The Evaluation of the Quality Properties of Pistacia atlantica var mutica (Bene) Nuts under Different Storage Conditions and Packagings

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 7, Issue 1 - Serial Number 15, April 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i1.9360

Authors

Nasser Sedaghat^* ; Javad Tavakoli

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

This study was done to evaluate quality properties of Pistacia atlantica var mutica (Bene) nuts under deferent storage conditions and packaging. At the zero time, SFA and Total tocopherol (TT) and Total phenolic (TP) compounds were 6.8 and 725.28 and 40.1 mg per kg oil, respectively. Some quality properties (Peroxide value (PV), Conjugated diene value (CDV) and Carbonyle value (CV)) showed that a limit oxidation was done in the Bene nuts, too. The PV and CDV values of different packaged Bene nut samples during the storage time (12 weeks) didn’t have significant differences (p< 0.05) in the 20, 30 and 50°C but decrease of TT and TP compounds were significant (p< 0.05) under such circumstance. The most amount of degradation of TT compound was 17.9%. Therefore, many of these compounds remained at the end of storage time (12 weeks). The antioxidative effect of these components resulted in low variation in the PV and CDV values at the end of storage time in above mentioned temperatures. The packaging of Bene nut samples by PET/AL/LLDPE multilayer plastic bag was best because of the lowest degree of permeability to oxygen.

Keywords: Bene nuts, Packaging, Fatty acid composition, Total tocopherol, Peroxide value, Conjugated diene value, Total phenolics, Carbonyle value