Resumo

RAEI, M.  e  JAFARI, S.M.. Influence of modified atmospheric conditions and different packaging materials on pistachio (Pistacia vera L.) oil quality. Lat. Am. appl. res. [online]. 2013, vol.43, n.1, pp. 43-46. ISSN 1851-8796.

Pistachio as a strategic product has a particular position among Iranian productions and is one of the most important non-oil exports after carpet. In this study, after primary processing such as dehulling, washing, drying and roasting, pistachio nuts were packed in four different atmospheres including N₂, CO₂, vacuum and ambient air. Storage temperatures were 20°C and 40°C for a 12 month period. The evaluated packaging materials were a plastic compound five layers film, a modified polypropylene pouch, and a metalized plastic pouch (polypropylene with a layer of aluminum). After extracting pistachio oil with hexane, thiobarbituric acid (TBA) index, free fatty acids (FFA), and induction time (IT) were measured at three-month intervals. Statistical analysis of our data revealed that stored samples under N₂, CO₂ and vacuum had a lower TBA index compared with air-packed ones, and the IT of pistachio oil was longer at 20 °C than at 40 °C.

Palavras-chave : Packaging; Pistachio Oil; Free Fatty Acids; Oxidation; Shelf Life.