| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10732081 | Radiation Physics and Chemistry | 2011 | 4 Pages |
Abstract
Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7Â kGy of gamma irradiation, respectively. Oil content, free fatty acid, peroxide value, and fatty acid composition of the nuts were investigated immediately after irradiation. The data obtained from the experiments indicated that gamma irradiation did not cause any significant change in the oil content of nuts. In contrast, free fatty acid and peroxide value of the nuts increased proportionally to the dose (p<0.05). Among the fatty acids determined, the concentration of total saturated fatty acids increased while total monounsaturated and total polyunsaturated fatty acids decreased with the irradiation dose (p<0.05 and <0.01).
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Radiation
Authors
Umit Gecgel, Tuncay Gumus, Murat Tasan, Orhan Daglioglu, Muhammet Arici,