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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts

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de Camargo, Adriano Costa [1] ; de Souza Vieira, Thais Maria Ferreira [2] ; Bismara Regitano-D'Arce, Marisa Aparecida [2] ; de Alencar, Severino Matias [2] ; Calori-Domingues, Maria Antonia [2] ; Canniatti-Brazaca, Solange Guidolin [2]
Total Authors: 6
[1] Univ Sao Paulo CENA USP, Ctr Nucl Energy Agr, BR-13400970 Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Dept Agri Food Ind, Luiz de Queiroz Coll Agr ESALQ USP, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES; v. 13, n. 3, p. 2827-2845, MAR 2012.
Web of Science Citations: 17

In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradiation and storage effects, peanut samples were submitted to doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature and monitored every three months. Peanuts responded differently to irradiation, particularly with regards to tocopherol contents, primary and secondary oxidation products and oil stability index. Induction periods and tocopherol contents were negatively correlated with irradiation doses and decreased moderately during storage. alpha-Tocopherol was the most gamma radiation sensitive and peeled samples were the most affected. A positive correlation was found among tocopherol contents and the induction period of the oils extracted from irradiated samples. Gamma radiation and storage time increased oxidation compounds production. If gamma radiation is considered an alternative for industrial scale peanut conservation, in-shell samples are the best feedstock. For the best of our knowledge this is the first article with such results; this way it may be helpful as basis for future studies on gamma radiation of in-shell crops. (AU)

FAPESP's process: 09/18215-8 - Physico-chemical effects of gamma radiation on peanut (Arachis hypogaea L.) and the feasibility of the use of its skin as natural antioxidant
Grantee:Solange Guidolin Canniatti Brazaca
Support type: Regular Research Grants