Effect of gamma radiation on microbiological and oil properties of black cumin (&lt;i&gt;Nigella sativa&lt;/i&gt; L.)

Arıcı, Muhammet; Colak, Ferya Arslan; Geçgel, Ümit

doi:10.3989/gya.2007.v58.i4.444

Cited by 47 publications

(48 citation statements)

References 9 publications

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“…After 6 months of storage, only 9 kGy signifi cantly (p < 0.01) decreased the total acidity, while after 12 months of storage, both irradiation doses 6 and 9 kGy significantly (p < 0.01) increased the total acidity in peanut seeds. This fi nding is consistent with work carried out by other researchers who studied the eff ect of irradiation with doses up to 10 kGy on other oil seeds (black cumin seeds; Arici et al, 2007). However, on other hand, Wen et al (2006) found no signifi cant changes in pH and acidity following 4 and 8 kGy gamma irradiation in lucium fruit.…”

Section: Eff Ect Of Gamma Irradiation and Storage Time On Chemical Prsupporting

confidence: 81%

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Al-Bachir

2016

Acta Sci Pol Technol Aliment

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The peanut (Arachis hypogaea L.) is an important source of protein in developing and developed countries (Yoshida et al., 2005). A lot of peanuts may be consumed raw, roasted, pureed, or in a variety of other processed forms (Taha et al., 2012). Peanuts have attracted a great deal of attention as a functional food (Fransisco and Resurrection, 2008). Raw seeds of peanut can be stored without lipid oxidation for over one year if they remain whole and intact. On the other hand, if the peanuts are dry-roasted to inactivate enzymes, they are oxidatively stable (Frankel, 2005;Jittrepotch et al., 2010).Microbiological contamination of seeds in storage has resulted in major socio-economic problems throughout the world. The quality of stored seeds can deteriorate due to infestation (Francisco and Usberti, 2008), and the contamination of peanuts with mycotoxins, particularly afl atoxins, is a worldwide problem that aff ects both food safety and agricultural economies (Dorner, 2008). However, improved agricultural practices and better storage and transportation facilities have reduced the toxigenic mould growth in seeds used for human consumption (Astoreca et al., 2007). EVALUATION THE EFFECT OF ABSTRACTBackground. The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds. Material and methods. The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate composition, sensorial acceptance and chemical properties.Results. The results indicated that gamma irradiation treatment signifi cantly (p < 0.05) reduced microbial load and enhanced the safety of the irradiated samples. The irradiated samples were also acceptable sensorically. The total acidity and total volatile nitrogen (TVBN) contents increased with the increase of radiation dose. Furthermore, in general, no substantial change in proximate constituents was observed amongst the samples. No signifi cant (p > 0.05) diff erences in the taste, fl avor, color and texture score were observed among treatments (0, 3, 6 and 9 kGy). Conclusion. Irradiation protected again bacterial and fungal growth and retained the nutritional components of samples during long-term storage.

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Section: Eff Ect Of Gamma Irradiation and Storage Time On Chemical Prsupporting

confidence: 81%

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Al-Bachir

2016

Acta Sci Pol Technol Aliment

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“…The decrease in the unsaturated fatty acid content and the concomitant increase in the saturated fatty acid content are explained by De Camargo et al [10], who stated that the ratio of the oxidation rates of stearic, oleic, linoleic and linolenic acids was 1: 10: 100: 200. Another study suggested that, the decrease in unsaturated fatty acids during oil storage is mainly due to a molecular structure change in fatty acids [38]. …”

