Abstract
In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradiation and storage effects, peanut samples were submitted to doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature and monitored every three months. Peanuts responded differently to irradiation, particularly with regards to tocopherol contents, primary and secondary oxidation products and oil stability index. Induction periods and tocopherol contents were negatively correlated with irradiation doses and decreased moderately during storage. α-Tocopherol was the most gamma radiation sensitive and peeled samples were the most affected. A positive correlation was found among tocopherol contents and the induction period of the oils extracted from irradiated samples. Gamma radiation and storage time increased oxidation compounds production. If gamma radiation is considered an alternative for industrial scale peanut conservation, in-shell samples are the best feedstock. For the best of our knowledge this is the first article with such results; this way it may be helpful as basis for future studies on gamma radiation of in-shell crops.
Highlights
Crude peanuts and its by-products are of great importance in foods worldwide and are ingredients of many recipes
Due to the high lipid content of peanuts and its effect on the shelf life of its products, the present study focused on the effects of gamma radiation and storage time on oxidation effects
The present study demonstrated that the induction period of gamma irradiated samples was highly correlated to the final tocopherol content of the samples (Table 6)
Summary
Crude peanuts and its by-products are of great importance in foods worldwide and are ingredients of many recipes. Potential mycotoxic fungi [1] in peanuts and peanut products are a problem faced by the industry. Irradiation of peanuts at 5.0 kGy [3] and 10.0 kGy [4] has been found to be an effective treatment to completely eliminate potentially aflatoxigenic fungi in peanuts. The authors suggested that the predominant useful effects of irradiation rely on reaction of these species with the DNA of microorganisms, causing death. As mentioned before [5], irradiation causes molecular changes, among which the formation of free radicals is one of the most important for foods with a high fat content. The model proposed by Farmer et al [8] shows the formation of free radicals as the initial step in the mechanism of lipid autoxidation
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