کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7595341 1492124 2015 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (Pistacia vera L.)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (Pistacia vera L.)
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 175-179
نویسندگان
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