Storage Stability of Whole and Nibbed, Conventional and High Oleic Peanuts (Arachis hypogeae L.)
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Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 % at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 %, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format > temperature > atmospheric conditions.
KeywordsAntioxidants Peanut Storage Lipid oxidation
Association of Analytical Chemists
High oleic peanuts
Low density lipoprotein
Monounsaturated fatty acids
Radical scavenging percentage
Trolox equivalent antioxidant capacity
The authors thank Drs. Lalage Sanders, Mike Dunn and Keith Morris for assistance with the statistical analyses.
Conflict of interest
There are no conflicts of interest in this research paper.
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