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The present study evaluated the quality of pistachio oil, as a function of irradiation, to determine the dose level causing undesirable changes to pistachio oil. Physicochemical fatty acid composition, acidity value, peroxide value, iodine value specification number, thiobarbituric acid (TBA) value and colour of pistachio oil extracted from samples treated with 0, 1, 2 and 3 kGy doses of gamma irradiation were determined. Gamma irradiation caused the alteration of fatty acids of pistachio oil which showed a decrease in oleic acid (C18:1) and an increase in linoleic acid (C18:2). All other fatty acids remained unaffected after irradiation. The higher used doses (2 and 3 kGy) decreased acidity value, peroxide value and iodine value, and increased specification number, with no effect on TBA value. Irradiation had a significant effect on colour values of pistachio oil. Parameters L, a and b increased at doses of 1 and 2 kGy., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The aim of this work was to compare the fatty acid (FA) composition of oil from irradiated and un-irradiated cherry kernels (ChK). Cherry kernel were exposed to radiation doses of 0, 3 and 6 kGy of gamma irradiation covering the range for insect/pest disinfestations and for microbial load. The FA composition of cherry kernel oil (ChKO) was analyzed with using gas chromatography analysis. Oleic acid (C18:1) was consistently present in the highest quantity with averaged 51.07% of the total FA. The FA existing in second highest quantity was linoleic acid (C18:2) showing 38.03% on the average, followed by palmitic acid (C16:0) averaged 7.71%, stearic acid (C18:0) averaged 2.41%, palmitic acid (C16:1) averaged 0.42%, and linolenic acid (C:18:3) averaged 0.38%. indicating that it can be used for human consumption. In the present study, Palmitic, stearic, oleic, linoleic and linolenic acid, SFA and USFA were not affected by irradiation or storing. Conclusively, the ChKO may have sufficient oil volume potential to be used as edible (domestic) and industrial oil.

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]