Natural moisturizing factor chemical composition

Soon after harvest, tree nuts, because of their high concentrations of unsaturated fatty acids, may undergo development of oxidative rancidity. This leads to the formation of undesirable rancid flavors and a decline in both unsaturated fatty acids (e.g., oleic, linoleic, and linolenic acids) and natural antioxidants (e.g., tocopherols) [63]. The postharvest stability and sensory quality of tree nuts are influenced by several factors such as chemical composition (e.g., fatty acid composition and presence of antioxidants such as tocopherols), moisture content, oxygen concentration, and temperature, among others. There is some evidence that lipid oxidation is at least in part due to the action of oxidative enzymes, such as lipoxygenases. This is supported by the fact that mild to moderate heat treatment of some nuts, such as pecan, retards the development of rancid flavors during storage [64,65]. Nevertheless, mild oxidation is probably necessary for the development of the characteristic volatile flavor components of natural tree nuts [63], In addition to the Upid oxidation volatiles, some other compounds, such as terpenes, lactones, and short-chain volatile acids, may impact the aroma profiles of some types of natural flee nuts. 

Oxidation is a complex process that consists of parallel bnt competing/interacting reaction processes. Although at least four such processes are believed to exist, the exact number, nature, and kinetics of such processes are not very clearly nnderstood. Althongh aerial oxidation of coal is essentially a chemical reaction process, it is inflnenced by, apart from its original chemical composition, other factors like temperature, moisture, catalytic effects of water, and components in the mineral matter. Furthermore, the effects of the physical and snrface properties play a role that is not properly understood. 

In these processes adsorption is a decisive factor, depending on the chemical and physical characteristics of the pesticide compounds (chemical structure of the molecule, its polarity, stability, solubility, and volatility), the type and composition of the soil (loamy fraction, content of organic and mineral substances, pH value, moisture, temperature), as well as on the nature of the pesticide applied. 

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