Chemical properties and fatty acid composition of oils extracted from gamma irradiated rape and sunflower seeds

被引：0
作者：
Gecgel, U. [1 ]
Catal, P. [1 ]
机构：
[1] Namik Kemal Univ, Fac Agr, Dept Food Engn, TR-59030 Tekirdag, Turkey
来源：
RIVISTA ITALIANA DELLE SOSTANZE GRASSE | 2016年 / 93卷 / 03期
关键词：
Gamma irradiated; fatty acid composition; chemical properties; rapeseed; sunflower; SENSORY PROPERTIES; QUALITY CHARACTERISTICS; RADIATION; MEAT; LOAD; L;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present study, rapeseed (Brassica napus) and sunflower seeds (Helianthus annuus L.) were treated with 2.5, 5, 7.5, and 10 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), alpha-tocopherol, sterol, and fatty acid composition of the seed oils were determined. Free fatty acids and peroxide value of the oils extracted from gamma irradiated seeds increased; while alpha-tocopherol contents decreased. Regarding fatty acid composition, palmitic and stearic acid contents increased as oleic and linoleic fatty acid levels decreased for both the sunflower and canola oils analyzed. Besides, radiation processing positively or negatively affected sterol content and composition of the sunflower and canola oils.
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收藏
页码：187 / 194
页数：8
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