Physico-chemical effects of gamma radiation on peanut (Arachis hypogaea L.) and the feasibility of the use of its skin as natural antioxidant

• Grant number: 09/18215-8
• Support Opportunities: Regular Research Grants
• Start date: April 01, 2010
• End date: March 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Solange Guidolin Canniatti Brazaca
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Gamma radiation is efficient to eliminate the fungal contamination in peanut kernels, having a beneficial effect by the elimination of the aflatoxigenic fungi. The peanut has a high concentration of lipids and other macro and micronutrients of nutritional benefit, like natural antioxidants. Several studies show us that the irradiation causes molecular changes that can have both positive as negative effects in the treated products, depending on the doses used. The antioxidants are among the chemical compounds of interest in peanut kernels, once it goes through periods of storage and lipids can be oxidized, which influences the quality of the final product. We are already exporting blanched peanuts that has higher value in the international market, however, nowadays the residues of the blanching has use only in the animal feed. This research has goals such evaluation of the lipid quality in irradiated peanut, Runner 866 cultivar, under doses of (0, 5.0, 7.5 and 10.0 kGy) and stored for twelve months correlating the blanching effect of this product; submit skin, that is the blanching residue, under the same doses of radiation and evaluate it as a source of natural antioxidant, compared with synthetic antioxidants used in industries like BHT and TBHQ. In peanut kernels will be evaluated the color, chemical composition, acid index, peroxide index, oxidative stability in rancimat, UV absorptivity, fatty acid composition, total phenolic, total flavonoids, condensed tannins, antioxidant activity, tocopherols and potentially aflatoxigenic fungi. In the skin, the blanching residue, will be evaluated the color, totals phenolic, condensed tannins, antioxidant activity and water activity. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE CAMARGO, ADRIANO COSTA; FERREIRA DE SOUZA VIEIRA, THAIS MARIA; BISMARA REGITANO-D'ARCE, MARISA APARECIDA; DE ALENCAR, SEVERINO MATIAS; CALORI-DOMINGUES, MARIA ANTONIA; FILLET SPOTO, MARTA HELENA; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Gamma Irradiation of in-Shell and Blanched Peanuts Protects against Mycotoxic Fungi and Retains Their Nutraceutical Components during Long-Term Storage. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, v. 13, n. 9, p. 10935-10958, SEP 2012. (09/18215-8)

DE CAMARGO, ADRIANO COSTA; DE SOUZA VIEIRA, THAIS MARIA FERREIRA; BISMARA REGITANO-D'ARCE, MARISA APARECIDA; DE ALENCAR, SEVERINO MATIAS; CALORI-DOMINGUES, MARIA ANTONIA; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, v. 13, n. 3, p. 2827-2845, MAR 2012. (09/18215-8)

DE CAMARGO, ADRIANO COSTA; FERREIRA DE SOUZA VIEIRA, THAIS MARIA; BISMARA REGITANO-D'ARCE, MARISA APARECIDA; CALORI-DOMINGUES, MARIA ANTONIA; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Gamma Radiation Effects on Peanut Skin Antioxidants. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, v. 13, n. 3, p. 3073-3084, MAR 2012. (09/18215-8)