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Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts
Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP), Av. Centenário 303, P.O. Box 96, 13400-970, Piracicaba, SP, Brazil
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; in revised form: 20 February 2012 / Accepted: 27 February 2012 / Published: 2 March 2012
Abstract: 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
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Cite This Article
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.
de Camargo AC, Vieira TMFS, Regitano-D’Arce MAB, de Alencar SM, Calori-Domingues MA, Canniatti-Brazaca SG. Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts. International Journal of Molecular Sciences. 2012; 13(3):2827-2845.
de Camargo, Adriano Costa; Vieira, Thais Maria Ferreira de Souza; Regitano-D’Arce, Marisa Aparecida Bismara; de Alencar, Severino Matias; Calori-Domingues, Maria Antonia; Canniatti-Brazaca, Solange Guidolin. 2012. "Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts." Int. J. Mol. Sci. 13, no. 3: 2827-2845.