Gamma Irradiation of in-Shell and Blanched Peanuts Protects against Mycotoxic Fungi and Retains Their Nutraceutical Components during Long-Term Storage

Autor(es)

de Camargo, Adriano Costa ^[1] ; Ferreira de Souza Vieira, Thais Maria ^[1] ; Bismara Regitano-d'Arce, Marisa Aparecida ^[1] ; de Alencar, Severino Matias ^[1] ; Calori-Domingues, Maria Antonia ^[1] ; Fillet Spoto, Marta Helena ^[1] ; Canniatti-Brazaca, Solange Guidolin ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ USP, Dept Agrifood Ind Food & Nutr, BR-13418900 Piracicaba - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES; v. 13, n. 9, p. 10935-10958, SEP 2012.
• Citações Web of Science: 17

Resumo

Peanut samples were irradiated (0.0, 5.2, 7.2 or 10.0 kGy), stored for a year (room temperature) and examined every three months. Mycotoxic fungi (MF) were detected in non-irradiated blanched peanuts. A dose of 5.2 kGy was found suitable to prevent MF growth in blanched samples. No MF was detected in in-shell peanuts, with or without irradiation. The colors of the control in-shell and blanched samples were, respectively, 44.72 and 60.21 (L {*}); 25.20 and 20.38 (Chroma); 53.05 and 86.46 (degrees Hue). The water activities (Aw) were 0.673 and 0.425. The corresponding fatty acids were 13.33% and 12.14% (C16:0), 44.94% and 44.92% (C18:1,omega 9) and 37.10% and 37.63% (C18: 2,omega 6). The total phenolics (TP) were 4.62 and 2.52 mg GAE/g, with antioxidant activities (AA) of 16.97 and 10.36 mu mol TEAC/g. Storage time negatively correlated with Aw (in-shell peanuts) or L {*}, linoleic acid, TP and AA (in-shell and blanched peanuts) but positively correlated with Aw (blanched peanuts), and with oleic acid (in-shell and blanched peanuts). Irradiation positively correlated with antioxidant activity (blanched peanuts). No correlation was found between irradiation and AA (in-shell samples) or fatty acids and TP (in-shell and blanched peanuts). Irradiation protected against MF and retained both the polyunsaturated fatty acids and polyphenols in the samples. (AU)

• Processo FAPESP: 09/18215-8 - Efeitos físico-químicos da radiação gama no amendoim (Arachis hypogaea L.) e a viabilidade de utilização da película como antioxidante natural
• Beneficiário: Solange Guidolin Canniatti Brazaca
• Modalidade de apoio: Auxílio à Pesquisa - Regular