Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.)

Jonathan D. Wilkin, Ian P. Ashton, Louise M. Fielding, Arthur S. Tatham

Research output: Contribution to journalArticle

8 Citations (Scopus)
84 Downloads (Pure)

Abstract

Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 % at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 %, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format > temperature > atmospheric conditions.
Original languageEnglish
Pages (from-to)105–113
Number of pages9
JournalFood and Bioprocess Technology
Volume7
Issue number1
Early online date13 Jan 2013
DOIs
Publication statusPublished - Jan 2014

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Arachis
Antioxidants
peanuts
antioxidants
Scavenging
Peroxides
peroxide value
oxidative stability
Oxidation
Modified atmosphere packaging
oxidation
breakfast cereals
Temperature
Breakfast
modified atmosphere packaging
Product Packaging
Processing
seeds
Atmosphere
Lipids

Cite this

Wilkin, Jonathan D. ; Ashton, Ian P. ; Fielding, Louise M. ; Tatham, Arthur S. / Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.). In: Food and Bioprocess Technology. 2014 ; Vol. 7, No. 1. pp. 105–113.
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abstract = "Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 {\%} at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 {\%}, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format > temperature > atmospheric conditions.",
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Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.). / Wilkin, Jonathan D.; Ashton, Ian P.; Fielding, Louise M.; Tatham, Arthur S.

In: Food and Bioprocess Technology, Vol. 7, No. 1, 01.2014, p. 105–113.

Research output: Contribution to journalArticle

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PY - 2014/1

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AB - Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 % at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 %, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format > temperature > atmospheric conditions.

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