Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.)

被引：0
|
作者：
Arici, Muhammet [1 ]
Colak, Ferya Arslan [2 ]
Gecgel, Uemit [1 ]
机构：
[1] Namik Kemal Univ, Fac Agr, Dept Food Engn, TR-59030 Tekirdag, Turkey
[2] Minist Agr & Rural Affair, Directorate Dist Cerkezkoy, TR-59500 Cerkezkoy Tekirdag, Turkey
来源：
GRASAS Y ACEITES | 2007年 / 58卷 / 04期
关键词：
black cumin; fatty acid composition; irradiation; Nigella sativa L; physicochemical and microbiological properties;
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Black cumin samples obtained from the market have been irradiated under 2.5 kGy, 6 kGy, 8 kGy, and 10 kGy doses, respectively. Along with the increase in the dose of irradiation, both the free fatty acid and peroxide values of the samples increased, whereas oil contents, iodine numbers, refraction index and Rancimat values decreased. In the composition of fatty acids, while the percentages of unsaturated fatty acids decreased; trans fatty acid levels increased. Microbial count of the samples decreased as the dose of irradiation increased. It has been observed that total bacterial count as well as total count of yeast and mould reduced to the undetectable limit.
引用
收藏
页码：339 / 343
页数：5
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