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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching

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Autor(es):
de Camargo, Adriano Costa ; Bismara Regitano-d'Arce, Marisa Aparecida ; de Alencar, Severino Matias ; Canniatti-Brazaca, Solange Guidolin ; Ferreira de Souza Vieira, Thais Maria ; Shahidi, Fereidoon
Número total de Autores: 6
Tipo de documento: Artigo Científico
Fonte: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY; v. 93, n. 8, p. 1101-1109, AUG 2016.
Citações Web of Science: 10
Resumo

The oxidative changes of peanuts subjected to the dry-blanching process were evaluated and compared with those of their in-shell counterparts. In general, the fatty acid profile was not influenced. The content of alpha-tocopherol decreased, but the remaining tocopherol homologs were unaffected. Nonanal, an oxidation product of oleic acid, increased. However, the contents of several volatile compounds with potential antioxidant properties were also increased. The higher oxidative stability of dry-blanched peanuts was demonstrated by accelerated tests as evaluated by peroxide value, thiobarbituric acid reactive substances (TBARS) and the induction period of cold-pressed oils and this was confirmed by the higher antioxidant properties of oils from such sample as evaluated by the DPPH radical scavenging activity. These results were further confirmed during long-term storage of dry-blanched and in-shell peanuts. The decrease of tocopherols in peanuts due to dry-blanching did not negatively influence their oxidative stability. In fact, dry-blanched peanuts showed higher stability as compared with in-shell peanuts; therefore, we suggest that loss of tocopherol might be less important than the generation of several volatile antioxidant compounds as well as possibly Maillard reaction products upon the dry-blanching process. These results may be of practical interest to the peanut and peanut oil industries. (AU)

Processo FAPESP: 15/00336-4 - Extração assistida por enzimas aplicada a compostos fenólicos insolúveis de subprodutos da uva: potencial antioxidante e bioativide
Beneficiário:Adriano Costa de Camargo
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado
Processo FAPESP: 12/17683-0 - Radiação gama como ferramenta de segurança microbiológica em resíduos agroindustriais e seu efeito nas propriedades antioxidantes avaliadas por testes in vitro e sistemas modelo
Beneficiário:Adriano Costa de Camargo
Linha de fomento: Bolsas no Brasil - Doutorado