Lipoxygenase activity in walnuts and almonds

The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins

“…This is because the powdered almond skins had increased surface area for moisture and oxygen exposure but had decreased FP content. Within the seeds, increases in moisture during the accelerated ageing could activate lipoxygenase, leading to formation of lipid peroxidation products which might then interact with the skin (Buranasompob, Tang, Powers, Reyes, Clark & Swanson, 2007). Further studies are warranted to elucidate the mechanisms underlying the increase of FP in almond skins during storage.…”

Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors

“…4 shows the kinetic behaviours of the lipid system in the oxidation induced by the extracted enzymes at phosphate buffer pH 7. Although the measurements were performed at the pH reported by Buranasompob et al (2007) for highest activity of both almond and walnut enzymes, the activities of these lipoxygenase extracts were considerably lower than that of soybean LOX used as control.…”

“…In other cases, as in the case of some nutty species such as almond and hazelnut, the presence of volatile aldehydes produced by the LOX pathway in lipid bodies of mature almonds, could indicate an important role for these enzymes in determining the organoleptic properties of these nuts. LOX activity of walnuts and almond has been investigated after heat treatments and enzyme inactivation produced by heating has been reported (Buranasompob et al, 2007). These enzymes exhibited the greatest activities at pH 7 when the oxygen consumption of the system was monitored.…”

Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy

“…The quality indexes include PV, FA and color. These are the three most important quality indicators for possible lipid oxidation at elevated temperatures (Buranasompob et al, 2007;Wang et al, 2002). To shorten duration of the studies, the accelerated shelf life tests were conducted in an incubator at 35°C and 30% relative humidity (RH) for 10 and 20 days to simulate commercial storage at 4°C for 1 and 2 years, respectively.…”