Authors:
Mahfouz Al-Bachir, Yasser Othman
Volume 24, Issue 3;
Pages: 185-192; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The purpose of this study was to evaluate the occurrence of lipid oxidation in sunflower (Helianthus annuus L.) oil extracted from seeds which were irradiated with 3, 6 and 9 kGy of gamma radiation and stored for 6 and 12 months. The quality characteristics of extracted sunflower oils acidity value (AV), peroxide value (PV), iodine value (IV), saponification value (SV), thiobarbituric acid value (TBA) and refractive index (RI)), and color values (L*, a*, b* and E- values) were analyzed. Irradiation doses and storage time significantly (p<0.05) increased the AV and PV, and only the storage time significantly (p<0.05) increased the TBA value and RI, while both irradiation doses and storage time had no significant (p>0.05) effect on IV and SV. Storage time had more pronounced effect on AV, PV, TBA and RI than irradiation. Gamma irradiation had a significant (p<0.05) effect on all color parameters of sunflower seeds oil including lightness (L*-value), redness (a*-value), yellowness (b*-value), and color difference (E). The studied qualitative characteristics were influence by the used doses of gamma irradiation.
Keywords:
Chemical properties, Gamma irradiation, Oil color, Storage period, Sunflower
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Faculty of Food Processing Technology
Royalty