Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina

Autores
Nepote, Valeria; Mestrallet, Marta Graciela; Grosso, Nelson
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut from Argentina. General and fatty acids composition were determined in high-oleic peanuts, cultivar ‘Granoleico’ (GO) and regular peanuts, cultivar ‘Tegua’ (T). Consumer test of fresh products, oxidative stability chemical indicators (peroxide and p-anisidine values, and conjugated dienes) and descriptive analyses during storage were performed on fried-salted peanuts prepared with GO and T. GO showed a higher Oleic/Linoleic (O/L) ratio (17.1 in raw GO and 10.1 in GO-FP) than T (1.4 in raw T and 1.3 in T-FP). GO-FP did not differ in consumer acceptance in comparison with T-FP. Chemical indicators in GO-FP had a lower increase than T-FP across the storage time. Peroxide value reached 20 meqO2 kg−1 after 125 days in GO-FP and after 19 days in T-FP. Sensory attributes did not show significant differences between GO-FP and T-FP along the storage. Fried-salted peanuts prepared with kernels of high-oleic peanuts had better oxidative stability.
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Materia
High-Oleic
Sensory Analysis
Fried-Salted Peanut
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:11336/31114
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/31114
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from ArgentinaNepote, ValeriaMestrallet, Marta GracielaGrosso, NelsonHigh-OleicSensory AnalysisFried-Salted Peanuthttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut from Argentina. General and fatty acids composition were determined in high-oleic peanuts, cultivar ‘Granoleico’ (GO) and regular peanuts, cultivar ‘Tegua’ (T). Consumer test of fresh products, oxidative stability chemical indicators (peroxide and p-anisidine values, and conjugated dienes) and descriptive analyses during storage were performed on fried-salted peanuts prepared with GO and T. GO showed a higher Oleic/Linoleic (O/L) ratio (17.1 in raw GO and 10.1 in GO-FP) than T (1.4 in raw T and 1.3 in T-FP). GO-FP did not differ in consumer acceptance in comparison with T-FP. Chemical indicators in GO-FP had a lower increase than T-FP across the storage time. Peroxide value reached 20 meqO2 kg−1 after 125 days in GO-FP and after 19 days in T-FP. Sensory attributes did not show significant differences between GO-FP and T-FP along the storage. Fried-salted peanuts prepared with kernels of high-oleic peanuts had better oxidative stability.Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaWiley Blackwell Publishing, Inc2006-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/31114Grosso, Nelson; Mestrallet, Marta Graciela; Nepote, Valeria; Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 41; 8; 10-2006; 900-9090950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.01135.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2005.01135.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 Técnicas2025-10-29T11:44:51Zoai:ri.conicet.gov.ar:11336/31114instacron: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:34982025-10-29 11:44:51.539CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
title Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
spellingShingle Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
Nepote, Valeria
High-Oleic
Sensory Analysis
Fried-Salted Peanut
title_short Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
title_full Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
title_fullStr Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
title_full_unstemmed Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
title_sort Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
dc.creator.none.fl_str_mv Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author Nepote, Valeria
author_facet Nepote, Valeria
Mestrallet, Marta Graciela
Grosso, Nelson
author_role author
author2 Mestrallet, Marta Graciela
Grosso, Nelson
author2_role author
author
dc.subject.none.fl_str_mv High-Oleic
Sensory Analysis
Fried-Salted Peanut
topic High-Oleic
Sensory Analysis
Fried-Salted Peanut
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut from Argentina. General and fatty acids composition were determined in high-oleic peanuts, cultivar ‘Granoleico’ (GO) and regular peanuts, cultivar ‘Tegua’ (T). Consumer test of fresh products, oxidative stability chemical indicators (peroxide and p-anisidine values, and conjugated dienes) and descriptive analyses during storage were performed on fried-salted peanuts prepared with GO and T. GO showed a higher Oleic/Linoleic (O/L) ratio (17.1 in raw GO and 10.1 in GO-FP) than T (1.4 in raw T and 1.3 in T-FP). GO-FP did not differ in consumer acceptance in comparison with T-FP. Chemical indicators in GO-FP had a lower increase than T-FP across the storage time. Peroxide value reached 20 meqO2 kg−1 after 125 days in GO-FP and after 19 days in T-FP. Sensory attributes did not show significant differences between GO-FP and T-FP along the storage. Fried-salted peanuts prepared with kernels of high-oleic peanuts had better oxidative stability.
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
description The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut from Argentina. General and fatty acids composition were determined in high-oleic peanuts, cultivar ‘Granoleico’ (GO) and regular peanuts, cultivar ‘Tegua’ (T). Consumer test of fresh products, oxidative stability chemical indicators (peroxide and p-anisidine values, and conjugated dienes) and descriptive analyses during storage were performed on fried-salted peanuts prepared with GO and T. GO showed a higher Oleic/Linoleic (O/L) ratio (17.1 in raw GO and 10.1 in GO-FP) than T (1.4 in raw T and 1.3 in T-FP). GO-FP did not differ in consumer acceptance in comparison with T-FP. Chemical indicators in GO-FP had a lower increase than T-FP across the storage time. Peroxide value reached 20 meqO2 kg−1 after 125 days in GO-FP and after 19 days in T-FP. Sensory attributes did not show significant differences between GO-FP and T-FP along the storage. Fried-salted peanuts prepared with kernels of high-oleic peanuts had better oxidative stability.
publishDate 2006
dc.date.none.fl_str_mv 2006-10
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/11336/31114
Grosso, Nelson; Mestrallet, Marta Graciela; Nepote, Valeria; Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 41; 8; 10-2006; 900-909
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/31114
identifier_str_mv Grosso, Nelson; Mestrallet, Marta Graciela; Nepote, Valeria; Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 41; 8; 10-2006; 900-909
0950-5423
1365-2621
CONICET Digital
CONICET
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.1365-2621.2005.01135.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2005.01135.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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
_version_ 1847426408089911296
score 13.10058

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