pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-8-1-4 Articles Lipid Oxidative Stability of Reconstituted Partially Defatted Peanuts1 M. Adnan 2, C. J. Argoudelis 3, E. Rodda 4, and J. Tobias 3 Present address: Faculty of Agricultural Technology, Gadjah Mada University, Jogjakarta, Indonesia Department of Food Science, University of Illinois, Urbana Department of Agricultural Engineering, University of Illinois, Urbana

1Taken from a thesis submitted by the first author to the Graduate College of the University of Illinois, Urbana, in partial fulfillment of the requirements for the Ph. D. degree.

 1 1981 8 1 13 15 10 12 1980 American Peanut Research and Education Society 1981 American Peanut Research and Education Society Abstract

Changes in tocopherol content, peroxide value and fatty acid composition were measured during storage of reconstituted partially defatted peanuts. These values were compared with those of unreconstituted partially defatted peanuts, whole peanuts and the corresponding oils. Reconstitution effectively inactivated the enzyme lipoxygenase and was destructive on tocopherols, particularly α- tocopherol. The stability of the oil during storage, as measured by the peroxide value, is much greater within the peanuts than in the corresponding extracted oil. No changes in fatty acid composition could be observed in reconstituted partially defatted peanuts. A need for immediate reconstitution following mechanical oil extraction could not be demonstrated as both products had equal oxidative stability.

 Key Words Partially defatted peanuts; , Peroxide Value; , Tocopherol; , Oxidative stability