Effect of gamma irradiation on the physicochemical properties of pistachio ( Pistacia vera L.) nuts
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ORIGINAL PAPER
Effect of gamma irradiation on the physicochemical properties of pistachio (Pistacia vera L.) nuts Masoumeh Alinezhad1 · Mohammad Hojjati1 · Hassan Barzegar1 · Samira Shahbazi2 · Hamed Askari2 Received: 30 May 2020 / Accepted: 26 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The effects of γ-irradiation at doses of 0, 1, 1.5, 2, 4, and 6 kGy on the physicochemical and sensory properties of pistachio nuts were investigated. The results showed that the total phenol content and antioxidant activity of the pistachio samples enhanced significantly with increasing γ-irradiation dose up to 2 kGy, whereas their values significantly reduced at doses of 4 and 6 kGy. A similar trend was observed for sensory attributes of pistachios and the highest scores were recorded at 2 kGy. The irradiation reduced the soluble protein content and affected the soluble protein profiles, either in the pattern or in the intensity of the protein bands. The irradiation at each dose reduced the chlorophylls and carotenoids levels, and brightness parameters of pistachios color; higher doses caused a notable loss in pigments and the pistachio became darker. The number and concentration of volatile components isolated and identified significantly exhibited with increasing the irradiation doses. The irradiation also caused the alteration of the fatty acids composition of pistachios, which was a remarkable increment in the relative amounts of saturated fatty acids and a decrement in the unsaturated fatty acids. In conclusion, the data showed dose-dependent differences in characteristics studied. Overall, it is recommended that mild γ-irradiation (≤ 2 kGy) promised the quality of pistachios without affecting the physicochemical, structural properties, and sensory acceptance. Keywords Pistachio · Fatty acid · SDS-PAGE · Color · SPME-GC/MS · Hardness
Introduction Pistachio tree (Pistacia vera L.) is marked resistance to extreme environmental conditions and cultivated on soils that are unsuitable for other fruit crops throughout the world from south-central Asia to southern Europe countries, North Africa and the Middle East, the United States of America, and Australia [1, 2]. Pistachio kernel is a delicious and popular nut that is used in many food recipes as ingredient and recognized as a good source of health-promoting components such as antioxidants, vitamins, minerals, monounsaturated fatty acids, sterols, and polyphenols [2, 3].
* Mohammad Hojjati [email protected] 1
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahvaz, Iran
Nuclear Agriculture School, Nuclear Science and Technology Research Institute (NSTRI), Atomic Energy Organization of Iran (AEOI), Karaj, Iran
2
The global production of pistachio has raised over the past decades and based on the Food and Agriculture Organization databases the world production of pistachio reached about 1.4 million tons in 2018, which was an increase of about 160% compare
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