Fatty acid oxidation of pistachio nuts stored under various atmospheric conditions and different temperatures

✍ Scribed by Maskan, Medeni; Karataş, Şükrü

• Book ID: 101224316
• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 210 KB
• Volume: 77
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199807)77:3<334::aid-jsfa42>3.0.co;2-a

✦ Synopsis

The fatty acid composition and stability of whole-split pistachio nuts were investigated at ambient conditions and under air and 98% at monolayer CO 2 moisture content and di †erent storage temperatures. High stability was determined under storage particularly at 10¡C. It was revealed that, from the CO 2 Arrhenius model, storage under was more temperature sensitive. A 18É24È CO 2 72É05 reduction for linolenic and 2É15È20É16% for linoleic acid were observed depending on storage conditions. Rate constants of fatty acid oxidation at three temperatures and ambient conditions and for various storage systems were E a estimated. Peroxide value and free fatty acid of pistachio nuts were also determined as indicators of product storage stability. Least product oxidation and hydrolysis occurred at or near the monolayer moisture content and under CO 2 1998 SCI. storage.(