Effect of gamma radiation on microbiological and oil properties of black cumin (<i>Nigella sativa</i> L.)

Muhammet Arici; Ferya Arslan Colak; Ümit Gecgel

doi:10.3989/gya.2007.v58.i4.444

Autores/as

Muhammet Arici Department of Food Engineering, Faculty of Agriculture, Namik Kemal University
Ferya Arslan Colak Directorate of District-Cerkezkoy, Ministry of Agriculture and Rural Affair
Ümit Gecgel Department of Food Engineering, Faculty of Agriculture, Namik Kemal University

DOI:

https://doi.org/10.3989/gya.2007.v58.i4.444

Palabras clave:

Comino negro, Composición en ácidos grasos, Irradiación, Nigella sativa, Propiedades físico-químicas y microbiológicas

Resumen

Muestras de comino negro adquiridas en el mercado fueron irradiadas a dosis de 2.5 kGy, 6 kGy, 8 kGy y 10 kGy, respectivamente. Coincidiendo con el aumento en la dosis de irradiación, se incrementaron tanto la acidez libre, como el índice de peróxidos de las muestras, mientras que se redujeron en el aceite el índice de yodo, el índice de refracción y la resistencia a la oxidación medida por Rancimat. En la composición de ácidos grasos aumentaron los niveles de ácidos grasos trans, mientras que se redujeron los porcentajes de ácidos grasos insaturados. El recuento de microbios presentes en las muestras descendió, conforme aumentaba la dosis de irradiación aplicada. Se observó como los recuentos totales de bacterias, hongos y levaduras se redujeron hasta un límite indetectable.

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