Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

Abstract

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes.

Iodine values, peroxide values and acid values of Bohai algae oil compared with other oils during the cooking

“…Iodine values (IVs), peroxide values (POVs) and acid values (AVs) are often used as the indicators for the oxidative stability of fats and oils [ 17 , 22 ]. They are becoming significance for the assessment of quality and stability of oils [ 16 , 17 ]. Many studies have shown that the oil was to hydrolyze, to oxidize, to decompose and to undergo rancidity by physical and chemical changes after being used long heat time [ 23 ].…”

“…POV is one of the most typically used quality parameters to monitor lipid oxidation. AV is common measure of the breakdown of the triacylglycrols into free fatty acids, which has an adverse effect [ 15 , 16 ]. Therefore, the objective of this study was to research the effect of heating on the quality characteristics of Bohai algae oil comparison with soybean oil (always for high-temperature cooking) and olive oil (not survive high-temperature cooking) using the IVs, POVs and AVs.…”

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

“…Surface colour measurements refer to the method of Al‐Bachir & Koudsi (2021). The Δ E was calculated using the following equation (eqn 1): where L *, a * and b * are the lightness ( L *), greenish‐reddish ( a *), and yellowish‐bluish ( b *).…”

Lipid extraction of high‐moisture sour cherry (Prunus cerasus L.) stones by supercritical carbon dioxide

“…The most reported extraction strategies focus on classical extraction by nonpolar organic solvents 5,19,20,[22][23][24][25] or extraction via supercritical carbon dioxide (scCO 2 ) 10,13,20,21 with and without the use of co-solvent. Although the application of classic organic solvent extraction is relatively simple, it has the disadvantage of a high environmental impact.…”