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Comparison of analytical techniques to evaluate the effect of drying on oxidative status of sliced almonds during storage
Descriptive
TitleInfo
Title
Comparison of analytical techniques to evaluate the effect of drying on oxidative status of sliced almonds during storage
Name
(type = personal)
NamePart
(type = family)
Gandhi
NamePart
(type = given)
Shreya D.
NamePart
(type = date)
1985-
DisplayForm
Shreya Gandhi
Role
RoleTerm
(authority = RULIB)
author
Name
(type = personal)
NamePart
(type = family)
Hartman
NamePart
(type = given)
Dr. Thomas G
DisplayForm
Dr. Thomas G Hartman
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
chair
Name
(type = personal)
NamePart
(type = family)
Yam
NamePart
(type = given)
Dr Kit L
DisplayForm
Dr Kit L Yam
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
Ho
NamePart
(type = given)
Dr. Chi-Tang
DisplayForm
Dr. Chi-Tang Ho
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
(type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm
(authority = RULIB)
school
TypeOfResource
Text
Genre
(authority = marcgt)
theses
OriginInfo
DateCreated
(qualifier = exact)
2012
DateOther
(qualifier = exact);
(type = degree)
2012-01
Place
PlaceTerm
(type = code)
xx
Language
LanguageTerm
(authority = ISO639-2b);
(type = code)
eng
Abstract
(type = abstract)
Almonds (Prunus amygdalus) are highest produced tree nuts worldwide, grown mainly in Mediterranean climate. Almond contains approximately 49% total lipids of which 12g is polyunsaturated fat, 30.9% monounsaturated fat and 3.7% saturated fat. About 90% of its total fatty acid composition is unsaturated, where oleic acid is 60-70% and linoleic acid 14-26%. The unsaturated fatty acids makes the almonds susceptible to oxidative degradation by producing volatile compounds, off flavor and odor decreasing their nutritional value. The deterioration rate of the almonds lipid fraction during storage due to the oxidative process is of a great economic and nutritional importance. Therefore, before storage the fruit is subjected to multi-processing steps in order to improve its quality in term of storage stability. In this connection, the drying step and storage conditions are of decisive importance. The drying step involves removal of moisture to prevent hydrolysis and enzymatic degradation during storage which cause split of triglyceride into glycerol and free fatty acid. However over drying or under drying could lead to oxidative degradation. The combination of various analytical techniques is recommended to evaluate oxidative status as no single method is available to analyze both primary and secondary oxidation products together. In this connection, this project aims at providing most effective analytical technique that evaluates the efficiency of the drying conditions on the storage stability of sliced almonds. Therefore, four different analytical techniques have been selected, namely: Iodometric titration for peroxide value, titration method for Free Fatty acid (Acid Value), UV spectrophotometry for conjugated diene and triene and GC/MS for semi-volatile and volatile compounds were used. This study shows a positive effect of the used drying conditions on the oxidative stability since the concentration of peroxides and conjugated dienes of dried almonds decreased as compared to those of non dried and ambient dried. A constant curve for free fatty acids was obtained showing that drying was done effectively as no hydrolysis has been observed. The GC-MS method seems to be the most suitable method which gives a real picture of drying effect on the oxidative status of the stored sliced almonds.
Subject
(authority = RUETD)
Topic
Food Science
RelatedItem
(type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
(type = RULIB)
ETD
Identifier
ETD_3799
PhysicalDescription
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(authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
x, 87 p. : ill.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
by Shreya D. Gandhi
Subject
(authority = ETD-LCSH)
Topic
Almonds--Storage
Subject
(authority = ETD-LCSH)
Topic
Lipids in nutrition
Subject
(authority = ETD-LCSH)
Topic
Oxidation
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064093
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
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rucore19991600001
Location
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(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T3P55MJJ
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
RightsDeclaration
(ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder
(type = personal)
Name
FamilyName
Gandhi
GivenName
Shreya
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = start)
2012-01-06 13:25:41
AssociatedEntity
Name
Shreya Gandhi
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = start)
2012-01-31
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = end)
2014-01-30
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after January 30th, 2014.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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950784
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windows xp
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ETD
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application/pdf
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application/x-tar
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952320
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