Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage

MARTIN MP; GROSSO AL; NEPOTE V; GROSSO NR

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Año: 2018

0022-1147

Oxidative rancidity is one of the major causes of peanut quality deterioration. The in-shell nut industry?sgreatest concern is to preserve high quality and extended the shelf life of these products. This research determined thesensory and chemical stabilities of raw in-shell high-oleic and normal-oleic peanuts during long-term storage. In-shellpeanuts samples of normal- and high-oleic types were stored at room temperature (23 °C) for 675 days. The qualityparameters, like the fatty acid composition, moisture content, free fatty acids (FFA), peroxide value (PV), conjugateddienes (CD), and p-anisidine value (pAV), as well as sensory attributes, were analyzed every 45 days. High-oleic samplesshowed a 4.36-fold higher oleic acid/linolenic acid (O/L) ratio (O/L = 10.65) than normal-oleic peanuts (O/L = 2.44).FFA, PV, CD, pAV, and oxidized and cardboard flavors increased in all stored samples but especially in normal-oleicpeanuts. Conversely, roasted peanutty flavor decreased in all samples during storage but in lower proportion in high oleicpeanut samples. The sensory and chemical changes that occurred in unshelled normal- or high-oleic peanut samples werenot remarkable, suggesting that the shell may protect peanut kernels against deterioration. However, in-shell high-oleicsamples show greater stability and shelf life than normal-oleic peanuts under the studied storage condition.