Changes in the concentrations of tocopherols and fatty acids in cold pressed oils manufactured from walnuts, hazelnuts and almonds
Journal Title: Rośliny Oleiste - Oilseed Crops - Year 2009, Vol 30, Issue 2
Abstract
In this study changes in the concentration of tocopherols in relation to the peroxide number in hazelnut, walnut and almond oils stored at the temperature of 20oC and subjected to irradiation (2.5–20 kGy) were analysed. The examined oils were characterised by varying concentrations of tocopherols and their homologue composition.The percentage break-up of tocopherols contained in the experimental oils was comparable and depended on temperature, storage conditions and the irradiation dose.Changes in the ratio of α-tocopherol to polyunsaturated fatty acids, known as the Harris coefficient, were adopted as the criterion of the nutritional value of the examined oils. Harris coefficient, irrespective of the applied temperature, storage time and irradiation dose, maintained its proper physiological value in oils manufactured from hazelnuts and almonds, whereas in the case of the walnut oil, its physiological value was not satisfactory already at the beginning of the experiment and it continued to decline during storage and after the irradiation treatment.
Authors and Affiliations
Aldona Jasińska-Stępniak
Keywords
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