Analysis of Factors Influencing Lipid Oxidation of Almond Seeds during Accelerated Ageing

Almond seeds age rapidly during storage at high relative humidity (80%) an d moderate temperature (20°C). The content of lipid decreased during accelerated ageing up to 40 d. The levels of linoleic (Cl8:2) and linolenic (Cl8:3) acids in almond lipid fraction also decreased during agei/lg up to 20 d. The aged seeds contain high levels of malondialdehyde, a product of the peroxidatio/l of unsaturated fatty acids. Lipoxygenase activity, which oxidizes unsaturated fatty acids, was detected in almond seeds. Increased activity of this enzyme was observed during accelerated ageing. It is sugg ested that accelerated ageing leads to peroxidative changes to lipids. No changes in pero:x,ide-scavenging enzymes such as sup eroxide dismutase and peroxidase were detected in accelerated-aged seeds. The accelerated ageing treatment could be a usefu l tool to investigate the mechanism of natural seed