Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction

The oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content...

Descripción completa

Detalles Bibliográficos
Autores: Marmesat, Susana, Velasco, Joaquín, Ruiz Méndez, Mª Victoria, Dobarganes, M. Carmen
Tipo de recurso: artículo
Fecha de publicación:2006
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/2423
Acceso en línea:http://hdl.handle.net/10261/2423
Access Level:acceso abierto
Palabra clave:Almonds
Cashew nuts
Oxidative quality
Peanuts
Sunflower seeds
id ES_60a4ff69c3d975b39610aa9e90bbbd2c
oai_identifier_str oai:digital.csic.es:10261/2423
network_acronym_str ES
network_name_str España
repository_id_str
spelling Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fractionCalidad oxidativa de frutos secos comercializados: evaluación de las fracciones lipídicas superficial e internaMarmesat, SusanaVelasco, JoaquínRuiz Méndez, Mª VictoriaDobarganes, M. CarmenAlmondsCashew nutsOxidative qualityPeanutsSunflower seedsThe oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content, peroxide value, polymer content, and fatty acid composition were analyzed. The results showed two lipid fractions with different oxidation status. Higher oxidation levels were normally found in the oil fraction more exposed to air, although considerably higher oxidation status in the internal oil was also detected in various samples. Oxidative quality was also evaluated in selected samples of each nut after 1 year of storage at room temperature, in the dark . Only the almonds and cashew nuts exhibited acceptable oxidative quality after storage. In addition, a study on the changes due to frying and the contribution of the frying oil to the lipids in the final product showed that the composition of the surface oil can be changed by the incorporation of substantial contents of the frying fat. Consequently, the frying fat may exert some effect on the oxidative quality and oxidative stability of the surface oil.En este estudio se evalúa la calidad oxidativa de muestras comerciales de frutos secos fritos mediante el análisis independiente de dos fracciones lipídicas, el aceite superficial, fácilmente extraíble con disolventes orgánicos, y la fracción de lípidos internos. Las muestras estudiadas fueron 6 muestras de almendras, 10 muestras de cacahuetes, 4 muestras de pipas de girasol y 2 muestras de anacardos. Se analizaron el contenido de aceite, el índice de peróxidos, el contenido de polímeros y la composición de ácidos grasos. Los resultados mostraron dos fracciones lipídicas con diferente estado de oxidación. Mayores niveles de oxidación fueron normalmente encontrados en la fracción más expuesta al aire, aunque estados de oxidación considerablemente más altos en la fracción interna fueron también detectados en varias muestras. La calidad oxidativa fue también evaluada en muestras seleccionadas de cada fruto seco que fueron almacenadas durante 1 año a temperatura ambiente y a la oscuridad. Solamente las almendras y los anarcados presentaron tras el almacenamiento una calidad oxidativa aceptable. Por otra parte, un estudio sobre los cambios debido a la fritura y la contribución del aceite de fritura a los lípidos de los frutos secos fritos indicó que la composición del aceite superficial puede ser modificada mediante la incorporación de cantidades importantes del aceite de fritura. Por tanto, el aceite de fritura puede afectar la calidad y la estabilidad oxidativa del aceite superficial.This work was supported by research funds from Ministerio de Educación y Ciencia (AGL 2004-00148) and Junta de Andalucía.Peer reviewedConsejo Superior de Investigaciones Científicas (España)200720072006info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/2423reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/24232026-05-22T06:33:51Z
dc.title.none.fl_str_mv Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
Calidad oxidativa de frutos secos comercializados: evaluación de las fracciones lipídicas superficial e interna
title Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
spellingShingle Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
Marmesat, Susana
Almonds
Cashew nuts
Oxidative quality
Peanuts
Sunflower seeds
title_short Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
title_full Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
title_fullStr Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
title_full_unstemmed Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
title_sort Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction
dc.creator.none.fl_str_mv Marmesat, Susana
Velasco, Joaquín
Ruiz Méndez, Mª Victoria
Dobarganes, M. Carmen
author Marmesat, Susana
author_facet Marmesat, Susana
Velasco, Joaquín
Ruiz Méndez, Mª Victoria
Dobarganes, M. Carmen
author_role author
author2 Velasco, Joaquín
Ruiz Méndez, Mª Victoria
Dobarganes, M. Carmen
author2_role author
author
author
dc.subject.none.fl_str_mv Almonds
Cashew nuts
Oxidative quality
Peanuts
Sunflower seeds
topic Almonds
Cashew nuts
Oxidative quality
Peanuts
Sunflower seeds
description The oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content, peroxide value, polymer content, and fatty acid composition were analyzed. The results showed two lipid fractions with different oxidation status. Higher oxidation levels were normally found in the oil fraction more exposed to air, although considerably higher oxidation status in the internal oil was also detected in various samples. Oxidative quality was also evaluated in selected samples of each nut after 1 year of storage at room temperature, in the dark . Only the almonds and cashew nuts exhibited acceptable oxidative quality after storage. In addition, a study on the changes due to frying and the contribution of the frying oil to the lipids in the final product showed that the composition of the surface oil can be changed by the incorporation of substantial contents of the frying fat. Consequently, the frying fat may exert some effect on the oxidative quality and oxidative stability of the surface oil.
publishDate 2006
dc.date.none.fl_str_mv 2006
2007
2007
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/2423
url http://hdl.handle.net/10261/2423
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869409322265477120
score 15,811543

Similares en LA Referencia