Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (Pistacia vera L.)

被引：20
|
作者：
Al-Bachir, Mahfouz [1 ]
机构：
[1] Atom Energy Commiss Syria, Radiat Technol Dept, Damascus, Syria
来源：
FOOD CHEMISTRY | 2015年 / 167卷
关键词：
Pistachio oil; Gamma irradiation; Fatty acids; Chemical properties; SENSORY PROPERTIES; QUALITY; ACID;
D O I：
10.1016/j.foodchem.2014.06.020
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study evaluated the quality of pistachio oil, as a function of irradiation, to determine the dose level causing undesirable changes to pistachio oil. Physicochemical fatty acid composition, acidity value, peroxide value, iodine value specification number, thiobarbituric acid (TBA) value and colour of pistachio oil extracted from samples treated with 0, 1, 2 and 3 kGy doses of gamma irradiation were determined. Gamma irradiation caused the alteration of fatty acids of pistachio oil which showed a decrease in oleic acid (C18:1) and an increase in linoleic acid (C18:2). All other fatty acids remained unaffected after irradiation. The higher used doses (2 and 3 kGy) decreased acidity value, peroxide value and iodine value, and increased specification number, with no effect on TBA value. Irradiation had a significant effect on colour values of pistachio oil. Parameters L*, a* and b* increased at doses of 1 and 2 kGy. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：175 / 179
页数：5
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