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Lipid analyses of fumigated vs irradiated raw and roasted almonds
Author(s) -
Uthman R S,
Toma R B,
Garcia R,
Medora Nilufer P,
Cunningham S
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199810)78:2<261::aid-jsfa113>3.0.co;2-a
Subject(s) - chemistry , food science , peroxide value , iodine value , lipid oxidation , raw material , thiobarbituric acid , irradiation , peroxide , lipid peroxidation , antioxidant , biochemistry , physics , nuclear physics , organic chemistry
The purpose of this study was to compare the effects of propylene oxide (PO) and irradiation treatments on the lipid analyses of raw and roasted almonds. Eight kilograms each of raw and roasted almonds were divided into four batches (2 kg each). Three of the batches were subjected to PO treatment or irradiation treatment with a dose of 6, 10·5 kGy. The untreated batch served as control samples, they were taken from all the batches at three consecutive times during storage (day 0, 8 weeks and 16 weeks) and analysed for iodine number, peroxide value and 2‐thiobarbituric acid number. Overall, irradiated almonds incurred a higher variation in lipid stability than PO tested almonds while roasted almonds incurred a higher variation than raw almonds. © 1998 Society of Chemical Industry