Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed

被引：11
|
作者：
Yalcin, Hasan [1 ]
Ozturk, Ismet [1 ]
Hayta, Mehmet [1 ]
Sagdic, Osman [1 ]
Gumus, Tuncay [2 ]
机构：
[1] Erciyes Univ, Dept Food Engn, Fac Engn, TR-38039 Kayseri, Turkey
[2] Namik Kemal Univ, Fac Agr, Dept Food Engn, Tekirdag, Turkey
来源：
JOURNAL OF MEDICINAL FOOD | 2011年 / 14卷 / 10期
关键词：
fatty acids; irradiation; linseed; volatile compounds; NUTRITIONAL QUALITY EVALUATION; ALPHA-LINOLENIC ACID; FOOD IRRADIATION; OILS; RADIATION; FLAXSEED; SEEDS;
D O I：
10.1089/jmf.2010.0249
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
The effect of irradiation (2.5, 4.0, 5.5, and 7.0 kGy) on chemical properties and volatile contents of linseed was investigated. Consistent decreases were observed in both protein and oil content of the irradiated linseed samples with increasing irradiation doses. The ash content of the irradiated linseed samples increased significantly (P<.05) with increasing irradiation doses except for 5.5 kGy. Irradiation treatment caused irregular changes in palmitic and stearic acid content. Although styrene and p-xylene content decreased as a result of irradiation, 1-hexanol content only decreased at 7.0 kGy. Benzaldehyde, p-cymene, and nonanol were not determined at irradiation doses above 4.0 kGy
引用
收藏
页码：1223 / 1228
页数：6
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