamış iç fındıklar 20°C sıcaklık ve % 55-60 nemde 18 ay boyunca depolanmıştır.Örneklerin yağ asidi kompozisyonu ışınlamadan hemen sonra ve depolamanın 3, 6, 9, 12, 15 ve 18. aylarında değerlendirilmiştir. Sonuçlar, uygulanan gama ışını dozlarının iç fındıklarda yağ asidi kompozisyonunu etkilemediğini göstermiştir (p>0.05). Ancak depolama süresi, yağ asidi kompozisyonunu etkilemiştir (p<0.05).

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“…Treatment with ionizing radiation is considered as an effective physical method for the food preservation (Dhanya, Mishra, Khaleel, & Cheruth, 2009), disinfestation, inhibition of sprouting, delay of fruit ripening, pasteurization and sterilization (Sánchez-Bel, Egea, Romojaro, & Martìnez-Madrid, 2008;Chauhan, Kumar, Nadanasabapathy, & Bawa, 2009;Waje et al, 2009;Sabato et al, 2009) and may be used to prolong shelf life of agricultural products (Queirol et al,2002).…”

Section: Twelfth Edition 2011)mentioning

confidence: 99%

Effect of Gamma Irradiation on Aflatoxins and Ochratoxin A Reduction in Almond Samples

Vita¹,

Pitonzo²,

Avellone³

2014

JFR

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The widespread contamination of food by mycotoxins may present a serious hazard to human and animal health. The gamma rays were applied to reduce ochratoxin A (OTA) and aflatoxins B 1 , B 2 , G 1 and G 2 (AFB 1 , AFB 2 , AFG 1 and AFG 2 ) in almonds artificially contaminated. In the present study we investigated the effect of gamma irradiation dosages, ranging from 0 to 15 kGy and the reduction of mycotoxins concentration in almond samples. In order to determine the efficiency of the method, a high-performance liquid chromatography method with fluorescence detection was used, the mycotoxins were extracted from almond samples and then purified with immunoaffinity columns. The maximum reduction was found at 15 kGy and it was 19.25%, 10.99%, 21.11%, 16.62%, 23.90% for AFB 1 , AFB 2 , AFG 1 , AFG 2 and OTA respectively. Results showed that gamma radiations even at 15 kGy, were not effective in completely destroying aflatoxins and ochratoxin A.

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Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus)

Cited by 60 publications

References 16 publications

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Effects of gamma irradiation treatments and storage durations on fatty acid composition of natural hazelnut kernels

Effect of Gamma Irradiation on Aflatoxins and Ochratoxin A Reduction in Almond Samples

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