Comparison of lipid constituents and oxidative properties between normal and high-oleic peanuts grown in Korea
2017
Lim, H.J., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Kim, M.S., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Kim, D.S., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Kim, H.S., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Pae, S.B., NICS, RDA, Wanju, Republic of Korea | Kim, J.K., University of Arkansas, USA | Shin, E.C., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
Generally, peanuts are classified as high-fat foods as they possess high proportions of fatty acids. This study compared lipid constituents and properties between normal and high-oleic peanuts. Gas Chromatography-Flame Ionization Detector (GC-FID) analyses revealed that the fatty acid levels were significantly different between the normal and higholeic peanuts (p less than 0.05). Eight fatty acids were identified in the samples, including palmitic (C16:0), stearic (C18:0), oleic (C18:1, n9), linoleic (C18:2, n6), arachidic (C20:0), gondoic (C20:1, n9), behenic (C22:0), and lignoceric (C24:0) acids. Four tocopherol homologs were detected, and alpha- and gamma-tocopherols were the predominant ones. Tocopherols were rapidly decomposed during 25 day storage at 80o C. The main identified phytosterols were beta-sitosterol, Δ5 -avenasterol, campesterol, and stigmasterol. Acid and peroxide values indicated that high-oleic peanuts have better oxidative stability than normal peanuts. These results can serve as the basis for the use of peanuts in the food industry.
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