Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage

Autores
Passone, Maria Alejandra; Funes, G.; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 lg g1 ), BHA–PP (1802 lg g1 + 1802 lg g1 ) M1 and BHA–PP–BHT mixtures (1802 lg g1 + 901 lg g1 + 2204 lg g1 ) M2 and (1802 lg g1 + 1802 lg g1 + 2204 lg g1 ) M3. Residues were determined in peanut pod and seed tissues at 1-month intervals during the storage. While the reduction levels of BHA and PP in pods at the end of the storage period ranged from 66% to 76%, BHT levels were decreased extensively (86%). Twenty-four hours after peanuts were treated, antioxidant emulsions effectively seeped into the seeds and low levels of these chemicals were detected during the assay. Residues of PP in seeds were lower (62%) than the other antioxidants. Although the doses used were higher than those approved for food-grade antioxidants in stored peanuts, the residue levels in seeds (32.8– 0.02 lg g1 ) did not exceed the maximum residue limits during the storage period.
Fil: Passone, Maria Alejandra. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Funes, G.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Resnik, Silvia Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Materia
ANTIOXIDANT
BUTYLATED-HYDROXYANISOLE
BUTYLATED-HYDROXYTOLUENE
PROPYL-PARABEN
PEANUT
STORAGE
HPLC
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:11336/242164
Acceder
id CONICETDig_54690eecbab1990774d1fbbcf5843c36
oai_identifier_str oai:ri.conicet.gov.ar:11336/242164
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storagePassone, Maria AlejandraFunes, G.Resnik, Silvia LilianaEtcheverry, Miriam GracielaANTIOXIDANTBUTYLATED-HYDROXYANISOLEBUTYLATED-HYDROXYTOLUENEPROPYL-PARABENPEANUTSTORAGEHPLChttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 lg g1 ), BHA–PP (1802 lg g1 + 1802 lg g1 ) M1 and BHA–PP–BHT mixtures (1802 lg g1 + 901 lg g1 + 2204 lg g1 ) M2 and (1802 lg g1 + 1802 lg g1 + 2204 lg g1 ) M3. Residues were determined in peanut pod and seed tissues at 1-month intervals during the storage. While the reduction levels of BHA and PP in pods at the end of the storage period ranged from 66% to 76%, BHT levels were decreased extensively (86%). Twenty-four hours after peanuts were treated, antioxidant emulsions effectively seeped into the seeds and low levels of these chemicals were detected during the assay. Residues of PP in seeds were lower (62%) than the other antioxidants. Although the doses used were higher than those approved for food-grade antioxidants in stored peanuts, the residue levels in seeds (32.8– 0.02 lg g1 ) did not exceed the maximum residue limits during the storage period.Fil: Passone, Maria Alejandra. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Funes, G.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Resnik, Silvia Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaElsevier2008-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242164Passone, Maria Alejandra; Funes, G.; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage; Elsevier; Food Chemistry; 106; 2; 1-2008; 691-6970308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814607006346info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2007.06.032info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:48:38Zoai:ri.conicet.gov.ar:11336/242164instacron: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:34982025-10-15 14:48:38.799CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
title Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
spellingShingle Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
Passone, Maria Alejandra
ANTIOXIDANT
BUTYLATED-HYDROXYANISOLE
BUTYLATED-HYDROXYTOLUENE
PROPYL-PARABEN
PEANUT
STORAGE
HPLC
title_short Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
title_full Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
title_fullStr Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
title_full_unstemmed Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
title_sort Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
dc.creator.none.fl_str_mv Passone, Maria Alejandra
Funes, G.
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author Passone, Maria Alejandra
author_facet Passone, Maria Alejandra
Funes, G.
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author_role author
author2 Funes, G.
Resnik, Silvia Liliana
Etcheverry, Miriam Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT
BUTYLATED-HYDROXYANISOLE
BUTYLATED-HYDROXYTOLUENE
PROPYL-PARABEN
PEANUT
STORAGE
HPLC
topic ANTIOXIDANT
BUTYLATED-HYDROXYANISOLE
BUTYLATED-HYDROXYTOLUENE
PROPYL-PARABEN
PEANUT
STORAGE
HPLC
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 lg g1 ), BHA–PP (1802 lg g1 + 1802 lg g1 ) M1 and BHA–PP–BHT mixtures (1802 lg g1 + 901 lg g1 + 2204 lg g1 ) M2 and (1802 lg g1 + 1802 lg g1 + 2204 lg g1 ) M3. Residues were determined in peanut pod and seed tissues at 1-month intervals during the storage. While the reduction levels of BHA and PP in pods at the end of the storage period ranged from 66% to 76%, BHT levels were decreased extensively (86%). Twenty-four hours after peanuts were treated, antioxidant emulsions effectively seeped into the seeds and low levels of these chemicals were detected during the assay. Residues of PP in seeds were lower (62%) than the other antioxidants. Although the doses used were higher than those approved for food-grade antioxidants in stored peanuts, the residue levels in seeds (32.8– 0.02 lg g1 ) did not exceed the maximum residue limits during the storage period.
Fil: Passone, Maria Alejandra. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Funes, G.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Resnik, Silvia Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Etcheverry, Miriam Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
description In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 lg g1 ), BHA–PP (1802 lg g1 + 1802 lg g1 ) M1 and BHA–PP–BHT mixtures (1802 lg g1 + 901 lg g1 + 2204 lg g1 ) M2 and (1802 lg g1 + 1802 lg g1 + 2204 lg g1 ) M3. Residues were determined in peanut pod and seed tissues at 1-month intervals during the storage. While the reduction levels of BHA and PP in pods at the end of the storage period ranged from 66% to 76%, BHT levels were decreased extensively (86%). Twenty-four hours after peanuts were treated, antioxidant emulsions effectively seeped into the seeds and low levels of these chemicals were detected during the assay. Residues of PP in seeds were lower (62%) than the other antioxidants. Although the doses used were higher than those approved for food-grade antioxidants in stored peanuts, the residue levels in seeds (32.8– 0.02 lg g1 ) did not exceed the maximum residue limits during the storage period.
publishDate 2008
dc.date.none.fl_str_mv 2008-01
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/11336/242164
Passone, Maria Alejandra; Funes, G.; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage; Elsevier; Food Chemistry; 106; 2; 1-2008; 691-697
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242164
identifier_str_mv Passone, Maria Alejandra; Funes, G.; Resnik, Silvia Liliana; Etcheverry, Miriam Graciela; Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage; Elsevier; Food Chemistry; 106; 2; 1-2008; 691-697
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814607006346
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2007.06.032
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.22299

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