REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY

• Published in: Journal of food process engineering 2010-10, Vol.33 (5), p.837-847
• Main Authors: WAMBURA, PETER, YANG, WADE, MWAKATAGE, NASSON, HERRING, JOSHUA L
• Format: Magazinearticle
• Language: English
• Subjects: Contact; Fluorescence; Lipids; Micrographs; Peanuts; Photomicrographs; Scanning; Scanning electron microscopy; Ultrasound
• ISSN: 0145-8876; 1745-4530
• DOI: 10.1111/j.1745-4530.2008.00308.x

Peanut oil migrates to the outer surface during roasting, where it comes into contact with oxygen, leading to the oxidation reactions. Because of its cleaning effect, power ultrasound (sonication) was used for removing surface lipid of roasted peanuts. Georgia green runner-type peanuts were roasted at 178C for 15 min. Roasted peanuts were subjected to lipid extraction in n-hexane by sonication. Fluorescent and electron scanning micrographs revealed that the surface of sonicated peanuts was free of oil stains, as opposed to that of freshly roasted peanuts. These results showed that power ultrasound could remove the lipids from peanut surfaces very effectively. Details of microstructure of sonicated peanuts as was observed using scanning electron microscope reveal that 10 min sonication was sufficient to extract most of the lipids on the roasted peanut surfaces. Fluorescence and scanning electron microscopy are useful in peanut analysis because they can detect lipids in low concentration. There is increasing interest of quick procedures to examine the surfaces of roasted peanut samples after undergoing treatments, such as removal of lipids. This research demonstrated the significant use of fluorescent and scanning electron microscopes to quickly study the extent of lipid removal from the surface of roasted peanuts after power ultrasound treatment (sonication).