Document Detail

Effect of gamma-irradiation on the lipid profile of nutmeg (Myristica fragrans Houtt.).
MedLine Citation:
PMID:  14558769     Owner:  NLM     Status:  MEDLINE    
The effect of gamma-irradiation on the lipid constituents of nutmeg (Myristica fragrans) was examined at radiation doses between 2.5 and 10 kGy. The fatty acid composition of the triacylglycerol, the major lipid component, was found to be made up of myristic (90%), palmitic (6%), lauric (3%), petroselinic (0.13%), and stearic acids (0.5%) as determined by gas chromatography-mass spectrometry. A dose-dependent decrease in the triacylglycerol content and a concomitant increase in free fatty acids characterized the lipid profile of the irradiated spice. This suggested a breakdown of acylglycerols during radiation processing, resulting in the release of free fatty acids. These changes were found to be significant at doses above 5 kGy. The impact of the above changes on the flavor of the spice is discussed. These studies suggest that radiation processing of nutmeg should be limited to a dose of 5 kGy.
Zareena Niyas; Prasad S Variyar; Achyut S Gholap; Arun Sharma
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Oct 
Date Detail:
Created Date:  2003-10-15     Completed Date:  2003-12-11     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6502-4     Citation Subset:  IM    
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
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MeSH Terms
Fatty Acids / analysis
Food Irradiation / adverse effects*
Gamma Rays*
Gas Chromatography-Mass Spectrometry
Lipids / analysis*
Myristica fragrans / chemistry*,  radiation effects*
Odors / analysis*
Seeds / chemistry,  radiation effects
Triglycerides / analysis
Reg. No./Substance:
0/Fatty Acids; 0/Lipids; 0/Triglycerides

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