Impact of UV-light irradiation on sensory properties, volatile, fatty acid, and tocopherol composition of peanuts (Arachis hypogaea L.)

Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up oxidation processes. This work aimed to test the use of UV radiation to accelerate the oxidation in peanuts. Shelled and fried peanuts were ir...

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Published inFood science & technology Vol. 173; p. 114247
Main Authors Juan-Polo, Adriana, Beltrán Sanahuja, Ana, Monedero Prieto, María, Sánchez Reig, Carmen, Valdés García, Arantzazu, Maestre Pérez, Salvador E.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2023
Subjects
Chemical composition
Oxidation
Peanuts
Sensory properties
UV irradiation
Sensory properties
UV irradiation
Oxidation
Chemical composition
Peanuts
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Abstract Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up oxidation processes. This work aimed to test the use of UV radiation to accelerate the oxidation in peanuts. Shelled and fried peanuts were irradiated for 3 and 7 days, respectively with a UV lamp. The content of fatty acids, tocopherols, and volatile compounds was determined followed by colour and sensory properties of samples. Obtained results were compared with samples heated for 2 months at 70 °C in an oven. Tocopherol content showed oxidation process had just started after 3 days of UV irradiation. Moreover, aldehydes content increased 8.40 times and 11.77 times at 3 days and 7 days, respectively. Aroma, odour, sweetness scores, and a* value of peanuts were lower and permanency and rancity scores were higher after the oxidation process. Thermal treatment showed an increase in colour and b* value and a reduction in a crunchiness score highlighting temperature possible causes chemical changes which are not related to the oxidation process. Acceleration of oxidation with UV radiation can be used to study peanuts oxidation with less impact on sample colour and crunchiness when the sensorial analysis was performed. [Display omitted] •The use of UV radiation to accelerate the oxidation in peanuts has been validated.•Tocopherol's content decrease in peanuts after 3 days of UV irradiation (230V).•Aroma, odour, sweetness and a* values decrease as peanut's oxidation increase.•Permanency and rancity scores were higher after the oxidation process in peanuts.
AbstractList Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up oxidation processes. This work aimed to test the use of UV radiation to accelerate the oxidation in peanuts. Shelled and fried peanuts were irradiated for 3 and 7 days, respectively with a UV lamp. The content of fatty acids, tocopherols, and volatile compounds was determined followed by colour and sensory properties of samples. Obtained results were compared with samples heated for 2 months at 70 °C in an oven. Tocopherol content showed oxidation process had just started after 3 days of UV irradiation. Moreover, aldehydes content increased 8.40 times and 11.77 times at 3 days and 7 days, respectively. Aroma, odour, sweetness scores, and a* value of peanuts were lower and permanency and rancity scores were higher after the oxidation process. Thermal treatment showed an increase in colour and b* value and a reduction in a crunchiness score highlighting temperature possible causes chemical changes which are not related to the oxidation process. Acceleration of oxidation with UV radiation can be used to study peanuts oxidation with less impact on sample colour and crunchiness when the sensorial analysis was performed. [Display omitted] •The use of UV radiation to accelerate the oxidation in peanuts has been validated.•Tocopherol's content decrease in peanuts after 3 days of UV irradiation (230V).•Aroma, odour, sweetness and a* values decrease as peanut's oxidation increase.•Permanency and rancity scores were higher after the oxidation process in peanuts.
ArticleNumber 114247
Author Maestre Pérez, Salvador E.
Beltrán Sanahuja, Ana
Sánchez Reig, Carmen
Juan-Polo, Adriana
Valdés García, Arantzazu
Monedero Prieto, María
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CitedBy_id crossref_primary_10_1016_j_fbio_2023_103046
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Keywords Sensory properties
UV irradiation
Oxidation
Chemical composition
Peanuts
Language English
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Snippet Shelf life of peanuts is determined by their susceptibility to lipid oxidation. However, oxidation stability tests require accelerated conditions to speed up...
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elsevier
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StartPage 114247
SubjectTerms Chemical composition
Oxidation
Peanuts
Sensory properties
UV irradiation
Title Impact of UV-light irradiation on sensory properties, volatile, fatty acid, and tocopherol composition of peanuts (Arachis hypogaea L.)
URI https://dx.doi.org/10.1016/j.lwt.2022.114247
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