Grasas y Aceites, Vol 69, No 4 (2018)

Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration


https://doi.org/10.3989/gya.0114181

A. G. de O. Sartori
Agri-Food Industry, Food and Nutrition Department, “Luiz de Queiroz” College of Agriculture, University of São Paulo - Department of Food Science, Faculty of Science, University of Copenhagen, Brazil
orcid http://orcid.org/0000-0002-6782-5379

G. R. Sampaio
Department of Nutrition, School of Public Health, University of São Paulo, Brazil
orcid http://orcid.org/0000-0002-7763-4664

D. H.M. Bastos
Department of Nutrition, School of Public Health, University of São Paulo, Brazil
orcid http://orcid.org/0000-0002-9095-2843

M. H.F. Spoto
Agri-Food Industry, Food and Nutrition Department, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Brazil
orcid http://orcid.org/0000-0001-9219-6343

L. H. Skibsted
Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
orcid http://orcid.org/0000-0003-1734-5016

M. A.B. Regitano d’Arce
Agri-Food Industry, Food and Nutrition Department, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Brazil
orcid http://orcid.org/0000-0001-6801-6277

Abstract


The Brazil nut is an important product from the Amazonian region and its productive chain is an income source for local communities. The effect of combinations of packaging atmospheres (loose or vacuum-packed) and storage temperatures (4±1 °C or 24±2 °C) on the tendency of lipid radical formation and on volatiles was investigated for the first time in shelled Brazil nut kernels. It was observed that refrigeration, whether combined with lose packing or vacuum packing, was effective to reduce the tendency for lipid radical formation, as detected by spin-trapping electron spin resonance (ESR) spectroscopy, as well as peroxides, conjugated dienes and 3-octen-2-one. However, the combination of refrigeration with vacuum packing, even using low-density polyethylene (LDPE) pouches with a high oxygen transmission rate (OTR), also reduced the formation of hexanal, which is a major off-flavor volatile, and thus should be recommended for the storage of Brazil nut kernels for the studied period.

Keywords


ESR; Free radicals; Lipid oxidation; Nuts; Spin trapping

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