Ahad, Tehmeena published the artcileEffect of storage temperatures, packaging materials and storage periods on antioxidant activity and non-enzymatic browning of antioxidant treated walnut kernels, Recommanded Product: Methyl docosanoate, the main research area is walnut kernel packaging material storage effect nonenzymic browning antioxidant; 2, 2-Diphenyl-1-picryhydrazyl (DPPH); Folin–Ciocalteu’s reagent; Gallic acid; Total flavonoids; Total phenolic content.
The effect of antioxidants, temperature, packaging materials and storage periods was investigated in medium shelled walnut kernels (Hamdan) variety. The kernels were mech. dried (40°C), standardized and treated with butylated hydroxylanisole and butylated hydroxytoluene in combination at concentrations (0.015%) each. Then packed in laminates under vacuum and high d. polyethylene non vacuum packaging materials and stored under ambient and refrigerated temperature conditions (4°C) for a period of 9 mo. All tested extracts possessed appreciable antioxidant potential. The bioactive compounds were identified by using chromatog. techniques (GC-MS and LC-MS). Before storage dried kernels exhibited high values of total phenols (31.23 mgGAE/gm), DPPH (215.13μmol TAEg-1) and low value of non enzymic browning (0.63 OD). Walnuts packed in laminates under vacuum and refrigerated conditions exhibited higher values of total phenols, total flavonoids, DPPH and subsequently lower change in non-enzymic browning reactions throughout the experiment After 90 days of storage maximum loss in total phenols and DPPH value and highest value of non enzymic browning was observed in high d. polyethylene non vacuum packaging materials under ambient temperature The major phenolic components identified by GC/MS and LC/MS anal. were linoleic acid, oleic acid, hexadecanoic acid, epicatechin, quercetin, epicatechin and ellagic acid resp. This study validates the antioxidant potential of the walnut kernels and the pos. relationship between total phenolic content, total flavonoids and antioxidant activity.
Journal of Food Science and Technology (New Delhi, India) published new progress about Antioxidants. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Recommanded Product: Methyl docosanoate.
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