Influence of gum arabic enriched with GABA coating on oxidative damage of walnut kernels
Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on o...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001065315/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 554-560 |
| Glavni autori: | Ebrahimzadeh, Asghar (Author), Pirzad, Farhad, Tahanian, Hamidreza, Aghdam, Morteza Soleimani |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.6380 Hrčak Food technology and biotechnology (Online) |
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| 008 | 200603s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.57.04.19.6380 | |
| 035 | |a (HR-ZaNSK)001065315 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Ebrahimzadeh, Asghar |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Influence of gum arabic enriched with GABA coating on oxidative damage of walnut kernels |h [Elektronička građa] / |c Asghar Ebrahimzadeh, Farhad Pirzad, Hamidreza Tahanian, Morteza Soleimani Aghdam. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 32 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on oxidative rancidity and browning of kernels during storage at 20 °C. The results showed that the walnut kernels coated with gum arabic (5 %) enriched with GABA (0.1 mM) exhibited lower oxidative rancidity and browning, manifested by lower peroxide value and malondialdehyde accumulation along with higher whiteness index. Moreover, kernels had higher UNSFA/SFA ratio as a response to lower lipoxygenase activity and H2O2 accumulation. The reduced oxidative browning in coated kernels was accompanied with lower polyphenol oxidase and higher phenylalanine ammonia-lyase activity leading to higher accumulation of phenolics and increased DPPH• scavenging capacity. Based on our findings, gum arabic coating (5 %) enriched with GABA (0.1 mM) may have a commercial potential for maintaining nutritional quality of walnut kernels. | ||
| 520 | |a Jezgra oraha je zbog velikog udjela nezasićenih masnih kiselina i fenolnih spojeva osjetljiva na oksidacijska oštećenja poput užeglosti i posmeđivanja, koja mogu nastati nepažljivim rukovanjem nakon berbe. U ovom je radu ispitan utjecaj omotača od gume arabike obogaćenog γ-aminomaslačnom kiselinom na sprečavanje pojave užeglosti i posmeđivanja jezgri oraha tijekom skladištenja na 20 °C. Rezultati pokazuju da je jezgra oraha u omotaču od 5 %-tne gume arabike obogaćenom s 0,1 mM γ-aminomaslačne kiseline bila manje osjetljiva na oksidacijska oštećenja, što je vidljivo iz manjih vrijednosti peroksidnog broja i akumulacije malondialdehida, te većeg stupnja bjeline. Osim toga, jezgre oraha su zbog smanjene aktivnosti lipoksigenaze i manje akumulacije H2O2 imale veći omjer nezasićenih i zasićenih masnih kiselina. Uz smanjen intenzitet oksidacijskog posmeđivanja, u tretiranim se orasima aktivnost polifenolne oksidaze smanjila, a fenilalanin-amonij-lijaze povećala, što je dovelo do povećanja koncentracije fenolnih spojeva i pojačanog uklanjanja DPPH radikala. Na temelju ovih rezultata može se zaključiti da bi se omotač od 5 % arapske gume obogaćen s 0,1 mM γ-aminomaslačne kiseline mogao komercijalno upotrijebiti za očuvanje hranjive vrijednosti jezgre oraha. | ||
| 653 | 0 | |a Orah |a Jezgra oraha |a Oksidacijsko oštećenje |a Y-aminomaslačna kiselina |a Guma arabika |a Hranjiva vrijednost | |
| 700 | 1 | |a Pirzad, Farhad |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Tahanian, Hamidreza |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Aghdam, Morteza Soleimani |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 57 (2019), 4 ; str. 554-560 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b dalo2006 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.57.04.19.6380 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/233427 |y Hrčak |
| 856 | 4 | 0 | |u https://www.ftb.com.hr/images/pdfarticles/2019/October-December/FTB-4-57-554.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |