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  • 1 New Paradise of Gorgan University of Agricultural Sciences and Natural Resources Dept. Food Science and Technology Basij Square 49138-15739 Gorgan Iran
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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.

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