Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browni
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ORIGINAL ARTICLE
Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels Tehmeena Ahad1 • Amir Gull2 • Jasia Nissar1 • Lubna Masoodi1 • A. H. Rather1
Revised: 22 March 2020 / Accepted: 31 March 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effect of antioxidants, temperature, packaging materials and storage periods was investigated in medium shelled walnut kernels (Hamdan) variety. The kernels were mechanically dried (40 °C), standardized and treated with butylated hydroxylanisole and butylated hydroxytoluene in combination at concentrations (0.015%) each. Then packed in laminates under vacuum and high density polyethylene non vacuum packaging materials and stored under ambient and refrigerated temperature conditions (4 °C) for a period of 9 months. All tested extracts possessed appreciable antioxidant potential. The bioactive compounds were identified by using chromatographic techniques (GC–MS and LC–MS). Before storage dried kernels exhibited high values of total phenols (31.23 mgGAE/gm), DPPH (215.13 lmol TAEg-1) and low value of non enzymatic browning (0.63 OD). Walnuts packed in laminates under vacuum and refrigerated conditions exhibited higher values of total phenols, total flavonoids, DPPH and subsequently lower change in nonenzymatic browning reactions throughout the experiment. After 90 days of storage maximum loss in total phenols and DPPH value and highest value of non enzymatic browning was observed in high density polyethylene non vacuum packaging materials under ambient temperature. The major phenolic components identified by GC/MS and LC/MS analysis were linoleic acid, oleic acid, hexadecanoic acid, epicatechin, quercetin, epicatechin and ellagic & Tehmeena Ahad [email protected] 1
Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar 190025, India
2
Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
acid respectively. This study validates the antioxidant potential of the walnut kernels and the positive relationship between total phenolic content, total flavonoids and antioxidant activity. Keywords 2, 2-Diphenyl-1-picryhydrazyl (DPPH) Folin–Ciocalteu’s reagent Total phenolic content Total flavonoids Gallic acid
Introduction Walnut (Juglans regia L.) is one of the oldest cultivated fruit and is widely distributed throughout the world. Its edible part (kernel) represents about 40–60% weight and is consumed either fresh or in roasted form. Kernel skin is rich source of phenolic compounds and these are known to play significant role in preventing oxidation of fatty acids, thus results in longer shelf life of the walnut kernel (Salcedo et al. 2010). Earlier researchers determined several individual phenolics in walnut kernel, but their quantification is still lacking (Reguerio et al. 2014).Walnut kernels are known to be potential source of antioxidants (Halvorsen et al. 2006; Kornsteiner et
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