Vitamin E and oxidative stability during storage of raw and dry roasted peanuts packaged under air and vacuum

• Published in: Journal of food science 2005-05, Vol.70 (4), p.C292-C297
• Main Authors: Chun, J.Y, Lee, J.S, Eitenmiller, R.R
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; conjugated diene values; food composition; Food industries; food packaging; Fundamental and applied biological sciences. Psychology; lipid oxidation; lipid peroxidation; Lipids; nutrient content; nutritive value; Oxidation; oxidative stability; Peanuts; peroxide value; raw foods; roasting; Storage; vacuum packaging; Vitamin E
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2005.tb07176.x

The relationship between vitamin E and the oxidative stability of raw and dry roasted peanuts was studied during storage at 21 degrees C under air and vacuum. Lipid oxidation was monitored by peroxide values (PVs) and conjugated diene values (CDVs). In air, PV (meq/kg) for roasted peanuts reached 47 by 12 wk, whereas that for raw peanuts was below 2 after 38 wk. Under vacuum, lipid oxidation was significantly retarded (P < 0.05). Tocopherols of raw and roasted peanuts exponentially decreased with increasing PV. After 12 wk, about 50% of alpha-tocopherol (alpha-T) was lost for roasted peanuts under vacuum compared with about 90% under air. For raw peanuts, more than 70% of each tocopherol remained after 38 wk under air and vacuum. In general, alpha-T showed the least stability in roasted peanuts compared with other tocopherols under the reported storage conditions.