Abstract
Short time heat treatments effectively control insect contamination of nuts containing substantial quantities of polyunsaturated fatty acids susceptible to oxidative rancidity. Walnut kernels contain greater concentrations of polyunsaturated fatty acids than almond kernels. The objectives of this research were to investigate the lipid stability of shelled walnuts and almonds as affected by short time heat treatments and accelerated storage temperatures. Heating treatments were at 55C for 2 min, 55C for 10 min, 60C for 2 min or 60C for 10 min to simulate predetermined deinfestation treatments. Untreated control and heat treated shelled walnut and almond kernels were stored at 25C for 5, 15, 30 and 60 days or 35C for 2, 5, 10 and 20 days to simulate the shelf lives of walnut and almond kernels at 4C for 2 years. Oils extracted from untreated and short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from untreated and short time heat treated almond kernels under equivalent conditions. Oils extracted from untreated walnut kernels exhibited significantly (P ± 0.05) higher peroxide values than oils extracted from short time heat treated walnut kernels after 5, 15, 30, and 60 days of storage at 25C, or after 2, 5, 10, or 20 days of storage at 35C. Oils extracted from untreated almond kernels exhibited higher peroxide values than oils extracted from short time heat treated almond kernels after 5, 15, 30, or 60 days of storage at 25C, or after 2, 5, 10 or 20 days of storage at 35C. Oils extracted from untreated walnut kernels and oils extracted from short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from almond kernels after storage at 25C or 35C. Short time heat treatment does not enhance development of rancidity during accelerated storage of walnut or almond kernels.
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Claims 8
Claim · model-written summary
Walnut kernels had greater polyunsaturated fatty acid concentrations than almond kernels.
Verbatim
e0“Walnut kernels contain greater concentrations of polyunsaturated fatty acids than almond kernels.”
Claim · model-written summary
Walnut kernel oils had higher peroxide values than almond kernel oils under equivalent conditions.
Verbatim
e0“Oils extracted from untreated and short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from untreated and short time heat treated almond kernels under equivalent conditions.”
Claim · model-written summary
Untreated walnut kernel oils had significantly higher peroxide values than heat-treated walnut kernel oils across reported storage times and temperatures.
Verbatim
e0“Oils extracted from untreated walnut kernels exhibited significantly (P ± 0.05) higher peroxide values than oils extracted from short time heat treated walnut kernels after 5, 15, 30, and 60 days of storage at 25C, or after 2, 5, 10, or 20 days of storage at 35C.”
Claim · model-written summary
Untreated almond kernel oils had higher peroxide values than heat-treated almond kernel oils across reported storage times and temperatures.
- Taxon
- almond
Prunus dulcise0 - Treatment
- untreated almond kernelse0
- Outcome
- peroxide valuese0
- Direction
- highere0
- Qualifier
- after 5, 15, 30, or 60 days of storage at 25C, or after 2, 5, 10 or 20 days of storage at 35Ce0
- Comparator
- short time heat treated almond kernelse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Oils extracted from untreated almond kernels exhibited higher peroxide values than oils extracted from short time heat treated almond kernels after 5, 15, 30, or 60 days of storage at 25C, or after 2, 5, 10 or 20 days of storage at 35C.”
Claim · model-written summary
Untreated walnut kernel oils had higher peroxide values than almond kernel oils after storage.
Verbatim
e0“Oils extracted from untreated walnut kernels and oils extracted from short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from almond kernels after storage at 25C or 35C.”
Claim · model-written summary
Heat-treated walnut kernel oils had higher peroxide values than almond kernel oils after storage.
Verbatim
e0“Oils extracted from untreated walnut kernels and oils extracted from short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from almond kernels after storage at 25C or 35C.”
Claim · model-written summary
Short heat treatment did not enhance walnut kernel rancidity during accelerated storage.
- Taxon
- walnute0
- Treatment
- Short time heat treatmente0
- Outcome
- development of ranciditye0
- Direction
- does not enhancee0
- Qualifier
- accelerated storagee0
Not reportedComparator
Verbatim
e0“Short time heat treatment does not enhance development of rancidity during accelerated storage of walnut or almond kernels.”
Claim · model-written summary
Short heat treatment did not enhance almond kernel rancidity during accelerated storage.
- Taxon
- almondPrunus dulcise0
- Treatment
- Short time heat treatmente0
- Outcome
- development of ranciditye0
- Direction
- does not enhancee0
- Qualifier
- accelerated storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Short time heat treatment does not enhance development of rancidity during accelerated storage of walnut or almond kernels.”
The same questions in other papers
heat · growth · Juglans (walnuts)Positive and negative results
1 in the opposite direction
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.