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Determination of fatty acid composition of {gamma}-irradiated hazelnuts, walnuts, almonds, and pistachios

Abstract

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 <0.01).
Authors:
Gecgel, Umit; [1]  Gumus, Tuncay; Tasan, Murat; Daglioglu, Orhan; Arici, Muhammet [1] 
  1. Namik Kemal University, Agricultural Faculty, Department of Food Engineering, 59030 Tekirdag (Turkey)
Publication Date:
Apr 15, 2011
Product Type:
Journal Article
Resource Relation:
Journal Name: Radiation Physics and Chemistry (1993); Journal Volume: 80; Journal Issue: 4; Other Information: DOI: 10.1016/j.radphyschem.2010.12.004; PII: S0969-806X(10)00446-9; Copyright (c) 2010 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.
Subject:
38 RADIATION CHEMISTRY, RADIOCHEMISTRY, AND NUCLEAR CHEMISTRY; CARBOXYLIC ACIDS; CHEMICAL RADIATION EFFECTS; DOSE-RESPONSE RELATIONSHIPS; GAMMA RADIATION; NUTS; OILS; PEROXIDES; ELECTROMAGNETIC RADIATION; FOOD; FRUITS; IONIZING RADIATIONS; ORGANIC ACIDS; ORGANIC COMPOUNDS; OTHER ORGANIC COMPOUNDS; OXYGEN COMPOUNDS; RADIATION EFFECTS; RADIATIONS
OSTI ID:
21486292
Country of Origin:
United Kingdom
Language:
English
Other Identifying Numbers:
Journal ID: ISSN 0969-806X; RPCHDM; TRN: GB11R3286078919
Availability:
Available from http://dx.doi.org/10.1016/j.radphyschem.2010.12.004
Submitting Site:
GBN
Size:
page(s) 578-581
Announcement Date:
Oct 08, 2011

Citation Formats

Gecgel, Umit, Gumus, Tuncay, Tasan, Murat, Daglioglu, Orhan, and Arici, Muhammet. Determination of fatty acid composition of {gamma}-irradiated hazelnuts, walnuts, almonds, and pistachios. United Kingdom: N. p., 2011. Web. doi:10.1016/j.radphyschem.2010.12.004.
Gecgel, Umit, Gumus, Tuncay, Tasan, Murat, Daglioglu, Orhan, & Arici, Muhammet. Determination of fatty acid composition of {gamma}-irradiated hazelnuts, walnuts, almonds, and pistachios. United Kingdom. doi:10.1016/j.radphyschem.2010.12.004.
Gecgel, Umit, Gumus, Tuncay, Tasan, Murat, Daglioglu, Orhan, and Arici, Muhammet. 2011. "Determination of fatty acid composition of {gamma}-irradiated hazelnuts, walnuts, almonds, and pistachios." United Kingdom. doi:10.1016/j.radphyschem.2010.12.004. https://www.osti.gov/servlets/purl/10.1016/j.radphyschem.2010.12.004.
@misc{etde_21486292,
title = {Determination of fatty acid composition of {gamma}-irradiated hazelnuts, walnuts, almonds, and pistachios}
author = {Gecgel, Umit, Gumus, Tuncay, Tasan, Murat, Daglioglu, Orhan, and Arici, Muhammet}
abstractNote = {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 <0.01).}
doi = {10.1016/j.radphyschem.2010.12.004}
journal = {Radiation Physics and Chemistry (1993)}
issue = {4}
volume = {80}
place = {United Kingdom}
year = {2011}
month = {Apr}
}