Examining Effects of Storage Duration on the Different Forms of Tocopherol and Peroxide Value in Walnut Kernel and Powder
Amir Hosseinvand
1
(
Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Yekaterinburg, 620002, Russia
)
Bouchra Ikram Adja
2
(
Department of Technology for Organic Synthesis, Institute of Chemical Engineering, Ural Federal University, Yekaterinburg, 620002, Russia
)
Keywords: Kernel walnut, Nut, Peroxide value, time, Tocopherol,
Abstract :
The walnut kernel (WK), which has high oil content and contains many polyunsaturated fatty acids (FFA), is considered a valuable nut with a protective effect against cardiovascular diseases. This product is sensitive to oxidation and has a short shelf life. Fat oxidation is the crucial parameter that reduces the economic value and has a negative side for consumers during storage time. The objective of present research was the evaluation of Vit E types ( and peroxide indexes during storage time (6 months) for walnut kernel and walnut powder (WP). The analysis of peroxide indicated that during storage time of this parameter increased to kernel and powder, significantly ( Moreover, testifier samples had the highest total tocopherol value. According to the results of the statistical analysis, the effect of the storage time on the tocopherol and peroxide index was bilateral. Meanwhile, there is a direct relationship between the reduction of tocopherol content and the increase of peroxide value.
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