Next Article in Journal
Astragalin from Cassia alata Induces DNA Adducts in Vitro and Repairable DNA Damage in the Yeast Saccharomyces cerevisiae
Previous Article in Journal
Variation in Stability of Endogenous Reference Genes in Fallopian Tubes and Endometrium from Healthy and Ectopic Pregnant Women
Int. J. Mol. Sci. 2012, 13(3), 2827-2845; doi:10.3390/ijms13032827

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

1,* , 2
1 Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP), Av. Centenário 303, P.O. Box 96, 13400-970, Piracicaba, SP, Brazil 2 Department of Agri-Food Industry, Food & Nutrition, ‘‘Luiz de Queiroz’’ College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900, Piracicaba, SP, Brazil
* Author to whom correspondence should be addressed.
Received: 13 January 2012 / Revised: 20 February 2012 / Accepted: 27 February 2012 / Published: 2 March 2012
View Full-Text   |   Download PDF [496 KB, uploaded 19 June 2014]   |   Browse Figures


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.
Keywords: gamma radiation; storage; lipid oxidation; tocopherol contents gamma radiation; storage; lipid oxidation; tocopherol contents
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote |
MDPI and ACS Style

de Camargo, A.C.; Vieira, T.M.F.S.; Regitano-D’Arce, M.A.B.; de Alencar, S.M.; Calori-Domingues, M.A.; Canniatti-Brazaca, S.G. Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts. Int. J. Mol. Sci. 2012, 13, 2827-2845.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here


[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert