Abstract
AbstractMetalloproteins and ionic iron and copper salts are major catalysts of fatty acid peroxidation, but chelating agents, such as ethylenediaminetetraacetic acid and citric acid in water, can retard or reduce this catalytic effect. To extend shelf‐life and retain the high quality of peanut butter, methods to prevent or decrease the catalytic effect of these metalloproteins and salts were conducted. Chelating agents suspended in inert solvents (mineral oil) were not as effective as when they were added in water. Depending upon the concentration, water can act as a prooxidant or an antioxidant in peanut butter.
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