Effect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels.

Autor: Ahad T; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India., Gull A; Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India., Nissar J; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India., Masoodi L; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India., Rather AH; Department of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, 190025 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2020 Oct; Vol. 57 (10), pp. 3556-3563. Date of Electronic Publication: 2020 Apr 08.
DOI: 10.1007/s13197-020-04387-5
Abstrakt: 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 µmol 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 non-enzymatic 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 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.
(© Association of Food Scientists & Technologists (India) 2020.)
Databáze: MEDLINE
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