THE GAMMA IRRADIATION EFFECT ON THE ANTIOXIDANT AND LIPID OXIDATION ACTIVITY OF ALMOND (PRUNUS DULCIS L.) OIL
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2023-01-01
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Abstract
Almond nuts (Prunus dulcis, Amygdalus subgenus inside the Prunus genus, Rosaceae family) are cultivated globally and 30 % of their worldwide production is derived from the Mediterranean region. The almond nut’s main components, like lipids (oleic, linoleic, palmitic, palmitoleic, and stearic acid), proteins, soluble sugars, minerals, fibrous, and phytochemicals, are responsible for ROS/RNS detection. In recent years, food irradiation has been used to protect against microorganisms, oxidative processes, and radiation-induced toxicity, and this methodology is internationally recognized for effective long-term storage. The ROS/RNS detection by Electron paramagnetic resonance spin - trapping provides useful information on the susceptibility to oxidative stability of gamma (γ) - irradiated food/oils for comparative purposes. In the current study by using two different methods in vitro were evaluate and compared radical-scavenging abilities and lipid oxidative stability of almond oil, at 0 kGy, 10 kGy, 25 kGy radiation, re-oxidized at 50°C. It was found that a 10 kGy irradiation dose increased membrane protection activity in the lipid phase. 10 kGy irradiated almond oil showed high reproducibility, on the 1 min - 60 min (57.3 μmol kg-1 oil), while 25 kGy irradiated extracts showed a slight decrease. Based on the EPR signals, 10 kGy irradiated almond oil show almost commensurate singlet line intensity, but with a slight change in the g value (g = 2.0054; o -semiquinone radical originates from the polyphenol substances), as opposed to 25 kGy doses decreased signal intensity and change the g = 2.0050, compared to non-irradiated oil