Efeitos da radiação gama na cor, capacidade antioxidante e perfil de ácidos graxos em amendoim (Arachis hypogaea L.)

Abstract

(MARTIN et al., 2006). AbstractIrradiation is efficient at extincting fungi contamination in peanuts. Peanuts have high biologic value protein, minerals, vitamin E, complex B, and high concentration of lipids. The objective of this research is to evaluate the gamma irradiation effect on color, total phenolic, antioxidant activity, and fatty acid profile in peanuts (Arachis hypogaea L.). Cultivars IAC-Tatu ST and IAC-Runner 886 were submitted to gamma radiation with doses of 5.0; 7.5; 10.0, and 15.0 kGy and storage at room temperature. There was no significant difference in the color of IAC-Tatu ST. However, significant difference was found in the luminosity and Chroma in IAC-Runner 886. Total fenolics differed from the control with 33.27 mg.g -1 and treatment dose of 10.0 kGy with 58.60 mg.g -1 in IAC-Tatu ST. This parameter not had significant difference in IAC-Runner 886 and the control with 51.59 mg.g -1 . The antioxidant activity did not present significant difference with a dose of 10.0 kGy, recommended for the elimination of fungi in peanuts. The dose of 10.0 kGy showed a decrease in saturated fatty acids, increase in unsaturated fatty acids, and an increase in linolleic acid. The oleic/linoleic relation decreased justifying further research correlating storage and oxidative stability.

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

“…Recently, IAC Runner 886 peanut cultivar presented a decrease in their O/L from 1.86 to 1.51 for control and gamma irradiated with 15.0 kGy, respectively [10]. Similar results were reported by Mexis and Kontominas [11].…”

“…In peanut and its products, the ratio of oleic and linoleic fatty acids (O/L) is used as a quality score; the higher the ratio, the greater the product’s shelf life, due to its higher oxidative stability [ 9 ]. Recently, IAC Runner 886 peanut cultivar presented a decrease in their O/L from 1.86 to 1.51 for control and gamma irradiated with 15.0 kGy, respectively [ 10 ]. Similar results were reported by Mexis and Kontominas [ 11 ].…”

“…Palmitic acid is one of major fatty acids in peanuts [ 12 ], and oleic acid, in terms of content, has been reported to be inversely proportional to the palmitic acid [ 13 ]. IAC Runner 886 peanut cultivar presents high percentage of unsaturated fatty acids [ 10 ], for this reason this cultivar is hugely susceptible to oxidation. According to Jensen et al .…”

Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils

“…RASHED, A.M. EBTESAM AND H.S. EL-BELTAGI doses up to 7.0 kGy [11,36], which indicate an increase in lipid oxidation (Camargo et al, 2011). Therefore the irradiation dose used for the peanut treatment should be selected very carefully without having any side effects on the chemical composition and physical characteristics of the peanut oil seeds (Bhatti et al, 2010).…”

“…All sesame seed lipids had oleic (C18:1ω-9) and linoleic (C18:2ω-6) acid oil seeds (Lutfullah et al, 2003, Mahrous, 2007. The oxidation of the unsaturated site of fatty acids after irradiation will have an effect on oxidative conditions, especially antioxidant activity (Camargo et al, 2011;Afify et al, 2012b) and change the stability and the quality of oil as proven (Lalas et al, 2007, Mexis andKontominas, 2009). Gamma radiation (8.0 kGy) increased the primary and secondary oxidation products of peanuts (Bhatti et al, 2010).…”