Polyphenolic and antioxidant changes during storage of normal,mid, and high oleic acid peanuts |
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| Affiliation: | 1. Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, FL 32611-0370, USA;2. North Florida Research and Education Center, University of Florida, Marianna, FL 32344, USA;1. Bioscience, Integrated Center for Sciences, Ehime University, Shitsukawa, Toon, Ehime, Japan;2. Ehime Institute of Industrial Technology, 2-5-48 Higashimura-minami, Imabari, Ehime, Japan;3. Research Institute for Environmental Management Technology, National Institute of Advanced Industrial Science and Technology (AIST), 16-1 Onogawa, Tsukuba, Ibaraki, Japan;1. Institute of Pharmaceutical Research and Development, College of Pharmacy, Wonkwang University, Iksan 54538, Republic of Korea;2. Institute of Marine Biochemistry, Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Caugiay, Hanoi, Viet Nam;3. Institute of Genome Research, Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Caugiay, Hanoi, Viet Nam;4. Division of Nutrition and Metabolism Research, Korea Food Research Institute, Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do 13539, Republic of Korea;5. Hanbang Body-Fluid Research Center, Wonkwang University, Iksan 54538, Republic of Korea;1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC – CONICET), Universidad Nacional de Córdoba (UNC), Argentina;2. Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET), Facultad de Ciencias Exactas, Físicas y Naturales – Universidad Nacional de Córdoba (UNC), Argentina;3. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA – CONICET), Facultad de Ciencias Exactas, Físicas y Naturales – Universidad Nacional de Córdoba (UNC), Argentina;4. Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB – CONICET), Universidad Nacional de Villa María (UNVM), Argentina;1. Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina;2. Centro de Investigaciones y Transferencia de Villa María (CITVM-CONICET), Universidad Nacional de Villa María, Campus Universitario, Arturo Jauretche 1555, Villa María, Córdoba, Argentina;3. Instituto de Investigación y Desarrollo en Tecnología Química (IDTQ), Grupo Vinculado a PLAPIQUI-CONICET, Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina |
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| Abstract: | The quality of dry roasted peanuts is highly dependent on storage conditions for preventing oxidation of fatty acids; however, changes in polyphenolics affecting antioxidant capacity due to co-oxidative reactions are unknown. The objective of this work was to evaluate oxidative stability of polyphenolics in peanut kernels with naturally varying rates of lipid oxidation. Three peanut varieties containing varying levels of oleic acid (normal, mid, and high) were dry roasted and evaluated for phytochemical changes over four months of storage at 20 and 35 °C; analyses included peroxide value, total and individual phenolics and antioxidant capacity. The normal oleic acid peanuts suffered up to 2.6-fold and mid-oleic acid peanuts 2-fold more lipid oxidation than the high-oleic acid peanuts stored at 35 °C. Changes in total soluble phenolics were initially similar among cultivars, but antioxidant capacity was found to decrease by 62%, on average, during storage at 35 °C, independently of rates of lipid oxidation. Free p-coumaric acid, three esterified derivatives of p-coumaric, and two esterified derivatives of hydroxybenzoic acid were the predominant polyphenolics present and their rates of change were similar among cultivars and independent of storage time or temperature. The high-oleic acid content was essential for prevention of lipid oxidation, but data indicated that co-oxidative reactions, affecting polyphenolic content during storage, were not great enough to significantly alter antioxidant capacity. |
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