Abstract
The fatty acid composition and stability of whole-split pistachio nuts were investigated at ambient conditions and under air and 98% CO2 at monolayer moisture content and different storage temperatures. High stability was determined under CO2 storage particularly at 10°C. It was revealed that, from the Arrhenius model, storage under CO2 was more temperature sensitive. A 18·24–72·05 reduction for linolenic and 2·15–20·16% for linoleic acid were observed depending on storage conditions. Rate constants of fatty acid oxidation at three temperatures and ambient conditions and Ea for various storage systems were estimated. Peroxide value and free fatty acid of pistachio nuts were also determined as indicators of product storage stability. Least product oxidation and hydrolysis occurred at or near the monolayer moisture content and under CO2 storage.© 1998 SCI.
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