Effect of gamma-irradiation on the lipid profile of nutmeg (Myristica fragrans Houtt.).
The effect of gamma-irradiation on the lipid constituents of nutmeg (Myristica fragrans) was examined at radiation doses between 2.5 and 10 kGy. The fatty acid composition of the triacylglycerol, the major lipid component, was found to be made up of myristic (90%), palmitic (6%), lauric (3%), petroselinic (0.13%), and stearic acids (0.5%) as determined by gas chromatography-mass spectrometry. A dose-dependent decrease in the triacylglycerol content and a concomitant increase in free fatty acids characterized the lipid profile of the irradiated spice. This suggested a breakdown of acylglycerols during radiation processing, resulting in the release of free fatty acids. These changes were found to be significant at doses above 5 kGy. The impact of the above changes on the flavor of the spice is discussed. These studies suggest that radiation processing of nutmeg should be limited to a dose of 5 kGy.
Niyas
Zareena
Z
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
Variyar
Prasad S
PS
Gholap
Achyut S
AS
Sharma
Arun
A
D005227:Fatty Acids / Q000032:analysis; D005514:Food Irradiation / Q000009:adverse effects*; D005720:Gamma Rays; D008401:Gas Chromatography-Mass Spectrometry; D008055:Lipids / Q000032:analysis*; D026323:Myristica / Q000737:chemistry* / Q000528:radiation effects*; D009812:Odorants / Q000032:analysis*; D012639:Seeds / Q000737:chemistry / Q000528:radiation effects; D014280:Triglycerides / Q000032:analysis
D005227:Fatty Acids; D008055:Lipids; D014280:Triglycerides