Table 1. Oxidative rancidity and browning of walnut kernels coated with gum arabic enriched with γ-aminobutyric acid (GABA) during storage at 20 °C for 18 weeks.
| Oxidative rancidity and browning markers | ||||||||
|---|---|---|---|---|---|---|---|---|
| w(gum arabic)/% | c(GABA)/mM | t/week | WI | PV/(mmol/kg) | b(MDA)/(nmol/g) | |||
| 0 | (54.3±0.3) | (0.7±0.1) | (8.3±1.3) | |||||
| 0 | 0 | 6 | (52.3±0.9)abc | (1.3±0.1)e | (11.3±1.2)d | |||
| 12 | (48±0.6)d | (2.6±0.1)b | (14.8±1.2)b | |||||
| 18 | (41.7±0.9)e | (4.1±0.2)a | (16.1±0.5)a | |||||
| 0 | 1 | 6 | (50.3±0.3)cd | (0.8±0.1)f | (10.3±1.1)e | |||
| 12 | (48.7±0.4)d | (2.0±0.)d | (13.1±0.8)c | |||||
| 18 | (45±0.7)e | (2.8±0.1)b | (15.9±1.1)b | |||||
| 10 | 0 | 6 | (53.7±0.4)ab | (0.8±0.01)f | (10.4±1.3)e | |||
| 12 | (50.5±0.5)bcd | (2.1±0.2)c | (12.6±0.5)d | |||||
| 18 | (48±0.6)d | (2.9±0.2)b | (14.3±1.2)b | |||||
| 5 | 0.1 | 6 | (54±0.6)a | (0.7±0.2)f | (9.2±1.1)f | |||
| 12 | (52.3±0.9)ab | (1.8±0.2)d | (11.7±1.1)d | |||||
| 18 | (50±0.5)c | (2.3±0.1)c | (14.0±0.6)c | |||||
| Significant | df | |||||||
| Time | 2 | ** | * | ** | ||||
| Treatment | 3 | ** | ** | ** | ||||
| T × T | 6 | ** | ** | ** | ||||
| CV | - | 2.35 | 8.80 | 8.06 | ||||
Data are presented as mean value±standard error of three replications. Different letters indicate significant differences at p=0.05. * and **Significance at p=0.05 and 0.01, respectively. WI=whiteness index, PV=peroxide value per kernel oil mass, MDA=malondialdehyde expressed as thiobarbituric acid per dry mass