摘要：Almond nuts were exposed to radiation doses of 1, 2 and 3 kGy of gamma irradiation covering the range for insect/pest disinfestations and for microbial load. Fatty acid composition, acidity value, peroxide value, iodine value specification number, TBA value and color of almond oil extracted from un-irradiated and irradiated sample were determined, immediately after irradiation and after 12 months of storage. Results showed that non-irradiated almond oil was characterized by high amount of unsaturated fatty acids. The fatty acid profile slightly changed due to irradiation. The major change in fatty acid composition was the decrease in the quantity of fatty acids (C16:0, C18:0 and C18:1) and the increase in the quantity of fatty acid (C18:2). Irradiation reduced acidity value, peroxide value, iodine value and specifications value number of almond lipid. Whereas, the TBA value was almost unaffected. Color parameters L*, a* and b* showed a small but statistically significant (p<0.05) increase in all irradiated samples
关键词：Almond nut; Color characteristics; Fatty acids; Gamma irradiation; Lipid oxidation
