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Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and poly-unsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF. [ABSTRACT FROM AUTHOR]

Potato tubers were irradiated in60Co gamma station at different doses in order to investigate the effect of gamma irradiation on acrylamide formation in fried potato strips. Acrylamide content due to the irradiation treatment was reduced by 20–54% compared to a control after frying the irradiated tubers. While apply a blanching process, using warm tap water, to potato strips before frying has decreased acrylamide by 61%. A combination of gamma irradiation and a blanching process, which was applied in this work, showed a maximum decrease in acrylamide formation to reach 78% in fried potatoes. [ABSTRACT FROM AUTHOR]

Purpose: To determine the effect of gamma irradiation, steaming and heating on microbial load and chemical composition of licorice root powder. Materials and methods: Powders were exposed to hot air treatment at 60°C for 24 h, steaming at 1.1 bar and about 121°C for 15 min, and irradiation at 10 kGy using a 60Co source. Microbial load, moisture, ash, and electrical conductivity (EC) values of licorice root powders were evaluated immediately after treatment, and after 12 months of storage. Results: Total aerobic plate count (TAPC) of licorice roots powder (control sample), including coliform, Escherichia coli, and Klebsiella spp. were relatively high. Irradiation reduced the TAPC by 4 logs and total coliform to negative (less than 1 log10 colony forming units (CFU) g−1) Klebsiella spp., E. coli, and Salmonella spp. were not detected (less than 1 log10 CFU/g) in irradiated sample. Meanwhile, heating and steaming reduced the total count by 1 and 2 logs with slight effect on reducing the total coliforms counts. Also, irradiated samples were free of coliforms. No considerable changes in the moisture and ash were observed in irradiated powders, but the moisture increased due to steaming, and decreased due to dried heating. Conclusion: Gamma irradiation at 10 kGy was more effective than heating and steaming treatments in their microbial decontamination effect on the licorice root powders. [ABSTRACT FROM AUTHOR]