Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Abstract

Shelled almonds of two Italian varieties, Romana and Pizzuta, peeled and unpeeled, were roasted and packed under different conditions: air (control), vacuum, and Maillard reaction volatile compounds (MRVc) derived from the roasting process. Samples were stored for approximately 8 months at room temperature, without light, and, at regular intervals, were collected and analyzed to evaluate the progress of lipid oxidation. Peroxide values, triglyceride oligopolymers, and oxidized triglycerides were evaluated during the storage time. Results showed that, although the MRVc atmosphere did not protect the lipid fraction of almonds as well as the vacuum condition; nevertheless, it was more protective than the control atmosphere, showing an antioxidant effect. The effect of the natural coating was a strong protection against lipid oxidation; in fact, only the unpeeled samples showed peroxide values lower than the threshold of acceptability (25 milliequiv of O(2)/kg of oil). Moreover, at the end of the storage period, Pizzuta almonds showed a greater deterioration than those of the Romana variety.

Contribution of volatile compounds to the antioxidant capacity of coffee

“…Furthermore, typical volatile compounds formed in Maillard reaction model systems have been reported to inhibit oxidation of lipids (Elizalde, Bressa, & Rosa, 1992;Osada & Shibamoto, 2006). Also, other authors observed that certain volatile compounds produced in the roasting process of almonds displayed an antioxidant effect (Severini, Gomes, De Pilli, Romani, & Massini, 2000).…”

Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis)

“…Auto-oxidation may be enhanced by exposure to light and high storage temperatures as documented in our previous work (Mexis, Badeka, Riganakos, Karakostas, & Kontominas, 2009). According to several authors (García-Pascual, Mateos, Cardonell, & Salazar, 2003;Senesi, Rizzolo, Colombo, & Testoni, 1996;Severini, Gomes, Pilli, Romani, & Massini, 2000;Severini, Pilli, Baiano, & Gomes, 2003) suitable packaging materials and technologies may effectively extend almond shelf life.…”

Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions

“…Oxygen absorbers are capable of reducing oxygen levels to less than 0.01% which is much lower than typical residual oxygen levels (0.3-3.0%) achievable by modified atmosphere packaging (MAP) (Day, 2008). Such applications may effectively extend almond shelf life when combined with a high barrier packaging material (García-Pascual, Mateos, Cardonell, & Salazar, 2003;Severini, Gomes, Pilli, Romani, & Massini, 2000;Severini, Pilli, & Baiano, 2003).…”