Authors: Allen J. St. Angelo , Robert L. Ory
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). doi: https://doi.org/10.3146/i0095-3679-2-2-3Southern Regional Research Center2 New Orleans, Louisiana 70179