Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage

International Journal of Food Science and Technology

Volumn 45, Issue 7, 2010, Pages 1499-1504

  Silva, Mercedes P ^a   Martinez, María J ^a   Casini, Cristiano ^a   Grosso, Nelson R ^b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Peanut; Peroxide; Sensory; Stability; Storage; Tocopherol

Indexed keywords

GOOD CORRELATIONS; LIPID OXIDATION; PEANUT; PEROXIDE VALUE; SENSORY; SENSORY ATTRIBUTES; STORAGE; STORAGE TIME; TOCOPHEROL; TOCOPHEROL CONTENTS;

OXIDATION;

CALCINATION;

ARACHIS HYPOGAEA;

EID: 77955992907     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02293.x     Document Type: Article

References (28)

1. Official Methods of Analysis of the Association of Official Analytical Chemists 1990, Helrich K. 15th edn (edited by, Arlington, VA, Association of Official Analytical Chemists
2. Official Methods and Recommended Practices of the American Oil Chemists' Society 1998, 5th edn, Champaign, IL, American Oil Chemists' Society
3. Barrera-Arellano D, Ruiz-Mendez V, Ruiz GM, Dobarganes C. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature. Journal of the Science of Food and Agriculture 1999, 79:1923-1928.
4. Bett KL, Boylston TD. Effect of storage on roasted peanut quality. Lipid Oxidation in Food 1992, 322-343. Angelo A St, edited by, ACS Symposium Series 500, Washington, DC, American Chemical Society
5. Código Alimentario Argentino 1996, Buenos Aires, Argentina, CAA
6. Frankel EN. Lipid Oxidation 2005, 1-450. 2nd edn, Bridgwater, England, The Only Press, PJ Barnes & Associates
7. Grosso NR, Resurreccion AVA. Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science 2002, 67:1530-1537.
8. Holownia KI, Erickson MC, Chinnan MS, Eitenmiller RR. Tocopherol losses in peanuts oil during pressure frying of marinated chicken strip coated with edible films. Food Research International 2001, 34:77-80.
9. Hudson BJF, Mahgoub SEO. Synergism between phospholipids and naturally occurring antioxidants in leaf lipids. Journal of the Science of Food and Agriculture 1981, 32:208-210.
10. Johnsen PB, Civille GV, Vercellotti JR, Sanders TH, Dus CA. Development of a lexicon for the description of peanut flavor. Journal Sensory Studies 1988, 3:9-17.
11. Li SX, Cherian G, Ahn DU, Hardin RT, Sim JS. Storage, heating, and tocopherols affect cholesterol oxide formation in food oils. Journal Agriculture Food Chemical 1996, 44:3830-3834.
12. Meilgard M, Civille GV, Carr BT. Sensory Evaluation Techniques 1991, 135-183. 2nd edn, Boca Raton, Florida, CRC Press Inc
13. Muego-Gnanasekharan KF, Resurrección AVA. Physicochemical and sensory characteristic of peanut paste stored at different temperatures. Journal of Food Science 1992, 57:1385-1389.
14. Muñoz AM, Civille GV, Carr BT. Sensory evaluation in quality control 1992, New York, USA, Van Nostrand Reinhold
15. Nawar WW. Lípidos. Química de los Alimentos 2000, 269-382. Fenema O. 2nd edn, edited by, Zaragoza, Spain, Acribia
16. Nepote V, Mestrallet MG, Accietto R, Galizzi M, Grosso NR. Chemical and sensory stability of roasted high-oleic peanuts from Argentina. Journal of the Science of Food and Agriculture 2006a, 86:944-952.
17. Nepote V, Mestrallet MG, Grosso NR. Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina. International Journal of Food Science and Technology 2006b, 41:900-909.
18. Nepote V, Olmedo RH, Mestrallet MG, Grosso NR. A study of the relationships among consumer acceptance, oxidation chemical indicators and sensory attributes in high-oleic and normal peanuts. Journal of Food Science 2009, 74:1-8.
19. Olmedo RH, Nepote V, Mestrallet MG, Grosso NR. Effect of the essential oil addition on the oxidative stability of fried-salted peanuts. International Journal of Food Science and Technology 2008, 43:1935-1944.
20. Olmedo RH, Asensio C, Nepote V, Mestrallet MG, Grosso NR. Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil. Journal Science Food Agriculture 2009, 89:2128-2136.
21. Plemmons LE, Resurreccion AVAA. Warm-up sample improves reliability of responses in descriptive analysis. Journal Sensory Studies 1998, 13:359-376.
22. Ryan LC, Mestrallet MG, Nepote V Conci S, Grosso NR. Composition, stability and acceptability of different vegetable oils used for frying peanuts. International Journal of Food Science and Technology 2008, 43:193-199.
23. Sherwin ER. Oxidation and antioxidants in fat and oil processing. Journal American Oil Chemical Society 1978, 55:809-814.
24. Shintani DK, Cheng Z, DellaPenna D. The role of 2-methyl-6-phytybebziquinone methyltrenferase in determining tocopherol composition in Synechocystis sp. Federation of European Biochemical Societies Letters 2002, 511:1-5.
25. St Angelo AJ. Lipid oxidation in food. Critical reviews. Food Science and Nutrition 1996, 36:175-224.
26. Sokal RR, Rohlf FJ. Biometry 1994, 3rd edn, San Francisco, W.H. Freeman
27. Talcott ST, Duncan CE, Del Pozo-Insfran GCW. Polyphenolic and antioxidant changes during storage of normal, mid and high oleic acid peanuts. Food Chemistry 2005, 89:77-84.
28. Warner KJH, Dimick PS, Ziegler GR, Mumma RO, Hollender R. Flavor-fade and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes. Journal of Food Science 1996, 61:469-472.