Achyut S. Gholap

Effect of γ-irradiation on the volatile oil constituents of turmeric (Curcuma longa)

Abstract The volatile essential oils from commercial samples of dry turmeric and samples γ-irradiated at a dose of 10 kGy were isolated using simultaneous distillation extraction technique and analyzed by GLC (Gas Liquid Chromatography) and gas chromatography/mass spectrometry (GC/MS). Some of the major compounds identified by GC/MS were α-phellandrene, p-cymene, 1:8cineol, β-caryophyllene, ar-curcumene, zingeberene, s-sesquiphellandrene, nerolidol, turmerone, ar-turmerone, curlone and dehydrozingerone. No detectable differences were observed between the aroma impact compounds of the irradiated and commercial samples.

Hydrocarbons as marker compounds for irradiated cashew nuts

Abstract Volatile long chain hydrocarbons, such as 1-tetradecene, 1-hexadecene and 8-heptadecene, could serve as marker compounds in cashew nuts irradiated at 0.25–1.00 kGy. Monitoring these markers over a storage period of 6 months under ambient conditions showed them to be persistent. The concentrations of the markers increased linearly with radiation dose at all storage periods of the study. However, their concentration decreased marginally with storage at all the dose levels.

Compositional profiles of γ-irradiated cashew nuts

Cashew nuts, an important export item from India, contribute to about 7% of the national exchequer. Insect infestation of the cashew nut, leading to economic losses is a frequently encountered problem. The present work aims to combat this problem by using low dose γ-irradiation and evaluating the effect of such treatment on the physico-chemical properties of cashew nuts. Cashew nuts, irradiated at 0.25, 0.50, 0.75 and 1.00 kGy and stored under ambient conditions were analyzed periodically every 2 months for 6 months with respect to the changes in 10-kernel weights, colour characteristics and proximate composition. Visual inspection showed no insect infestation for six months, even at 0.25 kGy, while the control sample was totally infested. This was evident from the 10-kernel weights, which decreased gradually with time of storage. While an increase in yellowness of the cashew nuts was observed as a function of storage time and irradiation dose, no substantial changes in proximate composition between the samples or with storage time were observed. This study underlines the use of 0.25 kGy of irradiation for preservation of cashew nuts.