Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut

Gebremedhin Gebremariam Gebremical,Tarekegn Berhanu,Shimelis Admassu Emire

doi:10.1155/2019/3702649

Gebremedhin Gebremariam Gebremical, Tarekegn Berhanu + Show 1 more

Open Access

https://doi.org/10.1155/2019/3702649

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Abstract

An experiment was conducted to investigate the effects of atmospheric pressure plasma generated by multihollow surface dielectric barrier discharge on chemical and antioxidant properties of peanut. Multihollow surface dielectric barrier discharge is a novel plasma device applicable in food industry applications due to the capacity of the generated plasma to treat the surface of food without changing the quality. Peanut seeds were exposed to the multihollow plasma for different plasma power (10–40 W), air flow rate (0.5–20 l/min), and time (1–15 min). The fatty acid profile, peroxide value, acid value, moisture content, total polyphenols, and antioxidant activity were evaluated during cold plasma treatment. The result revealed that, due to the variation plasma power, treatment time and air flow rate caused a decrease in unsaturated fatty acid and moisture content and increased saturated fatty acids, peroxide value, acid value, and total polyphenols of the peanut.

Highlights

Peanuts (Arachis hypogaea L.) are a globally important oilseed valued as a source of high-quality cooking oil, crude protein, crude fat, crude ber, water, ash, total sugar, amino acids, fatty acids, vitamins, minerals, phytosterol, resveratrol, squalene, and other antinutritional factors [1] and appreciated worldwide as an a ordable, avorful, serving as a primary ingredient for peanut butter, confections, and nutritional bars, among other nished products
Little information is available about the synergistic influence of cold plasma operation conditions peroxide value, acid value, fatty acid profile, antioxidant activity, total polyphenols, and moisture contents of peanuts. erefore, the current objective was to study the influence of multihollow surface dielectric barrier discharge plasma operating conditions on chemical and antioxidant properties of peanut
Surface oxidation and development of undesirable changes may occur in food from extreme doses of cold plasma, and cold plasma generates free radicals and reactive species that may modify the functions of fatty acids, inducing lipid oxidation [15]

Summary

Introduction

Peanuts (Arachis hypogaea L.) are a globally important oilseed valued as a source of high-quality cooking oil, crude protein, crude fat, crude ber, water, ash, total sugar, amino acids, fatty acids, vitamins, minerals, phytosterol, resveratrol, squalene, and other antinutritional factors [1] and appreciated worldwide as an a ordable, avorful, serving as a primary ingredient for peanut butter, confections, and nutritional bars, among other nished products. Little information is available about the synergistic influence of cold plasma operation conditions (plasma power, air flow rate, and treatment time) peroxide value, acid value, fatty acid profile, antioxidant activity, total polyphenols, and moisture contents of peanuts. E lipid fraction of peanut seed oil samples was extracted and fatty acids methyl esters were prepared [33], and the fatty acid profile was determined by gas chromatography with a mass spectrophotometer (GC-MS).

Results

Conclusion