Effects of γ-irradiation on the α-tocopherol and fatty acids content of raw unpeeled almond kernels (Prunus dulcis)

被引：19
作者：
Di Stefano, Vita [1 ]
Pitonzo, Rosa [2 ]
Bartolotta, Antonio [1 ]
D'Oca, Maria Cristina [1 ]
Fuochi, Piergiorgio [3 ]
机构：
[1] Univ Palermo, Dept Biol Chem Pharmaceut Sci & Technol STEBICEF, I-90123 Palermo, Italy
[2] Univ Palermo, CGA, UniNetLab, I-90129 Palermo, Italy
[3] ISOF CNR, I-40129 Bologna, Italy
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 01期
关键词：
Almonds; Gamma irradiation; Fatty acids; alpha-Tocopherol; PERFORMANCE LIQUID-CHROMATOGRAPHY; VITAMIN-E; RAPID-DETERMINATION; SENSORY PROPERTIES; SOLUBLE VITAMINS; VEGETABLE-OILS; BETA-CAROTENE; ELECTRON-BEAM; NUT; QUALITY;
D O I：
10.1016/j.lwt.2014.04.055
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study evaluated fatty acid composition and alpha-tocopherol content of almond as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to almonds. Raw unpeeled almonds variety Tuono (Prunus dulcis (Mill.) D. A. Webb) were irradiated using Co-60 source at dose of 0.5, 1.5, 3, 6, 8 and 10 kGy. Both control and irradiated samples were kept frozen and immediately analyzed. The data obtained showed no change in fatty acid compositions up to a dose of 10 kGy; on the contrary, a general trend observed is that increasing the dose of irradiation resulted in the decrease of alpha-tocopherol content. The study has shown that irradiation is an effective tool in simultaneous preservation of alpha-tocopherol, that is the main vitamin-E active compound, and fatty acids content in almonds at low doses. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：572 / 576
页数：5
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