Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage
The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between roasted and raw peanuts except in α-tocopherol content that decreased after ro...
| Main Authors: | , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/1606 http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/epdf |
| _version_ | 1855482912439271424 |
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| author | Silva, Mercedes Pilar Martinez, Maria Jose Casini, Cristiano Grosso, Nelson R. |
| author_browse | Casini, Cristiano Grosso, Nelson R. Martinez, Maria Jose Silva, Mercedes Pilar |
| author_facet | Silva, Mercedes Pilar Martinez, Maria Jose Casini, Cristiano Grosso, Nelson R. |
| author_sort | Silva, Mercedes Pilar |
| collection | INTA Digital |
| description | The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between roasted and raw peanuts except in α-tocopherol content that decreased after roasting. All tocopherol contents decreased during storage. On the contrary, lipid oxidation indicators such as PV and the intensity ratings of oxidised and cardboard flavour increased during storage. On the other hand, the intensity ratings of roasted peanutty flavour decreased with storage time. Good correlations were observed between tocopherol contents and PVs. Tocopherol contents could be used as indicator of oxidative state in peanut products. |
| format | Artículo |
| id | INTA1606 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA16062017-12-26T14:59:38Z Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage Silva, Mercedes Pilar Martinez, Maria Jose Casini, Cristiano Grosso, Nelson R. Arachis Hypagaea Tocopherols Peroxides Groundnuts Storage Organoleptic Analysis Tocoferoles Peróxidos Cacahuete Almacenamiento Análisis Organoléptico Peanut The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40 °C. There were no differences in tocopherol contents between roasted and raw peanuts except in α-tocopherol content that decreased after roasting. All tocopherol contents decreased during storage. On the contrary, lipid oxidation indicators such as PV and the intensity ratings of oxidised and cardboard flavour increased during storage. On the other hand, the intensity ratings of roasted peanutty flavour decreased with storage time. Good correlations were observed between tocopherol contents and PVs. Tocopherol contents could be used as indicator of oxidative state in peanut products. EEA Manfredi Fil: Silva, Mercedes Pilar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina Fil: Martinez, Maria Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina Fil: Casini, Cristiano. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; Argentina Fil: Grosso, Nelson R. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina 2017-10-27T14:33:55Z 2017-10-27T14:33:55Z 2010-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1606 http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/epdf 0950-5423 (Print) 1365-2621 (Online) DOI: 10.1111/j.1365-2621.2010.02293.x eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf International journal of food science and technology 45 : 1499–1504 (2010) |
| spellingShingle | Arachis Hypagaea Tocopherols Peroxides Groundnuts Storage Organoleptic Analysis Tocoferoles Peróxidos Cacahuete Almacenamiento Análisis Organoléptico Peanut Silva, Mercedes Pilar Martinez, Maria Jose Casini, Cristiano Grosso, Nelson R. Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage |
| title | Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage |
| title_full | Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage |
| title_fullStr | Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage |
| title_full_unstemmed | Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage |
| title_short | Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage |
| title_sort | tocopherol content peroxide value and sensory attributes in roasted peanuts during storage |
| topic | Arachis Hypagaea Tocopherols Peroxides Groundnuts Storage Organoleptic Analysis Tocoferoles Peróxidos Cacahuete Almacenamiento Análisis Organoléptico Peanut |
| url | http://hdl.handle.net/20.500.12123/1606 http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/epdf |
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