The effects of food irradiation on quality of pine nut kernels

Gölge, Evren; Ova, Gülden

doi:10.1016/j.radphyschem.2007.06.005

Cited by 70 publications

(43 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[30] Our results are in good agreement with those of [31] whose data confirm that SFA and USFA of almond oil were not affected by irradiation doses of 1, 2, and 3 kGy. Golge and Ova [32] did not find significant changes in fatty acids composition of pine nuts irradiated at gamma irradiation doses up to 5 kGy. Minami et al [33] reported that the fatty acid composition of soybean oil was not markedly changed by irradiating at 10 kGy under aerobic conditions.…”

Section: Effect Of Storage Time On Fatty Acid Profile Of Virgin Olivementioning

confidence: 81%

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Al-Bachir

Sahloul

2017

International Journal of Food Properties

View full text Add to dashboard Cite

Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and polyunsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF.ARTICLE HISTORY

show abstract

Section: Effect Of Storage Time On Fatty Acid Profile Of Virgin Olivementioning

confidence: 81%

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Al-Bachir

Sahloul

2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Similar results were reported by Olotu et al [2] for fatty acid profile of African oil bean seeds treated with 10 kGy of gammairradiation. Golge and Ova [34] reported that the effect of irradiation at dose up to 5 kGy on palmatic, stearic, oleic and linleic acids was statistically insignificant (p>0.05) for pine nut. Brewer [35] reported that the lipids that are affected by irradiation are mainly the two or more double bonded polyunsaturated fatty acids.…”

Section: Effects Of Gamma-irradiation On Fatty Acid Of Peanut Seed Oilmentioning

confidence: 98%

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

View full text Add to dashboard Cite

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

show abstract

“…It is an appropriate approach for the disinfection of cereals, spices, dried fruits and nuts (El-Beltagi 2001, Cetinkaya et al, 2006. The importance of the irradiation process is not only due to its efficiency for the destruction of undesired microorganisms and extension of shelf-life, but also for its effects EFFECT OF GAMMA RADIATION ON THE LIPID PROFILES OF SOYBEAN, PEANUT AND SESAME SEED OILS on the physico-chemical, nutritive, and biological characteristics of foods (Dogbevi et al, 1999, Golge andOva, 2008). Gamma rays are known to influence plant growth and development by inducing cytological, genetic, biochemical, physiological and morphogenetic changes in cells and tissue (Gunckel and Sparrow, 1961).…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils

Afify¹,

Rashed²,

Ebtesam³

et al. 2013

Grasas y Aceites

View full text Add to dashboard Cite

RESUMENEfecto de la radiación gamma sobre el perfil lipídico de los aceites de semillas de soja, cacahuete y sésamo Semillas de soja, cacahuete y de sésamo se expusieron a diferentes dosis de radiación gamma (0,0, 0,5, 1,0, 2,0, 3,0, 5,0 y 7,5 kGy). Se determinaron los perfiles de ácidos grasos y el insaponificable de los aceites mediante cromatografía de gases y espectrometría de masas. Los resultados demostraron que las relaciones de ácidos insaturados a ácidos grasos totales saturados (TU/TS) e hidrocarburos totales a esteroles (TH/TSt) se alteró significativamente tras la irradiación. Estos cambios se observaron claramente en el aceite extraído de las semillas de sésamo irradiados, en comparación con los aceites de soja y cacahuetes irradiados. El mayor cambio en la composición de ácidos grasos fue la disminución de la cantidad de ácidos grasos insaturados (C18:1 y C18:2) en todos los casos. En contraste, los niveles de las fracciones de esteroles como colesterol, campesterol, estigmasterol y β-sitosterol de las semillas irradiadas fueron en general más bajo que el de las semillas sin irradiados. PALABRAS CLAVE: Ácidos grasos -Esteroles -Hidrocarburos -Irradiación Gamma -Semillas oleaginosas. SUMMARY Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oilsSeeds of soybean, peanut, and sesame were exposed to various doses of gamma irradiation (0.0, 0.5, 1.0, 2.0, 3.0, 5.0 and 7.5 kGy). Fatty acid and unsaponifiable profiles of the extracted oils were separated by gas chromatography mass spectroscopy. The results demonstrated that the ratios of unsaturated to saturated total fatty acids (TU/TS) and total hydrocarbons to sterols (TH/TSt) were significantly altered upon irradiation. These changes were clearly observed in the oil extracted from irradiated sesame seeds compared with the oils from irradiated peanuts and soybean. The major change in fatty acid composition was the decrease in the quantity of unsaturated fatty acids (C18:1 and C18:2) in all cases. In contrast, the sterol fractions such as cholesterol, campesterol, stigmasterol and β-sitosterol levels of irradiated seeds were generally lower than that of the un-irradiated seeds.

show abstract

The effects of food irradiation on quality of pine nut kernels

Cited by 70 publications

References 20 publications

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

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

Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils

Contact Info

Product

Resources

About