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Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts

In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradi...

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Autores principales: de Camargo, Adriano Costa, de Souza Vieira, Thais Maria Ferreira, Regitano-D’Arce, Marisa Aparecida Bismara, de Alencar, Severino Matias, Calori-Domingues, Maria Antonia, Canniatti-Brazaca, Solange Guidolin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317690/
https://www.ncbi.nlm.nih.gov/pubmed/22489128
http://dx.doi.org/10.3390/ijms13032827
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author de Camargo, Adriano Costa
de Souza Vieira, Thais Maria Ferreira
Regitano-D’Arce, Marisa Aparecida Bismara
de Alencar, Severino Matias
Calori-Domingues, Maria Antonia
Canniatti-Brazaca, Solange Guidolin
author_facet de Camargo, Adriano Costa
de Souza Vieira, Thais Maria Ferreira
Regitano-D’Arce, Marisa Aparecida Bismara
de Alencar, Severino Matias
Calori-Domingues, Maria Antonia
Canniatti-Brazaca, Solange Guidolin
author_sort de Camargo, Adriano Costa
collection PubMed
description In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradiation and storage effects, peanut samples were submitted to doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature and monitored every three months. Peanuts responded differently to irradiation, particularly with regards to tocopherol contents, primary and secondary oxidation products and oil stability index. Induction periods and tocopherol contents were negatively correlated with irradiation doses and decreased moderately during storage. α-Tocopherol was the most gamma radiation sensitive and peeled samples were the most affected. A positive correlation was found among tocopherol contents and the induction period of the oils extracted from irradiated samples. Gamma radiation and storage time increased oxidation compounds production. If gamma radiation is considered an alternative for industrial scale peanut conservation, in-shell samples are the best feedstock. For the best of our knowledge this is the first article with such results; this way it may be helpful as basis for future studies on gamma radiation of in-shell crops.
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spelling pubmed-33176902012-04-09 Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts de Camargo, Adriano Costa de Souza Vieira, Thais Maria Ferreira Regitano-D’Arce, Marisa Aparecida Bismara de Alencar, Severino Matias Calori-Domingues, Maria Antonia Canniatti-Brazaca, Solange Guidolin Int J Mol Sci Article In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradiation and storage effects, peanut samples were submitted to doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature and monitored every three months. Peanuts responded differently to irradiation, particularly with regards to tocopherol contents, primary and secondary oxidation products and oil stability index. Induction periods and tocopherol contents were negatively correlated with irradiation doses and decreased moderately during storage. α-Tocopherol was the most gamma radiation sensitive and peeled samples were the most affected. A positive correlation was found among tocopherol contents and the induction period of the oils extracted from irradiated samples. Gamma radiation and storage time increased oxidation compounds production. If gamma radiation is considered an alternative for industrial scale peanut conservation, in-shell samples are the best feedstock. For the best of our knowledge this is the first article with such results; this way it may be helpful as basis for future studies on gamma radiation of in-shell crops. Molecular Diversity Preservation International (MDPI) 2012-03-02 /pmc/articles/PMC3317690/ /pubmed/22489128 http://dx.doi.org/10.3390/ijms13032827 Text en © 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
de Camargo, Adriano Costa
de Souza Vieira, Thais Maria Ferreira
Regitano-D’Arce, Marisa Aparecida Bismara
de Alencar, Severino Matias
Calori-Domingues, Maria Antonia
Canniatti-Brazaca, Solange Guidolin
Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts
title Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts
title_full Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts
title_fullStr Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts
title_full_unstemmed Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts
title_short Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts
title_sort gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317690/
https://www.ncbi.nlm.nih.gov/pubmed/22489128
http://dx.doi.org/10.3390/ijms13032827
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