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Effects of Lipid Peroxidation During Storage on Raw and Roasted Peanut Proteins¹

Authors: Allen J. St. Angelo , Robert L. Ory

  • Effects of Lipid Peroxidation During Storage on Raw and Roasted Peanut Proteins¹

    ARTICLES

    Effects of Lipid Peroxidation During Storage on Raw and Roasted Peanut Proteins¹

    Authors: ,

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Abstract

The development of peroxidation in several varieties of peanuts stored for 12 months at 4oC 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 4oC without appreciable peroxidation, but thereafter, peroxidation proceeds slower than that of roasted peanuts.

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Keywords: Lipid Peroxidation, Storage, Peanut Proteins

How to Cite:

St. Angelo, A. & Ory, R., (1975) “Effects of Lipid Peroxidation During Storage on Raw and Roasted Peanut Proteins¹”, Peanut Science 2(2), p.41-44. doi: https://doi.org/10.3146/i0095-3679-2-2-3

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Published on
01 Jul 1975
Peer Reviewed
License
Creative Commons Attribution-NonCommercial 4.0
Southern Regional Research Center2 New Orleans, Louisiana 70179

Author Notes

1Presented at the 6th Annual Meeting, APREA, Williamsburg, Va., July 1417, 1974.

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