Abstract
The physicochemical attributes and microbial decontamination of oils extracted from gamma-irradiated almond (Mission and Price varieties) seeds, to the absorbed doses of 2-10 kGy, have been evaluated. Gamma irradiation exerted no considerable effect on the proximate seed composition. The physicochemical properties such as density and refractive index of the oils, extracted from gammairradieted seeds, were almost unaffected; the iodine value decreased while saponification value, unsaponifiable matter and free fatty acids increased. The oxidative status and tocopherol content of almond oils were negatively affected while the fatty acid profile slightly changed due to irradiation stress. Interestingly, these effects on the oil quality attributes were more pronounced at higher irradiation doses (> 6 kGy). Besides, microbial contamination was completely eliminated in the oils irradiated to an absorbed dose of 6.0 kGy. It could be concluded from the present findings that irradiation has a considerably positive or negative effect on some attributes of the almond oil. Therefore, an appropriate magnitude of gamma irradiation should be exercised to treat almond seeds in order to retain maximum nutritive benefits.
Highlights
It is well known that vegetable oils undergo oxidative deterioration during processing and storage resulting in the formation of hydroperoxides, aldehydes, ketones, and carboxylic acids which decrease the nutritive and organoleptic value of the products (Richardsa et al, 2005; Bhatti et al, 2010)
Exposing foods to ionizing radiation is similar to a heat treatment, either thermal or microwave, that generates minute and mostly undetectable changes in the chemical composition of food due to its selectivity and high efficiency with which it is Quality characteristics and microbiological safety evaluation of oils extracted from gamma
The oils extracted (0.2 g) were transmethylated with potassium methoxide by refluxing at 50 °C in a round bottom flask resulting in fatty acid methyl esters (FAMEs)
Summary
The physicochemical attributes and microbial decontamination of oils extracted from gamma-irradiated almond (Mission and Price varieties) seeds, to the absorbed doses of 2-10 kGy, have been evaluated. The oxidative status and tocopherol content of almond oils were negatively affected while the fatty acid profile slightly changed due to irradiation stress. These effects on the oil quality attributes were more pronounced at higher irradiation doses (> 6 kGy).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
