It is believed that lipids are the most important factor affecting nuts shelf-life. In the present study, an accelerated shelf-life testing by means of elevated temperatures 62, 72, and 82 °C was conducted to predict the oxidation stability of walnuts over a long-term storage. Peroxide value (PV) was employed to monitor the lipid oxidation progression in the walnuts. A range of 74.01–79.57 kJ mol−1 K−1 energy was required for formation of primary oxidation products. The reaction changes followed an apparent first-order kinetic. Formation of hydroperoxides in walnut kernels was found to be a temperature-dependent reaction with Q10 of 2.1. Walnut kernels were also kept in normal condition (temp: 20–30 °C; relative humidity (RH): 35–45%) for 12 months to validate the shelf-life estimation approach. The results showed that PV could provide a proper estimation for oxidative stability of the walnuts stored in ordinary condition.
A.O.A.C. (2005): Official method of analysis., 18th ed., No. 40.1.04 and 40.1.05., Association of Official Analytical Chemists, Gaithersburg MD, USA.
Bell, L.N. (2007): Moisture effects on food’s chemical stability.-In: Barbosa-Canovas, G.V., Fontana, A.J., Schmidt, S.J. & Labuza, T.P. (Eds): Water activity in foods: fundamentals and applications. Blackwell Publishing and the Institute of Food Technologists, Washington, pp. 173–198.
Bell L.N., '', in Water activity in foods: fundamentals and applications, (2007) -.
Bell L.N.Water activity in foods: fundamentals and applications2007)| false
I.U.P.A.C. (1987):. Evidence of purity and deterioration from ultraviolet spectrophotometry., 7th ed., Method 2.505. -in: Paquot, C. & Hautfenne, A. (Eds) Standard methods for the analysis of oils, fats and derivatives. Blackwell Scientific, Palo Alto, Calif., pp. 212–213.
'', in Standard methods for the analysis of oils, fats and derivatives, (1987) -.
Standard methods for the analysis of oils, fats and derivatives1987)| false