Physicochemical properties of oil extracts from gamma irradiated almond (Prunus amygdalus L.

  • Al-Bachir Mahfouz Radiation Technology Dep. Atomic Energy Commission of Syria
Keywords: Almond nut, Color characteristics, Fatty acids, Gamma irradiation, Lipid oxidation

Abstract

Almond nuts were exposed to radiation doses of 1, 2 and 3 kGy of gamma irradiation covering the range for insect/pest disinfestations and for microbial load. Fatty acid composition, acidity value, peroxide value, iodine value specification number, TBA value and color of almond oil extracted from un-irradiated and irradiated sample were determined, immediately after irradiation and after 12 months of storage. Results showed that non-irradiated almond oil was characterized by high amount of unsaturated fatty acids. The fatty acid profile slightly changed due to irradiation. The major change in fatty acid composition was the decrease in the quantity of fatty acids (C16:0, C18:0 and C18:1) and the increase in the quantity of fatty acid (C18:2). Irradiation reduced acidity value, peroxide value, iodine value and specifications value number of almond lipid. Whereas, the TBA value was almost unaffected. Color parameters L*, a* and b* showed a small but statistically significant (p<0.05) increase in all irradiated samples.

Published
2014-03-12
How to Cite
1.
Mahfouz A-B. Physicochemical properties of oil extracts from gamma irradiated almond (Prunus amygdalus L. Innovative Romanian Food Biotechnology [Internet]. 12Mar.2014 [cited 4May2024];(14):37-5. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3475
Issue
No 14 (2014)
Section
Articles

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