Abstract
The primary oxidation products of linoleic acid were analysed using normal-phase high-performance liquid chromatography with UV absorbance detection at 234 nm. The presence of primary oxidation products in fractions containing hydroperoxides and hydroxides was confirmed by fast atom bombardment (FAB)-MS and/or NMR spectroscopy. Hydroperoxides and hydroxides in peanuts exposed to autoxidation after sample pretreatment were analysed using the same method. The determination of peroxide value (PV) of the samples was performed and a correlation between PV and the hydroperoxides peak/non-oxidised triacylglycerols peak ratio was found. By using the HPLC method, it was possible to determine the hydroperoxides above PV 10 meq/kg, i.e., above the critical levels for the organoleptic evaluation of peanut samples. Below PV 10 meq/kg no noticeable rancidity odour and taste was recognised by tasters.
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