Effects of antioxidants on peanut oil stability

Chu, Yong; Hsu, Hsia-Fen

doi:10.1016/s0308-8146(98)00082-x

Cited by 58 publications

(33 citation statements)

References 14 publications

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“…The concentrations of rosemary extracts (Table 1) were limited to 1.0 g/L due to the generation of undesirable odor if more than 1.0 g/L was used (Chu and Hsu 1999). Also, the level of tea extract was limited to 2.5 g/L due to the occurrence of turbidity at higher concentrations (Bravo et al 2007).…”

Section: Sample Treatmentsmentioning

confidence: 99%

“…Also, synthetic antioxidants such butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and tert-butylhydroquinone have been another technique used to inhibit oxidative reactions in peanuts. Nevertheless, these synthetic antioxidants are banned in several countries due to their potential risk with experimental animals (Wanasundara and Shahidi 1998;Chu and Hsu 1999;Tang et al 2001). Therefore, it is necessary to introduce additional and efficient techniques for delaying the onset of lipid oxidation of peanuts in order to maintain their ordinary flavor and eventually to extend their oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Wambura

Yang

Mwakatage

2008

Food Bioprocess Technol

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Rancidity due to the lipid oxidation process is a critical factor influencing the quality of roasted peanuts. Sonication in combination with edible coatings added with plant extracts may extend the oxidative stability of peanuts. Peanuts were roasted at 178°C for 15 min, subjected to sonication in hexane for 10 min, and then coated with carboxymethyl cellulose (CMC) solution mixed with rosemary, tea extracts, and α-tocopherol and stored at 35°C for 12 weeks. The oxidative stability of the samples was investigated by measuring the oxidative stability index. Reduction in oxidation of 66.1% and 10.4% was observed for samples roasted and coated with extracts of rosemary and tea, respectively, as compared to uncoated sample. However, the oxidative stability of samples roasted-sonicated and coated with extracts of rosemary and tea was improved by 100.7% and 28.1%, respectively, in relation to the control. Sonication beyond coating improved the oxidative stability of the samples mixed with rosemary, tea extracts, and α-tocopherol by 10.3%, 12.1%, 34.6%, and 17.7%, respectively. The L * , a * , and b * values indicated that the peanut coated with CMC mixed with rosemary, tea extracts, and tocopherol at different concentration levels did not have significant (P < 0.05) color change during the 12-week storage at 35°C.

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Section: Sample Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Wambura

Yang

Mwakatage

2008

Food Bioprocess Technol

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“…Tocopherols, commonly known as vitamin E, are non-toxic compounds with a positive public perception, broad regulatory approvals, and environmentally friendly appeal to the consumer. Tocopherols are effective antioxidants for food products, including pork patties, 49 ground beef, 50 peanut oil 51 and many others. The incorporation of high levels of a-tocopherol into LDPE film has shown to inhibit oxidation of a linoleic acid emulsion stored in contact with the film.…”

Section: Antioxidant Packaging and Evidence For Effectivenessmentioning

confidence: 99%

Advancing controlled release packaging through smart blending

et al. 2005

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Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf-life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented.

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“…During dry roasting of peanuts, oil migrates to the outer surface of the kernels. This increases the access of atmospheric oxygen into the nutmeat and hence leads to lipid oxidation reactions (Chu and Hsu 1999;Nepote et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts

Wambura

Yang

2009

Food Bioprocess Technol

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Lipid oxidation is an important factor affecting the quality of roasted peanuts. Coatings applied to the peanuts can enhance oxygen barriers to reduce rancidity. Ultrasonication was used to remove lipids from the peanuts prior to applying the coating to improve attachment of the coating on the peanut surface. Peanuts were roasted at 178°C for 15 min and then sonicated in hexane for 10 min. Whey protein isolate (WPI) 11%, corn protein (Zein) 15%, and carboxymethyl cellulose (CMC) 0.5% were used as coating materials. Sample treatments were: (1) roasted-coated with CMC (RCMC), WPI (RWPI), and Zein (RZEIN); (2) roasted-sonicated-coated with CMC (SCMC), WPI (SWPI), and Zein (SZEIN); (3) roasted-uncoated (R) as a control. Oxidative stability was investigated by gas chromatographymass spectrometry (GC-MS) to detect formation of volatile compounds. The GC-MS indicated an eightfold, fivefold, and fourfold increase in hexanal formation in R, RZEIN, and SZEIN samples, respectively. But there was 80%, 91%, 18%, and 66% decrease in hexanal formation in RCMC, SCMC, RWPI, and SWPI samples, respectively, as compared to R. Sonication increased capability of coatings to delay hexanal formation by 11% and 48% for CMC and WPI, respectively, as compared to nonsonicated samples. Thus, the coating in combination with ultrasonication treatment was an effective method in delaying formation of oxidative volatile compounds and hence inhibiting rancidity of roasted peanuts.

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Effects of antioxidants on peanut oil stability

Cited by 58 publications

References 14 publications

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity

Advancing controlled release packaging through smart blending

Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts

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