Sensory and chemical stabilities of high-oleic and normal-oleic peanuts in shell during long-term storage

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-o...

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Bibliographic Details
Authors: Martín, María Paula, Grosso, Antonella Luciana, Nepote, Valeria, Grosso, Nelson
Format: article
Status:Published version
Publication Date:2018
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/87940
Online Access:http://hdl.handle.net/11336/87940
Access Level:Open access
Keyword:GROUNDNUT
OXIDATION
QUALITY
STABILITY
UNSHELLED
https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
Description
Summary: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.

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