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Evaluation of Tertiary Butylhydroquinone as an Antioxidant in Powdered Roasted Peanuts Products¹

Authors: M. W. Hoover , P. N. Painter

  • Evaluation of Tertiary Butylhydroquinone as an Antioxidant in Powdered Roasted Peanuts Products¹

    ARTICLES

    Evaluation of Tertiary Butylhydroquinone as an Antioxidant in Powdered Roasted Peanuts Products¹

    Authors: ,

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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.

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Keywords: Roasted peanut products, Shelf life, Total carbonyl content, Antioxidants

How to Cite:

Hoover, M. & Painter, P., (1979) “Evaluation of Tertiary Butylhydroquinone as an Antioxidant in Powdered Roasted Peanuts Products¹”, Peanut Science 6(1). doi: https://doi.org/10.3146/i0095-3679-6-1-11

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Published on
01 Jan 1979
License
Creative Commons Attribution-NonCommercial 4.0

Author Notes

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.