pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-6-1-11 Articles Evaluation of Tertiary Butylhydroquinone as an Antioxidant in Powdered Roasted Peanuts Products1 M. W. Hoover and P. N. Painter 2 Department of Food Science, North Carolina State University, Raleigh, N. C. 27650

1Approved for publication as paper No. 5645 in the Journal Series of the North Carolina Agricultural Experiment Station. The use of trade names in this publication does not imply endorsement by the North Carolina Experiment Station, nor criticism of similar ones not mentioned.

 1 1979 6 1 55 57 20 2 1979 American Peanut Research and Education Society 1979 American Peanut Research and Education Society Abstract

A fifteen month shelf life study was conducted to determine the effectiveness of tertiary butylhydroquinone (TBHQ) as an antioxidant in products made from roasted peanuts (Arachis hypogaea L.). Five levels of TBHQ were studied, 0.0%, 0.01%, 0.02%, 0.03%, and 0.04% based on the fat content of the peanuts. Total carbonyl assays performed monthly served as indices of rancidity. Results indicate that the shelf life of the product may be extended up to thirteen months using the 0.02% level of TBHQ now allowed by the Food and Drug Administration. In addition, the quantitative determination of total carbonyls proved to be an acceptable indicator of rancidity of roasted peanuts.

 Key Words Roasted peanut products; , Shelf life; , Total carbonyl content; , Antioxidants