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Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (Pistacia vera L.)
- Al-Bachir, Mahfouz
- Food chemistry 2015 v.167 pp. 175-179
- Pistacia vera, acidity, color, fatty acid composition, gamma radiation, iodine value, irradiation, linoleic acid, oils, oleic acid, peroxide value, pistachios, thiobarbituric acid
- The present study evaluated the quality of pistachio oil, as a function of irradiation, to determine the dose level causing undesirable changes to pistachio oil. Physicochemical fatty acid composition, acidity value, peroxide value, iodine value specification number, thiobarbituric acid (TBA) value and colour of pistachio oil extracted from samples treated with 0, 1, 2 and 3kGy doses of gamma irradiation were determined. Gamma irradiation caused the alteration of fatty acids of pistachio oil which showed a decrease in oleic acid (C18:1) and an increase in linoleic acid (C18:2). All other fatty acids remained unaffected after irradiation. The higher used doses (2 and 3kGy) decreased acidity value, peroxide value and iodine value, and increased specification number, with no effect on TBA value. Irradiation had a significant effect on colour values of pistachio oil. Parameters L∗, a∗ and b∗ increased at doses of 1 and 2kGy.