pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-2-2-3 Articles Effects of Lipid Peroxidation During Storage on Raw and Roasted Peanut Proteins1 Allen J. St. Angelo and Robert L. Ory Southern Regional Research Center2 New Orleans, Louisiana 70179

1Presented at the 6th Annual Meeting, APREA, Williamsburg, Va., July 14–17, 1974.

2One of the facilities of the Southern Region, Agricultural Research Service, U.S. Department of Agriculture.

 7 1975 7 1975 2 2 41 44 American Peanut Research and Education Society 1975 American Peanut Research and Education Society Abstract

The development of peroxidation in several varieties of peanuts stored for 12 months at 4°C was measured spectrophotometrically. Samples of raw and roasted peanuts were extracted with two solvent systems: hexane and chloroform/methanol. Proteins were extracted from the meals with buffered sodium chloride; protein recoveries, solubilities, and electrophoretic mobilities were compared. Intact raw peanuts were stored for at least 5 months at 4°C without appreciable peroxidation, but thereafter, peroxidation proceeds slower than that of roasted peanuts.