Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels

• Main Authors: Farhad Pirzad, Hamidreza Tahanian, Morteza Soleimani Aghdam, Asghar Ebrahimzadeh
• Format: Article
• Language: English
• Published: University of Zagreb 2019-01-01
• Series: Food Technology and Biotechnology
• Subjects: DPPH scavenging capacity; γ-aminobutyric acid; gum arabic coating; postharvest nutritional quality; walnut kernel
• Online Access: https://hrcak.srce.hr/file/339490

Because of the higher content of unsaturated fatty acids (UNSFA) and phenolics, walnut kernels are vulnerable to oxidative rancidity and browning due to unfavorable postharvest handling procedures. This study investigates the impact of gum arabic coating enriched with γ-aminobutyric acid (GABA) on oxidative rancidity and browning of kernels during storage at 20 °C. The results showed that the walnut kernels coated with gum arabic (5 %) enriched with GABA (0.1 mM) exhibited lower oxidative rancidity and browning, manifested by lower peroxide value and malondialdehyde accumulation along with higher whiteness index. Moreover, kernels had higher UNSFA/SFA ratio as a response to lower lipoxygenase activity and H2O2 accumulation. The reduced oxidative browning in coated kernels was accompanied with lower polyphenol oxidase and higher phenylalanine ammonia-lyase activity leading to higher accumulation of phenolics and increased DPPH• scavenging capacity. Based on our findings, gum arabic coating (5 %) enriched with GABA (0.1 mM) may have a commercial potential for maintaining nutritional quality of walnut kernels.