2,065
Views
6
CrossRef citations to date
0
Altmetric
Article

Effect of the type of packaging on the oxidative stability of pine nuts (Pinus pinea L.) grown in Chile

Efecto del tipo de envase en la estabilidad oxidativa del piñón de pino (Pinus pinea L.) cultivado en Chile

, , , & ORCID Icon
Pages 255-262 | Received 30 May 2017, Accepted 06 Oct 2017, Published online: 11 Jan 2018

References

  • Association of Official Analytical Chemists (AOAC). (2012). Official methods of analysis of AOAC International (19th ed.; G. W. Latimer, Ed.). Gaithersburg, MD: AOAC International. ISBN: 0-935584-83-8.
  • Bligh, E. G., & Dyer, W. J. (1959). A rapid method for total lipid extraction and purification. Canadian Journal of Physiology and Pharmacology, 37, 911–917. doi:10.1139/o59-099
  • Brain, C. B., & Yada, R. Y. (2009). Food biochemistry. In G. Campbell-Platt (Ed), Food science and technology (pp. 57–84). West Sussex, UK: Wiley-BlackWell.
  • Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M. I., Corella, D., Arós, F., & Martínez-González, M. A. (2013). Primary prevention of cardiovascular disease with a Mediterranean diet. The New England Journal of Medicine, 368, 1279–1290. doi:10.1056/NEJMoa1200303
  • Evaristo, I., Batista, D., Correia, I., Correia, P., & Costa, R. (2010). Chemical profiling of Portuguese Pinus pinea L. nuts. Journal of the Science of Food and Agriculture, 90, 1041–1049. doi:10.1002/jsfa.3914
  • Frankel, E. N. (1987). Secondary products of lipid oxidation. Chemistry and Physics of Lipids, 44, 73–85. doi:10.1016/0009-3084(87)90045-4
  • Frankel, E. N. (1988). Foods. In Lipid oxidation (First., pp. 187–225). Dundee: The Oil Press.
  • Gamli, F., & Hayoğlu, I. (2007). The effect of the different packaging and storage conditions on the quality of pistachio nut paste. Journal of Food Engineering, 78, 443–448. doi:10.1016/j.jfoodeng.2005.10.013
  • García, M. A., Martino, M. N., & Zaritzk, N. E. (2000). Lipid addition to improve barrier properties of edible starch-based films and coatings. Journal of Food Science, 65, 941–947. doi:10.1111/j.1365-2621.2000.tb09397.x
  • Gotoh, N., & Wada, S. (2006). The importance of peroxide value in assessing food quality and food safety. Journal of the American Oil Chemists’ Society, 83, 473–474. doi:10.1007/s11746-006-1229-4
  • Guillén, M., & Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry, 77, 503–510. doi:10.1016/S0308-8146(01)00371-5
  • Ikpeme, C. A. E., Eneji, C. A., & Essiet, U. (2007). Storage stability and sensory evaluation of taro chips fried in palm oil, palmolein oil, groundnut oil, soybean oil and their blends. Pakistan Journal of Nutrition, 6, 570–575. doi:10.3923/pjn.2007.570.575
  • Jaya, S., & Das, H. (2005). Accelerated storage, shelf life and colour of mango powder. Journal of Food Processing and Preservation, 29, 45–62. 00012.x. 10.1111/j.1745-4549.2005
  • Jenkins, D. J. A., Kendall, C. W. C., Banach, M. S., Srichaikul, K., Vidgen, E., Mitchell, S., & Josse, R. G. (2011). Nuts as a replacement for carbohydrates in the diabetic diet. Diabetes Care, 34, 1706–1711. doi:10.2337/dc11-0338
  • Kadri, N., Khettal, B., Aid, Y., Kherfellah, S., Sobhi, W., & Barragan-Montero, V. (2015). Some physicochemical characteristics of pinus (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) seeds from North Algeria, their lipid profiles and volatile contents. Food Chemistry, 188, 184–192. doi:10.1016/j.foodchem.2015.04.138
  • Kirk, R. S., & Sawyer, R. (1991). Pearson’s composition and analysis of foods (9th ed.). London: Longman Scientific and Technical.
  • Labuza, T. P. (1982). Shelf life dating of foods. Westport, CT, USA: Food and Nutrition Press Inc.
  • Labuza, T. P., & Roboh, D. (1982). Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. Food Technology, 36, 55–74.
  • Lin, X., Wu, J., Zhu, R., Chen, P., Huang, G., Li, Y., & Ruan, R. (2012). California almond shelf life: Lipid deterioration during storage. Journal of Food Science, 77, C583–C593. doi:10.1111/j.1750-3841.2012.02706.x
  • Loewe, M. V., Balzarini, M., Alvarez, C. A., Delard, R. C., & Navarro-Cerrillo, R. M. (2016). Fruit productivity of Stone pine (Pinus pinea L.) along a climatic gradient in Chile. Agricultural and Forest Meteorology, 223, 203–216. doi:10.1016/j.agrformet.2016.04.01
  • Lutz, M., Álvarez, K., & Loewe, V. (2017). Chemical composition of pine nut (Pinus pinea L.) grown in three geographical macrozones in Chile. CYTA – Journal of Food, 15(2), 284–290. doi:10.1080/19476337.2016.1250109
  • Lutz, M., & Luna, L. (2016). Nuts and body weight: An overview. Journal of Nutrition and Health, 3(104). doi:10.15744/2393-9060.3.104
