Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant Oleic Acid/Linoleic Acid Ratios

Davis, J.; Price, Kristin M.; Dean, Lisa L.; Sweigart, Daniel S.; Cottonaro, Jane; Sanders, Timothy H.

doi:10.3146/0095-3679-43.1.1

Cited by 31 publications

(16 citation statements)

References 33 publications

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“…Thus, they occupy a unique position among oilseeds. However, high levels of unsaturated fatty acids make peanuts susceptible to lipid oxidation during storage, which can lead to an important quality loss, with deleterious effects and toxic metabolite occurrence …”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…Based on previous research (Davis et al, 2016), the changes in PV and percent FFA were not unexpected. The high O/L peanuts stored in bag 1 should have been more stable than the normal O/L peanuts.…”

Section: Bagmentioning

confidence: 62%

“…Since oleic acid is more completely saturated than linoleic fatty acid it is likely to have a lower oxidation rate than linoleic fatty acid. Therefore, the Hi O/L peanuts should have less oxidation than the normal O/L peanuts stored in oil stock bag 2 (Davis et al, 2016).…”

Section: Peanut Quality and Internal Bag Conditionsmentioning

confidence: 99%

Storing Peanuts in Grain Bags

Butts¹,

Ward²

2022

Applied Engineering in Agriculture

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HighlightsExisting bag loading equipment may be used to load both in-shell and shelled oil stock peanuts.Grain bags can be loaded at 1.2 t/m of in-shell peanuts and 2.3 t/m of shelled oil stock peanuts.Existing extraction equipment requires modification to unload shelled oil stock peanuts due to poor flow characteristics.Grain bags not suitable for storing in-shell peanuts due to significant moisture migration and quality reduction under typical Georgia conditions.Abstract.Edible grade farmers’ stock peanuts and shelled oil stock peanuts were stored in hermetically sealed silo or grain bags to determine their suitability for short-term storage. The objectives of the study were to evaluate equipment for loading and unloading the grain bags, the capacity of the grain bags, and the changes in quality. In May 2015, approximately 90 Mg of farmers’ stock (in-shell) peanuts from the 2014 crop were unloaded from a commercial warehouse, transported to Dawson, Georgia, and loaded into two 2.7 m diameter grain bags. Similarly, 85 Mg of shelled oil stock peanuts were loaded into two 2.7 m diameter grain bags. Farmers’ stock bags were unloaded after 30 and 60-d storage. A vacuum extractor and a skid steer loader were used due to wet peanuts in the top of the bag. Both oil stock bags were unloaded after 60-d storage. A skid steer loader was used to unload the oil stock bags because shelled oil stock peanuts did not flow adequately to use the conventional bag extraction equipment. Oxygen content in the farmers’ stock peanuts decreased from ambient levels (21%) to an average of 8.6% after 15-d storage. After 20-d storage, the oxygen content in the oil stock had decreased to 14%. A layer of high moisture peanuts due to moisture migration and subsequent condensation in the top of both of the farmers’ stock bags resulted in the peanuts being unsuitable for human consumption and reduced the value from $342/Mg to approximately $125/Mg for oil stock, a 63% reduction in value. No moisture problems were observed in the oil stock bags when they were unloaded. Based on these studies, sealed grain bags would be unsuitable for temporarily storing farmers’ stock peanuts under typical Georgia conditions. Sealed grain bags could possibly be used to store oil stock peanuts for 60 d, but suitable unloading equipment would have to be found or developed. Keywords: Grain bag, Groundnut, Handling, Hermetic, Peanut, Silo bag, Storage.

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“…C18:2 presents lower values of oxidation stability compared to those of C18:1, leading to increased oil's viscosity. 48 This phenomenon may be accelerated during storage, interpreting viscosity value drop for MOC samples, where the dominant fatty acid was C18:1 (Table 1).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds

Mavria

Tsouko

Protonotariou

et al. 2022

J. Agric. Food Chem.

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Sustainable food systems that employ renewable resources without competition with the food chain are drivers for the bioeconomy era. This study reports the valorization of microwave-pretreated spent coffee grounds (SCGs) to produce oleogels rich in bioactive compounds. Microbial oil rich in carotenoids (MOC) was produced under batch fermentation of Rhodosporidium toruloides using SCG enzymatic hydrolysates. Candelilla wax (CLW) could structure MOC and sunflower oil at a 3.3-fold lower concentration than that of carnauba wax (CBW). MOC-based oleogels with 10% CBW and 3% CLW showed an elastic-dominant and gel-like structure (tan δ ≪ 1), providing gelation and oil binding capacity (>95%). Dendritic structures of CBW-based oleogels and evenly distributed rod-like crystals of CLW-based ones were observed via polarized light microscopy. MOC-based oleogels exhibited similar Fourier-transform infrared spectroscopy spectra. X-ray diffractograms of oleogels were distinguished by the oil type that presented β′-type polymorphism. MOC-based oleogels could be applied in confectionary products and spreads as substitutes for trans fatty acids, reformulating fat-containing food products.

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Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant Oleic Acid/Linoleic Acid Ratios

Cited by 31 publications

References 33 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

Storing Peanuts in Grain Bags

Sustainable Production of Novel Oleogels Valorizing Microbial Oil Rich in Carotenoids Derived from Spent Coffee Grounds

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