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

Autores
Silva, Mercedes Pilar; Martinez, Maria Jose; Casini, Cristiano; Grosso, Nelson R.
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 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
Fuente
International journal of food science and technology 45 : 1499–1504 (2010)
Materia
Arachis Hypagaea
Tocopherols
Peroxides
Groundnuts
Storage
Organoleptic Analysis
Tocoferoles
Peróxidos
Cacahuete
Almacenamiento
Análisis Organoléptico
Peanut
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1606
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oai_identifier_str oai:localhost:20.500.12123/1606
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network_name_str INTA Digital (INTA)
spelling Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storageSilva, Mercedes PilarMartinez, Maria JoseCasini, CristianoGrosso, Nelson R.Arachis HypagaeaTocopherolsPeroxidesGroundnutsStorageOrganoleptic AnalysisTocoferolesPeróxidosCacahueteAlmacenamientoAnálisis OrganolépticoPeanutThe 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 ManfrediFil: Silva, Mercedes Pilar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; ArgentinaFil: Martinez, Maria Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; ArgentinaFil: Casini, Cristiano. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Manfredi; ArgentinaFil: Grosso, Nelson R. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina2017-10-27T14:33:55Z2017-10-27T14:33:55Z2010-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1606http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/epdf0950-5423 (Print)1365-2621 (Online)DOI: 10.1111/j.1365-2621.2010.02293.xInternational journal of food science and technology 45 : 1499–1504 (2010)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:29:03Zoai:localhost:20.500.12123/1606instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:03.57INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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 Pilar
Arachis Hypagaea
Tocopherols
Peroxides
Groundnuts
Storage
Organoleptic Analysis
Tocoferoles
Peróxidos
Cacahuete
Almacenamiento
Análisis Organoléptico
Peanut
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 Pilar
Martinez, Maria Jose
Casini, Cristiano
Grosso, Nelson R.
author Silva, Mercedes Pilar
author_facet Silva, Mercedes Pilar
Martinez, Maria Jose
Casini, Cristiano
Grosso, Nelson R.
author_role author
author2 Martinez, Maria Jose
Casini, Cristiano
Grosso, Nelson R.
author2_role author
author
author
dc.subject.none.fl_str_mv Arachis Hypagaea
Tocopherols
Peroxides
Groundnuts
Storage
Organoleptic Analysis
Tocoferoles
Peróxidos
Cacahuete
Almacenamiento
Análisis Organoléptico
Peanut
topic Arachis Hypagaea
Tocopherols
Peroxides
Groundnuts
Storage
Organoleptic Analysis
Tocoferoles
Peróxidos
Cacahuete
Almacenamiento
Análisis Organoléptico
Peanut
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 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
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.
publishDate 2010
dc.date.none.fl_str_mv 2010-06
2017-10-27T14:33:55Z
2017-10-27T14:33:55Z
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/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
url http://hdl.handle.net/20.500.12123/1606
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02293.x/epdf
identifier_str_mv 0950-5423 (Print)
1365-2621 (Online)
DOI: 10.1111/j.1365-2621.2010.02293.x
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv International journal of food science and technology 45 : 1499–1504 (2010)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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