  • Maguire, L. S., O’Sullivan, S. M., Galvin, K., O’Connor, T. P., & O’Brien, N. M. (2004). Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. International Journal of Food Sciences and Nutrition, 55, 171–178. doi:10.1080/09637480410001725175
  • Matthaus, B., & Özcan, M. M. (2013). Fatty acid, tocopherol and sterol contents of forest pine seed oil. Asian Journal of Chemistry, 25(17), 9845–9847. doi:10.14233/ajchem.2013.15503
  • Mehyar, G., Al-Ismail, K., Han, J. H., & Chee, G. W. (2012). Characterization of edible coatings consisting of pea starch, whey protein isolate, and carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. Journal of Food Science, 77(2), E52–E59. doi:10.1111/j.1750-3841.2011.02559.x
  • Mexis, S. F., Badeka, A. V., Riganakos, K. A., Karakostas, K. X., & Kontominas, M. G. (2009). Effect of packaging and storage conditions on quality of shelled walnuts. Food Control, 20, 743–751. doi:10.1016/j.foodcont.2008.09.022
  • Nasri, N., Khaldi, A., Hammami, M., & Triki, S. (2005). Fatty acid composition of two Tunisian pine seed oils. Biotechnology Progress, 21, 998−1001. 05.023. 10.1021/bp049568s
  • Nasri, N., Tlili, N., Ben Ammar, K., Khaldi, A., Fady, B., & Triki, S. (2009). High tocopherol and triacylglycerol contents in Pinus pinea L. seeds. International Journal of Food Sciences and Nutrition, 60(S1), 161–169. doi:10.1080/09637480802577854
  • Nergiz, C. I., & Dönmez, I. (2004). Chemical composition and nutritive value of Pinus pinea L. seeds. Food Chemistry, 86, 365–368. doi:10.1016/j.foodchem.2003.09.009
  • Nunes, E., Quilhó, T., & Pereira, H. (1999). Anatomy and chemical composition of Pinus pinea L. bark. Annals of Forest Science, 56(6), 479–484. doi:10.1051/forest:19990604
  • O’Brien, R. D. (1998). Fats and oils analysis. In R. D. O’Brien (Ed), Fats and oils formulating and processing for applications (pp. 181–249). Lancaster, PA: Technomic Publishing Co. Inc.
  • Özcan, M. M., Dağdelen, A., Kara, H. H., & Kanbur, G. (2013). The effect of microwave and roasted processing on fatty acid composition of oils extracted from stone pine (Pinus pinea) nuts. Rivista Italiana delle Sostanze Grasse, XC, 265–269.
  • Rees, K., Hartley, L., Flowers, N., Clarke, A., Hooper, L., Thorogood, M., & Stranges, S. (2014). ‘Mediterranean’ dietary pattern for the primary prevention of cardiovascular disease (Review). Cochrane Database of Systematic Reviews, 2013(8, Art. No CD009825. John Wiley & Sons). doi:10.1002/14651858.CD009825.pub2
  • Robertson, G. (2010). Food packaging and shelf life: A practical guide. Boca Raton, USA: Taylor and Francis Group.
  • Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2, 652–682. doi:10.3390/nu2070652
  • Ros, E., & Mataix, J. (2006). Fatty acid composition of nuts. Implications for cardiovascular health. British Journal of Nutrition, 96, S29–S35. doi:10.1017/BJN20061861
  • Ryan, E., Galvin, K., O’Connor, T. P., Maguire, O. R., & O’Brien, N. M. (2006). Fatty acid profile, tocopherol, squalene and phytosterol content of Brazil, pecan, pine, pistachio and cashew nuts. International Journal of Food Sciences and Nutrition, 57, 219–228. doi:10.1080/09637480600768077
  • Sabaté, J., & Ang, Y. (2009). Nuts and health outcomes: New epidemiologic evidence. American Journal of Clinical Nutrition, 89, 1643S–1648S. doi:10.3945/ajcn.2009.26736Q
  • Sabliov, C. M., Fronczek, C., Astete, C. E., Khachaturyan, M., Khachatryan, L., & Leonardi, C. (2009). Effects of temperature and UV light on degradation of α-tocopherol in free and dissolved form. Journal of the American Oil Chemists’ Society, 86, 895–902. doi:10.1007/s11746-009-1411-6
  • Sacchetti, G., Cocci, E., Pinnavaia, G., Mastrocola, D., & Dalla Rosa, M. (2008). Influence of processing and storage on the antioxidant activity of apple derivatives. International Journal of Food Sciences and Technology, 43, 797–804. 2007.01518.x. 10.1111/j.1365-2621
  • Senesi, E., Rizzolo, A., & Sarlo, S. (1991). Effect of different packaging conditions on peeled almond stability. Italian Journal of Food Sciences, 3, 209–218.
  • Sloan, A. R., Dunn, M. L., Jefferies, L. K., Pike, O. A., Nielsen Barrows, S. E., & Steele, F. M. (2016). Effect of water activity and packaging material on the quality of dehydrated Taro (Colocasia esculenta (L.) Schott) slices during accelerated storage. International Journal of Food Sciences. doi:10.1155/2016/9860139
  • Van Boekel, M. (2008). Kinetic modeling of food quality: A critical review. Comprehensive Reviews in Food Sciences and Food Safety, 7, 14–158. 2007.00036.x. 10.1111/j.1541-4337
  • Zajdenwerg, C., Branco, G., Alamed, J., Decker, E. A., & Castro, I. A. (2011). Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, 233, 109–116. doi:10.1007/s00217-011-1493-x