Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios
Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios
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DOI：
10.1016/j.radphyschem.2010.12.004
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发表时间：
2011-04-01
影响因子：
2.9
通讯作者：
Arici, Muhammet
中科院分区：
文献类型：
--
作者：
Gecgel, Umit;Gumus, Tuncay;Arici, Muhammet
榛子，核桃，杏仁，和开心果处理1，3，5，和7 kGy的γ射线照射，分别。辐照后立即对坚果的含油量、游离脂肪酸、过氧化值和脂肪酸组成进行了研究。从实验中获得的数据表明，伽马辐照不会引起坚果含油量的任何显着变化。而坚果的游离脂肪酸和过氧化值则随剂量的增加而增加（p < 0.05）。在测定的脂肪酸中，总饱和脂肪酸含量随辐照剂量的增加而增加，总单不饱和脂肪酸和总多不饱和脂肪酸含量随辐照剂量的增加而降低（P < 0.05和P <0.01）。
Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7 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