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Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions

López, Paloma Lucía et al · Elsevier · 2021

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Author / responsible party
López, Paloma Lucía et al
Publisher
Elsevier
Year
2021
ISSN
0308-8146
ISSN
0308-8146
Language
English

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Lipids present in peanuts are susceptible to oxidation, which affects food quality and safety, for this reason shelf-life studies are carried out. The objective was to determine the relation between accelerated oxidation conditions and room temperature storage for roasted peanuts. Lipid oxidation indicators and roasted flavour volatiles were measured. There was a negative correlation between roasted and oxidation volatiles. In this research, 2,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine were good indicators of the storage conditions of roasted peanuts, and the peroxide value (PV) was the most important oxidation indicator. For the comparision of equivalent days, it was used the peroxide value which reached 7.90, 2.47 and 0.89 Meq.O2/kg after 21 days at 25, 45 and 60 °C, respectively. The accelerated storage condition of 60 °C is optimal for estimation of the shelf life at 25 °C wherein 1 day at 60 °C is equal to 8.79 days at 25 °C. Fil: López, Paloma Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: Marchesino, Mariana Agostina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina

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APA 7

López, P. L. E. A. (2021). Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions. http://hdl.handle.net/11336/181487

MLA

López, Paloma Lucía et al. "Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions." 2021. http://hdl.handle.net/11336/181487.

Chicago

López, Paloma Lucía et al. 2021. "Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions.". http://hdl.handle.net/11336/181487.

Harvard

López, P. L. E. A. 2021, Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions, Elsevier, available at: http://hdl.handle.net/11336/181487 [Accessed 8 Aug. 2026].

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Resource details

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Title
Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions
Author / contributors
López, Paloma Lucía et al
Publisher
Elsevier
Publication year
2021
ISSN
0308-8146
ISSN
0308-8146
Language
English

Subjects

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ALDEHYDES; ARACHIS HYPOGAEA L.; FOOD QUALITY; PEANUT; ROASTED; SHELF LIFE; VOLATILES; https://purl.org/becyt/ford/4.5; https://purl.org/becyt/ford/4
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