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.
Available as PDF only - Use Download Feature
Keywords: Partially defatted peanuts, Peroxide Value, Tocopherol, Oxidative stability
How to Cite:
Adnan, M. & Argoudelis, C. & Rodda, E. & Tobias, J., (1981) “Lipid Oxidative Stability of Reconstituted Partially Defatted Peanuts¹”, Peanut Science 8(1), p.13-15. doi: https://doi.org/10.3146/i0095-3679-8-1-4