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Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.)

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journal contribution
posted on 12.04.2022, 11:43 authored by Jonathan D. Wilkin, Ian P. Ashton, Louise M. Fielding, Arthur Tatham

 Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12–15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a trolox equivalent antioxidant capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8 % at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2 %, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, and PV increased. Therefore, in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance: processing format > temperature > atmospheric conditions. 

History

Published in

Food and Bioprocess Technology

Publisher

Springer

Version

AM (Accepted Manuscript)

Citation

Wilkin, J.D., Ashton, I.P., Fielding, L.M. and Tatham, A.S. (2014) 'Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.)', Food and Bioprocess Technology, 7(1), pp.105-113

Print ISSN

1935-5130

Electronic ISSN

1935-5149

Cardiff Met Affiliation

  • Cardiff School of Sport and Health Sciences

Cardiff Met Authors

Arthur Tatham

Cardiff Met Research Centre/Group

  • Nutrition Food & Health

Copyright Holder

© The Publisher

Language

en