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.)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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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 3Â 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 3Â 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 Lâ, aâ and bâ increased at doses of 1 and 2Â kGy.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 175-179
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 175-179
نویسندگان
Mahfouz Al-Bachir,