Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

Ajith, Sabna; Pramod, S.; Kumari, C Prabha; Potty, V. P.

doi:10.1007/s13197-014-1476-6

Cited by 19 publications

(11 citation statements)

References 10 publications

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“…These results evidence that EVOH material did not have a protective effect on this quality parameter. Similar trends were observed in previous studies, which indicated that high temperatures produced a high fat content deterioration in various oilseeds …”

Section: Resultssupporting

confidence: 91%

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Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

Martín

Asensio

Nepote

et al. 2018

Euro J Lipid Sci & Tech

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This research evaluated the chemical, microbiological, and sensory quality preservation of raw peanuts packed in high barrier ethylene vinyl alcohol bags (EVOH) under vacuum and in polypropylene (PP) bags, during 720 days of storage at 10° (T10) and 25 °C (T25). Peroxides (PV) and conjugated dienes (CD) remained almost stable in EVOH at 10 °C (EVOH‐T10). The free fatty acid increase was greater in peanuts packaged in EVOH at 25 °C than at 10 °C. EVOH‐T10 presented the lowest saturated/unsaturated and oleic/linoleic ratios, and the highest iodine values. The lowest γ‐tocopherol decrease was for EVOH‐T10. Peanuts stored in PP bags at 25 °C (PP‐T25) showed the highest alkanes and the lowest decane,5,6‐bis(2,2‐dimethylpropylidene)‐,(E,Z)‐ content at the end of storage. PP‐T25 had the highest rate of roasted peanutty flavor decrease. Less than 10 CFU g−1 molds, yeasts, and aerobic mesophilic bacteria are detected for peanut samples, irrespective of packaging and storage temperature. Storage at 10 °C is associated with lesser quality deterioration than storage at 25 °C. All studied quality parameters are better preserved in raw peanuts packaged in EVOH except for free fatty acids. Practical Applications: Raw peanuts are used as primary ingredients which can be converted into value‐added products like peanut butter, peanut flour, peanut oil, snacks, and other by‐products. Nevertheless, preserving raw peanut quality has become a critical issue for peanut industry owing to peanut susceptibility to deterioration process. This research presents results about the chemical and sensory quality parameter changes of raw peanuts stored under different packaging materials and temperatures during a long‐term storage to figure out which are better conditions to preserve raw peanuts as a high‐quality product. Raw peanut quality preservation under a long‐term storage period packed in high barrier plastic bags (EVOH) under vacuum and polypropylene bags (PP) stored at refrigeration temperatures (T10) and room temperature (T25).

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Section: Resultssupporting

confidence: 91%

“…However, poor associations were observed between the above‐mentioned variables and the remaining variables assessed in the current study. Ajith et al also found a direct association between FFA and MC variables, indicating that a high MC increases lipase activity, facilitating oil degradation, and occurrence of FFA in raw cashew nuts.…”

Section: Resultsmentioning

confidence: 96%

Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

Martín

Asensio

Nepote

et al. 2018

Euro J Lipid Sci & Tech

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“…Regarding iodine value (IV), it is known to be a measure of the unsaturation of oils and is expressed as the amount of absorbed iodine (Ajith et al, 2015;Belviso et al, 2017;. In addition, a high IV value is considered to be the reason why the product is more susceptible and unstable against oil oxidation.…”

Section: Oxidation Of the Oilsmentioning

confidence: 99%

Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage

Turan

2019

Grasas y Aceites

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The hazelnut (Corylus avellana L.) is one of the most popular tree nuts in the world. The proper selection of drying methods is necessary to prevent oil oxidation which will influence the overall nut quality during storage. The aim of this study was to determine the effects of sun drying (SD) and artificial dryingied (AD) on the chemical traits of hazelnuts during long–term storage. Protein, lipid and moisture contents, water activity, fatty acid composition, sum of fatty acids, and oil oxidation properties were determined over 24 months’ storage (2015–2017) at 20–25 °C and 70–90% relative humidity. The results showed that monounsaturated fatty acids (MUFA) was the main fatty acid group (81.55–83.38%) followed by polyunsaturated (PUFA; 10.39–11.57%) and saturated fatty acids (SFA; 5.75–6.60%). The samples dried by AD had more SFA (5.86%) and MUFA (83.11%) than the SD samples. At the end of storage, the lowest free fatty acid, and peroxide value (0.52%–1.45 meqO2·kg-1, respectively), and the highest oleic/linoleic acidity ratio (7.76) were found from AD. Therefore, AD appears to be more promising for hazelnut drying.

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“…Low iodine value meant low content of unsaturated fatty acids in lipid. The decrease of iodine value indicated that the lipid was oxidized ( Ajith et al, 2015 ). Oxidation was composed of a series of complex chemical reactions that was characterized by the removal of hydrogen adjacent to the double bond and the formation of free radicals, resulting in the decrease in the total unsaturated content of oil ( Naz et al, 2004 ).…”

Section: Resultsmentioning

confidence: 99%

Changes in lipid properties of duck egg yolks under extreme processing conditions

et al. 2021

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The changes in lipid properties of duck egg yolks during processing may affect the quality of egg yolks. In this paper, various physicochemical and instrumental methods were used to study the changes of lipid characteristics of duck egg yolks under extreme processing conditions such as high salt, high salt-heat synergy and strong alkali. The results showed that both the high salt and high salt-heat treatments resulted in the decrease of the moisture content and the increase of the oil exudation of egg yolks. The iodine value of the lipid extracted from salted egg yolks with or without heat treatment decreased. However, strong alkali treatment increased the moisture content of egg yolks, and the oil exudation increased at first and then decreased. The iodine value of the lipid obtained from preserved egg yolks showed an overall trend with first increase and then decrease, and the saponification value of the lipid got from preserved egg yolks was lower than the lipid got from the raw salted egg yolks. According to the conjugated diene acid value and thiobarbituric acid value, the lipid of egg yolks was oxidized to different degrees under the three processing conditions. At the end of pickling, the fatty acid content of the lipid acquired from egg yolks all increased. Therefore, all three extreme treatments significantly changed the lipid properties of duck egg yolks.

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Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

Cited by 19 publications

References 10 publications

Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage

Changes in lipid properties of duck egg yolks under extreme processing conditions

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