Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage

Autores
Silva, Mercedes P.; Martinez, Maria J.; Casini, Cristiano; Grosso, Nelson
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40ºC. There were no differences in tocopherol contents between roasted and raw peanuts except in -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 oxidized 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.
Fil: Silva, Mercedes P.. INTA Estación Experimental Manfredi; Argentina
Fil: Martinez, Maria J.. INTA Estación Experimental Manfredi; Argentina
Fil: Casini, Cristiano. INTA Estación Experimental Manfredi; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina; Argentina. Universidad Nacional de Córdoba; Argentina
Materia
Tocopherol
Peanut
Stability
Oxidation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15000
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storageSilva, Mercedes P.Martinez, Maria J.Casini, CristianoGrosso, NelsonTocopherolPeanutStabilityOxidationhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40ºC. There were no differences in tocopherol contents between roasted and raw peanuts except in -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 oxidized 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.Fil: Silva, Mercedes P.. INTA Estación Experimental Manfredi; ArgentinaFil: Martinez, Maria J.. INTA Estación Experimental Manfredi; ArgentinaFil: Casini, Cristiano. INTA Estación Experimental Manfredi; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina; Argentina. Universidad Nacional de Córdoba; ArgentinaWiley2010-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15000Silva, Mercedes P.; Martinez, Maria J.; Casini, Cristiano; Grosso, Nelson; Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage; Wiley; International Journal Of Food Science And Technology; 45; 7; 6-2010; 1499-15040950-54231365-2621enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02293.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:28Zoai:ri.conicet.gov.ar:11336/15000instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:03:29.027CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage
Silva, Mercedes P.
Tocopherol
Peanut
Stability
Oxidation
title_short 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_sort Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage
dc.creator.none.fl_str_mv Silva, Mercedes P.
Martinez, Maria J.
Casini, Cristiano
Grosso, Nelson
author Silva, Mercedes P.
author_facet Silva, Mercedes P.
Martinez, Maria J.
Casini, Cristiano
Grosso, Nelson
author_role author
author2 Martinez, Maria J.
Casini, Cristiano
Grosso, Nelson
author2_role author
author
author
dc.subject.none.fl_str_mv Tocopherol
Peanut
Stability
Oxidation
topic Tocopherol
Peanut
Stability
Oxidation
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective of this study was to determine changes in tocopherol content, peroxide value (PV) and sensory attributes from roasted peanuts during storage at 40ºC. There were no differences in tocopherol contents between roasted and raw peanuts except in -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 oxidized 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.
Fil: Silva, Mercedes P.. INTA Estación Experimental Manfredi; Argentina
Fil: Martinez, Maria J.. INTA Estación Experimental Manfredi; Argentina
Fil: Casini, Cristiano. INTA Estación Experimental Manfredi; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina; Argentina. Universidad Nacional de Córdoba; Argentina
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 40ºC. There were no differences in tocopherol contents between roasted and raw peanuts except in -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 oxidized 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.
publishDate 2010
dc.date.none.fl_str_mv 2010-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/15000
Silva, Mercedes P.; Martinez, Maria J.; Casini, Cristiano; Grosso, Nelson; Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage; Wiley; International Journal Of Food Science And Technology; 45; 7; 6-2010; 1499-1504
0950-5423
1365-2621
url http://hdl.handle.net/11336/15000
identifier_str_mv Silva, Mercedes P.; Martinez, Maria J.; Casini, Cristiano; Grosso, Nelson; Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage; Wiley; International Journal Of Food Science And Technology; 45; 7; 6-2010; 1499-1504
0950-5423
1365-2621
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02293.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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