Section: Effects Of Storage Times On Fatty Acid Content Of Sesame Sunmentioning

confidence: 99%

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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Published by United Scientific Group AbstractFatty acids composition are an important attribute in oil. The present study aimed to evaluate three selected sources of oil namely, sesame (Sesamum indicum L.) peanut (Arachis hypogaea L.) and sunflower (Helianthus annuus L.). Oil were extracted from seeds produced in Syria and irradiated with 3, 6 and 9 kGy of gamma-irradiation to assess the variability in fatty acid composition and to determine the relationship between irradiation and certain fatty acids. Results demonstrated that sesame, sunflower and peanut oils are of unsaturated type and contain mainly the oleic C18:1 and linoleic C18:2 fatty acids. Irradiation of seeds with medium doses (3 to 9 kGy) did not significantly affect the fatty acids contents. However, the un-saturated, saturated fatty acids, and the ratio of saturated to un-saturated fatty acids (TU/TS) were altered upon irradiation. These changes were significant for sesame and sunflower oils, but not for peanut oil. KeywordsFatty acids, Gamma irradiation, Peanut oil, Sesame oil, Sunflower oil IntroductionOils from vegetables are complex mixtures that contain several compounds and are made up of free fatty acids (FFA), triacylglycerols, glycolipids, diacylglycerols, phospholipids, and other minor components [1]. Vegetable oil usage is largely centered on the type of fatty acids present in the oil and these fatty acids fall into various lipid categories [1,2].Fat is an important dietary component, which affects both growth and health. Even though polyunsaturated fatty acids (PUFAs) have been investigated to have health benefits [3]. Compositions of vegetable oils are valuable information in understanding their functional, quality and nutritional properties. Increasing the content of saturated fatty acids can enhance stability with the concomitant increase of the proportion of solid fat and the melting temperature [4]. Oilseeds vary widely in their fatty acids composition, but tend to be rich in monounsaturated fatty acids (MUFAs) (e.g. peanuts) or PUFA (e.g. sunflower seeds) [5]. Also, the composition of oleic, linoleic and linolenic acids in oil has an effect on the oxidative stability [6].Gamma-irradiation has wide range of applications in food technology [7][8][9]. Irradiation causes molecular changes, among which the formation of free radicals is one of the most important for a high fat content foods that in turn can change the fatty acid composition and consequently the fat functional benefits [9][10][11][12][13]. The increase in free fatty acid was observed in beans and edible oils irradiated in the range of 1.0-20 kGy [14]. Polyunsaturated fatty acids are susceptible

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“…Quality requirements demand enhanced conservation techniques for chestnuts and related products. In this context, decontamination methods based on high-energy electrons or γ-rays irradiation are being studied as alternatives; Arici et al (2007) irradiated black cumin with 2.5 to 10 kGy for the purpose of microorganism's elimination, while studying the effects on physico-chemical properties and on fatty acids profile. Irradiation beneficial effects include reduction of storage losses, shelf life extension, and improvement of microbiological and parasitological safety of foods, while being safe to the environment.…”

Section: Introductionmentioning

confidence: 99%

Effects of gamma and electron beam irradiations on the triacylglycerol profile of fresh and stored Castanea sativa Miller samples

Barreira

Carocho

Ferreira

et al. 2013

Postharvest Biology and Technology

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The present chestnut (Castanea sativa Miller) commercialization dynamics, including distribution to novel markets, demands suitable conservation technologies. Irradiation has been considered a promising alternative to chemical fumigation (legally forbidden and harmful for human health and environment) or heat treatments (technological difficulties and low efficiency). Following previous studies on the effects of irradiation in different chemical parameters, the present work aims to perform an evaluation of the effects of electron beam and γ-irradiation on the triacylglycerol profiles of fresh and stored chestnuts. An analysis of variance with type III sums of squares was performed using the general linear model procedure. As classification technique, a linear discriminant analysis using the stepwise procedure was also applied. Independently of irradiation type, samples irradiated with higher doses showed higher modifications in triacylglycerol profiles. In fact, samples irradiated with 1 and 3 kGy were clearly separated from the remaining groups in the linear discriminant analysis. The obtained results highlight the potential of triacylglycerol profiles as indicators of chestnuts irradiation. However, irradiation might be recommended as a suitable method for chestnuts preservation.

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Effect of gamma radiation on microbiological and oil properties of black cumin (<i>Nigella sativa</i> L.)

Cited by 47 publications

References 9 publications

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Evaluation the effect of gamma irradiation on microbial, chemical and sensorial properties of peanut (Arachis hypogaea l.) seeds

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Effects of gamma and electron beam irradiations on the triacylglycerol profile of fresh and stored Castanea sativa Miller samples

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