info:eu-repo/semantics/article
Sensory and chemical stabilities of high-oleic and normal-oleic peanuts in shell during long-term storage
Fecha
2018-09Registro en:
Martín, María Paula; Grosso, Antonella Luciana; Nepote, Valeria; Grosso, Nelson; Sensory and chemical stabilities of high-oleic and normal-oleic peanuts in shell during long-term storage; Wiley Blackwell Publishing, Inc; Journal of Food Science; 83; 9; 9-2018; 2362-2368
0022-1147
1750-3841
CONICET Digital
CONICET
Autor
Martín, María Paula
Grosso, Antonella Luciana
Nepote, Valeria
Grosso, Nelson
Resumen
Oxidative rancidity is one of the major causes of peanut quality deterioration. The in-shell nut industry?sgreatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in-shell high-oleic and normal-oleic peanuts during long-term storage. In-shell peanuts samples of normal- and high-oleic types were stored at room temperature (23 °C) for 675 days. The quality parameters, like the fatty acid composition, moisture content, free fatty acids (FFA), peroxide value (PV), conjugated dienes (CD), and p-anisidine value (pAV), as well as sensory attributes, were analyzed every 45 days. High-oleic samples showed a 4.36-fold higher oleic acid/linolenic acid (O/L) ratio (O/L = 10.65) than normal-oleic peanuts (O/L = 2.44). FFA, PV, CD, pAV, and oxidized and cardboard flavors increased in all stored samples but especially in normal-oleic peanuts. Conversely, roasted peanutty flavor decreased in all samples during storage but in lower proportion in high oleic peanut samples. The sensory and chemical changes that occurred in unshelled normal- or high-oleic peanut samples were not remarkable, suggesting that the shell may protect peanut kernels against deterioration. However, in-shell high-oleic samples show greater stability and shelf life than normal-oleic peanuts under the studied storage condition.