# _Applied sciences_
## 3 Results and Discussion
### Impact of \(\gamma\)-Irradiation on the Nutrients of Almonds
Thus, a dietary product's favorable effects on cardiovascular health increase with its PUFA:SFA ratio. As can be seen, the PUFA:SFA ratio decreased from 1.99 to 1.55. Therefore, it is suggested that, to minimize the losses of the beneficial effect, the lowest possible dosage of \(\gamma\)-irradiation should be used. However, the opposite holds for the MUFA:PUFA ratio. According to a previous study, the higher the MUFA:PUFA ratio, the lower the plasma cholesterol, triacylglycerglycerol, and phospholipid levels [37]. Our findings clearly show \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Nutrients** & **Control** & **1 kGy** & **2 kGy** & **4 kGy** & **8 kGy** \\ \hline Protein (g/100 g) & 21.23 \(\pm\) 0.91 \({}^{\mathrm{a}}\) & 21.11 \(\pm\) 0.51 \({}^{\mathrm{a}}\) & 20.96 \(\pm\) 0.99 \({}^{\mathrm{a}}\) & 20.88 \(\pm\) 1.44 \({}^{\mathrm{a}}\) & 19.74 \(\pm\) 1.4 \({}^{\mathrm{a}}\) \\ Fat (g/100 g) & 52.17 \(\pm\) 1.93 \({}^{\mathrm{a}}\) & 52.54 \(\pm\) 1.79 \({}^{\mathrm{a}}\) & 52.91 \(\pm\) 2.7 \({}^{\mathrm{a}}\) & 53.22 \(\pm\) 3.25 \({}^{\mathrm{a}}\) & 55.69 \(\pm\) 3.9 \({}^{\mathrm{a}}\) \\ Vitamin E & 25.97 \(\pm\) 1.64 \({}^{\mathrm{a}}\) & 24.18 \(\pm\) 1.81 \({}^{\mathrm{a}}\) & 23.9 \(\pm\) 0.65 \({}^{\mathrm{a}}\) & 20.57 \(\pm\) 0.91 \({}^{\mathrm{b}}\) & 17.16 \(\pm\) 0.36 \({}^{\mathrm{c}}\) \\ \hline \multicolumn{6}{c}{Different superscript letters (a–c, for example) indicate statistically significant differences (\(p<0.05\)) within each column.} \\ \end{tabular}
\end{table} 
Table 1: \(\gamma\)-irradiation’s impact on almond samples’ vital nutrients (\(n=9\)). \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fatty Acid** & **Control** & **1 kGy** & **2 kGy** & **4 kGy** & **8 kGy** \\ \hline Palmitic (C16:0) & 6.28 \(\pm\) 0.28 \({}^{\mathrm{a}}\) & 6.36 \(\pm\) 0.44 \({}^{\mathrm{a}}\) & 6.44 \(\pm\) 0.25 \({}^{\mathrm{a}}\) & 6.54 \(\pm\) 0.27 \({}^{\mathrm{a}}\) & 6.59 \(\pm\) 0.14 \({}^{\mathrm{a}}\) \\ Stearic (C18:0) & 2.38 \(\pm\) 0.14 \({}^{\mathrm{a}}\) & 2.42 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 2.45 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 2.5 \(\pm\) 0.17 \({}^{\mathrm{a}}\) & 2.53 \(\pm\) 0.08 \({}^{\mathrm{a}}\) \\ \(\sum\) Saturated (SFA) & 8.66 \(\pm\) 0.42 \({}^{\mathrm{a}}\) & 8.78 \(\pm\) 0.54 \({}^{\mathrm{a}}\) & 8.89 \(\pm\) 0.34 \({}^{\mathrm{a}}\) & 9.04 \(\pm\) 0.44 \({}^{\mathrm{a}}\) & 9.12 \(\pm\) 0.22 \({}^{\mathrm{a}}\) \\ Palmitoleic (C16:1) & 0.21 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 0.24 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.25 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 0.33 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.35 \(\pm\) 0.02 \({}^{\mathrm{a}}\) \\ Oleic (C18:1) & 68.6 \(\pm\) 4.73 \({}^{\mathrm{a}}\) & 70.27 \(\pm\) 2.04 \({}^{\mathrm{a}}\) & 71.06 \(\pm\) 3.13 \({}^{\mathrm{a}}\) & 72.87 \(\pm\) 2.84 \({}^{\mathrm{a}}\) & 73.25 \(\pm\) 1.68 \({}^{\mathrm{a}}\) \\ \(\sum\) Monounsaturated & 68.81 \(\pm\) 4.74 \({}^{\mathrm{a}}\) & 70.51 \(\pm\) 2.05 \({}^{\mathrm{a}}\) & 71.31 \(\pm\) 3.13 \({}^{\mathrm{a}}\) & 73.2 \(\pm\) 2.85 \({}^{\mathrm{a}}\) & 73.6 \(\pm\) 1.71 \({}^{\mathrm{a}}\) \\ (MUFA) & 17.18 \(\pm\) 0.46 \({}^{\mathrm{a}}\) & 16.52 \(\pm\) 1.14 \({}^{\mathrm{a,b}}\) & 16.22 \(\pm\) 0.81 \({}^{\mathrm{a,b}}\) & 15.28 \(\pm\) 0.84 \({}^{\mathrm{b,c}}\) & 14.15 \(\pm\) 0.4 \({}^{\mathrm{c}}\) \\ Linoleic (C18:2, \(\omega\)-6) & 17.18 \(\pm\) 0.46 \({}^{\mathrm{a}}\) & 16.52 \(\pm\) 1.14 \({}^{\mathrm{a,b}}\) & 16.22 \(\pm\) 0.81 \({}^{\mathrm{a,b}}\) & 15.28 \(\pm\) 0.84 \({}^{\mathrm{b,c}}\) & 14.15 \(\pm\) 0.4 \({}^{\mathrm{c}}\) \\ \(\sum\) Polyunsaturated (PUFA) & 1.99 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 1.88 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 1.82 \(\pm\) 0.02 \({}^{\mathrm{c}}\) & 1.69 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 1.55 \(\pm\) 0.01 \({}^{\mathrm{e}}\) \\ MUFA:PUFA ratio & 4 \(\pm\) 0.17 \({}^{\mathrm{d}}\) & 4.28 \(\pm\) 0.17 \({}^{\mathrm{c}}\) & 4.4 \(\pm\) 0.03 \({}^{\mathrm{c}}\) & 4.79 \(\pm\) 0.08 \({}^{\mathrm{b}}\) & 5.2 \(\pm\) 0.03 \({}^{\mathrm{a}}\) \\ \hline \end{tabular}
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