Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

There is a need to develop alternative crops to improve the food security and prosperity of developing countries. The tropical nut Canarium indicum (canarium nut) is increasingly used as a shade tree for cocoa and has potential for commercialization as a sustainable crop that will improve food security and livelihoods in Melanesia and East Asia. There is no information on canarium nut shelf life characteristics. Canarium kernels may be prone to rancidity, due to a high content of unsaturated fatty acids. Kernels at 5.4% moisture content were vacuum-packed with a domestic vacuum-packaging system and stored for six months in Papua New Guinea and for nine months in Southeast Queensland, Australia at both ambient temperatures (22 to 31 °C and 22 to 25 °C, respectively) and under refrigeration. Nuts were analysed for changes in peroxide values and free fatty acids (FFAs) over the storage periods that might indicate development of rancidity. Peroxide values indicated very low levels of oxidation in all treatments. Free fatty acids were at low levels but increased significantly during storage at ambient temperatures. The results suggested that vacuum-packed Canarium nuts can be stored safely under ambient tropical conditions for six months with daytime temperatures around 31 °C, and for nine months at 25 °C. Increasing FFA levels at ambient temperatures indicate caution about longer storage time at ambient temperatures. Storage under refrigeration greatly prolonged shelf life

Organic Matter Fractions Controlling Soil Water Repellency in Sandy Soils From the Doñana National Park (Southwestern Spain)

11 páginas.-- 5 figuras.-- 3 tablas.-- 102 referencias.-- Special Issue: Advances Towards an Integrated Assessment of Fire Effects on Soils, Vegetation and Geomorphological ProcessesThe relationship between soil organic matter (SOM) content and organic molecular assemblages (n-alkane/alkenes pairs and n-fatty acids) with soil water repellency (WR) in different sieve fractions (1–2, 0·25–1, 0·05–0·5 and  PA > PP > HH. A positive correlation was found between soil WR from each sieve fraction and SOM content. Most severe soil WR was detected in QS for all sieve fractions, followed by the finer fractions ( PA > HH. A significant correlation was observed between SOM content and the severity of soil WR in QS samples and finer fractions of soil under other vegetation (PA, PP and HH). Coarser fractions (1–2 mm) from PP, PA and HH 1–2 mm sieve fractions showed high severity of WR and relatively low SOM contents that could be explained by a low degree of evolution of the organic residues as seen by analytical pyrolysis, that is, higher alkane/alkene carbon preference index values and the presence of a higher diversity of fatty acid structures. CopyrightThis work has been partly funded by the Spanish Ministry for Economy and Competitiveness through projects HYDFIRE (CGL2010-21670-C02-01) and GEOFIRE (CGL2012-268 38655-C04-01). The firstauthor has been granted by a fellowship for Formation of Research Staff (BES-2013-062573) by the Spanish Ministry for Economy and Competitiveness.Peer reviewe

Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content - Fig 2

<p>Peroxide values (A) and free fatty acid (FFA) (B) of the roasted <i>Canarium indicum</i> kernels at 110°C, 120°C and 150°C temperatures for 5 min (hatched column), 10 min (grey column) and 20 min (black column) compared to raw kernel (white column). FFA of the testa-off and testa-on kernels at 110°C (white and black columns, respectively) and at 120°C (grey and hatched columns, respectively) (C). Different lower case letters indicate significant differences at P<0.05.</p

<i>Canarium indicum</i> kernels (%) in each colour category and mottled colour category for different roasting regimes.

<p><i>Canarium indicum</i> kernels (%) in each colour category and mottled colour category for different roasting regimes.</p

Fatty acid composition (percentages) of <i>Canarium indicum</i> under different roasting regimes.

<p>Paired bold cases represent a significant difference at P<0.05.</p

<i>Canarium indicum</i>—Nut and removed pulp (A), testa-on kernels (B) and testa-off kernels (C).

<p><i>Canarium indicum</i>—Nut and removed pulp (A), testa-on kernels (B) and testa-off kernels (C).</p

Probability of two-way ANOVA for oil volume, moisture content, peroxide value (PV), free fatty acid (FFA), fatty acid composition, total saturated fatty acid (TSFA), total unsaturated fatty acid (TUSFA), oleic:linoleic ratio and protein content of <i>Canarium indicum</i> after roasting.

<p>Probability of two-way ANOVA for oil volume, moisture content, peroxide value (PV), free fatty acid (FFA), fatty acid composition, total saturated fatty acid (TSFA), total unsaturated fatty acid (TUSFA), oleic:linoleic ratio and protein content of <i>Canarium indicum</i> after roasting.</p